This is the BEST cinnamon rolls recipe with a secret ingredient in the dough that makes them super soft and fluffy. They’re filled with butter, brown sugar and cinnamon, and finished with a sweet cream cheese frosting. Simply irresistible.
Mom’s Best Cinnamon Rolls Recipe
I grew up on these homemade cinnamon rolls — soft, pillow-y, and utterly delicious. There’s one special addition to the dough that gives them a uniquely tender texture. I’ll explain that soon.
I remember watching my mom make them and hardly being able to wait for the warm rolls to come out of the oven. Even now, I still get excited while they bake. The time and patience are worth it: these are the best soft and fluffy cinnamon rolls you’ll ever make.
What You’ll Love About This Recipe:
- Super soft enriched dough made from common pantry ingredients.
- Generous butter, brown sugar and cinnamon filling for maximum flavor.
- Quick cream cheese frosting that melts into the swirls without disappearing.
- Can be prepared the night before and baked the next morning.
- Freezes well before or after baking, making these great for sharing.
This is a reliable family recipe that produces tender, long-lasting rolls every time.
The Secret Ingredient
The dough is a typical enriched yeast dough with one unexpected addition: mashed potatoes. Yes — plain, unseasoned mashed potatoes (instant or homemade) keep the rolls tender and help retain moisture so they stay soft longer.
If you’ve tried potato rolls, you know how tender they are. Adding about 1/2 cup of plain mashed potatoes to the dough yields the same tender, lasting softness in these cinnamon rolls.
Prepare the Mashed Potatoes
You can boil and mash a potato or use instant mashed potatoes. For convenience, instant flakes mixed with hot water work great. You’ll need about 1/2 cup of mashed potatoes total. Aim for a thick, smooth consistency.
Prepare the Milk and Yeast Mixtures
Scald the milk: heat it until just simmering and a thin skin forms on top (about 170°F). Add butter, sugar and salt, stir until dissolved, then cool the mixture to about 120°F before combining with yeast. Yeast will be killed by temperatures above roughly 138°F, so allow the milk to cool.
Meanwhile, combine warm water (about 110°F), yeast and a little granulated sugar and set aside until the yeast becomes bubbly and active.
Make the Dough
Using a stand mixer with a dough hook makes this soft, slightly sticky dough easiest to handle, though it can be kneaded by hand if needed. In the mixer bowl, beat the egg, then add the mashed potatoes, cooled milk mixture and the bloomed yeast. With the mixer on low, add the flour one cup at a time until about 4 cups are incorporated.
The dough will be sticky but should move around the bowl. Add flour a tablespoon at a time if necessary. Increase mixer speed to medium and knead 5–10 minutes until smooth and elastic.
Allow Dough to Rise
- Place dough in a greased bowl, cover with lightly greased plastic wrap, and let rise about 1 hour, or until doubled in size.
How to Make the Cinnamon Rolls
Once the dough has risen, turn it onto a floured surface, dust the top with flour and roll it into a rectangle roughly 14″ x 18″ and about 1/2″ thick. Spread softened (not melted) butter across the dough, leaving a 1/2″ bare strip along one long edge. Sprinkle with packed light brown sugar, then evenly dust with ground cinnamon.
- Roll the dough into a log from the long side, ending with the bare strip folded over to seal the seam. Pinch the seam to close.
- Use unflavored dental floss or a sharp knife to cut the log into 12 even pieces (about 1.5″ thick). Floss produces rounder rolls.
You can make up to 15 smaller rolls if you roll the dough a bit thinner; all will fit on a half sheet pan.
Rise and Bake
- Place rolls on a greased half sheet pan (13×18″), cover loosely with lightly greased plastic wrap and allow to rise about 1 hour, or until doubled.
- Bake in a preheated 350°F oven for 20–25 minutes, until golden and fully baked. The interior of the thickest roll should read about 190–200°F on an instant-read thermometer.
Make the Frosting
While the rolls bake, prepare a light cream cheese frosting. Beat room-temperature cream cheese and butter until smooth, then add powdered sugar and vanilla in stages, adding 1 tablespoon of milk as needed until you reach a spreadable consistency. The frosting should be light and slightly pourable so it sinks into the swirls without disappearing.
Serving and Storing
Spread the cream cheese frosting over warm rolls and serve immediately.
- Store at room temperature (68–72°F) covered for 2–3 days, or refrigerate for up to 5 days.
- Reheat leftovers briefly in the microwave (20–30 seconds) to refresh.
Baking Tips and Information
Tips for consistently tender cinnamon rolls:
- Use instant or quick-rise yeast for faster, reliable rising.
- Activate yeast in 105–115°F water; a few bubbles indicate it’s active.
- Scalding and then cooling the milk improves dough texture by modifying milk proteins so gluten can form properly.
- Flour your surface and rolling pin liberally; lift the dough as you roll to prevent sticking.
- Use softened butter (not melted) for the filling so the brown sugar adheres and the filling doesn’t leak during baking.
- Place rolls close together on the pan for soft, pull-apart edges.
Make-Ahead and Freezing Instructions
- Make-ahead overnight: After cutting, place rolls on a greased sheet pan, cover and refrigerate. In the morning, allow any additional rise at room temperature if needed, then bake.
- Freeze before baking: Freeze cut rolls on a pan, then transfer to freezer bags. Thaw in the fridge overnight and allow to rise before baking.
- Freeze after baking: Cool completely (do not frost), wrap and freeze. Thaw at room temperature before serving.
- Freeze frosting: Store cream cheese frosting in a freezer-safe bag. Thaw in the fridge and stir before using; pipe or spread as desired.
We hope you love this recipe as much as our family does. If you try it, please leave a rating and review.
*Originally published 3/20/12. Photos and post updated October 2022.