Few things compare to the sweet, buttery aroma of fresh cinnamon rolls baking in the oven. Soft, fluffy, and packed with rich cinnamon-sugar filling, these rolls are a breakfast classic and an irresistible treat for any occasion.
If you’ve ever wanted to make bakery-style cinnamon rolls at home, this recipe will be your new go-to. It’s easy, requires basic ingredients, and yields the most tender, melt-in-your-mouth cinnamon rolls. Plus, they’re topped with a rich cream cheese glaze that takes them to the next level!
Let’s get started!
Ingredients for Homemade Cinnamon Rolls
For the Dough:
- 1 cup warm milk (110°F or 45°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup granulated sugar
- 2 large eggs, room temperature
- â…“ cup unsalted butter, melted
- 4 ½ cups all-purpose flour
- 1 teaspoon salt
For the Cinnamon Filling:
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
For the Cream Cheese Glaze:
- 4 oz (½ block) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (adjust for consistency)
Step-by-Step Instructions
Step 1: Making the Dough
- Activate the Yeast: In a large mixing bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until it becomes foamy. If it doesn’t foam, your yeast may be inactive, so try again with fresh yeast.
- Mix Wet Ingredients: Add sugar, eggs, melted butter, and salt to the yeast mixture and stir to combine.
- Add the Flour: Gradually add the flour, one cup at a time, mixing until a soft dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8 minutes, or until smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes.
- First Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Step 2: Making the Cinnamon Filling
- Prepare the Filling: In a small bowl, mix softened butter, brown sugar, and cinnamon until combined. This mixture should be spreadable.
Step 3: Rolling & Filling the Dough
- Roll Out the Dough: Once the dough has doubled, roll it into a 15×12-inch rectangle on a floured surface.
- Spread the Filling: Evenly spread the cinnamon-sugar mixture over the dough, covering it completely.
- Roll & Slice: Tightly roll the dough from the long side into a log. Using a sharp knife or dental floss, slice into 12 equal rolls.
Step 4: Second Rise & Baking
- Prepare the Baking Dish: Arrange the cinnamon rolls in a greased 9×13-inch baking dish, leaving a little space between each.
- Let Them Rise Again: Cover and let them rise for another 30 minutes, until puffy.
- Preheat the Oven: Set your oven to 350°F (175°C) while the rolls rise.
- Bake: Bake the cinnamon rolls for 25–30 minutes, or until golden brown.
Step 5: Making the Cream Cheese Glaze
- Prepare the Glaze: While the rolls bake, beat together cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth. Adjust the milk to get your desired consistency.
- Glaze the Rolls: Once the rolls are out of the oven, spread the glaze over them while they’re still warm. The heat will melt the glaze slightly, making them even more irresistible!
Tips for the Perfect Cinnamon Rolls
✔ Use Warm Milk: Make sure the milk is around 110°F (45°C) to activate the yeast properly. If it’s too hot, it will kill the yeast; too cold, and it won’t activate.
✔ Soft Dough is Key: Don’t add too much flour—your dough should be slightly sticky but still manageable.
✔ Overnight Option: If you want fresh cinnamon rolls in the morning, prepare them the night before and refrigerate after shaping. In the morning, let them come to room temperature for 30 minutes before baking.
✔ For Extra Gooey Rolls: Pour ½ cup warm heavy cream over the rolls before baking. This makes them soft and rich, just like Cinnabon!
✔ Flavor Variations: Add chopped pecans, walnuts, or raisins to the filling for extra texture.
✔ Make It Without Cream Cheese: If you prefer a simple vanilla icing, mix powdered sugar, milk, and vanilla extract instead.
Frequently Asked Questions
1. Can I Make Cinnamon Rolls Without Yeast?
Yes, but they will have a different texture. You can use a baking powder-based dough for a quicker, biscuit-like cinnamon roll.
2. How Do I Store Cinnamon Rolls?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
3. Can I Freeze Cinnamon Rolls?
Yes! Freeze unbaked rolls after slicing. When ready to bake, let them thaw and rise before baking. Baked cinnamon rolls can also be frozen for up to 3 months—just reheat before serving.
4. How Do I Keep Cinnamon Rolls Soft?
Adding a little warm heavy cream before baking keeps them soft and gooey. Also, don’t overbake!
5. Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes! If using instant yeast, you don’t need to proof it—just mix it directly with the flour.
There you have it—the ultimate homemade cinnamon rolls! These soft, gooey rolls are filled with warm cinnamon-sugar goodness and topped with a velvety cream cheese glaze. Whether for breakfast, brunch, or a special treat, this recipe is guaranteed to impress.
Have you tried this recipe? Let me know in the comments below! And don’t forget to share this recipe with your friends and family. 😊
Would you like a faster version or an overnight option? Let me know how I can help!
