Soft, fluffy, frosted cinnamon rolls from a make-ahead dough.

Those cinnamon rolls were exactly what I channeled while working on this recipe.

This dough is rich, but it’s not actually all that sweet.

Bakery Style Cinnamon Roll

Cindy Rahe

This makes it the perfect canvas for the buttery brown sugar and cinnamon filling.

Spread the cream cheese frosting over the rolls while they’re still warm.

This way some of the frosting melts into the cinnamony-spirals.

Bakery Style Cinnamon Roll

Cindy Rahe

A Slow Rise in the Refrigerator

The dough I ultimately created is best made over two days.

Its also much easier to work with cold dough when you’re rolling and shaping the rolls.

you could get a lot more spirals in your cinnamon rolls with cold dough!

Bakery Style Cinnamon Roll

Cindy Rahe

Butter Makes Cinnamon Rolls Better!

This recipe works best if the butter for the dough isverysoft.

More Ooey Gooey Sweet Things to Love!

Homemade Cinnamon Rolls topped with cream cheese frosting

Cindy Rahe

Let the mixture stand until foamy, about five minutes.

Let the dough rise in the refrigerator overnight, at least 8 hours.

It will slowly double in size.

Dough for the best cinnamon rolls in a glass bowl.

Cindy Rahe

In the morning, remove the dough from the refrigerator.

The dough will be quite stiff and firm, but should roll easily.

Spread the dough with butter, leaving a 1-inch border on one of the shorter edges.

Dough for homemade cinnamon rolls in a glass bowl to show how to make cinnamon rolls.

Cindy Rahe

Combine the brown sugar, cinnamon, and salt in a bowl.

Sprinkle the mixture over the butter in an even layer.

Pinch the spiral closed (the unbuttered edge should stick to the log of dough).

Dough for easy cinnamon rolls rolled out on a marble board with a rolling pin behind it.

Cindy Rahe

Trim the ends if they are shaggy.

Cut the roll in half crosswise to make 2 pieces.

Place the rolls in a greased 9x13-inch baking dish.

Dough for the best cinnamon rolls rolled out and topped with cinnamon and sugar mixture. A rolling pin is behind the dough.

Cindy Rahe

Rising time will depend on the temperature in your kitchen.

When ready, the rolls should be puffed and pillowy.

They should be touching each other with very little space between each roll.

Cinnamon rolls from scratch cut into individual rolls with a bread knife. The inner spiral is visible and a rolling pin is behind them.

Cindy Rahe

Bake the rolls for 20 to 25 minutes until they are golden on top and puffy.

Remove from the oven and cool on a rack for 5 minutes before frosting.

Add half of the powdered sugar and 1 tablespoon of milk.

Homemade cinnamon rolls on a baking sheet covered in parchment paper.

Cindy Rahe

Beat for 1 minute.

Add the remaining sugar and vanilla, and beat for 1 additional minute.

Add additional milk, 1 tablespoon at a time, until the frosting is as spreadable as you like.

Cinnamon buns rising on a parchment lined baking sheet.

Cindy Rahe

Frost the cinnamon rolls generously while they’re still a bit warm.