Buttermilk Cinnamon Rolls (Soft, Gooey, Bakery-Style)

The Softest Buttermilk Cinnamon Rolls with Cream Cheese Frosting

If you want cinnamon rolls that bake up soft, tender, and ultra-gooey in the center, this buttermilk cinnamon roll recipe is it. The dough turns out fluffy and rich (thanks to buttermilk), the filling is perfectly cinnamon-y, and the cream cheese frosting melts into every swirl in the best way.

These are the kind of cinnamon rolls that feel “bakery-style” without being fussy. And even though yeast dough takes a little time, the steps are simple — plus I’m including make-ahead, overnight, and freezer options so you can fit them into real life (holiday mornings included!).

Quick note: If you’re short on time or want a smaller-batch shortcut, we also have Air Fryer Cinnamon Rolls that are faster and great for quick cravings.

Table of Contents: Buttermilk Cinnamon Rolls

Why Use Buttermilk in Cinnamon Rolls?

Buttermilk is a simple upgrade that makes a big difference. Its natural acidity helps tenderize the dough so your cinnamon rolls bake up softer with a finer crumb. It also adds a subtle tang that balances the sweetness of the filling and frosting, giving you that “bakery” flavor at home.

If you’re newer to working with yeast, it can also help to understand what yeast needs to thrive (warmth, time, and the right environment). This yeast resource from King Arthur Baking is genuinely helpful: Yeast baking tips and troubleshooting.

Tools & Helpful Supplies

• 9×13 baking dish (or similar sized pan)
• Stand mixer (optional, but helpful)
• Rolling pin
• Measuring cups/spoons
• Dental floss (for clean cuts!)

How to Know When Cinnamon Roll Dough Is Ready

Yeast dough can vary depending on humidity, altitude, and temperature. Instead of chasing an exact flour measurement, watch the dough.

• The dough should be mostly pulled away from the sides of the bowl.
• It should feel soft, smooth, and slightly sticky (tacky) — not dry.
• If you press it lightly, it should slowly spring back.

Tip: Over-flouring is the #1 reason cinnamon rolls turn out dense. Soft dough = soft rolls.

Buttermilk Substitutions

No buttermilk? No problem. Mix one of these and let it sit 5 minutes before using:

• 1 cup milk + 1 tablespoon lemon juice
• 1 cup milk + 1 tablespoon white vinegar
• 1 cup milk + 1/2 tablespoon cream of tartar

Cinnamon Roll Filling Tips (No Leaks, Maximum Gooey)

The filling is where the magic happens — and it’s also where cinnamon rolls can get messy if you’re not careful. For the best swirl:

• Spread filling evenly, leaving a small border along one long edge so it seals cleanly.
• Roll snugly, but don’t compress the dough too hard (you want layers, not a tight coil).
• If your kitchen is warm, work a little quicker so the butter doesn’t melt and slide.

Little win: An angled spatula makes spreading the filling faster and more even.

How to Cut Cinnamon Rolls Cleanly

My favorite trick: dental floss. It slices without squishing the dough, so your rolls stay tall and pretty.

1. Slide floss under the log of dough.
2. Cross the ends over the top.
3. Pull tight to cut.

Quick Tip

The ends of the dough log usually create smaller rolls. Place those in the center of the pan and keep the larger rolls around the edges so everything bakes evenly.

Second Rise: How Long Is Too Long?

During the second rise, you want the rolls to look puffy and expanded — but not so airy they lose structure. If they rise too long, they can “explode” in the oven and bake up unevenly.

Rule of thumb: If the rolls look huge and extremely jiggly, they likely went too far. Slightly puffy is perfect.

Baking Tips for Soft, Gooey Cinnamon Rolls

• Don’t over-flour the dough. Slightly tacky dough bakes up tender.
• Bake just until lightly golden. Overbaking dries out the center.
• Use your nose. When your kitchen smells like cinnamon heaven, check early.
• Frost while warm. The frosting melts into the rolls and keeps them soft.

Make Ahead, Overnight & Freezer Instructions

Overnight Cinnamon Rolls

Make the rolls through slicing and placing them in the pan. Cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30–45 minutes (until slightly puffy), then bake as directed.

Freezing Cinnamon Rolls (Unbaked)

Freeze rolls after slicing and placing in a pan (or on a parchment-lined tray until firm, then transfer to a freezer bag). Thaw overnight in the refrigerator, then let sit at room temperature until puffy before baking.

Freezing Cinnamon Rolls (Baked)

Let baked rolls cool completely, wrap well, and freeze. Reheat gently and frost right before serving (or rewarm and add frosting after).

Cream Cheese Frosting Tips

For the thick, dreamy frosting that melts into the swirls:

• Use softened cream cheese and butter so it whips smooth.
• Add powdered sugar gradually to avoid lumps.
• If you want it thinner, add a splash of milk or a little extra vanilla.

