Sheet Pan Cinnamon Rolls
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Almost nothing beats the smell of my freshly baked Sheet Pan Cinnamon Rolls wafting through your kitchen.
This recipe makes perfectly soft, gooey, and generously coated cinnamon rolls with a decadent cream cheese frosting. Making a large batch of cinnamon rolls on a sheet pan is ideal for hosting family and friends and a great year-round recipe; not just for the holiday season!
My blueberry cinnamon rolls, pumpkin cinnamon rolls, and orange cinnamon rolls are all tried-and-true recipes, too if you need more cinnamon roll inspiration.
Why this recipe works
- They are ultra soft, fluffy, and gooey.
- It can be made the night before & baked in the morning
- FABULOUS for hosting or serving a crowd!
- Irresistible cinnamon swirls.
- Bread flour gives these cinnamon rolls a great texture and better rise. However, all-purpose flour can, of course, be used, and they will still be fluffy, airy, gooey, and delicious.
Ingredient Notes
Scroll down to the recipe card for the complete list of ingredients and measurements.
- Bread flour: I love the flavor of these cinnamon rolls with bread flour, but all-purpose flour is wonderful, too. I have tested the recipe using both for you!
- Active dry yeast: See the recipe notes below on how to make these cinnamon rolls with instant yeast.
- Cinnamon: of course.
- Unsalted Butter: This recipe calls for a lot of butter 🤣 melted butter is added to the dough for a rich, buttery flavor and tender cinnamon roll. You’ll also spread softened butter on the rolls with the cinnamon and brown sugar. Lastly, you need butter for the cream cheese frosting.
- Sugar: Both granulated and brown sugar will be used. Granulated sugar helps to sweeten the cinnamon roll dough, and brown sugar is used to create those cinnamon roll swirls. Dark brown is preferred, but light works, too.
- Whole milk: Use whole milk for an improved texture and dough structure. You can also use 2% milk. I have not tested this recipe with water or any other milk variety. See my success tips below for heating milk to the proper temperature.
- Eggs & egg yolks: I like adding the extra egg yolks to add richness to the dough and to make it more tender and indulgent.
- Cream cheese: be sure the cream cheese is softened to room temperature.
Instant Yeast vs. Active Dry Yeast
This recipe as written uses active dry yeast, but instant yeast (or rapid rise, fast acting, quick rising) can be used interchangeably. It’s a 1:1 ratio. The active dry yeast rise time is just slightly longer compared to the instant yeast. See recipe notes below on how to make this recipe with instant yeast.
How do you roll cinnamon rolls?
- You can roll the cinnamon roll dough into a log and cut with a serrated knife or unflavored dental floss, but I love another method.
- Cut the dough into strips with a pizza cutter, and roll them up individually, like this picture below!
Tuck the tail under!
Tuck the ends of the cinnamon roll spiral underneath the rolls to keep it nice and snug. This way they’re held in place while proofing and baking.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Bloom the yeast
You only need to bloom the yeast if you’re using active dry yeast.
Make the dough
Mix together the dough ingredients and knead. I have more detailed instructions on what to look for in this step below.
First rise!
This will take about 1 1/2 – 2 hours.
Roll & add filling
Roll out the dough, and add the softened butter. Then add the brown sugar and cinnamon and press/rub into the butter.
Slice & roll!
I love this method for gorgeous swirl. No need to roll into a log and use a knife or dental floss. This method is fool proof!
Second rise
Allow to rise again for ~30-60 minutes. Dough will double in size.
Bake!
Bake until golden brown, add frosting, and dig in!
Success Tips
- Heat the milk to the proper temp: The sweet spot for the temperature of the milk is 110°F. The milk should not be too hot because if the milk added to yeast is too hot (120°F+), it can kill the yeast, and your dough won’t rise, and that is really upsetting when taking the time to make cinnamon rolls. When using active dry yeast, the cells are alive but dormant because of the lack of moisture. So, when mixed with warm milk (110°F), the cells become active. This process is commonly known as “activating the yeast.”
