These old fashioned cinnamon rolls are a cozy, classic recipe made from scratch with simple ingredients you probably already have. They bake up soft, fluffy, and gooey with a rich cinnamon filling and smooth cream cheese frosting. Perfect for weekend breakfasts, holiday mornings, or anyone craving a reliable homemade favorite.
A Quick Look At The Recipe
⏱️ Ready In: About 2 hours (including rise time)
👪 Serves: 12 cinnamon rolls
🥣 Main Ingredients: Flour, whole milk, sugar, butter, instant yeast, brown sugar, cinnamon, cream cheese
🎉 Best For: Weekend breakfasts, holiday mornings, and make-ahead brunch baking
⭐ Why It Works: A simple yeast dough enriched with milk and butter creates soft, fluffy rolls with a tender crumb and classic cinnamon swirl.
⚠️ What to Watch For: Make sure the milk mixture cools to about 105°F before adding it to the yeast so the dough rises properly.
🔥 Bake Temp: 375°F
I've made these old fashioned cinnamon rolls many times in my own kitchen while testing and refining the dough to create soft, fluffy rolls with a rich cinnamon swirl. The goal was simple: a reliable homemade cinnamon roll that turns out tender and gooey every time. This is the version I bake for weekend breakfasts and holiday mornings when everyone gathers in the kitchen waiting for that first warm roll.
If you're planning a cozy weekend brunch, these cinnamon rolls pair beautifully with fluffy buttermilk pancakes, easy homemade waffles, or a side of sweet and spicy candied bacon. For more breakfast inspiration, explore the full breakfast and brunch recipe collection here on Seanna's Kitchen.
Jump to:
- A Quick Look At The Recipe
- Why This Recipe Works
- Ingredients You'll Need
- Substitutions & Add-Ins
- Variations
- How to Make Old Fashioned Cinnamon Rolls
- Expert Tips for Soft, Gooey Cinnamon Rolls
- Troubleshooting
- Storage & Make-Ahead Tips
- Recipe FAQs
- Can You Bake Cinnamon Rolls in an Air Fryer?
- Serving Suggestions
- More Breakfast And Brunch Recipes
- 📖 Recipe
- 💬 Community
Why This Recipe Works
- Soft, fluffy rolls every time. The simple yeast dough creates tender, bakery-style cinnamon rolls with that classic gooey cinnamon swirl.
- Straightforward, beginner-friendly method. Clear step-by-step instructions make this recipe approachable even if you're new to baking with yeast.
- Perfect for make-ahead mornings. Prepare the dough the night before so a fresh-baked batch is ready for holidays, brunch, or slow weekend mornings.
- Classic flavor everyone loves. A rich cinnamon-sugar filling and creamy frosting make these rolls a nostalgic favorite that disappears fast.
- Helpful tips to guide you. Simple cues throughout the recipe help you know when the dough has risen enough and when the rolls are perfectly baked.
Reader Review: Sara says, "Best cinnamon rolls I've made yet! So fluffy and so good! Definitely will be doubling the recipe next time!" ⭐⭐⭐⭐⭐
✨Be sure to check out our guide on How To Reheat Cinnamon Rolls (3 Ways).
Ingredients You'll Need
- Whole milk. Adds richness to the dough and helps create soft, tender cinnamon rolls with a fluffy texture.
- Instant yeast. Allows the dough to rise quickly and evenly without needing to proof separately.
- Salted butter. Melted butter is spread over the dough before adding the filling to create rich, gooey cinnamon layers.
- Cream cheese. Creates a smooth, tangy frosting that balances the sweetness of the rolls.
See the recipe card for full information on ingredients and quantities.
Substitutions & Add-Ins
- 2% milk instead of whole milk. This will work if that is what you have on hand, though whole milk produces softer, richer rolls.
- Granulated sugar instead of brown sugar in the filling. This will still work, but the filling will be less gooey and caramel-like.
- Raisins. Add about ½ cup to the filling for extra sweetness and texture.
