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Cinnamon Rolls Recipe

These homemade cinnamon rolls are soft, fluffy, buttery, and filled with a sweet brown sugar and cinnamon mixture. They are finished with a smooth cream cheese frosting and make a delicious breakfast, brunch, holiday treat, or cozy dessert.
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Prep Time 25 minutes
Cook Time 25 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 cinnamon rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 cup warm milk
  • ¼ cup unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Cinnamon Filling
  • ½ cup unsalted butter softened
  • ¾ cup packed brown sugar
  • 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 –2 tablespoons milk as needed

Method
 

  1. Activate the yeast: Add warm milk, granulated sugar, and yeast to a large bowl. Let it sit for about 5 minutes until slightly foamy.
  2. Make the dough: Add melted butter, egg, and vanilla. Gradually mix in the flour and salt until a soft dough forms.
  3. Knead: Transfer the dough to a lightly floured surface and knead for 5–8 minutes until smooth and elastic.
  4. First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
  5. Prepare the filling: Mix the brown sugar and cinnamon together in a small bowl. Keep the softened butter ready for spreading.
  6. Roll out the dough: Punch down the risen dough and roll it into approximately a 14 x 18-inch rectangle.
  7. Add the filling: Spread softened butter evenly over the dough. Sprinkle the cinnamon and brown sugar mixture over the butter.
  8. Roll the dough: Starting from one long side, tightly roll the dough into a log.
  9. Cut the rolls: Cut the log into approximately 12 equal pieces and arrange them in a greased 9 x 13-inch baking dish.
  10. Second rise: Cover the baking dish and let the rolls rise for another 30–45 minutes, until noticeably puffy.
  11. Bake: Preheat the oven to 350°F (175°C). Bake for 20–25 minutes, until lightly golden brown and cooked through.
  12. Make the frosting: Beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla, then add milk as needed to reach the desired consistency.
  13. Frost and serve: Spread the cream cheese frosting over the warm cinnamon rolls. Serve warm.

Notes

For soft cinnamon rolls, avoid adding too much flour to the dough. The dough should be soft and slightly tacky but manageable.
Do not overbake the rolls. Remove them when they are lightly golden and the centers are cooked through.
For make-ahead cinnamon rolls, assemble the rolls, cover tightly, and refrigerate overnight. Allow them time to rise before baking the next morning.