There’s nothing quite like the smell of warm cinnamon rolls filling your kitchen on a weekend morning. If you’ve been searching for the ultimate Sally’s Baking Addiction cinnamon rolls recipe, you’re in the right place. This version delivers everything people love about the classic: pillowy soft dough, a generous swirl of cinnamon-sugar, and a thick layer of cream cheese icing that melts into every crevice.
What makes this recipe special is how approachable it is. You don’t need fancy equipment or professional baking skills. Just a few simple ingredients, a little patience for the rise, and you’ll have bakery-quality cinnamon rolls that taste even better than the ones from your favorite coffee shop.
Whether you’re making them for a special breakfast, holiday brunch, or just because you deserve something sweet, these rolls never disappoint. Let’s walk through everything you need to know so you can bake them successfully the first time.
What Is Cinnamon Rolls and What Does It Taste Like?
Cinnamon rolls are a beloved sweet yeast bread made from soft enriched dough, rolled with a buttery cinnamon-sugar filling, sliced into spirals, and baked until golden. They’re traditionally finished with a creamy icing that soaks into the warm rolls.
This particular recipe for sally’s baking addiction cinnamon rolls produces rolls that are incredibly soft and tender with a light, airy crumb. The filling is perfectly balanced-sweet from the brown sugar and warmly spiced from the cinnamon-without being overly intense. The cream cheese icing adds a slight tang that cuts through the sweetness and creates that signature gooey, melt-in-your-mouth finish.
Every bite offers a contrast of textures: the fluffy dough, the sticky cinnamon layers, and the silky icing. They’re best enjoyed warm, when the icing is still slightly melted and the centers are at their softest.
Sally’s Baking Addiction Cinnamon Rolls Recipe Ingredients
Gather all the following ingredients, before you start making this Sally’s Baking Addiction Cinnamon Rolls
Dough
- 2¾ cups (344g) all-purpose flour (spooned & leveled), plus more as needed
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- ¾ cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter
- 2¼ teaspoons instant yeast (1 standard packet)
- 1 large egg, at room temperature
Filling
- 3 Tablespoons (43g) unsalted butter, extra softened
- ⅓ cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Icing
- 4 ounces (113g) full-fat block cream cheese, softened
- 2 Tablespoons (28g) unsalted butter, softened
- ⅔ cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
(Optional simpler glaze: 1 cup confectioners’ sugar + ½ tsp vanilla + 2–3 Tbsp milk or strong coffee)
Kitchen Utensils You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Heatproof bowl or small saucepan
- Sturdy spatula or wooden spoon (or stand mixer with paddle)
- Rolling pin
- 9- or 10-inch round cake pan, pie dish, or square baking pan
- Plastic wrap or clean kitchen towel
- Wire rack
- Medium bowl for icing
- Hand mixer or stand mixer
Preparation and Cooking Time
Prep Time: about 25–30 minutes (mixing, kneading, and shaping)
Rest + Rise Time: 70–100 minutes
Bake Time: 24–27 minutes
Total Time: roughly 2 to 2½ hours
How to Make Sally’s Baking Addiction Cinnamon Rolls
Just follow this simple step by step guideline to make your homemade version of Sally’s Baking Addiction Cinnamon Rolls in a delicious way.
1. Make the dough
Whisk the flour, sugar, and salt together in a large bowl. Set aside.
2. Warm the milk and mix the dough
Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
3. Knead and rest the dough
Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.
4. Fill the rolls
After 10 minutes, roll the dough out in a 14×8-inch (36×20-cm) rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
5. Rise
Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
6. Bake the rolls
After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
7. Make the icing
In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
8. Store the rolls
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for a day or in the refrigerator for up to 5 days.
Delicious Ways to Customize and Serve This Sally’s Baking Addiction Cinnamon Rolls
Here are some Variations and Customizations ideas you can try to enjoy this Sally’s Baking Addiction Cinnamon Rolls deliciously
1. We almost always start with a strong cup of black coffee or a creamy latte. The slight bitterness of the coffee cuts through the sweet icing perfectly and makes the whole experience feel like a proper café morning at home.
