These homemade cinnamon rolls are soft, fluffy, and swirled with cinnamon-sugar perfection. Topped with a luscious cream cheese frosting, they’re the ultimate breakfast treat—whether you bake them fresh in the morning or prep them the night before. Cozy, comforting, and utterly irresistible.
✨ Why This Recipe is Perfect
✔ Fluffy, bakery-style texture (no dry rolls here!)
✔ Make-ahead options – overnight rise or freeze before baking
✔ Customizable fillings – add nuts, fruit, or chocolate
✔ Cream cheese glaze that’s not too sweet
Yields: 12 rolls
Prep time: 30 minutes
Rise time: 1 hour 30 minutes
Cook time: 20-25 minutes
Ingredients:
For the Dough:
- 1 cup (240ml) warm milk (about 105-115°F or 40-46°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar, plus 1 teaspoon
- 1 large egg, at room temperature
- 4 tablespoons (56g) unsalted butter, melted and slightly cooled
- ½ teaspoon salt
- 3 cups (360g) all-purpose flour, plus more for dusting
For the Filling:
- 6 tablespoons (84g) unsalted butter, softened
- ½ cup (100g) packed light brown sugar
- 1 ½ tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 4 ounces (113g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- ½ teaspoon vanilla extract
- 2-4 tablespoons milk, if needed
Equipment:
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Rolling pin
- 9×13 inch baking dish
Instructions
Step 1: Activate the Yeast
In a large mixing bowl, whisk together the warm milk and 1 teaspoon of granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until foamy. This indicates the yeast is active.
Step 2: Combine Wet Ingredients
Once the yeast is foamy, whisk in the remaining ¼ cup of granulated sugar, the egg, melted butter, and salt until well combined.
Step 3: Add Dry Ingredients
Gradually add the flour, one cup at a time, mixing well after each addition. Once a shaggy dough forms, turn it out onto a lightly floured surface.
Step 4: Knead the Dough
Knead the dough for 6-8 minutes, until it becomes smooth and elastic. It should spring back lightly when poked. Add a little more flour if the dough is too sticky, but be careful not to add too much.
Step 5: First Rise
Lightly grease the mixing bowl. Place the dough in the bowl, turning it once to coat with grease. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 6: Prepare the Filling
While the dough is rising, combine the softened butter, brown sugar, and cinnamon in a small bowl. Mix well with a fork or spatula until a spreadable paste forms.
Step 7: Roll Out the Dough
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 12 inches by 18 inches.
Step 8: Spread the Filling
Spread the cinnamon-sugar mixture evenly over the entire surface of the dough, leaving a small border along one of the long edges.
Step 9: Roll Up the Dough
Starting from the long edge opposite the border, tightly roll up the dough like a jelly roll. Pinch the seam to seal it closed.
Step 10: Cut the Rolls
Use a sharp knife or unflavored dental floss to cut the roll into 12 equal pieces, about 1 ½ inches thick.
Step 11: Second Rise
Grease a 9×13-inch baking dish. Arrange the cinnamon rolls in the dish, leaving a little space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until they look puffy.
Step 12: Bake the Rolls
Preheat oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. If the tops start to brown too quickly, you can loosely tent the dish with foil.
Step 13: Make the Frosting
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter with an electric mixer until smooth and creamy.
Step 14: Add Remaining Frosting Ingredients
Gradually add the powdered sugar, mixing on low speed until incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
Step 15: Frost and Serve
Once the cinnamon rolls are out of the oven, let them cool slightly in the baking dish for about 5-10 minutes. Then, spread the cream cheese frosting generously over the warm rolls.
Notes:
- For a tangier frosting, add a squeeze of lemon juice.
- You can make the dough ahead of time and let it rise slowly in the refrigerator overnight. In the morning, let it come to room temperature before continuing with the recipe.
- Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently before serving.
Tips for Success
✅ Yeast test: If the milk-yeast mixture doesn’t bubble, start over
✅ Soft rolls: Don’t overbake – they’ll firm up as they cool
✅ Overnight option: Refrigerate after the second rise, bake the next morning
✅ Freeze unbaked: After cutting, freeze on a tray, then transfer to a bag
📊 Nutrition (Per Roll with Glaze)
| Calories 380 | Protein 5g | Carbs 55g |
| Sugar 30g | Fat 16g | Vegetarian ✔ |
🍽 Serving Ideas
Brunch Star: Serve with fresh fruit and coffee
Holiday Breakfast: Add orange zest to the glaze
Dessert Twist: Top with vanilla ice cream
Enjoy your delicious homemade Cinnamon Roll!
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