- Chopped pecans. Sprinkle pecans over the filling before rolling the dough to create a nutty cinnamon roll variation.
- Nutella. Spread a thin layer over the dough before rolling for a chocolate hazelnut twist.
- Fruit preserves. Raspberry, strawberry, or blueberry preserves can be spread lightly over the dough for a fruity variation.
- Orange zest. Add orange zest to the frosting for a bright citrus flavor.
Variations
- Overnight cinnamon rolls. Prepare the rolls the night before and refrigerate during the second rise. Bake fresh the next morning.
- Mini cinnamon rolls. Roll the dough into an 8 x 24 inch rectangle and slice into about 24 smaller rolls for bite-sized treats.
- Sticky buns. Add chopped pecans to the pan with butter and brown sugar before placing the rolls in the dish to create caramelized sticky buns.
- Apple cinnamon rolls. Add a layer of prepared apple pie filling over the butter before sprinkling on the cinnamon sugar.
- Air fryer cinnamon rolls. Smaller rolls can be baked in the air fryer following the instructions later in this post.
How to Make Old Fashioned Cinnamon Rolls
Prepare the Dough
Step 1. Heat the Wet Ingredients. Pour the milk into a microwave-safe liquid measuring cup. Add the vegetable oil and sugar.
Heat the mixture in the microwave until it is just under a boil, about 2 minutes. Stir to dissolve the sugar, then set aside to cool to about 105°F. Check the temperature with an instant-read thermometer.
Step 2. Combine Dry Ingredients. While the milk mixture cools, combine the flour, instant yeast, and salt in a large bowl or the bowl of a stand mixer.
Step 3. Mix the Dough.
Add the warm milk mixture to the dry ingredients. Mix until the dough comes together.
For best results, use a stand mixer fitted with the dough hook attachment.
Knead the Dough
Step 4. Knead the Dough.
Knead the dough until it is smooth and elastic. The dough will be slightly sticky.
If kneading by hand. Transfer the dough to a lightly floured surface and knead for about 10 minutes.
If using a stand mixer. Knead with the dough hook on low speed for about 5 minutes.
Pro Tip. The dough is ready when it pulls away from the sides of the bowl but still feels tacky to the touch.
Let the Dough Rise
Step 5. First Rise.
Place the dough in a greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm, draft-free place for 1 to 1½ hours, or until doubled in size.
Pro Tip. A warm oven with the light on creates an ideal environment for rising dough.
Overnight option. The dough can be refrigerated at this stage for 1 to 3 days. When ready to continue, let the dough sit at room temperature for about 1 hour before shaping.
Preheat the oven to 375°F
Prepare baking dish by buttering the inside with melted butter or cooking spray.
Step 6. Prepare the Filling. Melt the butter in a microwave-safe bowl.
In a separate bowl, combine the brown sugar and cinnamon. Mix with a fork until well combined.
Shape the Rolls
Step 7. Roll Out the Dough. Turn the dough onto a lightly floured surface. Roll it into a 12 × 18 inch rectangle using a rolling pin.
Step 8. Spread the Butter. Spread the melted butter evenly over the surface of the dough.
Step 9. Add the Filling. Sprinkle the cinnamon sugar mixture evenly over the butter.
Step 10. Roll the Dough. Starting from the long side, gently roll the dough into a tight log.
Step 11. Cut the Rolls. Cut the log into 12 equal rolls using a sharp knife or unflavored dental floss.
A helpful method is to cut the log in half, then cut each half in half again, and finally divide each section into three rolls.
Step 12. Transfer to the Baking Dish. Place the rolls in the prepared baking dish with the spiral facing up.
Second Rise And Bake
Step 13. Second Rise. Cover the pan with a kitchen towel and let the rolls rise for 30 to 60 minutes, until puffy.
Step 14. Bake. Bake at 375°F for 15 to 18 minutes, until the rolls are lightly golden brown.
Brush the hot rolls with melted butter as soon as they come out of the oven.
