Description
These homemade baked cinnamon rolls feature soft, fluffy yeast dough swirled with buttery cinnamon-sugar filling and topped with rich cream cheese frosting. They’re easier to make than you think and taste better than any bakery version!
Ingredients
Scale
For the Dough:
- 4 cups all-purpose flour (plus more for dusting)
- ⅓ cup granulated sugar
- 1 packet (2¼ teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup whole milk, warmed to 110°F
- ⅓ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Filling:
- ½ cup unsalted butter, very soft (almost melted)
- 1 cup packed light brown sugar
- 2½ tablespoons ground cinnamon
- Pinch of salt
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened to room temperature
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar, sifted
- ½ teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons milk (if needed to thin)
Instructions
- Activate the Yeast – In a large mixing bowl (or stand mixer bowl), combine warm milk (110°F) and yeast. Let sit for 5-10 minutes until foamy. This proves your yeast is active and alive.
- Make the Dough – Add sugar, softened butter, eggs, vanilla, and salt to the yeast mixture. Mix until combined. Gradually add flour, one cup at a time, mixing on low speed with a dough hook (or stirring with a wooden spoon). Continue mixing until a soft dough forms that pulls away from the sides of the bowl.
- Knead the Dough – If using a stand mixer, knead with the dough hook on medium speed for 5-7 minutes. If kneading by hand, turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
- First Rise – Place dough in a greased bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm, draft-free place for 60-90 minutes, until doubled in size.
- Prepare the Filling – While dough rises, mix together brown sugar, cinnamon, and salt in a small bowl. Have your very soft butter ready for spreading.
- Roll Out the Dough – Punch down the risen dough to release air bubbles. Turn out onto a lightly floured surface. Roll into a 14×18-inch rectangle (approximately). The dough should be about ¼ inch thick.
- Add Filling – Using a pastry brush or offset spatula, spread the soft butter evenly over the entire surface of the dough, leaving a ½-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing it gently into the butter so it adheres.
- Roll Up – Starting from the long edge opposite the border, tightly roll the dough into a log, keeping the roll tight and even. Pinch the seam to seal.
- Cut the Rolls – Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (about 1½ inches each). For the cleanest cuts with dental floss: slide floss under the log, cross the ends over the top, and pull through.
- Second Rise – Arrange rolls cut-side up in a greased 9×13-inch baking pan (they should be close but not touching). Cover with a towel and let rise for 30-45 minutes until puffy and touching each other. Meanwhile, preheat oven to 350°F.
- Bake – Bake for 23-27 minutes until golden brown on top and cooked through. The internal temperature should reach about 190°F. Don’t overbake or they’ll be dry.
- Make the Frosting – While rolls bake, beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla, and salt. Beat until smooth and creamy. Add milk, one tablespoon at a time, if needed to reach spreading consistency.
- Frost and Serve – Remove rolls from oven and let cool for 5 minutes. Spread frosting generously over warm rolls (it will melt slightly into the crevices—this is what you want!). Serve warm.
Notes
- Milk temperature is crucial: 110°F activates yeast perfectly. Too hot (over 120°F) kills yeast; too cold slows activation.
- Don’t add too much flour—the dough should be soft and slightly tacky. Overly floury dough creates dense rolls.
- For overnight cinnamon rolls, complete through step 9 (cutting rolls), place in pan, cover tightly, and refrigerate. In the morning, remove from fridge, let sit 30-45 minutes until room temperature, then bake as directed.
- All ingredients should be at room temperature except the milk (which you’ll warm).
- If your kitchen is cold, create a warm environment for rising by turning your oven to the lowest setting for 1 minute, then turning it off. Place dough inside the warm (not hot) oven to rise.
- Prep Time: 30 minutes (plus 1.5-2 hours rising time)
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (1/12 of recipe)
- Calories: 425
- Sugar: 28g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg