Nothing compares to a pan of warmhomemade cinnamon rolls. Soft, fluffy dough infused with cinnamon sugar and finished with a decadent cream cheese glaze. These traditional rolls offer cozy satisfaction in each bite.
Homemade cinnamon rolls are essentially the perfect breakfast comfort. There’s nothing quite like taking a golden tray out of the oven and seeing that delicious cinnamon sugar start to bubble. The entire house fills with an amazing aroma that’s truly like a candle—warm, buttery, and sweet enough to draw everyone into the kitchen before you even announce “breakfast is ready.”
By the way, if you enjoy this cinnamon roll recipe, make sure to give it a try asstrawberry sweet rolls. And, if you’re looking for a faster alternative, give this a tryeasy cinnamon rolls recipe.
These Homemade Cinnamon Rolls Are
- Larger than most-BIG rolls!
- Soft, tender and buttery
- Loaded with a dense mix of cinnamon and sugar
- Simple enough for small hands to assist in the kitchen
- Excellent recipe that can be prepared in advance and frozen easily
- Ideal complement to any breakfast, festival, or memorable event
8 Key Components for Cinnamon Rolls
Go directly to the recipe.Preparing homemade cinnamon rolls may seem daunting, but I assure you it’s not as difficult as it appears.
- Milk: Whole milk is best for the creamiest and softest cinnamon rolls, but 2% or 1% can be used when needed.
- Sugar: You require ½ cup of granulated white sugar for the dough.
- Yeast: You have the option to use either active dry yeast or instant yeast. Refer to the instructions provided below for each type. Keep in mind that if you choose active dry yeast, the rising process will take more time.
- Butter: This is a more flavorful dough, indicating it contains fat to ensure a soft texture. Add ½ cup of butter at room temperature, cut into pieces, to assist in blending it together.
- Eggs: Similar to butter, eggs contribute to a softer and more flavorful dough. Just as in thesechewy chocolate chip cookies.
- Salt & Vanilla Extract: The dough lacks flavor without either.
- Flour: All-purpose flour serves as the foundation of the dough.
3 Success Tips
- Ensure the milk is at a warm temperature to help the yeast activate. You should be able to insert your finger into it.
- Allow the dough to ferment in a warm area. Aim for it to increase in volume by half within 30 minutes to an hour.
- Use softened butter, not melted, for the cinnamon sugar filling and cream cheese frosting to prevent it from becoming too runny and spreading excessively.
How to Prepare Fresh Cinnamon Rolls at Home
The initial step involves heating the milk and butter together, followed by stirring in the yeast until it is fully incorporated. Allow the mixture to rest for 5 minutes while you collect the remaining ingredients.
Once the dough is combined, it will be soft and sticky—that’s expected. You can knead it by hand or use a mixer to spare your arms. Next, allow the dough to rise until it doubles in size, then press it down and roll it out. Apply the softened butter on top, followed by a sprinkle of cinnamon sugar.
Roll into a compact log and use a very sharp knife to slice the log into 12 pieces. Place them in your greased baking pan, cover, and let the rolls rise until they double in size and become fluffy, typically around 1 hour.
Bake the rolls and then prepare the tangy cream cheese frosting to spread on top.
FAQ
Cinnamon rolls will turn light and airy because of the yeast, whether it’s active dry yeast or instant yeast.
Although this recipe is tasty on its own, incorporating heavy cream into the pan prior to baking elevates it to a new level. You’ll only need enough to coat the bottom of the baking dish.
Certainly! I suggest freezing the dough after forming it into rolls, just before the second rise, right before putting it in the oven.
