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The ONLY collection of cinnamon roll recipes you’ll ever need. From beginner-friendly air fryer rolls to advanced laminated croissant cinnamon rolls, every dough type, flavor, frosting, and technique, all in one place.
This page includes:
- Classic from-scratch cinnamon roll recipes by dough type
- Seasonal & monthly cinnamon roll flavors
- Quick shortcut cinnamon rolls (air fryer + canned dough)
- Cinnamon roll-inspired cookies
- A complete frosting & glaze guide
- Expert tips, tricks & FAQs
Whether you’re a total beginner looking for a quick weekday treat, a sourdough baker who wants to use up your discard, or someone who’s ready to tackle bakery-level laminated pastry. I have a cinnamon roll recipe for you. Every single one has been tested, retested, and perfected in my kitchen.
Bookmark this page! I add new cinnamon roll flavors monthly.
Let’s Chit Chat
I’ve been developing cinnamon roll recipes obsessively for years now, and I mean obsessively. Quick cinnamon rolls, no-yeast versions, one-hour doughs, overnight methods, laminated doughs… I’ve tested them all. Dozens and dozens of batches.
Here’s what I’ve learned: shortcuts always sacrifice something. Skip the tangzhong? Your rolls go stale by day two. Rush the rise? Dense, not fluffy. Low quality ingredients? Just a not so tasty roll overall.
That’s why I built this page, to put every single cinnamon roll recipe I’ve ever made in one place so you can find the exact recipe that fits your skill level, your timeline, and your mood. Whether it’s Christmas morning brioche rolls that take a little extra love, or 6-minute air fryer rolls when you need something sweet right now, it’s all here.
I also started something that no one else is doing: a monthly cinnamon roll flavor series. Every month, I drop a brand new cinnamon roll flavor, think red velvet for Valentine’s Day, black forest for winter, pumpkin for fall, and so much more. So keep coming back, because this page is always growing!
Tag me if you make one! @chahinez_tbt
PS: If you want my personal #1 favorite? It’s the brioche tangzhong cinnamon rolls. They’re the ones I bake for Christmas morning every year (and yes, I always hide one for myself before my family gets to them).
Table of Contents
- Which Cinnamon Roll Should You Make?
- Brioche Tangzhong Cinnamon Rolls
- Small Batch Cinnamon Rolls
- Sourdough Discard Cinnamon Rolls
- Croissant Laminated Cinnamon Rolls
- Air Fryer & Canned Dough Cinnamon Rolls
- Monthly Flavor Series
- Cinnamon Roll Cookies
- Frosting & Glaze Guide
- Cinnamon Roll Tips, Tricks & FAQs
- More Recipes You’ll Love
Which Cinnamon Roll Should You Make?
Not sure where to start? Here’s a quick breakdown of every dough type on this page so you can jump straight to the recipe that’s perfect for you:
| Recipe | Dough Type | Difficulty | Time | Best For |
|---|---|---|---|---|
| Brioche Tangzhong Rolls | Enriched brioche | Intermediate | 4-5 hrs (+ overnight chill) | Special occasions, weekends or holidays, impressing everyone |
| Small Batch Rolls (Makes 6) | Classic yeast | Easy | 2.5-3 hrs | Weekends for two, no leftovers |
| Sourdough Discard Rolls | Sourdough + yeast | Easy-Medium | 3-4 hrs | Using up starter, tangy flavor lovers |
| Croissant Laminated Rolls | Laminated dough | Advanced | 8+ hrs (with rests) | Experienced bakers or adventurous bakers, show-stopping pastry |
| Air Fryer Cinnamon Rolls | Pre-made (canned) | Beginner | 6 minutes | Quick weekday breakfast, kids |
My recommendation: New to cinnamon rolls? Start with the small batch recipe, it’s forgiving, makes just 6 rolls, and teaches you all the fundamentals. Want the full bakery experience? Go brioche. Short on time? Air fryer is your best friend.
Brioche Tangzhong Cinnamon Rolls
The one that started it all. These are my #1 most popular cinnamon roll recipe and the ones I consider the absolute best cinnamon rolls I’ve ever made. Just go and read the reviews!
