The Only Cinnamon Roll Recipe You’ll Ever Need

The Only Cinnamon Roll Recipe You'll Ever Need

With all of this rainy weather that we’ve been having lately, I thought it would be the perfect time to share a cinnamon roll recipe! Normally, the fall and winter months are when the most baking gets done, but when spring showers hit, along with cloudy skies and chilly nights….. It’s time to start baking again. Anyone who has known my family for awhile, knows that my grandfather is an absolutely AMAZING baker. And when I say amazing, I really do mean amazing. Over the years, he has been a wonderful teacher to first my mother, and then to me. Can’t find the right recipe for something? He’ll come up with it right off the top of his head. Not sure which streusel topping to make for your pie? He will explain all of the different kinds and tell you exactly how it’s going to cook, depending on the different butter to sugar ratios that you use. For someone who loves to bake, He’s been an absolute life saver to have around.

Also, growing up in a family that has some major talent in the kitchen, makes for some pretty cool bragging rights. 😉 Memories made in the kitchen with your family are priceless!

The Only Cinnamon Roll Recipe You'll Ever Need

Cinnamon Rolls

They are such a comforting classic. In my family, it’s actually quite common for them to take the place of birthday cakes! The amount of cinnamon rolls or sticky buns that my family can eat in a single day is insane. Which brings us to the creation of this recipe for these melt-in-your-mouth cinnamon rolls, filled with brown sugar and cinnamon, and topped with a fluffy cream cheese frosting. They are perfect for desserts, breakfasts, brunches, snacks, and everything else in between! And yes, as you could probably guess, they’re grandpa’s famous recipe!

The Only Cinnamon Roll Recipe You'll Ever Need
5 from 7 votes

Cinnamon Rolls

Melt-in-your-mouth cinnamon buns, filled with brown sugar & cinnamon, and topped with a fluffy cream cheese frosting. Perfect for desserts, breakfasts, brunches, snacks, and everything else in between!

Course Dessert
Cuisine American
Keyword Cinnamon Rolls, Dessert, Sugar, Sweet
Servings 24 Rolls



  • 1 Cup Hot Water
  • 2 Tbs Yeast
  • 1/2 Cup Milk
  • 1/2 Cup Orange Juice
  • 2 Large Eggs
  • 1/3 Cup Brown Sugar
  • 1/3 Cup White Sugar
  • 1 Stick Butter (or margarine)
  • 1 Tsp Salt
  • 1 Tbs Vanilla
  • 5 1/2 - 6 Cups Flour


  • 1 Cup Brown Sugar
  • 3 Tbs Cinnamon
  • 1 Stick Butter


  • 4 Ounces (half a package) Cream Cheese Softened
  • 1 Stick Butter Softened
  • 1 Tsp Vanilla
  • 3-4 Cups Powdered Sugar
  • 2-4 Tbs Milk



  1. The most important part of this recipe, is making sure that all of your ingredients are at room temperature. Your eggs, milk, orange juice, and butter, should all be left on the counter for at least an hour, preferably even longer.  Don't start mixing things together until everything is 100% at room temperature. If you rush things, it will show in the finished product.

    When everything is at room temperature, you can move on to the next step.

  2. Sprinkle the yeast onto the hot water. Do NOT stir! Let stand 5 minutes, until yeast has begun to activate.
  3. Stir in the milk, orange juice, & beaten eggs. Add in the brown & white sugar and stir until well combined. Stir in the softened butter, salt, and vanilla.

  4. Slowly stir in the flour 1/2 a cup at a time until you have formed a very soft dough. Let me repeat: A very soft dough.

  5. Turn dough out on a lightly floured surface. Knead gently until smooth and elastic, then form into a ball. Place the dough into a lightly oiled bowl, place in a warm area, and cover with a damp towel. Let sit for 1 hour.

  6. Turn dough out on a lightly floured surface. Fold down, re-shape back into a ball, and let sit for 15 more minutes. 

  7. Divide the dough in half. Shape into a rectangle log, and roll out to 1/2 inch thick.

  8. Melt the butter, and brush liberally over the dough. Sprinkle with the brown sugar and cinnamon. 

  9. Roll the dough up like a jelly roll. Pinch seam to seal. Use a sharp serrated knife to cut 12 rolls out of each section. Place the rolls in a pan, and let them rise in a warm place for another hour. Or until doubled in size.

  10. Preheat oven to 350 degrees. Bake rolls for 20-25 minutes, until golden brown.


  1. Beat the cream cheese and butter until smooth. Add in the vanilla, then mix in the powdered sugar 1/2 a cup at a time. Beat in just enough milk to smooth out the frosting and keep it light and fluffy. Spread over the tops of the rolls and refrigerate any leftovers.

Recipe Notes

The Only Cinnamon Roll Recipe You'll Ever Need - A Sweet N Simple Life Blog, #blog #baking #recipe #cinnamonrolls

So now I want to hear from YOU! Are you going to be trying out this recipe, or do you already have a tried & true cinnamon roll recipe? If so, does your recipe use orange juice, or is this the first time you’ve heard of using it? I’d love to hear your thoughts in the comments down below!

Also, the recipe form is printable, so feel free to add it to your recipe book! Don’t forget to pin for later! (Pinnable image on the left.)

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Too many calories in this recipe for your diet? Check out these muffins that keep it healthy, while still tasting scrumptious!  – Healthy Dark Chocolate Banana Muffins

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33 thoughts on “The Only Cinnamon Roll Recipe You’ll Ever Need

  1. Mmmmm. I have a tried and true one, but I’m not against giving it another go 🙂 Never put OJ in mine!!! I don’t put brown sugar in my dough either. We will have to make a batch and take a vote!

  2. 5 stars
    Wow, these sound and look incredible. I have actually never made cinnamon rolls but always wanted to try. I think this just might be the recipe that changes all that.

  3. 5 stars

    Yum! These sound really good! I will have to try these soon. My mom makes some really good cinnamon rolls but I don’t think they use orange juice. I will let you know if they are good, my mom’s are amazing so if I like them they must be really good! My parents are really good cooks but my dad is really amazing at cooking (which I realize is a blessing) because his grandfather was a chef/baker and then he taught dad’s dad how to cook and then dad’s dad taught him to cook. Whew, that’s a lot of the word dad and the last sentence most likely doesn’t make sense, lol!

    The babies came home yesterday and they look even tinier than they did when we went to see them Saturday even though they are not! They have only been home 1 day and they are already spoiled! I am holding Brooklynn as I type this and the others are being held by other siblings! I think Lily is a little jealous that she isn’t the baby any more but she’ll get used to it and she loves all her new siblings! They are so tiny that I think they will just start to be normal size babies when they are 5-6 months old (at least we all kind of hope so) ! We are officially a family of 25 (whoa, that’s a little crazy!) ! Have a great day!

  4. I’ve made a dozen different recipes for cinnamon rolls, but none of them had OJ in them! Does it add a nice tang? I use OJ in my pizzelle recipe.

  5. These look amazing! My mother-in-law makes great cinnamon rolls but I may have to try these and see which are better 🙂 I have never heard of using orange juice so that is intriguing.

  6. This looks so good! I love the idea of putting orange juice in the cinnamon rolls, I’ve never had them that way before. I have had orange rolls before. This sounds delicious!

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