My favorite thermometer
Buy Now → - Room-temperature eggs and yolks: The yeast likes a warm environment, and the dough will be smoother and have a much better rise.
- Prepping the bowl for the 1st rise: lightly grease a large bowl, then place the dough in the bowl. Then, spray the plastic wrap you’re using to cover the dough with oil or baking spray to prevent the dough from sticking as it rises.
- Where to rise the dough: don’t stress about this too much. Many people will tell you it needs to rise in a relatively warm environment, in a draft-free place. This is true, however if your kitchen runs a little cold the day you’re baking, just know the rise time might take a little longer. I usually just place my bowl on the kitchen counter, and it rises within 1 1/2 – 2 hours for the first rise.
- Flour your surface: be sure to lightly flour your clean work surface, rolling pin, hands, and the dough to prevent anything from sticking.
- Don’t overstuff the cinnamon rolls: Spread the softened butter over the dough, and then sprinkle and press the brown sugar and cinnamon on top, leaving about a 1-inch border around the perimeter. Overstuffing them can lead to leaking and burning in your oven. You can always line the bottom rack with a large piece of aluminum foil to catch any drips to keep the oven clean.
Making Ahead
- Refrigerate the shaped/unbaked rolls overnight: The cinnamon roll dough can be made, filled, rolled, covered with plastic wrap or foil, and placed in the fridge overnight or up to 24 hours. The dough will slowly rise in the fridge but still need more the next morning. So, Iin the morning, allow to rise ~1 hour on the counter (for the second rise), and then bake as directed until golden and cooked through in the center.
Storage
- Nothing is better than a fresh cinnamon roll. Enjoying them the day of is the best way. But since this does make a large batch, you can totally store them for another day. Here is how:
- Option 1: Room temperature; store frosted or unfrosted cinnamon rolls in an air-tight container at room temperature for up to 2 days. Re-warm in the microwave until soft and gooey again, ~15-45 seconds. The cream cheese frosting has sugar, which acts as a preservative and prevents the frosting from spoiling as quickly, which is why it can be kept at room temperature.
- Option 2: Refrigerator; store the frosted or unfrosted rolls tightly covered or in an air-tight container in the fridge for up to 5 days. Re-warm in the microwave.
- Option 3: Freezer; To freeze the baked cinnamon rolls, allow to cool completely, tightly cover, and then freeze for up to 3 months. Thaw overnight in the fridge, then rewarm and enjoy. You can freeze the shaped but unbaked Sheet Pan Cinnamon Rolls in the pan, tightly wrapped in plastic wrap, for up to 1 month. Defrost overnight in the fridge, then allow to rise again at room temperature. Once doubled in size, proceed with the recipe as written.
FAQ
Can I use all-purpose flour instead of bread flour?
Yes! Ultimately, it comes down to personal preference and what texture you prefer in your cinnamon rolls. Both types of flour can yield delicious results, so you can experiment with each to see which you like best.
The centers of my cinnamon rolls popped out, why?!
This could be for a few reasons: 1. If the dough is rolled too tightly, the centers can become compressed and pop out as the rolls expand and bake. 2. If the dough is not rolled out evenly, some parts may be thicker or thinner, causing uneven baking and resulting in the centers popping out. 3. Allow for proper proofing: if the rolls haven’t risen enough during the second rise, they might expand too quickly in the oven, pushing the centers out. Sometimes you can just press the middle back down and no one will even know!
How long will it take to knead the dough?
Be patient! (Ugh, just what you wanted to hear! 🤣) This recipe makes a lot of dough. Don’t be alarmed if it takes ~10-15 minutes. This is an important step in activating the gluten and developing the dough’s structure.
How can I tell when my dough is kneaded enough?
For this dough, you will knead at medium speed until the dough is soft, smooth, and doesn’t stick to the sides of the bowl. It’s a rich dough and might be a little tacky, but that’s good! However, if it’s overly sticky, keep adding 1 Tbsp. of flour at a time until it is slightly tacky. Don’t add more flour than you need because you don’t want a dry dough. When it’s kneaded enough and ready to rise, you should be able to poke the dough, and it should slowly bounce back. Or, perform the “windowpane test” by stretching a small piece of dough. If it stretches thin without tearing and you can see light through it, the dough is ready. I know it feels intimidating, but you can do this!