These brioche cinnamon rolls are unbelievably soft, buttery, and fluffy thanks to a tangzhong (Japanese water roux) brioche dough. We’re talking bakery-style cinnamon rolls with gooey centers, pillowy layers, and that signature heavy-cream baked texture that keeps them soft for days.
What makes these special:
- Tangzhong method locks in moisture so they stay soft for 3–4 days instead of going stale overnight
- Brioche-style dough with butter and eggs for an extra tender, rich crumb
- Heavy cream bath – poured into the bottom of the pan before baking for unbelievably gooey centers and soft bottoms
- Cardamom in the filling for an elevated twist that takes them from great to unforgettable
- Make-ahead friendly – shape the night before, refrigerate, and bake fresh in the morning
I bake these for Christmas morning, for birthdays, for any time I want to make something that feels truly special. Although they take a little longer than your average sweet roll, that extra effort is exactly what transforms them from “good” to “the world’s best cinnamon rolls.”
As one reader put it: “I have finally found THE BEST EVER recipe.” I hear that a lot, and it never gets old!
Small Batch Cinnamon Rolls
When you want homemade cinnamon rolls without making a mountain of leftovers. This recipe makes just 6 perfect rolls.
I don’t always need a full dozen cinnamon rolls staring at me from the counter. When it’s just me and Kyle, these small batch cinnamon rolls are my go-to. They give you that soft, gooey cinnamon roll moment but in a smaller batch that feels extra special.
Why you’ll love these:
- Makes just 6 rolls, perfect for couples, small families, or solo bakers
- Uses a simple yeast dough that doesn’t require tangzhong or special techniques
- Ready in about 2.5–3 hours start to finish
- Topped with a simple vanilla powdered sugar glaze (or swap for cream cheese frosting!)
- A great starter recipe if you’ve never made cinnamon rolls from scratch before
These are the cinnamon rolls for quiet mornings when you want something warm and homemade without committing to a full production. Cozy, simple, and every bit as delicious as a bigger batch.
Sourdough Discard Cinnamon Rolls
Stop throwing away your sourdough discard! Turn it into the softest, most flavorful cinnamon rolls instead.
If you keep a sourdough starter at home, you know the constant struggle of what to do with all that discard. These sourdough discard cinnamon rolls are hands down one of the best ways to use it.
What makes these different:
- Uses non-active sourdough starter (discard straight from the fridge, no feeding required!)
- Also uses instant yeast for a reliable rise every time, so you don’t have to time your starter perfectly
- The discard adds a subtle tang that makes the flavor more complex and interesting
- Topped with classic cream cheese frosting
- One of the easiest cinnamon roll recipes on this page
Few core memories rival waking up as a child and eating freshly baked cinnamon rolls for breakfast. I plead that you make those same memories for you and your family, this recipe is the best way to do it!
If you love baking with sourdough, don’t miss my sourdough discard pancakes, sourdough bagels, and sourdough discard biscuits too!
Croissant Laminated Cinnamon Rolls
For when you want to absolutely show off. These are the most advanced recipe on this page, and the most stunning.
These croissant cinnamon rolls combine the soft cinnamon filling of a classic roll with the delicate, flaky layers of traditional laminated pastry dough. They are seriously next-level.
What makes these a show-stopper:
- Traditional lamination technique using a cold butter block and repeated letter folds for visible, flaky layers
- Made with high-fat European-style butter (82% butterfat) for the best puff and flavor
- An enriched brioche-style base dough that’s softer than traditional croissant dough
- Finished with a simple vanilla glaze that doesn’t hide the beautiful layers
- Requires patience – multiple chilling rests between folds, but the payoff is absolutely unreal
I’m going to be real with you: these take more time and patience than any other recipe on this page. But if you’ve ever wanted to make something that looks like it came from a high-end French bakery, this is your moment. The layers are insane.
I struggled for the longest time to get visible layers in homemade laminated dough. Once I dialed in the butter temperature and the folding technique, everything changed. This recipe walks you through every step.
Air Fryer & Canned Dough Cinnamon Rolls
No shame in your game. Sometimes you need cinnamon rolls in 6 minutes, and these deliver.
