Homemade Cinnamon Rolls
Prep: 30 min
Cook: 25 min
Total: 2 hrs (incl. rise)
Yield: 12 rolls
Bakery-quality cinnamon rolls you can make at home with basic pantry ingredients. Soft, pillowy dough. Cinnamon-sugar filling that caramelizes just enough.
Ingredients
- Dough: 1 cup whole milk, warmed to 110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- Filling: 3/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, very soft
- Frosting: 4 oz cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Combine warm milk, yeast, and a pinch of sugar in a large bowl. Let sit for 5-10 minutes until foamy. This confirms your yeast is alive. Stir in the remaining sugar, melted butter, and egg.
- Add flour and salt. Mix until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
- Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
- Make the filling: Mix brown sugar and cinnamon together in a small bowl.
- Punch down the dough and roll it out on a floured surface into an 18x12-inch rectangle. Spread the soft butter evenly over the surface, leaving a 1/2-inch border. Sprinkle the cinnamon-sugar filling evenly on top, pressing it gently into the butter.
- Starting from the long edge, roll the dough into a tight log. Pinch the seam to seal. Cut into 12 equal pieces using a sharp knife or unflavored dental floss.
- Place the rolls cut-side up in a greased 9x13-inch baking pan. Cover and let rise for 30 minutes while you preheat the oven to 375°F (190°C).
- Bake for 22-25 minutes, until the tops are golden brown and the centers are cooked through.
- Make the frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Spread generously over the warm rolls. Serve immediately.
Pro Tips
- If your kitchen is cool, let the dough rise in your oven with just the light on (not heated). The light generates enough gentle warmth.
- Use dental floss to cut the log: slide it under, cross over the top, and pull. Gives perfect rounds without squishing.
- For overnight rolls: after placing in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then bake.
- The rolls on the edges will be slightly firmer — put those on your plate if you like a bit of crust, save center rolls for those who love them soft.
Variations
- Orange rolls: Add 1 tablespoon orange zest to the dough. Replace the frosting vanilla with orange juice and add zest.
- Apple cinnamon rolls: Lay thin apple slices over the filling before rolling. Add 1/4 tsp nutmeg.
- Maple pecan: Use maple syrup in the frosting instead of vanilla. Press chopped pecans into the filling.
- Chocolate cinnamon rolls: Spread 1/2 cup Nutella over the dough along with the butter and cinnamon sugar.
Nutrition Facts
Per roll (1 of 12)
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