8 Finger-Licking Good Cinnamon Roll Recipes 2025

Cinnamon rolls are sweet, spiral-shaped pastries perfect for breakfast or dessert. They’re popular in North America, Scandinavia, and parts of Europe, with variations like Swedish Kanelbullar and U.S. iced rolls.

Our in-house nutritionist recommends moderation since this is a high-calorie, sugary treat. Still, cinnamon rolls are so versatile and easy to make at home, especially if you’re using the canned version, that it’s difficult to resist its fluffy and flavorful allure.

In my view, there’s nothing wrong with indulging in a soul-healing delicacy from time to time. And if you have to keep an eye on your calorie intake, check out our best weight-loss meal delivery services.

If you’re ready to explore the diverse world of cinnamon rolls, I put together several easy-to-make recipes for every baker out there. Serve them with coffee, tea, or milk, and upgrade your cozy mornings to a new level!

1. Cinnamon Rolls From Scratch

Ingredients

For the dough:

• 2 and ¾ cups all-purpose flour

• ¼ cup granulated sugar

• 1 large egg (at room temperature)

• ¾ cup whole milk

• 3 tbsp unsalted butter

• 2 and ¼ tsp instant yeast (1 standard packet)

• ½ tsp salt

For the filling:

• 3 tbsp unsalted butter (softened to room temperature)

• ⅓ cup confectioners’ sugar

• 1 tbsp ground cinnamon

For the cream cheese icing:

• 4 oz full-fat cream cheese (softened to room temperature)

• 2 tbsp unsalted butter (softened to room temperature)

• ⅔ cup confectioners’ sugar

• 1 tsp pure vanilla extract

Method

1. Combine the milk and butter in a small pan or bowl and heat in a microwave or on the stove until the butter melts and the mixture is warm to the touch (not hot!). Add the yeast and stir until it’s dissolved.

2. Mix flour, sugar, and salt in a large bowl and add the yeast, butter, and milk mixture. Add the egg and stir until a soft dough forms.

3. On a floured surface, knead the dough for 3 to 5 minutes until smooth. If the dough sticks to your hands, add more flour gradually. Place in a greased bowl, cover, and let rest for 10 minutes.

4. After the dough has rested, roll it out into a 14×8-inch (36×20 cm) rectangle. Next, spread softened butter over its entire surface and sprinkle with a mixture of cinnamon and brown sugar.

5. Roll the dough into a 14-inch log and cut into 10 to 12 rolls that you arrange in a greased 9 or 10-inch pan. Cover the pan and let the rolls rise in a warm place for 60 to 90 minutes until they double in size.

6. Meanwhile, preheat the oven to 375°F (190°C).

7. When the rolls have risen, place them in the oven and bake for 25 to 30 minutes until golden. If you see they’re turning brown too soon, cover the pan with foil.

8. When ready, get them out of the oven and let them cool on a wire rack.

9. In a medium bowl, add the softened cream cheese and use a spoon or spatula to mix in the butter, confectioners’ sugar, and vanilla until creamy.

10. Spread the icing over the warm rolls and serve. Enjoy! 

Overview

If you like baking, these cinnamon rolls will help you remake the classic homestyle recipe without spending hours in the kitchen. I was blown away by how simple these were to make, even as someone who’s still building confidence with yeast recipes. 

The dough comes together beautifully, and there’s something incredibly satisfying about crafting each roll by hand. Plus, they made my kitchen smell like a bakery!

If you’re in the mood to experiment, you can swap the cinnamon filling for a fruity raspberry cake filling – it will give your rolls a bright and tangy twist. You can also make a lighter icing with confectioners’ sugar, vanilla, and milk if you want to avoid extra fats.

2. Canned Cinnamon Rolls

Ingredients

• 1 can of refrigerated cinnamon rolls

• ½ cup heavy whipping cream

• ¼ cup brown sugar

• 2 tbsp butter

• ½ tsp ground cinnamon

For the cream cheese frosting:

• 4 oz cream cheese (softened)

• ¾ cup powdered sugar

• 3 tbsp butter (softened)

• ½ tsp vanilla extract

Method

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. Arrange the cinnamon rolls in a single layer in the dish.

3. In a small bowl, melt 2 tablespoons of butter and mix in brown sugar and cinnamon (until the sugar melts). Drizzle this mixture evenly over the cinnamon rolls.

4. Pour the whipping cream over and between the rolls.

5. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5 to 8 minutes until fully baked.