Not every cinnamon roll morning calls for from-scratch dough. Sometimes you just want warm, gooey rolls right now, and that’s exactly what these give you.
6-Minute Air Fryer Cinnamon Rolls
My air fryer cinnamon rolls use store-bought canned cinnamon rolls (Pillsbury or any brand you love) and cook them in the air fryer in about 5-6 minutes. That’s it. They come out perfectly golden, soft in the center, and honestly? They taste even better than oven-baked canned rolls because the air fryer gives them this amazing slightly crispy edge.
This will be your go-to for busy school mornings and lazy weekends alike. Once you try cinnamon rolls in the air fryer, you will never go back to making them the regular way!
Valentine’s Day Heart-Shaped Cinnamon Rolls
These heart-shaped cinnamon rolls are made entirely with pre-made canned dough, shaped into hearts, baked until golden, and topped with pink frosting and Valentine’s sprinkles. They’re the cutest Valentine’s Day breakfast ever, and they’re also a really fun baking activity with kids.
I make these every time we head over to Kyle’s family’s house around Valentine’s Day, they’re always a hit with the kids. Watching them carefully unroll each side of the dough and shape their own little hearts is honestly my favorite part.
Monthly Flavor Series
This is where things get really fun!
Every month, I develop and publish a brand new cinnamon roll flavor, a seasonal twist on the classic that uses my tested brioche tangzhong dough as the base. Think of it like a rotating menu of cinnamon roll flavors, except you can make every single one at home anytime you want.
I update this section every time a new flavor drops, so bookmark this page and check back often!
Almond Croissant Cinnamon Rolls — New Year’s / January
My almond croissant cinnamon rolls are soft, buttery rolls filled with rich almond frangipane, topped with a glossy almond glaze and toasted slivered almonds. Essentially, they capture all the magic of almond croissants, reimagined in cozy cinnamon roll form.
Fair warning: frangipane is unforgiving. Spread it too thick? Raw centers. Skip chilling the dough? Almond cream everywhere. Bake too hot? Burnt tops, underbaked middles. I learned this the hard way… multiple times. This recipe is the version that finally stuck, and every step exists for a reason.
If you’re curious as to how to make it gluten-free, I’ve had many readers say they had tons of success using a 1:1 GF flour substitute!
Red Velvet Cinnamon Rolls — Valentine’s Day / February
These red velvet cinnamon rolls combine the rich cocoa hint of red velvet cake with the comfort of classic cinnamon rolls. They use the same ultra-soft brioche-style tangzhong base as my flagship recipe, with a gorgeous red color from this red food coloring that makes them perfect for Valentine’s Day, holidays, or anytime you want to make something stunning.
Topped with a smooth cream cheese frosting that melts into every swirl. One reader (a teen who made them for her mom for Valentine’s Day!) said they took about 5 hours but were “sooo yummyyyy.” I love that!
Black Forest Cinnamon Rolls — Winter / February
If you love Black Forest cake, these Black Forest cinnamon rolls might be your new favorite bake. Rich chocolate tangzhong dough, a lightly sweet cherry filling, and a vanilla mascarpone frosting that mimics the traditional cake icing, all in the form of soft, bakery-style cinnamon rolls.
The key is keeping the cherry layer thin so it gives you that classic Black Forest flavor without leaking or weighing down the dough. Finished with chocolate shavings and fresh cherries on top. These are indulgent without being heavy.
Pumpkin Cinnamon Rolls — Fall / October
Pumpkin season has a special place in my heart, and these pumpkin cinnamon rolls are the coziest thing I’ve ever baked. Soft, fluffy pumpkin-spiced dough with a buttery cinnamon filling, topped with the best vanilla bean maple cream cheese frosting ever.
The maple syrup in the frosting goes so perfectly with the pumpkin pie spices. This is the recipe I restocked my canned pumpkin stash after Thanksgiving just to keep making through winter. They’re that good.
Black Cocoa Cinnamon Rolls — Halloween / October
These black cocoa cinnamon rolls are ultra soft, jet-black, and topped with bright orange (or green!) cream cheese frosting, the perfect Halloween breakfast or spooky season treat.