Can I cut this recipe in half?
Of course! ~20-24 cinnamon rolls is a lot. If you want ~12 cinnamon rolls, simply cut the recipe in half and use a 9×13-inch glass or metal baking dish or two 9-inch pie pans work well too. Ceramic pans will take longer for the cinnamon rolls to bake, so keep that in mind.
Why isn’t my dough rising?
It can be due to a couple of reasons. 1. Expired or Old Yeast: Check the expiration date on the yeast package. 2. Milk temperature: the liquid (in our case the milk) added to the yeast and sugar needs to be at the perfect temperature, around 110°F. is perfect. If it’s too hot, 120°F+, the yeast will begin to die and this hinders its ability to rise properly. 3. Cold kitchen: if the external environment is too cold, the dough will take longer to rise. Don’t stress about this too much, I place my dough in a lightly oiled bowl with plastic wrap and a towel on top on the kitchen counter near a sunny window.
How long will it take for the dough to rise?
The first rise takes 1 1/2-2 hours, or until the dough doubles in size. The 2nd rise takes about 30-60 minutes.
Why are my cinnamon rolls not baked in the middle?
If you don’t give the cinnamon rolls enough space, the outer rings can burn, and the middles can be underbaked. Try to space out the cinnamon rolls just a little on the sheet pan, baking ~20-24 on one pan.
How can I tell when my cinnamon rolls are done?
Visually, the edges should be slightly pulled away from the sides of the pan and they should look golden brown. The center of the rolls should each an internal temperature of 190°F-200°F. If you notice the tops browning too quickly, tent a piece of aluminum foil over the tops.
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Sheet Pan Cinnamon Rolls
Ingredients
For The Yeast Mixture
- 2 1/4 cups whole milk, warmed to 110°F
- 2 Tbsp. active dry yeast (3 standard packets is ~2 Tbsp. so 3 packets = perfect)
- 1/4 cup granulated sugar
For The Dough
- 1 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 3 large eggs, room temperature, whisked
- 2 large egg yolk, room temperature, whisked
- 8 cups bread flour, or all-purpose flour, spooned and leveled, plus up to ~1/2 more as needed and for dusting (125 grams = 1 cup flour. )
- 1 Tbsp. kosher salt
For the baking sheet
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
For The Filling
- 1 cup unsalted butter, softened
- 2 cups dark brown sugar, packed
- 1/4 cup ground cinnamon
- 1/2 tsp. kosher salt
- 1 cup heavy cream, warmed (optional) (you may not need all this cream, just use your best judgement!)
For The Frosting
- 12 oz. full-fat cream cheese, softened
- 3/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 Tbsp. vanilla bean paste (or vanilla extract is OK. )
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Bloom the yeast: add the yeast, warm milk, and sugar to a bowl and gently stir. Allow to sit for about 10 minutes, or until foamy on top.2 1/4 cups whole milk, warmed to 110°F, 2 Tbsp. active dry yeast (3 standard packets is ~2 Tbsp. so 3 packets = perfect), 1/4 cup granulated sugar
- Make the dough: add the melted butter, sugar, eggs, egg yolks, salt, and yeast mixture to the bowl of a stand mixer. Whisk together. Gradually begin to stir in the bread flour. Stir with a wooden spoon until combined. It will look like a very shaggy dough.1 cup unsalted butter, melted, 3/4 cup granulated sugar, 3 large eggs, room temperature, whisked, 2 large egg yolk, room temperature, whisked, 8 cups bread flour, or all-purpose flour, spooned and leveled, plus up to ~1/2 more as needed and for dusting, 1 Tbsp. kosher salt
- Knead: Add the dough hook, and knead for ~10-15 minutes (kind of a long time, I know, but trust the process 😋) on medium speed or until the dough is soft and smooth and pulls away from the sides of the bowl. It will be a little tacky, but that's OK we want that. If it's overly sticky, add 1 Tbsp. flour at a time and knead again.
