If you’ve ever wanted to master homemade cinnamon rolls that rival the ones from your favorite bakery, this is the recipe you’ve been waiting for. These cinnamon rolls are soft, fluffy, gooey in the center, and covered in a silky cream cheese glaze — all made from scratch in your own kitchen. Inspired by Zoha’s viral cinnamon roll recipe, this version delivers consistent, foolproof results with rich flavor and perfect texture every time.
Why These Cinnamon Rolls Are Worth the Effort
There’s something magical about cinnamon rolls fresh out of the oven — the aroma of cinnamon-sugar filling melting into buttery dough, the swirl pattern begging to be pulled apart, and that luscious cream cheese glaze melting over the top.
Zoha’s version of this classic pastry has taken social media by storm for good reason: it’s not just a treat, it’s an experience. These rolls strike the perfect balance between tender and rich. The dough is soft but structured, the filling is generous but not overwhelming, and the glaze melts just enough to coat every bite without drowning it.
These cinnamon rolls are:
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Made with a soft enriched dough
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Filled with a buttery cinnamon-sugar swirl
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Topped with a classic cream cheese glaze
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Perfect for brunch, holidays, or a weekend baking project
Whether you’re baking for family, friends, or just yourself (no judgment), this recipe delivers the same satisfaction as a trip to your favorite café — without ever leaving your kitchen.
Ingredients Overview: Understanding Each Element
Each component of a great cinnamon roll plays a specific role. Let’s look at what makes this recipe so successful.
1. All-Purpose Flour
The base of the dough. Choose unbleached flour for a tender crumb and structure that holds the swirl.
2. Instant Yeast
Also called rapid-rise yeast. It makes the dough rise faster and mixes directly with dry ingredients. Perfect for quicker prep.
3. Whole Milk
Used to enrich the dough and make it soft. Warm milk activates the yeast and adds flavor.
4. Butter
Essential for both the dough and the filling. In the dough, it adds tenderness; in the filling, it melts with cinnamon sugar for that gooey swirl.
5. Eggs
Enrich the dough and give it structure, color, and softness. Room-temperature eggs incorporate better.
6. Sugar
Adds sweetness and feeds the yeast. Granulated sugar goes into the dough, while brown sugar is used in the filling for depth.
7. Cinnamon
The hero spice! Ground cinnamon brings warmth and classic flavor to the filling.
8. Cream Cheese
Used in the glaze for that tangy, smooth topping. It balances the sweetness of the rolls perfectly.
9. Powdered Sugar
Sweetens the glaze and gives it a smooth, pourable consistency.
Step-by-Step Instructions: How to Bake Cinnamon Rolls Like a Pro
This process is straightforward and rewarding. Here’s a breakdown of how to make cinnamon rolls that are soft, gooey, and unforgettable.
Step 1: Make the Dough
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In a large bowl, mix:
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4 cups all-purpose flour
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2¼ tsp instant yeast
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¼ cup granulated sugar
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1 tsp salt
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In a saucepan, warm:
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¾ cup whole milk
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¼ cup water
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¼ cup unsalted butter
Heat until warm (about 110°F) — not hot.
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Pour warm liquid into dry ingredients. Add:
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2 large eggs
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Mix until a dough forms, then knead by hand or stand mixer for 8–10 minutes until smooth and elastic.
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Place in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
Step 2: Prepare the Filling
In a small bowl, mix:
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¾ cup packed brown sugar
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2½ tbsp ground cinnamon
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⅓ cup softened butter
The butter should be spreadable, not melted.
Step 3: Roll Out and Fill
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Punch down the risen dough and roll it into a rectangle (about 16×12 inches).
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Spread the cinnamon-butter mixture evenly across the dough, all the way to the edges.
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Roll the dough up tightly from the long side into a log.
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Slice into 12 equal pieces using a serrated knife or unflavored dental floss.
Step 4: Second Rise
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Arrange the rolls in a greased 9×13-inch pan.
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Cover and let rise for 30–45 minutes, or until puffy and touching.
Step 5: Bake
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Preheat oven to 350°F (175°C).
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Bake rolls for 22–25 minutes, until golden on top and cooked through.
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Let cool slightly while preparing the glaze.
Step 6: Make the Cream Cheese Glaze
Beat together:
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4 oz cream cheese (softened)
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2 tbsp butter (softened)
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1 cup powdered sugar
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½ tsp vanilla extract
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1–2 tbsp milk (to thin as needed)
Spread glaze over warm rolls so it melts slightly into all the crevices.
Tips, Variations & Substitutions
Baking Tips
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Use room temperature ingredients for even mixing and proper rise.
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Don’t overbake. Pull them out when lightly golden — they’ll finish cooking as they cool.
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Cut with floss to avoid squishing the rolls.
Delicious Variations
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Pecan Cinnamon Rolls: Add chopped pecans inside or sprinkle on top before baking.
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Orange Glaze: Swap vanilla in the glaze with orange zest and a splash of juice.
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Maple Cinnamon Rolls: Add a touch of maple syrup to the glaze for a fall-inspired twist.
Substitutions
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Dairy-Free: Use almond milk and vegan butter. Try dairy-free cream cheese for the glaze.
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Gluten-Free: Use a 1:1 gluten-free baking flour blend with xanthan gum.
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Egg-Free: Use flax eggs (1 tbsp flax + 3 tbsp water per egg) — dough may be slightly denser.
Serving Ideas & Occasions
These cinnamon rolls are perfect for:
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Holiday Brunches: Christmas morning, Easter, or Mother’s Day.
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Weekend Breakfast: Prep the night before for an easy bake-and-serve morning treat.
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Dessert: Serve warm with a scoop of vanilla ice cream.
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Bake Sales or Gifts: Wrap individually for homemade comfort in every bite.
Make-Ahead Tip:
Prepare rolls the night before and refrigerate after the second rise. In the morning, bring to room temperature for 30 minutes and bake as directed.
Nutritional & Health Notes
While cinnamon rolls are an indulgence, homemade versions let you control the quality of ingredients:
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No preservatives or artificial flavors like store-bought dough.
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Portion-controlled: You can make mini rolls or split into smaller servings.
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Cinnamon has natural antioxidant properties and blood sugar-balancing effects.
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Dough from scratch means no hydrogenated oils or corn syrup.
To lighten them up, consider:
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Using low-fat cream cheese.
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Reducing the sugar slightly in the filling.
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Replacing part of the flour with whole wheat pastry flour for added fiber.
FAQ: Cinnamon Roll Troubleshooting & Tips
1. Why didn’t my cinnamon rolls rise?
The yeast may have been old, or the liquid might have been too hot and killed it. Use instant yeast and check that your milk is warm, not hot (about 110°F).
2. Can I make these ahead of time?
Yes! Assemble the rolls and refrigerate overnight after placing them in the pan. In the morning, let them come to room temperature for 30–45 minutes before baking.
3. How do I store leftover cinnamon rolls?
Cover tightly and store at room temperature for 2 days or refrigerate for up to 5. Reheat in the microwave for 15 seconds for best texture.
4. Can I freeze these cinnamon rolls?
Yes. Freeze the baked, unfrosted rolls for up to 2 months. Thaw and warm in the oven before glazing.
5. Why are my rolls tough or dry?
Overbaking or using too much flour can cause dryness. Check your oven temperature and avoid over-kneading the dough.
6. Can I use active dry yeast instead?
Yes, but activate it first in warm milk with a pinch of sugar for 5–10 minutes until foamy before adding to the dough mixture.
7. What’s the best way to cut cinnamon rolls?
Use unflavored dental floss or a very sharp serrated knife to cut cleanly through the log without compressing the dough.