There’s nothing quite like the smell of freshly baked cinnamon rolls wafting through your home. Soft, fluffy, and filled with a rich cinnamon-sugar swirl, these rolls are topped with a luscious cream cheese icing that melts into every bite.
Whether you’re preparing a special breakfast, celebrating a holiday, or simply indulging your sweet tooth, these homemade cinnamon rolls are guaranteed to impress. And the best part? You don’t need to be a professional baker to make them! Follow this step-by-step guide to create the ultimate cinnamon rolls in your own kitchen.
Why These Cinnamon Rolls Are the Best
This recipe is designed with simplicity and flavor in mind. The dough is pillowy soft, the cinnamon filling is perfectly sweet and spiced, and the cream cheese icing takes the rolls to an ooey-gooey level of deliciousness. Plus, you can prepare them ahead of time for stress-free mornings. Let’s dive into the details!
Ingredients You’ll Need
For the Dough:
- 4-5 cups (480g-600g) all-purpose flour, spooned and leveled
- ¼ cup (50g) granulated sugar
- 2 & ¼ teaspoons (1 package) instant yeast
- ½ teaspoon salt
- ¾ cup (180mL) water*
- ½ cup (120mL) whole milk
- ¼ cup (60g) unsalted butter, cut into 4 slices
- 1 large egg, at room temperature
For the Filling:
- 6 tablespoons (85g) unsalted butter, very soft
- ¾ cup (150g) packed brown sugar (light or dark)
- 2 tablespoons ground cinnamon
For the Cream Cheese Icing:
- 4 ounces (115g) block cream cheese, room temperature
- 5 tablespoons (70g) unsalted butter, room temperature
- 1 & ½ cups (195g) powdered sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
Equipment You’ll Need
- Large mixing bowl
- Microwave-safe bowl or cup
- Wooden spoon
- Rolling pin
- 9×13-inch baking dish
- Serrated knife or unflavored dental floss
Step-by-Step Instructions
1. Prepare the Dough
Start by combining 3 cups of flour, sugar, yeast, and salt in a large mixing bowl. Whisk these dry ingredients together and set aside.
In a separate microwave-safe bowl or cup, mix water, milk, and butter. Heat in 10-second bursts until the butter melts and the mixture feels warm but not hot. The temperature should be around 110°F—similar to warm hand-washing water. Whisk in the egg to create your wet mixture.
Pour the wet ingredients over the dry mixture and stir with a wooden spoon until a thick, sticky dough forms. Gradually add another cup of flour and mix until the dough starts coming together into a ball.
2. Knead the Dough
Transfer the dough to a lightly floured surface or knead directly in the bowl. Knead for about 8–10 minutes, adding small amounts of flour as needed to prevent sticking. The dough should become smooth, elastic, and slightly tacky. If you poke it gently, it should spring back.
Cover the dough and let it rest for 20 minutes. This allows the gluten to relax, making it easier to roll out later.
3. Roll Out & Fill
Once rested, roll the dough into a 14×10-inch rectangle on a lightly floured surface. Use your hands to shape it into as neat a rectangle as possible—it doesn’t have to be perfect!
Spread softened butter evenly over the dough, leaving a ½-inch border around the edges. Sprinkle brown sugar over the butter and spread it out with your hands to create an even layer. Finally, sprinkle ground cinnamon evenly on top.
4. Roll & Cut
Starting from one of the longer edges, roll the dough tightly into a log. Trim off about ½ inch from each end for uniform rolls (optional). Using a serrated knife or unflavored dental floss, cut the log into 12 evenly sized rolls.
To use floss: Slide it under the log where you want to cut, cross the ends above to form an X, and pull tightly to slice through without squishing.
5. Arrange & Rise
Place the rolls cut-side up in a greased 9×13-inch baking dish. Leave a small gap between each roll—they’ll puff up as they rise. Cover with plastic wrap or a clean kitchen towel and let them rise in a warm place for about 45 minutes or until doubled in size.
Pro tip: The oven is a great spot for this step—just make sure it’s turned off!
6. Bake
Preheat your oven to 350°F. Once risen, uncover the rolls and bake for 25–30 minutes until golden brown on top. The aroma will be irresistible at this point!
7. Make the Cream Cheese Icing
While the rolls are baking, prepare the icing. In a medium bowl, combine cream cheese, butter, powdered sugar, salt, and vanilla extract. Use an electric mixer or wooden spoon to cream everything together until smooth. Start on low speed if using a mixer, then increase to medium speed for a silky finish.
