Cinnamon Roll Recipe
There’s something undeniably comforting about the smell of freshly baked cinnamon rolls wafting through your kitchen. Soft, fluffy dough swirled with a rich cinnamon-sugar filling and topped with a luscious cream cheese frosting makes these classic cinnamon rolls a family favorite and a bakery-worthy treat you can make right at home. Whether you’re baking them for a weekend breakfast, a holiday brunch, or simply because you’re craving something sweet and homemade, this recipe will guide you every step of the way to perfect rolls.
Ingredients
For the Dough:
1 cup warm milk (110°F / 45°C)
2¼ teaspoons active dry yeast (1 packet)
½ cup granulated sugar
2 eggs, room temperature
⅓ cup unsalted butter, melted
1 teaspoon salt
4 to 4½ cups all-purpose flour
For the Filling:
¾ cup brown sugar, packed
2 tablespoons ground cinnamon
¼ cup unsalted butter, softened
For the Cream Cheese Frosting:
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 to 1½ cups powdered sugar
½ teaspoon vanilla extract
Pinch of salt
Instructions
Make the Dough:
In a large mixing bowl, begin by combining the warm milk and the active dry yeast. Allow the mixture to sit undisturbed for about 5 to 10 minutes until it becomes foamy. This indicates that the yeast is active and ready to work.
Once foamy, stir in the sugar, eggs, melted butter, and salt. Mix well to combine. Gradually add the flour, starting with about 3½ cups and adding more as needed, until a soft, slightly sticky dough forms.
Knead the dough on a floured surface or using a stand mixer with a dough hook for about 5 to 7 minutes. The dough should become smooth, elastic, and slightly tacky but not overly sticky.
Transfer the kneaded dough into a greased bowl, turning it once to coat the top. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.
Prepare the Filling:
While the dough is rising, prepare the cinnamon filling. In a small bowl, mix the brown sugar and cinnamon together until fully combined.
Once the dough has risen, punch it down gently and transfer it onto a lightly floured surface. Roll the dough out into a 16×12-inch rectangle, keeping the edges as even as possible.
Spread the softened butter evenly over the surface of the rolled-out dough using a spatula or the back of a spoon. Then, sprinkle the cinnamon-sugar mixture over the butter, spreading it evenly all the way to the edges.
Roll and Cut:
Starting from the long edge of the rectangle, carefully roll the dough up into a tight log. Try to roll as evenly as possible to maintain consistent layers.
Once rolled, use a sharp knife or dental floss to slice the log into 12 even rolls. If using dental floss, slide it under the log, cross the ends over the top, and pull to cut cleanly without squishing the rolls.
Arrange the sliced rolls evenly in a greased 9×13-inch baking dish, leaving just a little space between each one to allow for expansion during the second rise.
Second Rise and Bake:
Cover the pan loosely with a clean towel and let the rolls rise for about 30 minutes, or until they look puffy and expanded. During this time, preheat your oven to 350°F (175°C).
Once risen, place the pan in the preheated oven and bake the rolls for 20 to 22 minutes, or until the tops are a light golden brown and the rolls feel set in the center. Avoid overbaking to keep the rolls soft and tender.
Make the Frosting:
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until creamy and smooth.
Gradually add the powdered sugar, starting with 1 cup and increasing to 1½ cups depending on your desired sweetness and consistency. Mix in the vanilla extract and a small pinch of salt. Continue beating until the frosting is light and fluffy.
Frost and Serve:
Once the cinnamon rolls come out of the oven, allow them to cool slightly for about 5 to 10 minutes. Spread the cream cheese frosting generously over the warm rolls so it melts slightly and seeps into the swirls.
Serve the rolls warm for the best flavor and texture. They’re perfect with a hot cup of coffee, tea, or a glass of cold milk.
Tips
For overnight preparation, follow the recipe through the rolling and cutting steps. Arrange the rolls in the greased baking pan, cover tightly with plastic wrap, and refrigerate overnight. The next morning, remove the pan from the fridge and let the rolls come to room temperature for 30 to 45 minutes before baking as instructed.
You can customize your cinnamon rolls by adding chopped pecans, walnuts, or raisins to the filling mixture for added flavor and texture.
To keep your rolls extra soft, you can brush the tops with a little melted butter right after baking.
Serving and Storage
These cinnamon rolls are best enjoyed fresh, but they can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to 5 days. Reheat in the microwave for 15 to 20 seconds to bring back their softness.
If you prefer to freeze your rolls, you can do so after baking but before frosting. Once cooled, wrap them tightly in plastic wrap and foil, then freeze. When ready to eat, thaw the rolls overnight in the refrigerator and warm them in the oven before adding the frosting.
A Treat for Any Occasion
Cinnamon rolls are a timeless treat that feel special enough for holidays yet simple enough for everyday indulgence. From their tender, buttery dough to their rich swirl of cinnamon sugar and dreamy cream cheese topping, these rolls hit all the right notes.
Whether you’re making them for the first time or perfecting your go-to recipe, following these steps ensures consistent, bakery-style results every time. With just a little patience and a handful of pantry staples, you can bring this classic comfort bake into your kitchen and enjoy warm, homemade cinnamon rolls whenever the craving strikes.
Recipe Summary
Prep Time: 25 minutes
Rise Time: 1.5 hours
Bake Time: 20 minutes
Total Time: ~2 hours 15 minutes
Servings: 12 rolls
Difficulty: Intermediate