What’s the best flour to use for cinnamon rolls?

I reach for good ol’ all-purpose flour. It makes rolls that are sturdy enough to hold the swirls but soft enough to pull apart with your fingers. Bread flour will give you more chew, and cake flour is too delicate, but all-purpose is the just-right middle ground. For The Bakehouse Texas (my popup weekend bakery) I'm using Barton Springs Mills All-Stardust 00 Flour which is fantastic for enriched doughs

Can I freeze cinnamon rolls?

Yes, you can! You’ve got options: freeze unbaked, shaped rolls (just let them thaw and rise before baking), or freeze fully baked rolls and reheat them in a low oven. I’ve even frozen individual baked rolls for future joy-on-demand—zap one in the microwave and glaze it like you meant to.

Do I have to use cream cheese frosting?

Not if you don’t want to! Cream cheese frosting is the classic choice (tangy and sweet, the perfect counter to all that cinnamon-sugar goo), but you can also drizzle a simple vanilla glaze or even leave them plain if you’re into dunking in coffee. I support your cinnamon roll lifestyle.

Can I make this cinnamon roll recipe without a stand mixer?

Yes! Your hands are the original stand mixer. The dough will be a little sticky at first, but keep kneading on a lightly floured surface until smooth and elastic (about 8–10 minutes). It’s a bit of a workout, but the reward is warm, gooey rolls—totally worth the arm day.

Why does the center of my cinnamon roll rise higher during baking?

hat little cinnamon roll “hat” in the center is actually a good sign! It happens because the layers of dough are rolled tightly, and as the yeast works its magic in the heat of the oven, the steam and air get trapped in the center swirl. The result? A dramatic puff in the middle. It’s less a problem and more the charm of a homemade cinnamon roll. If you’d like your rolls to bake more evenly across the top, roll the dough a bit looser and make sure they’re spaced with just a touch of breathing room in the pan. But honestly—embrace the tall swirl. It’s where all the gooey cinnamon-sugar likes to hide.

The Bakehouse Texas Super Soft Cinnamon Roll Recipe

Description

These super soft cinnamon rolls are the classic sweet roll of The Bakehouse in Texas—pillowy dough swirled with buttery cinnamon-sugar and finished with a tangy cream cheese frosting. They’re everything you want in a homemade cinnamon roll recipe: gooey in the center, golden on the edges, and always a favorite at the Bakehouse pop-up bakery.

Ingredients

Scale

For the Dough:

1 cup warm whole milk (100–110°F)
1 (1/4-ounce) packet instant or active dry yeast (2 1/4 teaspoons)
4 1/2 cups (575 grams) all-purpose flour, plus more as needed
2 large eggs, at room temperature
6 tablespoons (85 grams or 3/4 stick) unsalted butter, at room temperature and cubed
1/2 cup (100 grams) granulated sugar
1 3/4 teaspoons kosher salt
Olive oil (for your bowl and your hands)

For the Filling:

1 stick (113 grams, 1 stick) unsalted butter, very soft
1 cup (200 grams) packed dark brown sugar
2 tablespoons ground cinnamon and 1 teaspoon cocoa powder
1/2 teaspoon kosher salt

For the Frosting:

4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla bean paste and ½ teaspoon lemon extract
1/8 teaspoon kosher salt
1 1/2 cups (170 grams) powdered sugar

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Instructions

Step 1: Make the Dough

In the bowl of a stand mixer fitted with the dough hook, stir together the warm milk and yeast. Let it sit for 5 minutes until it looks a little foamy. (If it doesn’t foam, your yeast may be expired.)

Add the flour, eggs, cubes of butter, sugar, and salt to the bowl. Mix on low speed until the ingredients come together in a shaggy dough, about 1 minute. Increase the speed to medium-low and knead for 10 minutes, until the dough is smooth, elastic, and pulling away from the sides of the bowl.

If the dough is still sticky after 5 minutes, add more flour 1 tablespoon at a time until it’s just tacky and manageable and not sticking to the sides of the bowl.

Lightly grease a large bowl with olive oil. Place the dough in the bowl, turn it once to coat, cover with a clean towel, and let it rise in a warm spot for 1 to 1 1/2 hours, until puffy. It doesn’t need to double, just give it room to bloom. Alternately, you can leave the dough to rise in the refrigerator overnight and let come to room temperature for 45 minutes before assembling.

Step 2: Make the Filling

In a medium bowl, mix together the soft butter, brown sugar, cinnamon, cocoa, and salt with a fork until it forms a thick, spreadable paste. Make sure there’s no loose sugar, no dry cinnamon, we want the spread smooth and slatherable.

Step 3: Roll and Fill

Lightly flour your work surface and rolling pin. Gently punch down the dough and roll it into a 12×24-inch rectangle, about 1/4 inch thick. Drop the filling in small bits across the surface, then spread it evenly with a small offset spatula, leaving a 1/2-inch border.

Starting with the long side closest to you, roll the dough tightly into a log. Pinch the seam closed and place the log seam-side down.

Use a length of unflavored dental floss to slice the log into 12 even rolls.

Step 4: Proof + Bake

Grease a 9×13-inch baking dish and line the bottom with parchment paper. Spray the parchment and sides again.

Place the rolls in the pan, cut-side up, spaced evenly. Lightly spray a piece of plastic wrap, cover the pan spray-side down, and let the rolls rise for 1 to 1 1/2 hours, until just touching.

Preheat the oven to 375°F. Bake for 20 to 25 minutes, until golden, puffed, and the center registers 200°F. Let them cool slightly while you make the frosting.

Step 5: Frost Like You Mean It

In the bowl of a stand mixer fitted with the paddle attachment (or in a medium bowl with hand beaters), beat together the cream cheese, butter, vanilla, lemon, and salt until smooth and light, about 2 minutes. Add the powdered sugar and beat on low to combine, then crank it up to medium-high until fluffy and spreadable.

Spread the frosting generously over the warm rolls and let it melt into every swirl and corner. Let them cool for 10 more minutes (if you can wait) before serving.