These homemade cinnamon rolls are soft, fluffy, and bursting with warm cinnamon-sugar goodness.
Topped with a creamy cream cheese icing, they’re the ultimate comfort food for breakfast, brunch, or dessert.
With a little patience and love, you’ll be rewarded with the best cinnamon rolls you’ve ever tasted!
Why You’ll Love This Recipe:
Soft & Fluffy: Bread flour creates the perfect chewy texture.
Rich Flavor: Dark brown sugar and cinnamon create a decadent filling, while cream cheese icing adds a luxurious finish.
Make-Ahead Friendly: Prepare the dough the night before and bake fresh in the morning.
Ingredients
For the Dough:
1 cup milk (2% or whole milk recommended, but almond milk works too )
1/4 cup granulated sugar (for activating the yeast )
2 1/4 teaspoons quick-rise yeast (1 packet, or use active dry yeast )
1/3 cup unsalted butter , melted (plus extra for greasing the bowl )
1 large egg + 1 egg yolk (room temperature )
3 1/2 – 4 cups bread flour (plus extra for dusting )
1 teaspoon salt
For the Filling:
1/2 cup unsalted butter , softened (for spreading )
3/4 cup dark brown sugar (or light brown sugar )
2 tablespoons ground cinnamon
For the Icing:
4 oz cream cheese , softened
1/4 cup unsalted butter , softened
1 1/2 cups powdered sugar , sifted
1/2 teaspoon vanilla extract
Instructions
Step 1: Activate the Yeast
Warm the milk in a small saucepan or microwave until it reaches 110°F–115°F (43°C–46°C) —it should feel warm but not hot.
In a large mixing bowl, combine the warm milk , granulated sugar , and yeast . Stir gently and let it sit for 5–10 minutes , or until the mixture becomes frothy. This indicates the yeast is active.
Step 2: Make the Dough 🥄
Add the melted butter , egg , and egg yolk to the yeast mixture. Whisk until smooth.
Gradually stir in 3 1/2 cups of bread flour and the salt , mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 5–7 minutes , adding up to 1/2 cup more flour as needed, until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for 1–1 1/2 hours , or until doubled in size.
Step 3: Prepare the Filling
In a small bowl, mix the dark brown sugar and cinnamon until well combined. Set aside.
Lightly grease a 9×13-inch baking pan or line it with parchment paper.
Step 4: Assemble the Rolls
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a rectangle about 16×12 inches .
Spread the softened butter evenly over the dough, leaving a small border around the edges.
Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, pressing it gently into the butter.
Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.
Use a sharp knife or dental floss to cut the log into 12 equal slices . Arrange the rolls in the prepared baking pan, leaving space between each roll for rising.
Step 5: Second Rise
Cover the rolls with a clean kitchen towel or plastic wrap and let them rise again for 30–45 minutes , or until puffy and touching each other.
Step 6: Bake
Preheat your oven to 350°F (175°C) .
Bake the cinnamon rolls for 20–25 minutes , or until golden brown on top.
Step 7: Make the Icing
While the rolls are baking, prepare the icing. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar , beating until fully incorporated. Stir in the vanilla extract . Adjust the consistency by adding a teaspoon of milk if needed.
Step 8: Ice and Serve
Once the cinnamon rolls are baked, let them cool slightly.
Drizzle the icing generously over the warm rolls.
Serve warm and enjoy the gooey, cinnamon-spiced goodness!
Tips for Success:
Milk Temperature: If the milk is too hot, it can kill the yeast. Aim for 110°F–115°F (43°C–46°C) .
Active Dry Yeast: If using active dry yeast instead of quick-rise, dissolve it in the warm milk with a pinch of sugar and let it sit for 10 minutes until frothy before proceeding.
Make Ahead: After assembling the rolls, cover them and refrigerate overnight. Let them come to room temperature for 30 minutes before the second rise and baking.
Storage: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days . Reheat in the microwave for 10–15 seconds.
Freeze Option: Freeze unbaked rolls in a freezer-safe dish for up to 1 month . Thaw overnight in the refrigerator, then let them rise and bake as directed.
Nutritional Information (per roll, makes 12):
Calories: ~280 kcal
Protein: ~4g
Carbohydrates: ~45g
Fat: ~10g
Indulge in these homemade cinnamon rolls for a treat that’s worth every step of the process. Their pillowy soft texture, rich cinnamon filling, and creamy icing make them irresistible.
Whether you’re serving them for a special occasion or just because, these cinnamon rolls are sure to become a family favorite.
Bake them once, and you’ll never settle for store-bought again!