More Breakfast Recipes
Homemade Fluffy Pancakes
Cream Cheese French Toast Bake
Baked Apple and Cinnamon Pancake Skillet
Easy Cream Cheese Danish
Homemade Cinnamon Rolls
Ingredients
Cinnamon Rolls
- 1 cup whole milk
- 1 ½ Tablespoons instant dry yeast 2 standard packets
- ½ cup granulated sugar
- ½ cup unsalted butter softened to ambient temperature, divided into portions
- 2 large eggs room temperature
- 1 teaspoons vanilla extract
- ¼ teaspoon salt
- 5 cups all-purpose flour plus more for dusting/rolling
Cinnamon Sugar Filling
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 2 Tablespoons ground cinnamon
Cream Cheese Frosting
- 4 ounces full-fat block cream cheese softened to room temperature
- 3 Tablespoons unsalted butter softened to room temperature
- 2 cups powdered sugar
- 2 Tablespoons heavy cream
- ¼ teaspoon vanilla extract
Instructions
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Make the Dough: In a small pot, heat the milk and butter on low until it’s warm enough to touch with your finger. Transfer the warm milk into the bowl of a stand mixer that has the dough hook attached. Mix in the yeast and sugar. Cover with a cloth and let it rest until the mixture becomes frothy, approximately 5 minutes. While stirring on low speed, add the eggs. Slowly incorporate the flour, followed by the salt. Once everything is added, mix on medium until a soft dough forms. Then increase the speed to medium-high and continue mixing until the dough becomes smooth, taking about 4-6 minutes.
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Move the dough to a surface that has a light dusting of flour and knead it by hand for approximately 1 minute. Shape the dough into a ball and place it in a bowl that has been lightly coated with oil. Cover the dough loosely and allow it to rise in a warm area for around 30 minutes to an hour, or until it has doubled in size.Tip: Preheat your oven to 150°F, then turn it off and put the dough inside with the door left open just a bit.
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Grease a 9×13 inch baking dish with butter or nonstick spray, or use parchment paper if preferred. Transfer the dough to a lightly floured surface and roll it out into a 10×16 inch rectangle. Ensure the dough is smooth and consistently thick, including the edges.
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The Filling: Spread the softened butter across the dough. In a small bowl, mix the cinnamon and sugar until well combined, then sprinkle it evenly over the dough. Roll the dough tightly to create a log. Some filling might come out, which is fine. Cut into 10-12 equal rolls. Place them in the baking dish. Cover the rolls completely with aluminum foil or plastic wrap—you don’t want them to be exposed—and let them rise for 15 minutes.
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Once the rolls have risen, heat the oven to 375°F. Bake for 25 minutes until they turn a light golden color. Approximately halfway through the baking time, loosely cover the rolls with aluminum foil to prevent the tops from becoming overly brown. Take the pan out of the oven and let it cool on a wire rack for around 10 minutes while you prepare the frosting.
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Make the Frosting: In a medium bowl, use a handheld mixer to blend the cream cheese and butter on high speed until the mixture is smooth and creamy. There should be no lumps present. Add the powdered sugar, vanilla, and heavy cream. Mix on low until everything is combined, then switch to high speed and beat for 2 minutes.
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Frost the Rolls:Using a knife or offset spatula, spread the frosting onto the warm rolls and serve right away. Wrap any remaining cinnamon rolls securely and keep them at room temperature for up to three days.
Notes
- Preparation and Freezing Guidelines:Unbaked (not iced) rolls can be stored in the freezer for up to three months. Allow them to defrost overnight in the fridge and then heat them in the microwave or oven. After that, apply the icing. You can prepare the cinnamon rolls the evening before using this method: proceed with the instructions until step 4 (avoid letting them rest for 15 minutes). Then,Secure the rolls tightly with aluminum foil or plastic wrap — you don’t want the rolls to be exposed, as the dough may become dry. The following morning, remove the rolls from the refrigerator and allow them to rest at room temperature for 30 minutes. After that, proceed with step 5.
- Yeast:The timings provided in this recipe are intended for instant dry yeast, not active dry yeast. If you opt for active dry yeast, the rising period will be extended.
- Milk:For optimal results, use full-fat milk.
Nutrition
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