2. On slower Sundays we warm the rolls and top each one with a scoop of vanilla ice cream. The cold cream melts into the warm cinnamon swirl and creates the most incredible gooey contrast-honestly one of our favorite “breakfast for dessert” moves.
3. We’ve started serving them alongside a simple bowl of fresh berries (strawberries, blueberries, or raspberries). The bright, juicy fruit balances the richness so well that the rolls never feel too heavy.
4. For a heartier brunch we plate two rolls next to scrambled eggs and a few strips of crispy bacon. The savory-salty side makes the sweet cinnamon rolls taste even more special, and everyone ends up going back for seconds of both.
5. When the weather turns cold we love pouring a mug of rich hot chocolate and dunking pieces of the roll into it. The chocolate and cinnamon play so nicely together-it feels like pure comfort in every bite.
6. We’ve also tried splitting a warm roll open and spreading a thin layer of salted butter on the inside before the icing goes on. That little extra salty richness takes the flavor over the top and is something we now do almost every time.
7. On holiday mornings we arrange the rolls on a big platter with a side of warm spiced apple compote or caramelized pears. Guests can spoon the fruit over their roll, and it turns a simple bake into something that feels festive and special.
8. Our latest favorite is serving leftover rolls the next day slightly warmed with a dollop of Greek yogurt and a drizzle of honey. The tangy yogurt cuts the sweetness in a really fresh way, and it somehow makes yesterday’s cinnamon rolls feel brand new.
My Personal Experience and Some Tips on This Sally’s Baking Addiction Cinnamon Rolls Recipe
I made these cinnamon rolls last Saturday. The kitchen smelled so good. My family came running. We ate them warm with the icing. They were soft and sweet. Everyone asked for more. I felt so happy I made them.
Here are 7 Easy Tips for Sally’s Baking Addiction Cinnamon Rolls Recipe.
1. Use warm milk. Not hot. Hot milk can stop the yeast. Warm milk helps the dough rise good.
2. Soften the butter for the filling. Soft butter spreads easy. Hard butter tears the dough.
3. Do not add too much flour. Sticky dough is okay. Extra flour makes hard rolls.
4. Let the rolls rise until big. Cover them. Put them in a warm spot. Wait until they double.
5. Check the oven. Bake until light brown. If tops get dark too fast, put foil on top.
6. Ice the rolls while warm. Warm rolls melt the icing. It tastes better that way.
7. Store leftovers covered. Keep them in the fridge. Warm one up in the microwave for a few seconds. It tastes almost new again.
These tips help a lot. Follow them and your rolls will turn out soft and yummy every time.
More Sally’s Baking Addiction Dessert Recipes to Try
If you enjoyed these cinnamon rolls, explore more delicious baking ideas with these popular Sally’s Baking Addiction recipes:
- Sally’s Baking Addiction Pecan Pie Recipe – A rich, nutty dessert that’s perfect for holidays and special occasions.
- Sally’s Baking Addiction Pancake Recipe – A fluffy and comforting breakfast option that’s easy to make at home.
- Sally’s Baking Addiction Lemon Meringue Pie Recipe – A bright, sweet-tart pie topped with fluffy meringue.
Whether you’re craving a cozy breakfast or a classic homemade dessert, these recipes are great options to try next.
How to Store and Reheat Leftover Cinnamon Rolls Properly?
Cover leftover rolls tightly and keep them at room temperature for up to 1 day or in the refrigerator for up to 5 days. To reheat, warm individual rolls in the microwave for 15–20 seconds or place the pan in a 300°F oven for a few minutes until soft and warm again.
Nutrition Facts and Dietary Notes
Each cinnamon roll (based on 12 servings) contains roughly 310–350 calories, depending on icing amount. These rolls are a treat rather than an everyday food, offering quick energy from carbohydrates and a small amount of protein from the egg and milk.
For dietary adaptations: Use plant-based milk, vegan butter, and a flax egg for a vegan version. A keto-friendly take requires almond flour, a low-carb sweetener, and sugar-free icing, though texture will differ. Gluten-free bakers can substitute a 1:1 gluten-free flour blend, adding a bit more liquid if needed.