8. Frost & Serve
While the rolls are still warm from the oven, generously spread the cream cheese icing on top. The warmth will slightly melt the icing, making it extra gooey and decadent.
Serve immediately and enjoy every bite of these heavenly homemade cinnamon rolls!
Tips for Success
– Perfect Dough Temperature:
Make sure your water and milk mixture is warm but not hot—around 110°F—to activate the yeast properly without killing it.
– Cutting Rolls Without Squishing:
Dental floss is a game-changer for cutting cinnamon rolls neatly without compressing them.
– Overnight Option:
Want to prep ahead? Follow steps 1–13 and refrigerate the rolls before their final rise. Let them sit at room temperature for about an hour before baking.
Final Thoughts
Making homemade cinnamon rolls might seem intimidating at first, but with this foolproof recipe, you’ll feel like a pro baker in no time! The soft dough paired with rich cinnamon filling and creamy icing creates an unforgettable treat that’s perfect for any occasion.
Whether you’re enjoying them fresh out of the oven or making them ahead for busy mornings, these cinnamon rolls are guaranteed to become your new favorite indulgence.
So what are you waiting for? Grab your apron and get baking—you deserve this sweet reward!
Print
BEST Homemade Cinnamon Rolls
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These are the absolute BEST cinnamon rolls ever! With a pillowy soft homemade dough, sweet cinnamon filling, and ooey gooey cream cheese frosting, there’s no better treat to bake for breakfast or dessert.
Ingredients
For the Dough:
- 4–5 cups (480g–600g) all-purpose flour, spooned and leveled
- 1/4 cup (50g) granulated sugar
- 2¼ teaspoons (1 packet) instant yeast
- 1/2 teaspoon salt
- 3/4 cup (180ml) water*
- 1/2 cup (120ml) whole milk
- 1/4 cup (60g) unsalted butter, cut into 4 slices
- 1 large egg, at room temperature
For the Filling:
- 6 tablespoons (85g) unsalted butter, very soft
- 3/4 cup (150g) packed brown sugar, light or dark
- 2 tablespoons ground cinnamon
For the Cream Cheese Icing:
- 4 oz (115g) block cream cheese, at room temperature
- 5 tablespoons (70g) unsalted butter, at room temperature
- 1½ cups (195g) powdered sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
Instructions
Make the Dough:
In a large bowl, whisk 3 cups of flour, sugar, yeast, and salt.
In a microwave-safe bowl or saucepan, heat the water, milk, and butter until the butter is melted and the mixture is warm but not hot.
Whisk the egg into the warm liquid.
Pour wet mixture into dry and stir with a wooden spoon until a thick dough forms.
Add another 1 cup of flour and continue mixing until it begins to form a ball.
Knead on a floured surface (or in the bowl) for about 8–10 minutes, adding more flour as needed, until the dough is soft, elastic, and slightly tacky.
Cover and let rest for 20 minutes.
Shape the Rolls:
Roll the dough into a 14×10-inch rectangle on a lightly floured surface.
Spread the softened butter over the dough, leaving a 1/2-inch border.
Sprinkle brown sugar evenly over butter, then sprinkle cinnamon on top.
Roll up the dough tightly from the long side into a log.
Trim ends and cut into 12 even rolls using a sharp knife or dental floss.
Place rolls cut-side up in a greased 9×13-inch baking dish, with slight space between them.
Cover and let rise in a warm place for 45 minutes, or until puffy and doubled in size.
Bake:
Preheat the oven to 350°F (175°C).
Uncover the rolls and bake for 25–30 minutes, until golden brown. Remove from oven and set aside.
Make the Icing:
In a medium bowl, cream together cream cheese, butter, powdered sugar, salt, and vanilla until smooth and fluffy.
Finish:
Spread icing over warm rolls so it melts into the crevices. Serve warm and enjoy!
Notes
Overnight Instructions:
To make ahead, shape the rolls and place in baking dish, cover, and refrigerate for up to 18 hours. Let come to room temperature for 60 minutes before baking.
*Make sure your water and milk are warm—not hot—to avoid killing the yeast. Ideal temperature: about 110°F (43°C).
Nutrition
- Serving Size: 1 roll
- Calories: 410 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
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