6. In a mixer bowl, combine cream cheese, butter, powdered sugar, and vanilla. Beat until smooth, and then spread the frosting over the cinnamon rolls. Serve them warm.

Overview

Cinnamon rolls are always a crowd-pleaser with adults and kids alike, and this recipe makes it so effortless that you’ll find yourself reaching for it again and again. Some heavy whipping cream over the top gives these rolls a gooey texture, similar to Cinnabon treats.

In less than an hour, you can transform a simple can of cinnamon roll dough into a fluffy masterpiece that everyone will love. Just pop the rolls in the oven, let them bake to golden perfection, and drizzle them with frosting for a quick, sugary breakfast that’s guaranteed to make everyone smile.

Perfect for busy mornings or a last-minute indulgence, these canned cinnamon rolls prove that a little shortcut can still deliver a lot of deliciousness!

3. Cinnamon Roll Waffles

Ingredients

• 1 can (17.5 oz) refrigerated Cinnamon Rolls with Cream Cheese Icing (5 rolls)

• 1 cup powdered sugar

• 3 tbsp milk

• 1 tsp vanilla

Method

1. Spray the waffle iron with cooking spray and preheat it. Meanwhile, separate the dough into 5 rolls.

2. Place 1 roll in the center of the waffle iron, close the lid, and cook for 3 to 4 minutes until golden brown and fully cooked. Remove the waffle from the iron and place it on a plate. Repeat for each roll of dough.

3. In a small bowl, mix the icing that comes with the Cinnamon Rolls, powdered sugar, milk, and vanilla until smooth.

4. Drizzle the glaze over the hot waffles and serve. Enjoy!

Overview

This recipe gives you the ultimate breakfast mash-up you didn’t know you needed. You get all the gooey, spiced sweetness of a cinnamon roll paired with the crispy edges of a waffle. It’s a match made in breakfast heaven! 

There’s no extra prep or fuss to worry about here. All you need is your favorite refrigerated cinnamon rolls with cream cheese icing and your waffle iron. While any waffle maker will work, I recommend a Belgian-style one since the resulting waffles have deeper pockets, perfect for catching all that delicious glaze (or maple syrup if you’re feeling extra indulgent). 

Top your cinnamon roll waffles with the provided cream cheese glaze, but you can also add fresh fruit or a dollop of whipped cream. These waffles are so quick, easy, and downright fun to make that they’ll become a go-to treat for lazy weekend mornings or brunch parties. 

4. Cinnamon Roll Pie

Ingredients

• 2 cans Cinnamon Rolls (8 rolls each)

• ¼ cup all-purpose flour

• 1 ½ cups chopped pecans

• 1 cup brown sugar

• 1 tbsp ground cinnamon

• 6 tbsp butter (melted)

Method

1. Preheat the oven to 350°F (175°C) and spray a pie pan with nonstick cooking spray.  

2. Open the cinnamon rolls, set the icing aside, and cut each roll in half. Lightly flour your surface and roll out each piece to make them thin.

3. Arrange half of the flattened cinnamon rolls to cover the bottom of the pie pan, forming the crust.

4. In a bowl, mix brown sugar, flour, cinnamon, melted butter, and pecans. Spread ⅔ of this mixture over the bottom crust.

5. Place the remaining cinnamon rolls on top, creating the pie's top crust. Pinch together any gaps and press gently to seal the layers. Spread the remaining filling over the top crust.

6. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the top is golden.

7. Cool the pie at room temperature, then drizzle with the reserved icing. Slice, serve, and enjoy!

Overview

This oven-baked treat combines the comforting flavors of cinnamon rolls with a twist that takes your dessert game to new heights. The magic starts with a store-bought cinnamon roll crust pressed into a pie shape to form the base. From there, it’s topped with a rich brown sugar pecan topping that caramelizes beautifully as it bakes. The result? A golden, buttery crust with layers of sweet cinnamon goodness and a nutty, gooey finish that’s nothing short of fabulous.

This versatile pie is perfect for breakfast, brunch, or dessert. Plus, you can switch things up and turn it into a cinnamon roll apple pie by layering apple pie filling on top and skipping the pecan topping. The warm, spiced apples pair perfectly with the flaky cinnamon roll crust.

