Homemade Cinnamon Rolls Recipe
Homemade Cinnamon Rolls Recipe are soft, tender, and filled with sweet, gooey cinnamon sugar. Perfect for breakfast, brunch, or a cozy dessert, these rolls are easy to make from scratch and topped with a creamy frosting that melts in every bite. Whether baked fresh or prepared overnight, they’re sure to delight family and friends!
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Why You’ll Love This Recipe
- Soft, fluffy, and perfectly sweet rolls that everyone will enjoy.
- Easy to follow instructions, even for first-time bakers.
- Creamy, melt-in-your-mouth frosting that enhances every bite.
- Can be made ahead, stored, or frozen without losing flavor.
Baking and Icing the Rolls
Once your cinnamon rolls have risen and are golden brown, it’s time to bring them to perfection with the icing. Bake the rolls in a preheated oven at 350°F (175°C) for 22-25 minutes until the tops are lightly golden. Avoid overbaking to keep the center soft and gooey. While the rolls cool for about 10 minutes, prepare the cream cheese frosting by beating together cream cheese, butter, powdered sugar, and vanilla until smooth. Spread the frosting generously over the warm rolls so it melts slightly into the layers, making every bite rich, creamy, and irresistible. Serve immediately for the best taste.
How to Make Overnight Cinnamon Rolls
If you want to enjoy fresh cinnamon rolls in the morning without waking up early, making them overnight is simple. After shaping the rolls and placing them in the baking pan, cover tightly with plastic wrap and refrigerate overnight. The dough will slowly rise in the fridge, developing even more flavor.
Variations to Try
- Swap brown sugar for coconut sugar for a slightly healthier twist.
- Add chopped nuts, chocolate chips, or raisins to the filling.
- Try a maple or vanilla glaze instead of cream cheese frosting.
Homemade Cinnamon Rolls Recipe
Ingredients
For the Dough:
- 1 cup 240 ml warm whole milk (110°F/43°C)
- 3 tablespoons 45 g unsalted butter, melted
- 2¼ teaspoons 7 g instant yeast
- ¼ cup 50 g granulated sugar
- 1 large egg room temperature
- 3 cups 360 g all-purpose flour, plus extra for dusting
- ½ teaspoon salt
For the Cinnamon Filling:
- ¼ cup 57 g unsalted butter, softened
- ½ cup 100 g packed brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Frosting:
- 4 oz 113 g cream cheese, softened
- 2 tablespoons 28 g unsalted butter, softened
- ⅔ cup 80 g powdered sugar
- 1 teaspoon vanilla extract
- 1 –2 tablespoons milk optional, for desired consistency
Instructions
- Prepare the dough: In a small bowl, warm the milk until lukewarm. Add the melted butter, sugar, and yeast. Stir gently and let sit 5 minutes until foamy. In a large mixing bowl, combine flour and salt. Add the milk mixture and egg, and stir until a soft dough forms.
- Knead the dough: Transfer dough to a lightly floured surface and knead for 8–10 minutes until smooth and slightly sticky. Place in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1–1½ hours, until doubled in size.
- Prepare the filling: Mix brown sugar and cinnamon in a small bowl. Roll out the dough into a rectangle, about 12×16 inches. Spread the softened butter evenly, then sprinkle the cinnamon-sugar mixture over the top.
- Shape the rolls: Starting from one short edge, tightly roll the dough into a log.
- Cut into 12 equal slices and place them cut-side down in a greased 9×13-inch baking pan. Cover and let rise for another 45–60 minutes, until puffed and nearly doubled.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 22-25 minutes until golden brown. Remove from oven and let cool for 10 minutes.
- Make the frosting: Beat together cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk gradually if needed for spreading consistency. Spread over warm rolls and serve.
Notes
- Make ahead: Dough can be prepared the night before and refrigerated after the first rise. Let it come to room temperature and rise before baking.
- Freezing: Unbaked rolls can be frozen after shaping. Thaw overnight in the fridge and let rise before baking.
- Serving suggestion: Best served warm with coffee or tea.
