Nothing says cozy weekend mornings quite like a pan of warm homemade cinnamon rolls. Fluffy, soft dough that's swirled with cinnamon sugar and topped with a rich cream cheese frosting. These classic rolls are perfect comfort in every bite.
Homemade cinnamon rolls are basically the ultimate breakfast hug. There's nothing better than pulling a golden pan out of the oven and watching that gooey cinnamon sugar bubble up. The whole house smells so good it should honestly be a candle-warm, buttery, and sweet enough to get everyone wandering into the kitchen before you even say "breakfast's ready."
By the way, if you love this cinnamon roll recipe, be sure to try it out as strawberry sweet rolls. And, if you need a quicker option, try this easy cinnamon rolls recipe.
These Homemade Cinnamon Rolls Are
- Larger than most-BIG rolls!
- Soft, tender and buttery
- Filled with a thick swirl of cinnamon sugar
- Easy enough for little hands in the kitchen to help out
- Great make-ahead and freezer-friendly recipe
- Perfect addition to any brunch, holiday or special occasion
8 Important Ingredients for Cinnamon Rolls
Feel free to skip straight to the recipe. Making homemade cinnamon rolls can feel intimidating, but I promise it's not as complicated as it sounds.
- Milk: Whole milk is ideal for the richest and most tender cinnamon rolls-however 2% or 1% will work in a pinch.
- Sugar: You need ½ cup of white granulated sugar in the dough.
- Yeast: You can use active dry or instant yeast. Follow the directions below for either. If using active dry yeast, the rise times will be longer.
- Butter: This is a richer dough, which means that it has fat to help guarantee softness. Use ½ cup room temperature butter, cut into pieces, to help it blend together.
- Eggs: Like butter, eggs help produce a softer, richer dough. Just like in these chewy chocolate chip cookies.
- Salt & Vanilla Extract: The dough is bland without either.
- Flour: All-purpose flour is the structure of the dough.
3 Success Tips
- Make sure the milk is lukewarm so the yeast will activate. You should be able to dip your finger in.
- Give the dough time to rise in a warm environment. You want it to double in size for about 30 minutes to 1 hour.
- Use softened butter not melted for the cinnamon sugar filling and cream cheese frosting so that it doesn't run and spread easily.
How To Make Homemade Cinnamon Rolls
The first step is to warm the milk and butter together, then whisk in the yeast until it's dissolved. Let the mixture sit for 5 minutes while you gather the other ingredients.
After the dough comes together, it will be soft and sticky-that's normal. You want to knead by hand or use the mixer to save your arms. Then, let the dough rise until doubled in size, punch it down and roll it out. Spread the softened butter on top, then sprinkle on the cinnamon sugar.
Roll into a tight log and use a very sharp knife to cut the roll into 12 rolls. Arrange in your greased baking pan, cover, then let the rolls risk until doubled in size and puffy, usually about 1 hour.
Bake the rolls and then making the tangy cream cheese icing to smother on top.
FAQ
Cinnamon rolls will become light and fluffy due to the yeast-either active dry yeast or instant yeast.
While this recipe is delicious as is, adding heavy cream to the pan before you bake takes them to the next level. You'll need just enough to cover the bottom of the baking pan.
Absolutely! I recommend freezing after you've shaped into rolls before the 2nd rise right before you place it in the oven.
Homemade Cinnamon Rolls
Description
Ingredients
Cinnamon Rolls
- 1 cup whole milk
- 1 ½ Tablespoons instant dry yeast, 2 standard packets
- ½ cup granulated sugar
- ½ cup unsalted butter, softened to room temperature, cut into pieces
- 2 large eggs, room temperature
- 1 teaspoons vanilla extract
- ¼ teaspoon salt
- 5 cups all-purpose flour, plus more for dusting/rolling
Cinnamon Sugar Filling
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 2 Tablespoons ground cinnamon
Cream Cheese Frosting
- 4 ounces full-fat block cream cheese, softened to room temperature
- 3 Tablespoons unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 2 Tablespoons heavy cream
- ¼ teaspoon vanilla extract
Instructions
- Make the Dough: In a small saucepan, over low heat, warm the milk and butter together until lukewarm- you should be able to dip your finger in it. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment. Whisk in the yeast and sugar. Cover with a towel and let it sit until the mixture is foamy, about 5 minutes. On low speed, add the eggs. Gradually add the flour, then salt. Once it is all added, beat on medium until a soft dough forms. Increase to medium-high speed and beat until the dough becomes soft, about 4-6 minutes.
- Transfer the dough to a lightly floured surface and knead it with your hands for about 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Loosely cover the dough and let it rise in a slightly warm environment for about 30 miuntes to 1 hour or until it doubles in size. (Tip: Heat your oven to 150°F, turn the oven off, and place the dough inside with the door slightly ajar.)
- Grease with butter or nonstick spray the bottom of a 9x13 inch baking dish or line with parchment paper, if desired. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 10×16 inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.
- The Filling: Spread the softened butter over the dough. In a small bow, combine the cinnamon and sugar together until combined, then sprinkle it evenly over the tough. Tightly roll up the dough to form a log. Some filling may spill out, that's OK. Cut into 10-12 even rolls. Arrange them in the baking dish. Cover the rolls tightly with aluminum foil or plastic wrap- you don't want the rolls exposed, and allow them to rise for 15 minutes.
- After the rolls rise, preheat the oven to 375°F. Bake for 25 minutes until slightly golden brown. About halfway through, cover the rolls loosely with aluminum foil so the tops down brown too much. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the frosting.
- Make the Frosting: In a medium bowl using a handheld mixer, beat the cream cheese and butter together on high speed until smooth and creamy. There should be no lumps. Add the powdered sugar, vanilla and heavy cream. Beat on low until combined, then increase to high speed for 2 minutes.
- Frost the Rolls: Using a knife or ofset spatula, spread the frosting over the warm rolls and serve immediately. Cover the leftover cinnamon rolls tightly and store at room temperature for up to 3 days.
Notes
- Make Ahead & Freezing Instructions: The baked (not frosted) rolls can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm up in the microwave or oven. Then, add frosting. You can make the cinnamon rolls the night before and here's how: follow the steps through step 4 (skip letting them rise for 15 minutes.) Then, cover tightly with aluminum foil or plastic wrap- you don't want the rolls exposed otherwise the dough will dry out. The next morning, take the rolls out of the refrigerator and let them sit at room temperature for 30 minutes. Then continue with step 5.
- Yeast: The times listed in this recipe are based off of instant dry yeast, not active dry yeast. If using active dry yeast, the rise times will be longer.
- Milk: For best results use whole milk.
watchfootball says
This recipe is incredibly easy to follow and the instructions are very clear, making homemade cinnamon rolls feel achievable even for beginners. The tips for making the dough and frosting are particularly helpful!