Why You’ll Love This Recipe
These homemade cinnamon rolls are soft, fluffy, and bursting with gooey cinnamon-sugar filling, all topped with a luscious cream cheese frosting. Perfect for a weekend breakfast, brunch gathering, or holiday treat, they deliver bakery-quality results straight from your kitchen. With a rich dough and irresistible swirl, these rolls are sure to become a household favorite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flourgranulated sugarsaltwhole milkunsalted butteractive dry yeasteggsbrown sugarground cinnamoncream cheesepowdered sugarvanilla extract
directions
Warm the milk until it’s just lukewarm (about 110°F/43°C) and stir in the yeast. Let sit for 5–10 minutes until foamy.
In a large bowl, mix the milk-yeast mixture with sugar, melted butter, eggs, and salt.
Gradually add the flour, mixing until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
In a small bowl, mix brown sugar and cinnamon for the filling.
Roll out the dough into a rectangle, about ¼ inch thick.
Spread softened butter over the dough, then evenly sprinkle the cinnamon-sugar mixture on top.
Tightly roll up the dough, starting from the long side. Slice into 12 even rolls.
Place the rolls in a greased baking dish, cover, and let rise again for 30–45 minutes.
Preheat oven to 350°F (175°C) and bake the rolls for 20–25 minutes, or until golden brown.
While rolls are baking, prepare the frosting by beating cream cheese, butter, powdered sugar, and vanilla extract until smooth.
Spread the frosting over the warm rolls and serve.
Servings and timing
This recipe yields 12 cinnamon rolls.Preparation time: 25 minutesFirst rise: 1–2 hoursSecond rise: 30–45 minutesBaking time: 20–25 minutesTotal time: about 2.5 to 3 hours
Variations
Add chopped pecans or walnuts to the filling for crunch.
Use maple extract in the frosting for a warm twist.
Top with a simple glaze instead of cream cheese frosting for a lighter version.
Add a pinch of nutmeg or cardamom to the filling for extra spice depth.
Make overnight rolls by letting them rise in the fridge after shaping.
storage/reheating
Store cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.For longer storage, freeze unfrosted rolls for up to 2 months.To reheat, microwave individual rolls for 15–20 seconds or warm in the oven at 300°F (150°C) for 10–15 minutes.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.
Do I need a stand mixer?
No, you can knead the dough by hand—it just takes a bit more effort.
Why didn’t my dough rise?
Make sure your yeast is fresh and your milk isn’t too hot, which can kill the yeast.
Can I use instant yeast?
Yes, instant yeast can be substituted without proofing. Just mix it directly into the dry ingredients.
What’s the best way to slice the rolls?
Use unflavored dental floss or a sharp serrated knife to keep the spirals intact.
Can I skip the frosting?
Yes, but the frosting adds a rich, sweet finish that complements the rolls beautifully.
Can I make these vegan?
You can substitute with plant-based milk, vegan butter, and dairy-free cream cheese and still get great results.
Can I add fruit to the filling?
Raisins or chopped apples make great additions to the cinnamon-sugar filling.
How do I prevent dry rolls?
Avoid overbaking, and make sure to cover the rolls during rising to prevent the dough from drying out.
Can I double the recipe?
Yes, this recipe scales well. Use two pans and adjust baking time if necessary.
Conclusion
Homemade cinnamon rolls are a rewarding and delicious project that fills your kitchen with irresistible aromas and your table with smiles. Whether you’re a seasoned baker or trying them for the first time, these rolls are sure to impress and satisfy. Make a batch for your next special breakfast or cozy morning in—you won’t regret it.
Print
Best Homemade Cinnamon Rolls Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, fluffy, and gooey homemade cinnamon rolls with a rich cinnamon-sugar filling and luscious cream cheese frosting. Perfect for breakfast or brunch!
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (about 110°F)
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 1/2 cup brown sugar
- 2 1/2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened (for filling)
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened (for frosting)
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2–3 tbsp milk (as needed for frosting consistency)
Instructions
- In a large bowl, dissolve yeast in warm milk and let sit for 5–10 minutes until foamy.
- Add sugar, melted butter, salt, eggs, and 2 cups of flour. Mix well, then gradually add remaining flour until a soft dough forms.
- Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Roll out dough on a floured surface into a 16×12 inch rectangle.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll up the dough tightly from the long side and cut into 12 rolls.
- Place rolls in a greased 9×13 inch baking dish. Cover and let rise again for 30 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown.
- While baking, prepare frosting by beating cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
- Spread frosting over warm rolls before serving.
Notes
- You can prepare the rolls the night before and refrigerate overnight before the second rise.
- Add chopped nuts or raisins to the filling for variation.
- Ensure the milk is not too hot to avoid killing the yeast.