Description
There’s nothing quite like the smell of freshly baked cinnamon rolls wafting through the kitchen. This homemade cinnamon roll recipe creates soft, pillowy rolls filled with a gooey cinnamon-sugar filling and topped with a rich cream cheese frosting. Whether you’re baking them for a weekend breakfast, a holiday brunch, or simply to satisfy a sweet craving, these cinnamon rolls are guaranteed to impress. With step-by-step instructions, you can easily recreate this bakery-style treat in your own kitchen.
Ingredients
Dough
- ¼ cup warm water
- 1 package active dry yeast (2 ¼ teaspoons)
- ¾ cup whole milk
- ⅓ cup unsalted butter
- ⅓ cup granulated sugar plus 1 teaspoon
- ½ teaspoon salt
- 3 ¾ to 4 ¼ cups all-purpose flour, divided
- 2 eggs, room temperature
Filling
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons cinnamon
Frosting
- 1 ½ cups powdered sugar (or as needed)
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Grease a 9×13 pan or baking dish and set aside.
- In a small bowl, combine warm water, yeast, and 1 teaspoon sugar. Let it sit for 7–10 minutes until foamy.
- In a saucepan, heat milk, butter, remaining sugar, and salt to 120–130°F.
- Add 2 cups of flour to a stand mixer with a dough hook. Pour in the eggs, warm milk mixture, and yeast mixture. Mix until combined.
- Gradually add flour, ½ cup at a time, until dough forms a soft ball.
- Knead dough on a floured surface for 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
- Roll dough into a 15×12-inch rectangle. Spread softened butter, sprinkle with brown sugar and cinnamon.
- Roll tightly from the long side and cut into 15 pieces using a sharp knife or dental floss. Place rolls in prepared pan.
- Cover and let rise again for 30–45 minutes. Preheat oven to 375°F.
- Brush rolls with milk if desired and bake for 20–25 minutes until golden brown.
- While rolls bake, mix cream cheese, butter, powdered sugar, vanilla, and salt until fluffy.
- Let rolls cool for 10–15 minutes, then spread frosting on top.
Notes
Cinnamon rolls taste best when they are still warm and gooey right out of the oven. For serving, you can spread the cream cheese frosting while the rolls are slightly warm so it melts into the swirls, creating that irresistible sticky glaze. Pair them with a cup of coffee, hot chocolate, or even a tall glass of milk for the perfect treat. If serving at a brunch or holiday table, place them on a cake stand or platter for a beautiful presentation.
For storage, keep cinnamon rolls in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate them for up to 5 days. To reheat, microwave for 20–30 seconds or warm in the oven at 300°F for 8–10 minutes. For freezing, you can freeze baked and frosted rolls for up to 3 months. To serve, thaw overnight in the fridge and warm gently before eating. If you’d like to freeze unbaked rolls, prepare them up to the point before the second rise, freeze, and then thaw and let rise before baking.