How To Make Delicious Homemade Cinnamon Rolls

These homemade cinnamon rolls are soft, fluffy, and bursting with warm cinnamon-sugar goodness. Topped with a creamy cream cheese icing, they’re the ultimate comfort food for breakfast, brunch, or dessert. With a little patience and love, you'll be rewarded with the best cinnamon rolls you've ever tasted!

Why You'll Love This Recipe:

Soft & Fluffy: Bread flour creates the perfect chewy texture.
Rich Flavor: Dark brown sugar and cinnamon create a decadent filling, while cream cheese icing adds a luxurious finish.
Make-Ahead Friendly: Prepare the dough the night before and bake fresh in the morning.

Ingredients:

For the Dough:

1 cup milk (2% or whole milk recommended, almond milk works too)
¼ cup granulated sugar (to activate yeast)
2¼ teaspoons quick-rise yeast (1 packet; active dry yeast can also be used)
⅓ cup unsalted butter, melted, plus extra for greasing bowl
1 large egg + 1 egg yolk, at room temperature
3½ – 4 cups bread flour, plus extra for dusting
1 teaspoon salt

For the Filling:

½ cup unsalted butter, softened
¾ cup dark brown sugar (or substitute light brown sugar)
2 tablespoons ground cinnamon

For the Cream Cheese Icing:

4 oz cream cheese, softened
¼ cup unsalted butter, softened
1½ cups powdered sugar, sifted
½ teaspoon vanilla extract

Equipment Needed:

Large mixing bowl
Stand mixer or hand mixer (optional but helpful)
Measuring cups and spoons
Rolling pin
Sharp knife or dental floss (for slicing rolls)
9x13-inch baking pan
Kitchen towel or plastic wrap

Step-by-Step Instructions:

Step 1: Activate the Yeast

Warm milk in a small saucepan or microwave until it reaches 110°F–115°F (43°C–46°C) (warm, not hot).
Combine warm milk, granulated sugar, and yeast in a bowl. Let sit 5–10 minutes until frothy.

Step 2: Prepare the Dough

Mix in melted butter, egg, and egg yolk until smooth.
Gradually add 3½ cups bread flour and salt, mixing until dough forms.
Knead on a lightly floured surface 5–7 minutes, adding remaining flour if needed. Dough should be smooth and elastic.
Place dough in a buttered bowl, cover, and let rise in a warm place for 1–1½ hours or until doubled in size.

Step 3: Make the Filling

Combine softened butter, brown sugar, and cinnamon in a bowl until smooth.
Lightly grease a 9x13-inch baking pan or line it with parchment paper.

Step 4: Assemble the Cinnamon Rolls

Punch down risen dough, roll out into a 16x12-inch rectangle on a floured surface.
Spread filling evenly over dough, leaving a small border.
Roll tightly into a log from the long side; pinch to seal.
Slice into 12 equal pieces using a sharp knife or dental floss. Arrange rolls in the prepared pan.

Step 5: Second Rise

Cover rolls with a towel or plastic wrap and let rise again 30–45 minutes, until puffy.

Step 6: Bake

Preheat oven to 350°F (175°C).
Bake rolls 20–25 minutes, or until golden brown.

Step 7: Prepare the Icing

Beat cream cheese and butter until creamy.
Gradually mix in powdered sugar and vanilla extract. Adjust consistency with milk if needed.

Step 8: Ice and Serve

Cool rolls slightly, then generously drizzle icing over warm rolls.
Serve immediately and enjoy!

Expert Tips:

Milk Temperature: Ensure milk isn't too hot or it'll kill the yeast.
Make Ahead: Prepare dough the night before, refrigerate assembled rolls, let rise slightly before baking in the morning.
Storage: Store leftovers in airtight containers at room temperature (2 days) or refrigerated (5 days).
Freezing: Freeze unbaked rolls up to 1 month; thaw in fridge overnight, rise and bake.

Nutritional Information (per roll, makes 12):

Calories: 280 kcal
Protein: 4g
Carbohydrates: 45g
Fat: 10g

Homemade Cinnamon Rolls

These homemade cinnamon rolls are soft, fluffy, and bursting with warm cinnamon-sugar goodness. Topped with a creamy cream cheese icing, they’re the ultimate comfort food for breakfast, brunch, or dessert.

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Equipment

Large mixing bowl
Stand mixer or hand mixer (optional but helpful)
Measuring cups and spoons
Rolling Pin
Sharp knife or dental floss (for slicing rolls)
9×13-inch baking pan
Kitchen towel or plastic wrap

Ingredients

Dough:

- 1 cup milk warm, 110°F–115°F
- ¼ cup granulated sugar
- 2¼ tsp quick-rise yeast
- ⅓ cup unsalted butter melted
- 1 large egg + 1 egg yolk room temp
- 3½–4 cups bread flour
- 1 tsp salt

Filling:

- ½ cup unsalted butter softened
- ¾ cup dark brown sugar
- 2 tbsp ground cinnamon

Icing:

- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1½ cups powdered sugar
- ½ tsp vanilla extract

Instructions

Activate yeast in warm milk with sugar; rest 5–10 min.
Mix in butter, egg, yolk, flour, salt; knead until elastic.
Let dough rise until doubled (1–1½ hours).
Combine filling ingredients; roll dough, spread filling, roll up tightly.
Cut into 12 rolls; second rise 30–45 min.
Bake at 350°F (175°C) for 20–25 min.
Prepare icing by beating ingredients until creamy.
Drizzle icing over warm rolls; serve immediately.