Easy Homemade Cinnamon Rolls: The Ultimate Recipe Guide Recipe

Introduction

These easy homemade cinnamon rolls are soft, fluffy, and filled with a rich cinnamon-sugar mixture, then topped with a creamy cream cheese frosting. Perfect for breakfast or a special treat, this ultimate recipe guide will walk you through every step to baking bakery-quality rolls at home.

Ingredients

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
• 1/4 cup (57g) unsalted butter, melted
• 1 large egg, lightly beaten
• 1/2 cup (113g) unsalted butter, softened (for filling)
• 3/4 cup (150g) packed light brown sugar
• 2 tablespoons ground cinnamon
• 4 ounces (113g) cream cheese, softened
• 1/4 cup (57g) unsalted butter, softened (for frosting)
• 1 1/2 cups (180g) powdered sugar
• 1/2 teaspoon vanilla extract
• 2-4 tablespoons milk, or more to reach desired frosting consistency

Instructions

1. Step 1: In a large bowl, whisk together the flour, granulated sugar, and salt.
2. Step 2: In a separate bowl, combine the warm milk and active dry yeast. Let it sit for 5-10 minutes, or until the mixture becomes foamy.
3. Step 3: Add the melted butter and beaten egg to the yeast mixture. Whisk to combine, then pour into the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms.
4. Step 4: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, knead with a stand mixer on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky. Add flour one tablespoon at a time if too sticky.
5. Step 5: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
6. Step 6: While the dough rises, prepare the filling by mixing softened butter, brown sugar, and cinnamon in a medium bowl until smooth.
7. Step 7: Once risen, punch the dough down and roll it out on a lightly floured surface into a 12×18 inch rectangle.
8. Step 8: Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along one long edge.
9. Step 9: Starting from the opposite long edge, roll the dough tightly into a log and pinch the seam closed.
10. Step 10: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices.
11. Step 11: Arrange the rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes, until puffy.
12. Step 12: Preheat your oven to 350°F (175°C).
13. Step 13: Bake the rolls for 20-25 minutes, until golden brown. Tent with foil if they brown too quickly.
14. Step 14: Let the rolls cool in the pan for 10-15 minutes before frosting.
15. Step 15: For the frosting, beat softened cream cheese and butter together until creamy.
16. Step 16: Gradually add powdered sugar, beating until combined. Stir in vanilla extract.
17. Step 17: Add milk one tablespoon at a time until the frosting reaches your desired consistency.
18. Step 18: Generously spread the cream cheese frosting over the warm cinnamon rolls.
19. Step 19: Serve immediately and enjoy your delicious homemade cinnamon rolls!

Tips & Variations

• Warm your milk carefully to avoid killing the yeast—110-115°F is ideal.
• Use dental floss for cutting the rolls to keep edges neat without squashing them.
• Add chopped nuts or raisins to the filling for extra texture and flavor.
• For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can prepare the dough, cover it tightly, and refrigerate overnight. Let it come to room temperature and rise before rolling out and assembling the rolls.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t need to be activated in warm milk, add it directly to the dry ingredients and adjust liquid slightly if needed.

Easy Homemade Cinnamon Rolls: The Ultimate Recipe Guide Recipe

Print Recipe

★★★★★

4.7 from 99 reviews

This easy homemade cinnamon rolls recipe offers soft, fluffy, and perfectly sweet rolls with a rich cinnamon-sugar filling and creamy cream cheese frosting. Ideal for weekend brunch or a comforting treat, this step-by-step guide ensures delicious bakery-style cinnamon rolls made from scratch using simple ingredients and classic baking techniques.

• Author: Yana
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
• 1/4 cup (57g) unsalted butter, melted
• 1 large egg, lightly beaten

Filling Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) packed light brown sugar
• 2 tablespoons ground cinnamon

Frosting Ingredients

• 4 ounces (113g) cream cheese, softened
• 1/4 cup (57g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar
• 1/2 teaspoon vanilla extract
• 2–4 tablespoons milk, or more to reach desired consistency

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt until evenly mixed to create the dry base for the dough.
2. Activate the Yeast: In a separate bowl, combine the warm milk and yeast. Let it stand for 5-10 minutes, or until the mixture becomes foamy, indicating the yeast is active and ready.
3. Combine Wet and Dry Ingredients: Add the melted butter and beaten egg to the yeast mixture and whisk to combine. Pour this wet mixture into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead by hand for 6-8 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes. If the dough is too sticky, add flour a tablespoon at a time to reach the correct consistency.
5. First Rise: Place the dough in a lightly oiled bowl, turning it to coat the surface. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
6. Prepare the Filling: While the dough is rising, mix the softened butter, brown sugar, and cinnamon in a medium bowl until you get a smooth and evenly combined paste.
7. Roll Out the Dough: After the dough has doubled in size, gently punch it down to release trapped air. Place it on a floured surface and roll into a large rectangle approximately 12 by 18 inches.
8. Spread the Filling: Evenly spread the cinnamon-sugar filling over the dough, leaving a small border along one of the long edges to help seal the roll.
9. Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log, then pinch the seam to seal it compactly.
10. Cut the Rolls: Using a sharp serrated knife or dental floss, slice the log into 12 equal portions for even baking.
11. Second Rise: Arrange the rolls in a greased 9×13 inch baking dish, cover again with plastic wrap or a towel and let rise for another 30-45 minutes until puffy.
12. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking.
13. Bake the Rolls: Bake the cinnamon rolls for 20-25 minutes or until they turn golden brown on top. If they brown too quickly, loosely tent them with foil to prevent burning.
14. Cool Slightly: Remove from oven and let the rolls cool in the pan for 10-15 minutes before frosting to avoid melting the frosting completely.
15. Cream Butter and Cream Cheese: While the rolls bake and cool, beat the softened cream cheese and butter together in a bowl until smooth and creamy.
16. Add Powdered Sugar and Vanilla: Gradually beat in powdered sugar on low speed until combined, then stir in the vanilla extract for flavor.
17. Adjust Consistency: Add milk one tablespoon at a time, mixing until the frosting reaches the desired creamy spreadable consistency.
18. Frost the Rolls: Generously spread the cream cheese frosting over the warm cinnamon rolls for a rich finishing touch.
19. Serve Immediately: Serve the cinnamon rolls warm for the best taste and texture experience. Enjoy your delicious homemade treat!

Notes

• For best results, ensure milk is warmed to the correct temperature (110-115°F) to activate yeast without killing it.
• Dough consistency can vary due to humidity; add flour gradually if dough is too sticky during kneading.
• Cover rising dough to maintain moisture and create a warm environment for yeast to work optimally.
• If the rolls brown too quickly, tent with foil during baking to prevent burning.
• Frost the rolls while still warm for cream cheese frosting to melt slightly and be extra luscious.
• These cinnamon rolls can be stored covered at room temperature for up to 2 days or frozen for longer storage.

Keywords: cinnamon rolls, homemade cinnamon rolls, cinnamon roll recipe, cream cheese frosting, breakfast pastries