The Best Cinnamon Roll Recipes, According to Eater Staff

Nothing beats a freshly baked cinnamon roll

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Cinnamon rolls with orange frosting are her Christmas morning tradition.

Although a tube of cinnamon rolls delivers a hit of nostalgia, nothing provides a bigger sense of accomplishment than making cinnamon rolls from scratch. Between the hours of proofing, spreading the softened butter and cinnamon sugar mixture over the dough and rolling it up, and making the fluffy cream cheese frosting, being responsible for each element of a cinnamon roll makes that first warm bite taste like triumph. If you’ve yet to experience the magic of a homemade cinnamon roll, or are just looking for a new recipe to attempt, these are our favorites.

Cinnamon-Date Sticky Buns

Sohla El-Waylly, Bon Appétit

My go-to cinnamon roll recipe is from Sohla El-Waylly and was originally part of Bon Appétit’s guide to better baking. Given that making dough with yeast has always been intimidating, I truly did feel a real sense of accomplishment the first time I nailed the recipe. I love that the sweetness comes from dates and that there’s a substitution for buttermilk, which is not typically in my fridge. The dough comes together extremely easily, though plan ahead, as it needs to chill overnight. You can use the dough for savory applications, too — I’ve made cheddar and scallion rolls with it and it works just as well. — Stephanie Wu, editor-in-chief

The Best Cinnamon Rolls You’ll Ever Eat

Monique Volz, Ambitious Kitchen

2,500 five-star reviews is nothing to sneeze at, especially for a recipe from an independent creator. Monique Volz of Ambitious Kitchen truly has done it here: I’ve used her recipe about five or six times at this point, and it’s never failed, including the time I subbed AP flour for Volz’s recommended bread flour, played with a ratio of cake and bread flour, and messed with mix-ins. One time, I even heeded her advice in prepping the rolls for an overnight proof and unlike some other recipes, the result the next day was just as fluffy and delicious as if they’d been prepped soup to nuts that morning. — Nat Belkov, design director

Perfectly Pillowy Cinnamon Rolls

Charlotte Rutledge, King Arthur Baking

My first attempt at making cinnamon rolls — the recipe for which came from a popular blog that will not be named — was an absolute disaster. The recipe called for an overnight rise in the fridge, which seemed odd to me, but I trusted the process, assuming the rolls would puff up in the oven. When I baked them the next morning they were dense and gummy, with all the butter leaked out. I threw them in the trash and then discovered that my hot water was broken, too. It was a dispiriting morning and I was ready to swear off baking entirely.

Yet the promise of fresh cinnamon rolls for Saturday breakfast still called to me, so I sought redemption the following week. King Arthur’s recipe — which read much more reliably — came highly recommended by an Eater colleague who had just made it for the fourth or fifth time and ensured that the rolls were great and fluffy. Another Eater writer had endorsed it too; surely this recipe wouldn’t do me dirty! King Arthur is the rare publication that has never led me astray and I’m pleased to say this recipe kept its reputation intact. The tangzhong ensured a soft, fluffy texture that, as the recipe promised, stayed nice at room temperature for a day or two. It’s a little work, as all cinnamon rolls are, but this time I found it totally worth it. — Bettina Makalintal, senior reporter

Easy Pandan Cinnamon Rolls

Saengthong Douangdara, Saeng’s Kitchen

I love pandan-flavored anything, so the idea of putting pandan — a vanilla-like grass native to Southeast Asia — in a cinnamon roll immediately appealed to me. These cinnamon rolls by Saeng Douangdara require you to make a tangzhong, or a flour and milk roux, to incorporate into the dough; it’s an extra step that gives you incredibly moist and feathery rolls. Coconut is also added to the cinnamon sugar and butter mixture filling; the flavor doesn’t overwhelm the cinnamon rolls, but does provide texture and nuttiness that works in tandem with the floral notes of the pandan. If you want a cinnamon roll with a beautiful green hue that deviates slightly from the classics but still delivers on delight, try this recipe. — Kat Thompson, associate editor, Eater at Home

Pillowy Soft Cinnamon Rolls

Sarah Kieffer, The Vanilla Bean Blog

I don’t make cinnamon rolls often, but when I do, I make Sarah Kieffer’s pillowy soft cinnamon rolls. The recipe is a little fussy — it involves folding and an overnight rest — but the results are absolutely worth it. Honestly, I’d rather have fewer cinnamon rolls in my life if it means eating these. They’re the textbook definition of ooey-gooey, thanks to four eggs (many recipes only use two), a generous amount of butter, and the perfect ratio of dough to filling to icing. Speaking of icing, Sarah brilliantly has you spread a thin layer of cream cheese frosting over the rolls the moment they come out of the oven — it melts into the rolls and forms a sweet, glossy shellac. Once they’ve cooled, you add the rest of the icing for the full, decadent effect. Since the rolls require a bit of advance planning, you might as well invite some friends over, too. Get ready for a pile-on of praise. — Kaitlin Bray, director of audience development