- First rise: Lightly grease a large bowl with baking spray and place the dough in the bowl. Cover with plastic wrap (you can also spray the plastic wrap with baking spray so when the dough rises, it doesn't stick to it) and place a warm, damp towel on top. Rise on the counter or in a warm place for 1 1/2 – 2 hours or until the dough doubles.
- Prep the baking sheet: spread 1/4 cup softened butter all over the bottom of a standard half baking sheet (18×13-inch) and sprinkle with 1/2 cup brown sugar over the top. This makes the bottom of the cinnamon rolls gooey and delish! Set aside.1/4 cup unsalted butter, softened, 1/2 cup brown sugar, packed
- Divide the dough: Punch the dough down and turn the dough out onto a clean & lightly floured work surface. Using a bench scraper, divide the dough in half. Since we're working with a lot of dough I find it easiest to split it in half.
- Roll it out: Using a lightly floured rolling pin, roll the first portion of dough out into a 12×15 inch rectangle, ~1/4 inch thick. If the dough springs back when trying to roll out, allow it to rest for 10 minutes and then roll again.
- Add the filling: Spread the softened butter onto the dough, leaving about a 1/2 inch border. Then mix the brown sugar, cinnamon, and salt in a bowl, sprinkle this all over the butter, and press/rub it into the butter.1 cup unsalted butter, softened, 2 cups dark brown sugar, packed, 1/4 cup ground cinnamon, 1/2 tsp. kosher salt
- Cut into strips: using a ruler, make notches at ~1.25-inch intervals, then slice into strips using a pizza cutter, resulting in ~10-12 strips of dough. Roll up each strip and place the cinnamon roll on the prepared sheet pan. Try to place the cinnamon rolls not directly against the edges of the sheet pan. This will allow for room to rise and also help prevent spillage over the sides when baking. Repeat these same steps with the other portion of the dough. It's okay if they don't look perfect, we're all doing our best, right?!
- Second rise OR refrigerate overnight: 1. For the second rise option, loosely cover with a piece of foil, and rise again for about 30-60 minutes, or until nearly doubled in size. 2. For the overnight option: cover with plastic wrap and refrigerate overnight. (You can stick toothpicks in the cinnamon rolls and place the pastic wrap on top so the plastic wrap doesn't touch the rolls). When ready to take out in the morning, remove the plastic wrap and allow rolls to rise. This could take anywhere from 30 minutes to 1 1/2 hours, depending on the temperature in your kitchen. Preheat the oven to 350°F.
- Optional heavy cream: I have made these cinnamon rolls with and without the heavy cream. They are delicious either way so if you don't have the heavy cream, no worries. If you do, warm the heavy cream until lukewarm. Once the rolls have risen, pour the heavy cream over the top of the rolls right before you place them in the oven.1 cup heavy cream, warmed (optional)
- Bake: You can see the light at the end of the tunnel at this point! Bake for 25-30 minutes or until the tops are golden brown. Avoid overbaking so they remain pillowy. They should reach an internal temperature of about 195°F. If you notice the tops browning too quickly, tent the top with a piece of foil. Pro tip: line the bottom rack in the oven with foil too just in case anything drips over the sheet pan.
- Make the frosting: Beat the cream cheese and butter with an electric mixer until smooth. Add in the remaining ingredients and beat again until smooth.12 oz. full-fat cream cheese, softened, 3/4 cup unsalted butter, softened, 3 cups powdered sugar, 1 Tbsp. vanilla bean paste
- Enjoy (the best step): Spread on top of warm rolls and enjoy them right away because you just made the best homemade cinnamon rolls and should be proud! 🥳 Cover any leftovers and store in the fridge for up to 5 days.
Video
Notes
- Instant yeast: to substitute instant yeast, skip the first step of blooming the yeast and mix the yeast with the flour, sugar, and salt before adding that to the stand mixer with the warm whole milk, eggs, and melted butter.
