Soft swirly and topped with creamy glaze, these homemade cinnamon rolls are indulgent, fluffy, and perfect for any morning treat

This easy homemade cinnamon roll recipe shows you exactly how to make soft, fluffy cinnamon rolls from scratch with simple pantry ingredients and a few Caribbean-inspired touches, like brushing the rolls with evaporated milk for extra richness and golden color. The dough is beginner-friendly, rises beautifully, and bakes into tender, bakery-style rolls filled with brown sugar and cinnamon, then finished with a smooth cream cheese glaze. Whether you’re baking for brunch, holidays, or a cozy weekend morning, this recipe walks you through every step so you can get perfect cinnamon rolls every time.

There is something truly magical about baking homemade cinnamon rolls from scratch. The way the dough slowly rises, the swirl of brown sugar and cinnamon, and then that moment when they come out of the oven warm, golden, and impossibly fluffy cinnamon rolls; the smell alone feels like a hug. It fills the whole house with comfort, anticipation, and a little bit of joy you can almost taste.

Growing up around Caribbean kitchens, evaporated milk was always one of those “secret” ingredients that made everything richer from hot chocolate to custards to bread puddings. So when I started testing cinnamon rolls at home , I couldn’t help but bring that same touch into this recipe. Brushing the rolls with evaporated milk before baking gives these soft cinnamon rolls a beautiful golden color and a subtle richness that feels nostalgic and familiar, especially if you grew up with Caribbean-style baking like I did.

This recipe is simple, approachable, and incredibly rewarding. No fancy techniques, no complicated steps, just soft dough, a cozy cinnamon filling, and a creamy glaze that melts right into every swirl.

Love this recipe? Be sure to check out my Brioche Custard French Toast Casserole and my Ultimate Brioche French Toast with Berry Compote for more cozy brioche breakfast ideas.

Tiffany’s Helpful Tips for Perfect Cinnamon Rolls

Follow these simple tips to get soft, fluffy, bakery-style cinnamon rolls every time; even if you’re making them from scratch for the first time.

• Use room-temperature eggs. Cold eggs can slow down yeast activity and make the dough denser. Let eggs sit out for about 20 minutes before baking.

• Make sure the milk is warm, not hot. The ideal temperature is warm to the touch (about 100–110°F). Milk that’s too hot can kill the yeast and prevent the dough from rising.

• If using salted butter, skip any extra salt. This keeps your cinnamon rolls from tasting overly salty and helps maintain a balanced flavor. (I usually use unsalted butter, but salted works just fine. )

• Let the dough rise in a warm, draft-free place. A turned-off oven with the light on or a warm kitchen counter works perfectly to help the dough double in size.

• Add a little sugar to the yeast. This helps activate the yeast and ensures a better rise and fluffier texture.

• Lightly flour your work surface. This prevents sticking while rolling and shaping the dough, making assembly easier and less messy.

How to Reheat Cinnamon Rolls

• Microwave: Wrap a roll in a damp paper towel and heat for 10–15 seconds until warm and soft.

• Oven: Cover rolls loosely with foil and reheat at 350°F for about 10 minutes.

• From frozen: Thaw overnight in the refrigerator, then reheat using either method above.

Frequently Asked Questions About Cinnamon Rolls

1) Can I make cinnamon rolls ahead of time?

Yes. You can prepare the rolls up to the shaping stage, cover them tightly, and refrigerate overnight. Let them come to room temperature and rise slightly before baking the next morning.

2) Can I freeze cinnamon rolls?

Yes. You can freeze cinnamon rolls either before baking or after baking . Wrap them tightly and freeze for up to 1–2 months. Thaw overnight in the refrigerator and warm before serving.

3) Why didn’t my cinnamon rolls rise?

Common reasons include expired yeast, milk that was too hot or too cold, or dough rising in a space that’s too cool. Make sure your yeast is fresh, your liquids are warm (not hot), and the dough rests in a warm, draft-free spot.

4) How do I keep cinnamon rolls from becoming dry?

Avoid adding too much flour, don’t overbake the rolls, and store leftovers in an airtight container. Reheating with a small pat of butter or a light cover of foil helps restore moisture.

5) Can I use instant yeast instead of active dry yeast?

Yes. Instant yeast can be substituted 1:1 for active dry yeast. You can mix it directly into the dry ingredients and skip the proofing step.

6) Why are my cinnamon rolls tough instead of soft?

Tough cinnamon rolls usually mean too much flour was added or the dough was over-kneaded. Measure flour carefully and knead only until the dough is smooth and elastic.

7) Can I use salted butter instead of unsalted?

Yes. You can use salted butter, but reduce or omit any additional salt in the recipe so the rolls don’t become overly salty.

8) How long do homemade cinnamon rolls stay fresh?

At room temperature in an airtight container, cinnamon rolls stay fresh for about 2 days . Refrigerated, they last about 3–4 days , and frozen, up to 2 months .