Cinnamon provides antioxidants and may support healthy blood sugar levels, while the homemade version lets you control sugar and ingredient quality compared to store-bought options.
Sally’s Baking Addiction Cinnamon Rolls Recipe
Ingredients
Method
- Whisk the flour, sugar, and salt together in a large bowl. Set aside.
- Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
- Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.
- After 10 minutes, roll the dough out in a 14×8-inch (36×20-cm) rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
- Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
- In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for a day or in the refrigerator for up to 5 days.
Video
Notes
FAQs on this Sally’s Baking Addiction Cinnamon Rolls Recipe
When you give this Sally’s Baking Addiction Cinnamon Rolls Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
How long can you leave cinnamon rolls out?
From our experience making these rolls many times, you can safely leave frosted or unfrosted cinnamon rolls at room temperature for about one day if they’re covered tightly. After that, the texture starts to dry out and food safety becomes a concern, especially with the cream cheese icing. We always move leftovers to the refrigerator after the first day.
How does Sally’s Baking Addiction freeze cinnamon rolls?
We’ve followed Sally’s recommended methods and they work really well. You can freeze the shaped (but unrisen) rolls for up to 3 months-cover tightly with plastic wrap and foil, then thaw overnight in the fridge, let them rise 1½–2 hours at room temperature, and bake. Another option is to par-bake them for about 10 minutes, cool completely, freeze, then finish baking after thawing. Fully baked rolls also freeze successfully; just thaw and warm them gently. Always make the icing fresh for the best results.
Why are my cinnamon rolls dry?
In our kitchen, the most common reasons are over-baking, adding too much flour during kneading, or using milk/butter that was too hot and killed some of the yeast. We also notice dryness when the rolls sit uncovered after baking. Measuring the flour by spooning and leveling (instead of scooping) and pulling the rolls out as soon as they hit around 195–200°F inside makes a big difference in keeping them soft and moist.
What is the best yeast for cinnamon rolls?
We’ve had the most consistent, fluffy results with instant yeast-especially the Platinum Yeast from Red Star that Sally recommends. It mixes right into the dough without needing to proof first and gives a reliable rise. Active dry yeast works too if you dissolve it in the warm milk first, but instant has been our go-to for these rolls.
Can I prepare the dough the night before?
Yes-we do this often for weekend mornings. After shaping the rolls, cover the pan tightly and refrigerate overnight (8–12 hours is ideal). The next morning, let them come to room temperature and finish rising for 1–2 hours before baking. The flavor actually develops a bit more this way.
Why didn’t my cinnamon rolls rise properly?
From experience, the usual culprits are yeast that was expired or killed by liquid that was too hot (over 110°F), a kitchen that was too cold, or dough that was too stiff from excess flour. We always check the yeast packet date and create a warm, draft-free spot (sometimes we place the covered pan near a slightly warm oven) to help them double nicely.
How do I know when the cinnamon rolls are fully baked?
We rely on both visual cues and temperature. The tops should be lightly golden, and an instant-read thermometer inserted into the center of a middle roll should read about 195–200°F. If the tops brown too fast, we tent them with foil so the insides can finish cooking without drying out.
What’s the best way to reheat leftover cinnamon rolls?
Our favorite method is a quick 15–20 seconds in the microwave for a single roll-it softens the dough and melts the icing again. For a whole pan, we cover it loosely with foil and warm it in a 300°F oven for several minutes. They never taste quite as perfect as fresh from the oven, but this brings them very close.
These soft, gooey cinnamon rolls are everything a homemade treat should be-comforting, impressive, and surprisingly straightforward. Once you try this Sally’s Baking Addiction cinnamon rolls recipe, it will quickly become your go-to for special mornings and weekend baking.
Give them a try this weekend and let me know how they turn out in the comments. Don’t forget to save or share this post so you can come back to it whenever the craving hits!
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So soft, gooey, and bursting with cinnamon flavor.