Cinnamon Roll FAQs

Why are my cinnamon rolls dense?

Dense rolls are usually caused by too much flour, under-kneading, or over-proofing. The dough should be soft and slightly sticky, and the second rise should stop at “puffy,” not “giant.”

Can I double this recipe?

Yes. Split the dough in half and work with one portion at a time for easier rolling and more consistent results.

Can I make these without buttermilk?

Absolutely — use one of the substitutions above. You’ll still get soft rolls, but buttermilk gives the best flavor and tenderness.

How do I store leftover cinnamon rolls?

Store covered at room temperature for 1–2 days or in the fridge for up to 5 days. Rewarm briefly before serving to soften the center.

Can I prep these for a holiday morning?

Yes — overnight refrigeration is the easiest way to have fresh cinnamon rolls with minimal morning work.

Want a faster cinnamon roll option?

Try our Air Fryer Cinnamon Rolls for a quick, small-batch shortcut.

More Easy Recipes

• Cream Cheese French Toast in a Mug
• Berry Croissant Bake
• Tater Tot Breakfast Bake
• Pumpkin Cinnamon Streusel Pancakes
• Healthy Granola Yogurt Parfait

Find all our breakfast recipes here!

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Homemade Buttermilk Cinnamon Rolls from Scratch

These are the best cinnamon rolls! One of my cherished and most often requested holiday recipes. Tender, gooey, and delicious!

4.80 / 5 ( 5 Reviews )

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Prep Time: 3 hours hours 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 3 hours hours 55 minutes minutes

Serves: 12

Adjust Servings: 12

US CustomaryMetric

Ingredients

• ¾ cup buttermilk
• 6 tablespoons butter melted and cooled
• 3 large eggs
• ¼ cup sugar 1 3/4 ounces
• 1 tablespoon instant yeast
• 1 ¼ teaspoons salt
• 3 ½ to 4 ½ cups all-purpose flour

Filling

• ½ cup butter softened to room temperature
• 1 cup brown sugar
• 2 teaspoons cinnamon

Glaze

• 2 to 3 ounces cream cheese softened
• 3 tablespoons buttermilk or milk
• ½ teaspoon vanilla
• 1 ½ cups powdered sugar 6 ounces

Instructions

• Warm the buttermilk in a large glass measuring cup in the microwave on 50% power for about 1 minute. Add the buttermilk and melted butter to the bowl of an electric stand mixer fitted with a dough hook.
• With the mixer running, add the eggs, sugar, yeast, salt and 1 cup of the flour. Continue adding flour just until the dough pulls away from the sides of the bowl. The dough should be very soft and slightly sticky, but not so sticky that it gets stuck to your fingers. Knead for about 1-2 minutes, until dough forms a soft, tacky ball.
• Place dough in a large, lightly greased bowl and cover tightly with plastic wrap. Let dough rise in a warm place until doubled, about 2 to 2 1/2 hours. (You can speed it up by placing the covered bowl of dough in a very lightly warmed oven.)
• Meanwhile, combine the brown sugar and cinnamon in a small bowl. Lightly grease a 9x13 baking dish. Set aside.
• When the dough is ready, turn it out onto a lightly greased surface. Press and roll it into a 16 by 12-inch rectangle. Spread the softened butter evenly over the dough, leaving a 1/2-inch border along the top and bottom edges. Sprinkle all of the cinnamon/sugar mixture over top, then gently press it into the butter.
• Lift the longest edge nearest you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Gently stretch the log of dough to be about 15 inches long with an even diameter throughout. Pat the ends to even them up.
• Slide a piece of floss under the dough, cross the ends of the floss over the dough, then pull to cut (or use a serrated knife). Cut the dough into 12 equal rolls. Arrange the rolls cut side down in the prepared baking dish and cover with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 1/2 hours.
• Bake at 350°F/175°C for 22-25 minutes, until the rolls are beginning to lightly brown on top.
• Mix the softened cream cheese and buttermilk together until smooth. Add the vanilla and mix. Then whisk in the powdered sugar. Add additional buttermilk or milk one teaspoon at a time until desired consistency is reached. It should be thick, yet pour-able. Drizzle the glaze over the warm rolls. Serve warm.

Recipe Notes

To make ahead, once the rolls are formed and placed in the baking pan, immediately cover them with lightly greased plastic wrap and refrigerate them; do not let them rise. Refrigerate for up to 16 hours. Then let the rolls sit at room temperature, covered, until they have doubled in size, about 2-4 hours, then uncover and bake as usual. To freeze, form and cover the rolls as above, but add a layer of foil over top, then freeze. Let sit at room temperature for 9-11 hours to thaw and rise before baking as usual.

Nutrition

Calories: 460kcal | Carbohydrates: 71g | Protein: 7g | Fat: 17g | Sodium: 417mg | Fiber: 1g | Sugar: 38g

Recipe Adapted From: Mel's Kitchen Cafe