The black cocoa gives them a bold, Oreo cookie-like flavor and an irresistibly rich color. They get the same heavy cream soak as my brioche rolls for unbelievably soft, gooey centers. Despite looking fancy and dramatic, these rolls follow the same steps as normal cinnamon rolls. They’re surprisingly easy!
Coming Soon — More Monthly Flavors!
I’m always working on new flavors for this series. Here’s a sneak peek at what might be coming:
- Lemon Blueberry for spring
- Carrot Cake for Easter
- Strawberry Variation for Mother’s Day
- S’mores for summer
- Apple Pie for early fall
- Gingerbread or Eggnog for Christmas
Have a flavor request? Drop it in the comments below and I might make it next!
Cinnamon Roll Cookies
Love cinnamon roll flavors but want something quicker? These cookies capture that brown sugar–cinnamon–cream cheese magic in cookie form. Every single one tastes like a cinnamon roll, but as a thick, soft, Crumbl-style cookie.
CRUMBL Cinnamon Swirl Cookies
CRUMBL cinnamon roll cookies are life changing. Believe it or not, they quickly became my favorite cookie ever! The secret is baking the cinnamon sugar mixture with the cookie itself to infuse that cinnamon bun flavor into every bite. Topped with a creamy cream cheese frosting swirl.
IT TASTES LIKE A CINNAMON ROLL. If you never try any of my recipes, this is the one you have to try!
Crumbl Maple Cinnamon Roll Cookies
Every time Crumbl brings out a new cinnamon roll cookie, I can’t contain my joy. These maple cinnamon roll cookies take the classic cinnamon swirl base and top it with a homemade cream cheese maple syrup frosting. They taste like your favorite maple cinnamon rolls from grandma but in cookie form.
Cinnamon Roll Sugar Cookies
These cinnamon roll sugar cookies bring together the best of both worlds, a sugar cookie’s soft buttery texture with the warm, spiced filling of a classic cinnamon roll. They’re finished with a vanilla bean glaze drizzle for a true cinnamon roll experience. Perfect for Christmas cookie platters or with a cup of coffee any morning.
Crumbl Pumpkin Roll Cookies
Finally, my pumpkin roll cookies are inspired by the pumpkin cinnamon roll we all love around fall. A thick pumpkin cookie topped with a brown sugar cinnamon mixture and decorated with swirls of homemade cream cheese frosting. The ultimate fall cookie!
Get the Pumpkin Roll Cookies recipe
Want even more cookie recipes? Check out my Crumbl Cookie Copycat Recipes: 40+ Flavors hub page!
Frosting & Glaze Guide
The frosting can make or break a cinnamon roll. Here’s a quick guide to every frosting and glaze I use across my cinnamon roll recipes, and when each one works best:
- Classic Cream Cheese Frosting — The gold standard. Rich, tangy, and melts beautifully into warm rolls. I use this on my brioche rolls, sourdough rolls, and red velvet rolls. It’s made with softened cream cheese, butter, powdered sugar, and vanilla. If you’ve never made cinnamon rolls before, this is the frosting to start with.
- Vanilla Powdered Sugar Glaze — Lighter and sweeter than cream cheese frosting. I use this on my small batch rolls and croissant rolls. It’s just powdered sugar, milk, and vanilla (I love using vanilla bean paste for those beautiful specks!). Best when you want the dough to be the star. In the case of the croissant rolls, you can add just a little cream cheese to the icing to elevate the falvor without it being too rich or thick.
- Maple Cream Cheese Frosting — Cream cheese frosting with maple syrup and vanilla bean. This is on my pumpkin cinnamon rolls and it is heavenly with warm spices. Perfect for fall and Thanksgiving morning.
- Almond Glaze — A butter-based glaze with almond extract that melts into warm rolls for a true bakery-style finish. Made specifically for my almond croissant cinnamon rolls.
- Vanilla Mascarpone Frosting — Softer and lighter than cream cheese frosting, this mimics the whipped-style icing used on traditional Black Forest cake. I use it on my Black Forest cinnamon rolls. It should be soft and spoonable, not stiff.