- Storage:
- Room temperature: store frosted or unfrosted cinnamon rolls in an air-tight container at room temperature for up to 2 days. Re-warm in the microwave until soft and gooey again, ~15-45 seconds. The cream cheese frosting has sugar, which acts as a preservative and prevents the frosting from spoiling as quickly, which is why it can be kept at room temperature.
- Refrigerator: store the frosted or unfrosted rolls tightly covered or in an air-tight container in the fridge for up to 5 days. Re-warm in the microwave.
- Freezer: To freeze the baked cinnamon rolls, allow them to cool completely, tightly cover, and then freeze for up to 3 months. Thaw overnight in the fridge, then rewarm and enjoy. You can freeze the shaped but unbaked Sheet Pan Cinnamon Rolls in the pan, tightly wrapped in plastic wrap, for up to 1 month. Defrost overnight in the fridge, then allow to rise again at room temperature. Once doubled in size, proceed with the recipe as written.
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Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
By far the best cinnamon roll recipe I’ve made! They turned out fluffy and gooey with lots of cinnamon flavor. Everyone loved them!
OMG they look SOOO great! thank you so much Jen!
These are fun to make and so delicious!! The butter and cinnamon in the pan adds a nice crunch and flavor. Will definitely make these many more times!!
I was disappointed with these. I’m not sure why mine didn’t turn out like everyone else’s. I had to add over 2 extra cups of flour to make the dough not extremely sticky and even then, there was an insane amount of dough. In the end they turned out with too much fluff. I’m glad everyone else’s turned out better. My kids said they tasted OK, but that I should go back to my regular recipe.
Oh goodness, I am so sorry! the dough is a little sticky, but shouldn’t be hard to work with especially with lightly floured hands and surface. thank you for trying my recipe, but I am truly sorry it didn’t turn out for you. baking is so tricky!
These were some of the best cinnamon rolls I’ve ever made. My family was curious what I did 🥰
These cinnamon rolls were heavenly! The tasted better than any cinnamon roll I have ever eaten, including the ones at the fair. These are amazing and I look forward to the cooler weather when I can bake them more often. Just maybe, these will help me find my husband 🙂
These cinnamon rolls are THE BOMB!! I have been struggling with my dough. Too dense, they get hard, no recipe is just good and yummy whether they are warm or cold. It has been a stuggle bus! But! These are really really good! The recipe was easy and my coworkers loved them! My shift started at 10:30am and they were gone by noon and that was a full recipe! We are our worst critics and even I liked them! I belong to lots of cinnamon roll blogs/social media groups and have tested so many recipes! This one has been printed and it is now in my “I will 100% make again” book! Delicious! Give this recipe a try, you won’t be disappointed!!
Oh! My! Goodness!
These cinnamon scrolls are mind blowingly magnificent. I almost made the alternative baking challenge recipe instead, as I’m not generally a fan of cinnamon scrolls as they’re usually so dry.
I ended up making these last night, I made a half batch of 12 scrolls in a deep 9×13 pan.
I knew as soon as I rolled them out after the first prove th at the dough was going to be good.
I left them in the fridge overnight and did the second proof at work where i baked them for morning tea.
Everyone was raving about them how they were “elite” and the “best cinnamon scrolls why’d had in their life”
They came out of the oven so soft and pillowy, and even now hours later they are still so soft and tender.
The picture shows from left to right, rolled up before going into the fridge, after the second prove, with the cream right before they went into the oven and the last picture, slathered in cream cheese!
YUM!!! 😋
So glad they were enjoyed, i love the photos! thank you for sharing with me, and for making the recipe 🙂
These were the best cinnamon rolls I have ever made!!! Delicious and not super sweet!!! Will definitely make these again.
These were one of the best recipes I have ever done for cinnamon rolls. I made time for the first day of school and my kids couldn’t get enough. I make cinnamon rolls every year for Christmas morning and these are the ones I will be using this year!
I am so glad!! thank you!! 🙂
Delicious recipe! This was my first time making cinnamon rolls from scratch and the recipe was easy to follow!
yay! thanks so much!!