These homemade cinnamon rolls are soft, fluffy, and filled with buttery cinnamon brown sugar. A generous layer of cream cheese frosting melts over the warm rolls, creating a comforting breakfast or brunch treat.
The dough requires two rising periods, but the preparation is straightforward. Assemble the rolls for a weekend breakfast, holiday gathering, or special family brunch.
Why You’ll Love This Recipe
- Soft, fluffy homemade dough.
- Rich cinnamon brown sugar filling.
- Smooth cream cheese frosting.
- Suitable for holiday breakfasts and brunch.
- Can be prepared ahead.
- Easy to customise with additional toppings.
- Makes approximately 12 generous rolls.
Ingredients You’ll Need
For the Cinnamon Roll Dough
- 3½ cups all-purpose flour, plus a small amount for shaping.
- 2¼ teaspoons instant yeast.
- ¼ cup granulated sugar.
- ½ teaspoon salt.
- ¾ cup whole milk, warmed to approximately 100–110°F.
- ¼ cup unsalted butter, melted and slightly cooled.
- 1 large egg.
- 1 large egg yolk.
- 1 teaspoon vanilla extract.
For the Cinnamon Filling
- ⅓ cup unsalted butter, softened.
- ¾ cup packed light brown sugar.
- 1 tablespoon ground cinnamon.
- A small pinch of salt.
For the Cream Cheese Frosting
- 4 ounces full-fat cream cheese, softened.
- 3 tablespoons unsalted butter, softened.
- 1 cup powdered sugar.
- 1 teaspoon vanilla extract.
- 1 to 2 tablespoons milk, as needed.
Ingredient Notes and Substitutions
Flour
All-purpose flour creates a soft, tender dough.
Measure it carefully. Adding too much can make the rolls dense.
Instant Yeast
Instant yeast can generally be mixed directly with the dry ingredients.
If using active dry yeast, follow the package instructions, as it may require activation in warm milk.
Milk
Warm milk supports yeast activity. Avoid overheating it because excessive heat can damage the yeast.
Brown Sugar
Brown sugar creates the rich, caramel-like cinnamon filling.
Cinnamon
Use fresh ground cinnamon for the strongest flavor.
Cream Cheese
Softened block-style cream cheese creates a smooth frosting.
Butter
The dough uses melted butter, while the filling requires softened butter that can be spread evenly.
How to Make Homemade Cinnamon Rolls
Step 1: Combine the Dry Ingredients
Add the flour, instant yeast, sugar, and salt to a large mixing bowl or stand mixer bowl.
Stir briefly until evenly combined.
Step 2: Add the Wet Ingredients
Add the warm milk, melted butter, egg, egg yolk, and vanilla.
Mix until a soft dough forms.
The dough may initially appear slightly sticky.
Step 3: Knead the Dough
Knead with a stand mixer fitted with a dough hook for approximately 8 to 10 minutes.
Alternatively, knead by hand until the dough becomes smooth and elastic.
Add extra flour only in small amounts if the dough is too sticky to handle.
Step 4: Allow the First Rise
Transfer the dough to a lightly greased bowl.
Cover it and let it rise in a warm place for approximately 60 to 90 minutes, or until noticeably expanded.
Rising time depends on room temperature and yeast activity.
Step 5: Prepare the Cinnamon Filling
Mix the brown sugar, cinnamon, and salt in a small bowl.
Set the softened butter aside for spreading over the dough.
Step 6: Roll Out the Dough
Lightly flour your work surface.
Roll the risen dough into a rectangle approximately 14 × 18 inches.
Spread the softened butter evenly across the surface, leaving a narrow border along one long edge.
Sprinkle the cinnamon brown sugar mixture over the butter.
Step 7: Roll and Slice
Starting from one long side, roll the dough into a log.
Keep the roll reasonably tight without squeezing out the filling.
Cut the log into approximately 12 equal pieces using a sharp knife or clean unflavored dental floss.
Arrange the rolls inside a lightly greased 9 × 13-inch baking dish.
Step 8: Allow the Second Rise
Cover the baking dish loosely.
Let the rolls rise for approximately 35 to 50 minutes, until they appear puffy and have expanded.
Step 9: Bake the Cinnamon Rolls
Preheat the oven to 350°F.
Bake the rolls for approximately 22 to 28 minutes, until their tops are lightly golden and the centers are baked through.
If the tops begin browning too quickly, cover the dish loosely with foil.
The center of a baked roll can be checked with a food thermometer; approximately 190°F is a useful indicator that the enriched dough has baked through.
Step 10: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth.
Add the powdered sugar and vanilla.
Mix until creamy, adding milk gradually until the frosting reaches a spreadable consistency.
Step 11: Frost and Serve
Allow the baked cinnamon rolls to cool for approximately 5 to 10 minutes.
Spread the frosting over the warm rolls.
Serve immediately.
Tips for Soft Cinnamon Rolls
Avoid Adding Too Much Flour
A slightly soft dough produces a more tender finished roll.