- Orange (or Green!) Cream Cheese Frosting — Same cream cheese base with gel food coloring for a festive twist. This is on my black cocoa cinnamon rolls and makes them perfect for Halloween.
My #1 tip: Always spread frosting on rolls that have cooled for about 10-15 minutes — warm enough that the frosting melts slightly into the spirals, but not so hot that it just slides off into a puddle.
Cinnamon Roll Tips, Tricks & FAQs
Here are the answers to the most common questions I get from readers (pulled straight from hundreds of comments across all my cinnamon roll posts!):
Tangzhong is a cooked paste made from flour and milk. This simple step gelatinizes the starches, allowing the dough to retain significantly more moisture. The result? Cinnamon rolls that stay incredibly soft for 3–4 days instead of going stale after one. It’s especially helpful in enriched doughs. I explain the full process in my brioche cinnamon rolls recipe.
Yes! Most of my recipes support an overnight method. After shaping the rolls and placing them in the pan, cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for 45–60 minutes until puffy, then bake as directed. This is my favorite trick for Christmas morning.
The three most common reasons are over-baking (pull them out when they’re just golden on top, even if the center looks slightly underdone, they’ll continue cooking in the pan), adding too much flour (always measure by weight if you can), and skipping the heavy cream bath if the recipe calls for it. That cream is what keeps the bottoms tender and the centers gooey for those recipes that require it.
Absolutely! You have two options: freeze unbaked (cut and arrange in the pan, cover tightly, freeze up to 1 month, then thaw overnight in the fridge, let rise, and bake), or freeze baked (cool completely, wrap each roll tightly in plastic wrap, freeze up to 1 month, reheat in the microwave or oven). I prefer freezing them unbaked for that fresh-from-the-oven experience.
Yes! If you sub bread flour with all-purpose, the rolls will be slightly less chewy and a tiny bit more tender. If you sub the other way, they’ll be slightly chewier but still delicious. If using all bread flour, you may need to add 1–2 teaspoons of extra milk to keep the dough soft.
Between 100–110°F (38–43°C). Too hot will kill the yeast, too cool won’t activate it properly. I always recommend using a kitchen thermometer, it takes the guessing out of it completely. The foamy texture on top after 5–10 minutes tells you the yeast is alive and ready.
Enriched cold dough is less sticky, easier to roll out, gives you cleaner cuts, prevents the filling from leaking, and actually develops better flavor. I know it’s hard to wait when you want cinnamon rolls right now, but trust me, chilling makes a massive difference in both texture and taste.
Cream cheese frosting is richer, tangier, and feels more decadent. It’s the classic choice for bakery-style rolls. A powdered sugar glaze is lighter, sweeter, and lets the dough flavor shine through more. Neither is “better”, it depends on what you’re in the mood for! If you’re not sure, start with cream cheese frosting. You can always try the glaze next time.
Absolutely! Some ideas: add orange zest for a citrusy twist, increase the cardamom for a more Nordic-inspired flavor, add chopped pecans or walnuts for crunch, mix in some nutmeg for extra warmth, or spread a thin layer of Nutella before adding the cinnamon sugar. The possibilities are endless, which is exactly why I started the monthly flavor series!
More Recipes You’ll Love
If you’re here, I know you love comforting, bakery-style bakes. Here are some more recipes from the blog that I think you’ll enjoy:
- Pretzel French Toast Bake — The best brunch dish ever
- Sourdough Discard Pancakes — Fluffy, tangy, and so easy
- Sourdough Bagels — Better than any bagel shop
- Sourdough Discard Biscuits — Buttery and flaky
- Churro Cheesecake Bars — If you love cinnamon, you NEED these
- Carrot Cake Loaf — Moist, easy, with cream cheese frosting
- Crumbl Cookie Copycat Recipes: 40+ Flavors — My other mega hub!
If you made any of these cinnamon roll recipes and enjoyed them, don’t forget to leave a 5-star review on the recipe page! It helps me so much. And if you have a cinnamon roll flavor request for the monthly series, drop it in the comments below, I might make it next!