5. Cinnamon Roll Pancakes

Ingredients

• 1 cup all-purpose flour

• 1 ½ cups buttermilk

• 1 egg (lightly beaten)

• 2 tbsp butter

• 1 tbsp honey

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

For the cinnamon swirl:

• ¼ cup brown sugar

• 2 tbsp melted butter

• 1 tbsp flour

• 1 tsp cinnamon

Method

1. Prepare the cinnamon swirl mixture and transfer it to a squeeze bottle or a small bag with the corner snipped.

2. Mix all the pancake ingredients and set the batter aside. 

3. Preheat and lightly grease your pan or skillet.

4. Pour the pancake batter onto the griddle to make small pancakes. Use the squeeze bottle or bag to make a cinnamon swirl right away (before the batter has time to cook). Start from the center of the pancake and move to the edges.

5. Once the pancake is cooked on one side, flip and cook for another 30 seconds to 1 minute on the other side. 

6. Serve warm next to your favorite topping.

Overview

These pancakes are everything you love about warm, gooey cinnamon rolls, but with none of the hassle. They’re soft, fluffy, and swirled with that irresistible cinnamon-sugar goodness that makes every bite a treat. However, you have to invest a little more time and effort into making them.

The secret stands in following the steps, like whipping up your cinnamon swirl mixture before you start on the pancake batter. For extra ease (and photo-worthy swirls), pour the mixture into a squeeze bottle. This makes adding those perfect spirals to your pancakes a breeze.

6. Air Fryer Cinnamon Roll Donuts

Ingredients

• 1 tube (12.4 oz) refrigerated cinnamon rolls and its icing packet

• ½ cup sugar

• ½ tbsp cinnamon

• Cooking spray (about 1 tbsp)

Method

1. Mix sugar and cinnamon in a bowl and set aside.

2. Open the cinnamon rolls and place the rolls on a flat surface. Use a small cutter or shot glass to remove the centers, creating donuts and holes.

3. Arrange a few donuts and holes in the air fryer, leaving about 1 inch of space between them. Cook at 350°F (175°C) for 5 to 7 minutes until golden brown. Repeat until all the donuts and holes are cooked. 

4. Remove the cooked donuts from the air fryer, lightly spray them with cooking spray, and immediately coat them in the cinnamon sugar mixture. Place the coated donuts on a wire rack.

5. Open the icing package and transfer its contents to a resealable bag. Snip the corner and pipe it onto the donuts. Serve warm and enjoy!  

Overview

These air fried donuts are a bit healthier than their deep-fried counterparts. If you love donuts and cinnamon but don’t like working with hot oil and dealing with messy clean-ups, these Air Fryer Cinnamon Roll Donuts are the perfect breakfast or snack option. Top them with glaze, powdered sugar, or your favorite frosting for an indulgent finish.

With just 3 simple ingredients, you can whip up a batch of these fluffy, golden donuts in no time. If you don’t have an air fryer, no problem! Simply bake them in the oven at 350°F (176°C) for 10 to 12 minutes on a greased sheet pan, and you’ll still get that golden-brown perfection.

7. Pumpkin Cinnamon Rolls

Ingredients

For the pumpkin dough:

• 2 and ⅔ cups all-purpose flour

• 1 large egg

• ⅓ cup whole milk

• ½ cup canned pumpkin

• ¼ cup granulated sugar

• 2 tbsp unsalted butter

• ¼ tsp ground nutmeg

• ½ tsp salt

• 2 and ¼ tsp instant or active dry yeast (1 standard packet)

For the filling:

• 6 tbsp unsalted butter (softened to room temperature)

• ½ cup brown sugar

• 1 tbsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground Allspice

• ¼ tsp ground ginger

• ¼ tsp ground cloves

For the maple cream cheese icing:

• 4 oz full-fat cream cheese (softened to room temperature)

• ⅔ cup confectioners’ sugar

• 3 tbsp maple syrup

• 1 tbsp whole milk

• ⅛ tsp ground cinnamon

Method

1. Start the dough by warming the milk and butter until the butter melts and the mixture is lukewarm.

2. In a large bowl or stand mixer, whisk together pumpkin puree, sugar, nutmeg, and salt.

3. Add the milk and butter mixture, egg, and yeast and mix until combined. Stir in 1 cup of flour, then add 1 ⅔ cups more flour and mix until combined.

4. Knead the dough on a floured surface for about 5 minutes. If it’s sticky, sprinkle small amounts of flour until it’s soft and slightly tacky.

5. Grease a large bowl, place the dough inside, and turn the bowl to coat the dough with oil on all sides. Cover and let rise in a warm place for about 2 hours until doubled in size.  

6. Meanwhile, grease your baking dish (9-inch square, round, or 9×13-inch pan).

7. When the dough has finished rising, roll it on a floured surface into a 10×14-inch rectangle and spread softened unsalted butter over its entire surface.