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Make the Cream Cheese Frosting
Step 15. Mix the Frosting. Place the softened butter, cream cheese, confectioner's sugar, vanilla extract, and milk in a bowl. Beat with an electric mixer until smooth.
Pro Tip. Use less milk for a thicker frosting. Add more milk if you prefer a thinner consistency.
Step 16. Frost them. Spread a thin layer of frosting over the warm rolls so it melts slightly into the tops.
Once the rolls have cooled a bit, add the remaining frosting on top for a thick, creamy finish.
Expert Tips for Soft, Gooey Cinnamon Rolls
- Do not roll the dough too tightly. A slightly loose roll allows the dough to expand during the rise and bake, which helps create softer, fluffier cinnamon rolls.
- Cut the rolls with dental floss or a very sharp knife. This prevents the dough from being squished, which helps keep the cinnamon swirl neat and the rolls evenly shaped.
- Leave space between the rolls in the pan. Dough needs room to expand as it rises and bakes, which helps the rolls become tall and fluffy instead of dense.
- Pour a little heavy cream over the rolls before baking. A tablespoon or two added to the pan helps create extra soft, gooey cinnamon rolls as the cream absorbs into the dough while baking.
- Add steam to the oven for extra soft rolls. Toss about ¼ cup of water into the bottom of the oven right after placing the rolls inside because the steam helps the dough rise slightly longer and creates a softer texture.
- Cut evenly sized rolls for consistent baking. Dividing the log in half, then into quarters, and finally into three pieces each helps ensure all the rolls bake at the same rate.
Troubleshooting
- Dough did not rise well. The milk mixture may have been too hot or too cool, or the yeast may be expired. Aim for milk around 105°F and make sure the dough rises in a warm environment.
- Turned out dense. Too much flour or over-kneading can make the dough heavy. The dough should feel slightly tacky but not sticky.
- Baked unevenly. Rolls that vary in size will bake at different rates, so try to cut the log into evenly sized pieces.
- Turned out dry. They may have baked too long. Pull them from the oven when they are lightly golden and the centers are set.
- Frosting melted completely into the rolls. Spread a thin layer while the rolls are warm, then add the remaining frosting once they have cooled slightly.
Storage & Make-Ahead Tips
- Make-Ahead (Overnight Cinnamon Rolls): Shape and place them in the baking dish, then cover tightly and refrigerate overnight. In the morning, let the rolls sit at room temperature for about 30-45 minutes before baking.
- Refrigerate Dough: The dough for these old-fashioned cinnamon rolls can also complete the first rise in the refrigerator for up to 1-3 days. Let the dough sit at room temperature for about 1 hour before shaping.
- Refrigerate Baked Rolls: Store a baked batch covered in the refrigerator for up to 3-4 days.
- Freeze: Wrap baked or unbaked cinnamon rolls tightly and freeze for up to 3 months.
- Reheat: Warm individual rolls in the microwave for about 10-15 seconds, or reheat a pan in a 325°F oven until heated through.
✨Be sure to check out our guide on How To Reheat Cinnamon Rolls (3 Ways).
Recipe FAQs
The dough for old fashioned cinnamon rolls may not rise if the yeast is expired, the milk mixture was too hot, or the dough was placed in a cool environment. The milk should cool to about 105°F before mixing with the yeast, and the dough should rise in a warm place around 75-80°F until doubled in size.
✨Learn More: Read The Comprehensive Guide to Baking with Yeast by King Arthur Baking Company.
Dense old fashioned cinnamon rolls are usually caused by adding too much flour or not allowing the dough to rise long enough. The dough should feel soft and slightly tacky before rising, and it should double in size during both the first and second rise to create light, fluffy rolls.
Old fashioned cinnamon rolls can turn out dry if too much flour was added to the dough or if the rolls were baked too long. Bake the rolls only until they are lightly golden brown and the centers are set, then frost them while still slightly warm to keep them soft and gooey.
