Description
These easy homemade cinnamon rolls are soft, fluffy, and topped with a rich cream cheese frosting. Perfect for breakfast or brunch, they combine a cinnamon-sugar swirl with a tender dough that rises twice for maximum fluffiness. With simple ingredients and straightforward steps, making bakery-style cinnamon rolls at home has never been easier.
Ingredients
Scale
Dough
- 1 cup warm milk (about 110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter (melted)
- 3 cups all-purpose flour
- ½ teaspoon salt
Filling
- ½ cup packed brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter (softened)
Frosting
- 4 oz cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Activate Yeast: In a large bowl or stand mixer, combine the warm milk and active dry yeast. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make Dough: Add the granulated sugar, egg, melted butter, all-purpose flour, and salt to the yeast mixture. Mix until a dough forms. Knead the dough by hand or with a dough hook attachment for 5–7 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for about 1 hour or until it doubles in size.
- Prepare Filling: While the dough is rising, mix the brown sugar and ground cinnamon together in a small bowl.
- Roll and Fill: Once the dough has doubled, roll it out on a lightly floured surface into a 14×9-inch rectangle. Spread the softened butter over the dough surface, then sprinkle the cinnamon sugar mixture evenly on top.
- Shape Rolls: Starting from the long edge, tightly roll up the dough into a log. Slice the log into 9–12 equal rolls using a sharp knife or dental floss.
- Second Rise: Place the rolls into a greased 9×13-inch baking dish. Cover them and let them rise for another 30 minutes until puffed.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes until they turn golden brown on top.
- Make Frosting: While the rolls bake, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and spreadable. Adjust milk to desired consistency.
- Frost and Serve: Once the rolls are out of the oven and still warm, spread the cream cheese frosting generously over the top. Serve immediately for the best experience.
Notes
- For overnight cinnamon rolls, prepare through the second rise, cover the baking dish tightly, and refrigerate overnight.
- Remove from the refrigerator and let sit at room temperature for 30 minutes before baking.
- Use room temperature butter and cream cheese for creamy, smooth frosting.
- Ensure milk used to activate yeast is warm but not hot to avoid killing the yeast.