8. Mix brown sugar, cinnamon, and all the spices for the filling and sprinkle it evenly on top of the buttered dough. Roll up tightly.

9. Slice into 10 rolls and arrange them in the prepared pan. Cover the pan and let the rolls rise for 1 hour until doubled in size.

10. Meanwhile, preheat the oven to 350°F (177°C).

11. When the rolls are fluffy, place them in the oven and bake for 25 to 30 minutes until golden.

12. Take the rolls out of the oven and let them cool on a wire rack for 10 minutes.

13. Meanwhile, prepare the icing. Mix the cream cheese with maple syrup and milk until smooth. Add in confectioners’ sugar until creamy.

14. Spread the icing on warm rolls and serve right away.

Overview

Nothing says cozy fall mornings like a batch of Pumpkin Cinnamon Rolls fresh out of the oven! Made with pumpkin in the dough and swirled with creamy cinnamon filling, these rolls are the ultimate comfort food. Each soft, flaky coil unravels into layers of melt-in-your-mouth pumpkin-spiced goodness—a true definition of fall breakfast bliss.

The rich maple cream cheese icing takes these rolls to a whole new level. If you’re feeling adventurous, you can switch things up with salted caramel frosting, maple icing, or a classic vanilla glaze. Each variation keeps the comforting vibe alive while adding its unique twist.

Perfect for chilly mornings, brunch gatherings, or a cozy treat with coffee, these pumpkin cinnamon rolls are guaranteed to be a hit. They’re warm, indulgent, and everything you love about fall packed into one irresistible bite!

8. Cinnamon Roll Breakfast Casserole

Ingredients

• 3 tubes (12.4 oz) refrigerated cinnamon roll dough (with frosting)

• 4 large eggs

• ½ cup half-and-half

• ⅓ cup dark brown sugar

• ⅓ cup pecans (chopped)

• ⅓ cup sour cream

• 1 tbsp salted butter (for the baking dish)

• ½ tsp ground cinnamon

• ¼ tsp salt

Method

1. Preheat the oven to 350°F (175°C) and generously butter a 9×13-inch baking dish. Cut each cinnamon roll into 4 pieces (set aside the frosting packets).

2. In a large bowl, whisk eggs, half-and-half, cinnamon, and salt. Add the cinnamon roll pieces and toss to coat. Pour the mixture into the baking dish.

3. Mix brown sugar and pecans in a small bowl and sprinkle over the casserole. Bake for about 35 minutes, until puffed, golden, and cooked through.

4. While the casserole cools (about 10 minutes), whisk the frosting packets with sour cream until smooth. Drizzle the frosting over the casserole and serve.  Bonne appetit!

Overview

Make every morning feel like Christmas with this quick and delicious recipe. This is the easiest way to enjoy all the gooey, cinnamon-sugar goodness of classic cinnamon rolls without any of the extra effort. Plus, it will make your kitchen smell heavenly.

All it takes are a few tubes of refrigerated cinnamon roll dough and a handful of pantry staples to create a soft, golden-brown casserole topped with a sweet glaze that’s as festive as the holiday itself. Whether you’re gathering around the tree or just treating your family to a weekend indulgence, this recipe is the perfect way to start the day. It’s so simple that you might just make it a new holiday tradition.

FAQ

What’s the secret to soft and fluffy cinnamon rolls?

If you’re making the rolls from scratch, like in this recipe, it’s important to use warm (not hot) liquids. Knead the dough until smooth and elastic and let it rise until it doubles in size. Some bakers also recommend a second rise between forming the rolls and placing them in the oven, but this is optional.

How do I prevent cinnamon rolls from drying out?

For gooey and fluffy cinnamon rolls, make sure to use enough butter in the dough and filling. Next, cover the rolls with plastic wrap or a damp towel during proofing, and avoid overbaking – when they’re golden brown, they’re ready to enjoy.

Can I prepare cinnamon rolls ahead of time?

Yes, this is a common practice in many kitchens around the country. You can refrigerate them overnight after they’ve risen. Cover them tightly and place them in the fridge. In the morning, bring to room temperature and bake.

Should I use store-bought rolls instead of making them from scratch?

Canned cinnamon roll dough (or store-bought dough) is perfectly fine, as you can see in many of the recipes on my list. It’s a convenient shortcut that saves time without sacrificing flavor. Canned dough is a reliable and tasty option for quick and easy treats, especially when you’re short on time or want something simple.