National Cinnamon Roll Day (October 4th) is the perfect excuse to fill your kitchen with the warm, sweet aroma of freshly baked cinnamon rolls. This recipe yields soft, pillowy rolls with a gooey cinnamon-sugar center and a tangy cream cheese frosting that soaks into every crevice. Using a simple enriched dough and a few reliable techniques, you can make bakery-quality rolls at home—no stand mixer required.
Ingredients
- For the dough:
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons (7 g) instant yeast (one packet)
- 1 teaspoon salt
- 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
- 1/4 cup (60 ml) water, warmed to 110°F (43°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled slightly
- 1 large egg, at room temperature
- For the filling:
- 1/2 cup (115 g) unsalted butter, very soft
- 3/4 cup (165 g) packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- For the frosting:
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (60 g) unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream, as needed
Instructions
- Make the dough: In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl or liquid measuring cup, combine the warm milk, warm water, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be soft but not overly sticky; add a little flour if needed, but avoid adding too much. If using a stand mixer, use the dough hook on medium-low for 6–7 minutes.
- First rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Make the filling: In a small bowl, mix the softened butter, brown sugar, cinnamon, and salt until smooth and spreadable.
- Roll and fill: Punch down the dough. On a lightly floured surface, roll it into a 16×12-inch (40×30 cm) rectangle. Spread the filling evenly over the dough, leaving a 1/2-inch (1 cm) border on one long edge.
- Cut and shape: Starting from the long edge opposite the border, roll the dough into a tight log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1 1/2 inches / 4 cm thick).
- Second rise: Place the rolls in a greased 9×13-inch (23×33 cm) baking dish, cut side up, spacing them evenly. Cover loosely with plastic wrap and let rise for 30–45 minutes, until puffy and nearly doubled.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22–28 minutes, until golden brown on top and the center rolls feel set. If you have an instant-read thermometer, the center of a roll should read 190°F (88°C) – this ensures the dough is fully baked. (Note: This is a bread product, not a meat or egg dish, so the USDA FSIS temperature guidelines do not apply here; the internal temperature is just a doneness guide.)
- Cool slightly: Let the rolls cool in the pan for 10–15 minutes while you make the frosting.
- Make the frosting: In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, and beat until creamy. Add milk or cream 1 tablespoon at a time until you reach a pourable consistency.
- Frost and serve: Spread the frosting over the warm rolls (it will melt into the crevices). Serve warm or at room temperature.
Tips
- Yeast temperature: If the milk and water are too hot (above 120°F/49°C), they will kill the yeast. Use a thermometer to ensure the liquid is between 105°F and 115°F (40°C–46°C).
- Make ahead: After shaping the rolls, you can cover the dish and refrigerate overnight instead of doing the second rise on the counter. In the morning, let them sit at room temperature for 30–45 minutes while the oven preheats, then bake as directed.
- No stand mixer? Kneading by hand works perfectly—just be patient. The dough is ready when you can stretch a small piece into a thin membrane without tearing (the windowpane test).
- Don’t overbake: Cinnamon rolls go from golden to dry quickly. Start checking at 20 minutes; the center should be just set and not jiggly.
Serving Suggestions
Serve these rolls warm with a cup of coffee or cold milk. For a special brunch, pair them with scrambled eggs and fresh fruit. If you prefer a less sweet topping, skip the frosting and brush the baked rolls with melted butter and a sprinkle of cinnamon sugar.
Variations
- Pecan sticky buns: Before adding the filling, sprinkle 1 cup (120 g) chopped pecans over the dough, then roll. After baking, invert the rolls onto a platter and drizzle with extra caramel sauce.
- Apple cinnamon: Add 1 cup (150 g) finely chopped apple (tossed with 1 tablespoon lemon juice) over the filling before rolling.
- Cardamom rolls: Replace the cinnamon with 2 teaspoons ground cardamom for a Scandinavian twist.
- Chocolate-filled: Spread 1/2 cup (85 g) chocolate chips or chopped chocolate over the filling before rolling.
Storage and Reheating
Store leftover frosted rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, microwave a single roll for 15–20 seconds, or warm the whole pan in a 300°F (150°C) oven for 10 minutes. If reheating frosted rolls, cover loosely with foil to prevent the frosting from burning.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Use the same amount (2 1/4 teaspoons), but dissolve it in the warm liquid with a pinch of sugar and let it sit for 5–10 minutes until foamy before adding to the dry ingredients. You may need to add 5–10 minutes to the first rise.
Why are my cinnamon rolls dry? Dry rolls usually come from overbaking or adding too much flour during kneading. Measure flour by spooning it into the cup and leveling off, not scooping. Also, make sure the dough is soft and slightly tacky before rising.
Can I freeze unbaked rolls? Yes. After shaping, place the rolls in a greased baking dish, cover tightly, and freeze for up to 3 months. To bake, thaw overnight in the refrigerator, then let rise at room temperature for 1 hour before baking as directed.
What if my rolls don’t rise? If the dough hasn’t doubled in 2 hours, your yeast may be dead or the room is too cold. Check the expiration date on the yeast, and try placing the dough in a slightly warm oven (preheated to 200°F/93°C, then turned off) with the door ajar.
Can I make the dough in a bread machine? Yes. Add the ingredients in the order recommended by your machine’s manual, and use the “dough� cycle. After the cycle, proceed with rolling and shaping.
How do I get clean, even slices? Use unflavored dental floss: slide a long piece under the log, cross the ends over the top, and pull tight. This cuts through without squishing the dough.
Related
- Is Cinnamon Bad for Dogs? Vet Facts & Safety
- Is Almond Flour Just Ground Almonds?
- Is Almond Flour Healthy? Facts & How to Use It
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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