Yes. Old fashioned cinnamon rolls can be prepared the night before by shaping the rolls, placing them in the baking dish, and covering the pan tightly in the refrigerator. The next morning, let the rolls sit at room temperature for about 30-45 minutes before baking so the dough can finish rising.
Can You Bake Cinnamon Rolls in an Air Fryer?
Yes. Smaller batches of homemade cinnamon rolls can be baked in an air fryer.
- Line the air fryer basket with aluminum foil.
- Place the shaped cinnamon rolls in silicone muffin cups or small ramekins.
- Let the rolls complete their second rise for about 1 hour.
- Preheat the air fryer to 325°F.
- Place 5-6 cinnamon rolls in a single layer in the air fryer basket.
- Air fry for about 7 minutes, or until lightly golden and cooked through.
- Remove the rolls and repeat with remaining batches if needed.
Because air fryers cook quickly, check the rolls early to avoid overbaking.
Serving Suggestions
These old fashioned cinnamon rolls pair beautifully with other cozy breakfast and brunch favorites.
- Serve with Fluffy Buttermilk Pancakes for a classic weekend brunch spread.
- Pair with Cheesy Hashbrown Casserole for a hearty savory side.
- Add something sweet and savory like Sweet & Spicy Candied Bacon.
- Explore more ideas in the Breakfast and Brunch Recipe Collection.
More Breakfast And Brunch Recipes
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📖 Recipe
Old Fashioned Cinnamon Rolls with Cream Cheese Frosting
Equipment
- baking dish 9x13
- stand mixer with dough hook
Ingredients
Dough
- 1 cup milk whole
- ¼ cup vegetable oil
- ¼ cup sugar (granulated) granulated
- 2¼ teaspoons instant yeast 1 standard sized packet
- 3 cups all purpose flour + extra for kneading
- 1½ teaspoon salt
Filling
- 4 tablespoons butter salted, melted
- ½ cup brown sugar firmly packed
- 1½ teaspoons ground cinnamon
Cream Cheese Frosting
- 4 tablespoons butter salted
- 4 ounces cream cheese
- 1½ cups confectioner's sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 tablespoons butter Reserved to brush on hot rolls before adding frosting.
Grease For Baking Dish
- 4 tablespoons butter
Instructions
Prepare The Dough
- Wet Ingredients. Pour milk into a microwave safe liquid measuring cup. Add vegetable oil and sugar to the milk. Scald the milk by heating the mixture in the microwave oven until it is just under a boil (2 minutes). Stirring to dissolve the sugar. Set it aside to cool to about 105°F.1 cup milk, ¼ cup vegetable oil, ¼ cup sugar (granulated)
- Dry Ingredients. While you're waiting, sift together flour, yeast, and salt into a large bowl or the stand mixer bowl and set it aside.2¼ teaspoons instant yeast, 3 cups all purpose flour, 1½ teaspoon salt
- Combine Wet And Dry Ingredients. Add the wet ingredients to the dry ingredients. Mix the wet and dry ingredients together until they are well combined.
- Knead The Dough. And then knead it by hand or in a stand mixer for 8-10 minutes, until it is smooth, and elastic. It will be a somewhat sticky dough.
- The First Rise. Cover bowl with a damp towel and place dough in a draft-free, warm place. The inside of an unheated oven with the light on is ideal. Let it rise for about 1 - 1 ½ hours or until the dough has risen and doubled in size.
Preheat the oven to 375°F. Prep baking dish by coating the inside with melted butter or cooking spray.
- Make Filling. Melt butter in a microwave safe bowl (30 seconds). Set aside.Make Brown Sugar Mixture. Put the brown sugar and cinnamon into a small bowl. Mix together with a fork until combined.4 tablespoons butter
Form The Rolls
- Roll Out Dough.Turn the whole lump of dough out of the pot onto a lightly floured surface. Using a rolling pin, roll it out into a 12 x 18 inch rectangle.
- Spread Butter. Pour and spread out the melted butter onto the rectangular surface of dough.
- Spread Filling. Sprinkle and spread the brown sugar mixture out evenly on top of the butter.