Check the Milk Temperature
Milk should feel comfortably warm, not hot.
Allow Enough Rising Time
Underproofed rolls can be dense. Look for visibly expanded, puffy dough.
Spread the Filling Evenly
An even coating creates consistent cinnamon swirls.
Cut Similar-Sized Rolls
Even portions bake at approximately the same rate.
Avoid Overbaking
Remove the rolls when they are lightly golden and fully baked. Excessive baking can make them dry.
Frost While Warm
Warm rolls allow some frosting to melt into the cinnamon layers.
Cinnamon Roll Variations
Pecan Cinnamon Rolls
Add chopped toasted pecans over the cinnamon filling.
Apple Cinnamon Rolls
Add small pieces of cooked cinnamon apples. Avoid excess moisture that could affect the dough.
Pumpkin Cinnamon Rolls
Add a tested amount of pumpkin puree to the dough and adjust the flour as needed.
Maple Cinnamon Rolls
Add maple flavoring to the frosting or drizzle the rolls with a tested maple glaze.
Chocolate Chip Cinnamon Rolls
Sprinkle mini chocolate chips over the cinnamon filling.
Orange Cinnamon Rolls
Add orange zest to the filling and frosting.
Can You Make Cinnamon Rolls Ahead?
Yes. Shape the rolls and place them in the baking dish.
Cover tightly and refrigerate overnight.
The following morning, remove them from the refrigerator and allow them to become puffy before baking. Depending on room temperature, this may take approximately 60 to 90 minutes.
Bake once the dough has risen properly.
How to Store Cinnamon Rolls
Because the frosting contains cream cheese, refrigerate leftover rolls in an airtight container.
Use within approximately 3 to 4 days.
Warm individual portions briefly before serving.
Can You Freeze Cinnamon Rolls?
Yes. Cool the rolls completely before placing them in a freezer-safe container.
You can freeze them frosted or unfrosted, although frosting may change slightly in texture after thawing.
Thaw in the refrigerator and warm gently before serving.
Frequently Asked Questions
Why Did My Cinnamon Rolls Not Rise?
Possible causes include inactive yeast, milk that was too hot, a cold room, or insufficient rising time.
Can I Use Bread Flour?
Bread flour can be used, but it may produce a slightly chewier texture than all-purpose flour.
How Do I Cut Cinnamon Rolls Without Flattening Them?
Use a very sharp knife or clean unflavored dental floss to slice the dough gently.
Why Did the Filling Leak Out?
The dough may have been rolled too tightly, the butter may have been too soft, or the filling may have extended too close to the edge.
Can I Make Cinnamon Rolls Without Cream Cheese Frosting?
Yes. Use a simple powdered sugar glaze made with milk and vanilla.
Why Are My Rolls Dry?
Common causes include excessive flour, overbaking, or storing them without an airtight cover.
Can I Eat Raw Cinnamon Roll Dough?
No. Raw dough contains uncooked eggs and flour and should not be eaten before baking.
More Breakfast and Brunch Recipes
Add internal links to:
- Homemade Brioche Bread.
- Overnight French Toast Casserole.
- Fluffy Buttermilk Pancakes.
- Bakery-Style Blueberry Muffins.
- Pumpkin Cream Cheese Muffins.
Homemade Cinnamon Rolls Recipe Card
Preparation time: Approximately 30 minutes.
First rise: Approximately 60–90 minutes.
Second rise: Approximately 35–50 minutes.
Baking time: Approximately 22–28 minutes.
Total time: Approximately 2½ to 3½ hours.
Yield: Approximately 12 rolls.
Course: Breakfast or brunch.
Cuisine: American.
Ingredients
Dough:
- 3½ cups all-purpose flour.
- 2¼ teaspoons instant yeast.
- ¼ cup granulated sugar.
- ½ teaspoon salt.
- ¾ cup warm whole milk.
- ¼ cup melted butter.
- 1 large egg.
- 1 large egg yolk.
- 1 teaspoon vanilla.
Filling:
- ⅓ cup softened butter.
- ¾ cup brown sugar.
- 1 tablespoon cinnamon.
- A pinch of salt.
Frosting:
- 4 ounces softened cream cheese.
- 3 tablespoons softened butter.
- 1 cup powdered sugar.
- 1 teaspoon vanilla.
- 1 to 2 tablespoons milk.
Instructions
- Combine the flour, yeast, sugar, and salt.
- Add the warm milk, butter, eggs, and vanilla.
- Knead until smooth.
- Cover and allow the dough to rise.
- Roll the dough into a rectangle.
- Spread softened butter over the surface.
- Sprinkle with cinnamon and brown sugar.
- Roll into a log and cut into 12 pieces.
- Arrange the rolls in a greased baking dish.
- Allow them to rise again.
- Bake at 350°F for approximately 22 to 28 minutes.
- Prepare the cream cheese frosting.
- Spread frosting over the warm rolls.
Test the recipe before publication to confirm the dough texture, rising times, baking time, and yield.