Easy Homemade Cinnamon Rolls Recipe

ByJake Silas
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Introduction

These easy homemade cinnamon rolls are soft, fluffy, and packed with cinnamon-sugar goodness. Topped with a rich cream cheese frosting, they make a perfect treat for breakfast or dessert. With simple ingredients and straightforward steps, you can bake bakery-style rolls right at home.

The image shows a close-up of soft cinnamon rolls arranged on a white baking tray with a dusting of powdered sugar around the edges. Each roll has a light golden-brown outer layer with a visible spiral inside that is darker from the cinnamon sugar filling. A shiny white icing is drizzled over the tops in a smooth pattern that follows the swirl shape. The cinnamon rolls have a fluffy, light texture visible where one roll has a bite taken out, revealing the soft interior. The tray rests on a blue cloth, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
  • 1/4 cup (57g) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2-4 tablespoons milk, or more to reach desired consistency

Instructions

  1. Step 1: In a large bowl, whisk together the flour, granulated sugar, and salt.
  2. Step 2: In a separate bowl, combine the warm milk and yeast. Let it stand for 5-10 minutes, or until foamy.
  3. Step 3: Add the melted butter and beaten egg to the yeast mixture. Whisk to combine, then pour into the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms.
  4. Step 4: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook kneading on medium speed for about 5 minutes. Add flour if the dough is too sticky.
  5. Step 5: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
  6. Step 6: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a medium bowl to make the filling.
  7. Step 7: Punch down the risen dough and roll it out on a floured surface into a 12×18 inch rectangle.
  8. Step 8: Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  9. Step 9: Starting from the long edge opposite the border, roll the dough tightly into a log and pinch the seam to seal.
  10. Step 10: Cut the log into 12 equal slices using a sharp serrated knife or unflavored dental floss.
  11. Step 11: Arrange the rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes, until puffy.
  12. Step 12: Preheat the oven to 350°F (175°C).
  13. Step 13: Bake the rolls for 20-25 minutes until golden brown. Tent with foil if they brown too quickly.
  14. Step 14: Let the rolls cool in the dish for 10-15 minutes before frosting.
  15. Step 15: Meanwhile, beat the cream cheese and softened butter until smooth and creamy.
  16. Step 16: Gradually add powdered sugar, mixing on low speed until combined. Stir in vanilla extract.
  17. Step 17: Add milk one tablespoon at a time until the frosting reaches desired consistency.
  18. Step 18: Spread the cream cheese frosting generously over the warm cinnamon rolls.
  19. Step 19: Serve immediately and enjoy your freshly baked cinnamon rolls warm.

Tips & Variations

  • For extra softness, substitute half the milk with cream when warming.
  • Add chopped nuts or raisins to the filling for added texture and flavor.
  • If you prefer a dairy-free version, use plant-based milk and vegan butter alternatives.
  • Use dental floss to cut the rolls cleanly without squishing them.
  • Allow rolls to cool slightly before frosting to prevent melting the icing completely.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently in the microwave for 15-20 seconds or in a warm oven before serving to enjoy them soft and warm.

How to Serve

A close-up view of a tray of soft cinnamon rolls with shiny white icing drizzled on top. Each roll shows a visible spiral layer of golden-brown cinnamon filling that contrasts with the light, fluffy dough layers. One cinnamon roll in front is partially eaten, revealing the airy, soft inside texture with its pale cream color. The rolls sit closely together in a dark baking tray with tiny white powdered sugar dots on its edge, placed on a white marbled surface covered partially by a blue cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and do the first rise, then refrigerate it overnight. Bring it to room temperature before shaping and continuing with the recipe.

Can I freeze cinnamon rolls?

Absolutely! Freeze unbaked or baked cinnamon rolls in a tightly sealed container or freezer bag for up to 3 months. Thaw overnight in the fridge and warm before serving.

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Easy Homemade Cinnamon Rolls Recipe

★★★★★

4.5 from 68 reviews
  • Author: Jake
  • Total Time: 2 hours 30 minutes
  • Yield: 12 cinnamon rolls 1x
Print Recipe

Description

These Easy Homemade Cinnamon Rolls are a deliciously soft and tender treat filled with a classic cinnamon-sugar butter filling and topped with a creamy, tangy cream cheese frosting. Perfect for breakfast, brunch, or a comforting dessert, this ultimate recipe guide walks you through each step from mixing the dough to the final frosting application.

Ingredients

Scale

Dough

  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
  • 1/4 cup (57g) unsalted butter, melted
  • 1 large egg, lightly beaten

Filling

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 2 tablespoons ground cinnamon

Frosting

  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2–4 tablespoons milk, or more to reach desired consistency

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to create the dry base for the dough.
  2. Activate the Yeast: In a separate bowl, combine the warm milk and yeast. Let it stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
  3. Combine Wet and Dry Ingredients: Add the melted butter and beaten egg to the yeast mixture and whisk to combine. Pour this wet mixture into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
  4. Knead the Dough: Turn the dough onto a lightly floured surface and knead vigorously for 6-8 minutes until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes, ensuring the dough is slightly tacky but not sticky by adding flour as needed.
  5. First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat the surface. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours until doubled in size.
  6. Prepare the Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a medium bowl until smooth and paste-like.
  7. Roll Out the Dough: After the dough has doubled in size, gently punch it down to release air bubbles. On a floured surface, roll it out into a 12×18 inch rectangle.
  8. Spread the Filling: Evenly spread the cinnamon-sugar filling over the rolled dough, leaving a small border along one of the long edges.
  9. Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log and pinch the seam to seal it closed.
  10. Cut the Rolls: Using a sharp serrated knife or unflavored dental floss, slice the log into 12 equal pieces.
  11. Second Rise: Arrange the cinnamon rolls in a greased 9×13 inch baking dish. Cover and allow them to rise for 30-45 minutes until puffy.
  12. Preheat the Oven: Heat the oven to 350°F (175°C) to prepare for baking.
  13. Bake the Rolls: Bake the rolls for 20-25 minutes until golden brown. Tent with foil if tops brown too quickly.
  14. Cool Slightly: Allow the rolls to cool in the baking dish for 10-15 minutes before frosting them.
  15. Cream Butter and Cream Cheese: While the rolls bake, beat the softened cream cheese and butter together until smooth and creamy.
  16. Add Powdered Sugar and Vanilla: Gradually beat in the powdered sugar on low speed, then stir in the vanilla extract.
  17. Adjust Consistency: Add milk one tablespoon at a time to the frosting until it reaches the desired spreadable consistency.
  18. Frost the Rolls: Generously spread the cream cheese frosting over the warm cinnamon rolls.
  19. Serve Immediately: Serve the cinnamon rolls warm for the best flavor and texture. Enjoy!

Notes

  • Ensure milk is not too hot when activating yeast to avoid killing it.
  • Kneading dough well is key to soft, fluffy rolls.
  • Letting rolls rise fully before baking gives them a tender crumb.
  • Cooling rolls slightly before frosting prevents the frosting from melting too much.
  • Use a serrated knife or dental floss for clean, even cuts of the rolls.
  • Leftover rolls can be reheated gently in the microwave or oven for fresh taste.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast; Dessert; Snack
  • Method: Baking
  • Cuisine: American

Keywords: cinnamon rolls, homemade cinnamon rolls, breakfast pastry, cinnamon sugar rolls, cream cheese frosting, sweet rolls, brunch recipes

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