Description
These easy homemade cinnamon rolls feature pillowy-soft dough, buttery cinnamon-sugar filling, and rich cream cheese frosting. Perfect for weekend breakfasts or special occasions, they’re surprisingly simple to make with foolproof step-by-step instructions and make-ahead options.
Ingredients
FOR THE DOUGH:
4 cups (500g) all-purpose flour, plus more for dusting
1/3 cup (65g) granulated sugar
2 1/4 teaspoons (7g) instant yeast (1 packet)
1 teaspoon salt
3/4 cup (180ml) whole milk, warmed to 110°F
1/4 cup (60ml) water, warmed to 110°F
1/4 cup (60g) unsalted butter, melted
1 large egg, room temperature
1 teaspoon vanilla extract
FOR THE FILLING:
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
2 tablespoons ground cinnamon
Pinch of salt
FOR THE CREAM CHEESE FROSTING:
4 oz (115g) cream cheese, softened
1/4 cup (60g) unsalted butter, softened
1 1/2 cups (180g) powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk for consistency
Instructions
1. Warm milk and water to 110°F using instant-read thermometer.
2. In stand mixer bowl, combine warm milk, water, and instant yeast. Let sit 5 minutes until foamy.
3. Add melted butter, egg, sugar, salt, and vanilla to yeast mixture and mix briefly.
4. With dough hook attached, add flour 1 cup at a time on low speed until combined.
5. Knead on medium speed for 6-8 minutes until dough is smooth, elastic, and slightly tacky (or knead by hand for 10 minutes).
6. Place dough in greased bowl, cover with plastic wrap, and let rise in warm spot for 1-1.5 hours until doubled.
7. Punch down dough and turn out onto lightly floured surface.
8. Roll dough into 15×12-inch rectangle, about 1/4-inch thick.
9. Spread softened butter evenly over dough, leaving 1/2-inch border on far long edge.
10. Mix brown sugar and cinnamon, then sprinkle evenly over buttered dough.
11. Starting from long edge closest to you, roll dough tightly into log, keeping even tension.
12. Pinch seam closed using unbuttered border.
13. Using sharp knife or dental floss, cut log into 12 equal pieces (about 1.25 inches each).
14. Arrange rolls cut-side up in greased 9×13-inch baking pan, spacing slightly apart.
15. Cover loosely with plastic wrap and let rise 30-45 minutes until puffy and touching.
16. Preheat oven to 350°F (175°C) during last 15 minutes of rising.
17. Bake for 25-28 minutes until golden brown and center reaches 190°F internal temperature.
18. Let rolls cool in pan for 5-10 minutes while preparing frosting.
19. For frosting: Beat softened cream cheese and butter until smooth and fluffy (2-3 minutes).
20. Add powdered sugar gradually and mix until incorporated.
21. Mix in vanilla extract and add milk 1 tablespoon at a time until spreadable.
22. Spread frosting generously over slightly warm rolls and serve.
Notes
Make ahead: After cutting rolls, cover and refrigerate overnight. Bring to room temperature (1 hour) before baking.
Dough should be slightly tacky, not dry—avoid adding too much flour.
Use instant-read thermometer to ensure liquids are exactly 110°F for proper yeast activation.
Freeze unbaked shaped rolls for up to 2 months. Thaw overnight, let rise, then bake.
Store baked rolls covered at room temperature for 2 days or refrigerate up to 5 days.
Frost rolls while slightly warm so frosting melts into crevices.
Don’t overbake—remove when just golden for softest texture.
For extra fluffy rolls, ensure dough doubles in size during both rises.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Breakfast, Dessert, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 385
- Sugar: 28g
- Sodium: 245mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: homemade cinnamon rolls, cinnamon roll recipe, easy cinnamon rolls, breakfast rolls, cream cheese frosting