- Roll Up Log. Using your fingers, gently roll the dough toward you, going back and forth along the long side as you roll it up to make one long log.
- Cut Cinnamon Rolls. Using a sharp knife or some dental floss, divide dough into individual rolls. For best results, cut top of the roll in half, then in quarters, then keep cutting until you cut the all of them into equal size.
- Transfer Rolls. Melt butter in the bottom of a baking dish and use it to grease the bottom and sides of the baking dish. Place rolls in the dish, laying each down on its side so you can see the swirl of cinnamon face up.4 tablespoons butter
- Second Rise (30-60 Minutes). Cover the baking dish with a kitchen towel and let rise for another 30-60 minutes.
- Bake. Bake them at 375°F for 15-18 minutes, until lightly golden brown.
- Make The Frosting. Combine and mix Ingredients. Put room temperature frosting ingredients in a bowl and beat together with an electric mixer until smooth.4 tablespoons butter, 4 ounces cream cheese, 1½ cups confectioner's sugar, 1 teaspoon vanilla extract, 2 tablespoons milk
- Brush With Butter. Brush a little butter on top of the hot rolls as soon as they come out of the oven.2 tablespoons butter
- Frost Cinnamon Rolls. Then brush on a thin layer of cream cheese frosting on top of the butter. This will make for extra soft and gooey cinnamon rolls.
Notes
The dough for these old fashioned cinnamon rolls can complete the first rise in the refrigerator for 1-3 days. Remove the dough from the refrigerator and allow it to sit at room temperature for about 1 hour before shaping the rolls. You can also assemble the cinnamon rolls in the baking dish, cover tightly with plastic wrap, and refrigerate overnight. Allow the rolls to sit at room temperature for 30–45 minutes before baking. Yeast Temperature Tip
Allow the milk mixture to cool to about 105°F before mixing with the yeast. If the liquid is too hot it can kill the yeast and prevent the dough from rising. Cutting Cinnamon Rolls
For clean, evenly shaped rolls, use unflavored dental floss or a very sharp knife. Pressing down with a dull knife can flatten the dough. Recipe Testing & Attribution
This recipe has been tested multiple times in my kitchen to produce soft, fluffy cinnamon rolls with a rich cinnamon filling and classic cream cheese frosting. It is inspired by traditional Midwestern bakery-style cinnamon rolls that have been shared in home kitchens for generations. At Seanna’s Kitchen, you’ll find tested recipes and real-life cooking and baking tips trusted by home cooks across the Midwest and beyond. Food is love. Cooking is community.
Debbie Maresch says
No eggs in this recipe?
Seanna Borrows says
No ma'am!
Michelle says
When it says room temperature ingredients. Do you mean butter cream cheese AND milk at room temp or just the first two? Thanks!!
Seanna Borrows says
Hey Michelle, so the milk is better at room temp too, but honestly, even if it's cold, the frosting will still turn out okay with this recipe. The really important thing is that your butter and cream cheese are at room temp—otherwise, you'll end up with lumpy frosting, and nobody wants that!
Rob says
Came out as good a Mom’s!!
Seanna Borrows says
Thanks Rob! That's so great to hear!
Ruth Chaffee says
This recipe was delicious! I put little crispy bacon bits on top of the filling. The sweet and salty combo was so good.
Seanna Borrows says
Sounds delicious Ruth!
cathy a hegg says
Hi Senna's
These cinnamon rolls were FANTASTIC. Honestly the best that I have ever tasted in my life. No kidding :>) I made them for New Years day and am making them again for my whole family this weekend. Thanks again:>)
Seanna Borrows says
Thanks Cathy! So glad to hear you liked them!
Megan says
These are the perfect cinnamon roll recipe! I would’ve never thought to cook them in an air fryer, but the next time I make them I am going to try!
Seanna Borrows says
Thanks Megan! I hope you love them!
Russ B says
Scary good...can't eat just one!!
Seanna Borrows says
I know! I just kept shoveling them into my mouth. They're so delicious!