Cinnamon Rolls
There’s something truly magical about waking up to the smell of freshly baked cinnamon rolls wafting through the house. Soft, fluffy dough layered with a rich cinnamon-sugar filling, topped with a luscious cream cheese icing — these cinnamon rolls are the ultimate comfort breakfast or dessert. Whether you’re a seasoned baker or a curious beginner, this recipe breaks down the process into easy steps to help you create bakery-quality cinnamon rolls right at home. The perfect balance of sweet, spice, and buttery goodness awaits you!
Why I Love This Recipe
I love this cinnamon rolls recipe because it strikes the perfect harmony between simplicity and indulgence. Using everyday pantry staples like all-purpose flour and brown sugar, it transforms humble ingredients into a show-stopping treat. The dough is soft but sturdy enough to roll easily, while the cinnamon filling delivers that classic warm, fragrant aroma we all crave. Plus, the cream cheese icing adds a tangy sweetness that’s just irresistible. It’s a recipe that’s approachable, forgiving, and endlessly customizable — perfect for weekend mornings or special occasions.
Gather These Ingredients
- 2 cups all-purpose flour – the base for tender, fluffy dough
- 1/4 cup sugar – adds subtle sweetness to the dough
- 1 packet active dry yeast – helps the dough rise beautifully
- 1/2 teaspoon salt – balances the sweetness and enhances flavor
- 1/4 cup milk – warms and softens the dough (use any plant-based milk if preferred)
- 1/4 cup unsalted butter – melted, for richness in the dough
- 1 large egg – binds ingredients and adds moisture
- 1 tablespoon ground cinnamon – star spice for the filling
- 1/2 cup brown sugar – for that deep, caramelized sweetness in the spiral
- 1/4 cup chopped nuts (optional) – adds crunch and texture, walnuts or pecans are great choices
- 1/4 cup cream cheese – for the tangy, smooth icing
- 1/2 cup powdered sugar – sweetens and thickens the icing
- 1 tablespoon vanilla extract – elevates the icing with warm, aromatic notes
- 1 tablespoon milk (for icing) – thins the icing to a drizzle-able consistency
What’s in the Gear List
- Large mixing bowl – for combining and proofing the dough
- Measuring cups and spoons – precision is key in baking
- Whisk or fork – for mixing wet ingredients
- Rolling pin – to roll out the dough evenly
- Baking dish or round cake pan (8 or 9-inch) – to bake your cinnamon rolls
- Small bowl – for mixing the icing
- Pastry brush (optional) – to spread melted butter on the dough
- Sharp knife or dental floss – to cut the rolled dough into even rolls
Cinnamon Rolls Made Stepwise
Step 1: Activate the Yeast
Warm the milk until it’s just warm to the touch (about 110°F). Stir in the sugar and sprinkle the yeast on top. Let it sit for 5-10 minutes until it foams. This confirms your yeast is active and ready to work its magic.
Step 2: Make the Dough
In a large bowl, combine the flour and salt. Add the melted butter, egg, and the foamy yeast mixture. Stir until the dough begins to come together. Turn it onto a floured surface and knead for about 8 minutes until the dough is smooth and elastic. If it’s too sticky, add a little more flour, a tablespoon at a time.
Step 3: Let the Dough Rise
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
Step 4: Prepare the Filling
Mix the brown sugar, ground cinnamon, and chopped nuts (if using) in a small bowl. Set aside.
Step 5: Roll Out the Dough
Once risen, punch down the dough to release air bubbles. Roll it out on a lightly floured surface into a 12×8 inch rectangle.
Step 6: Assemble the Rolls
Brush the surface of the dough evenly with melted butter. Sprinkle the cinnamon-sugar mixture generously over the buttered dough. Starting from the long edge, gently roll the dough into a tight log. Pinch the seam to seal.
Step 7: Cut and Arrange
Using a sharp knife or unflavored dental floss, cut the log into 8 equal pieces. Place the rolls cut-side up in a greased baking dish, leaving a little space between each.
Step 8: Second Rise
Cover the rolls loosely and let them rise for another 30-45 minutes until puffy.
Step 9: Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown on top.
Step 10: Make the Cream Cheese Icing
While the rolls bake, beat together the cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
Step 11: Ice and Serve
Let the rolls cool for 5-10 minutes before drizzling the icing generously over them. Serve warm and enjoy every gooey, cinnamon-sweet bite!
Nutrition-Minded Tweaks
- Use whole wheat flour for a fiber boost while keeping the texture tender.
- Swap out brown sugar for coconut sugar for a lower glycemic index.
- Replace half the butter with unsweetened applesauce to reduce fat content.
- Use a lower-fat cream cheese or Greek yogurt-based icing for fewer calories.
- Add ground flaxseed to the dough for omega-3s and extra nutrition.
Avoid These Traps
One common mistake is overheating the milk when activating the yeast; too hot and it kills the yeast, too cold and it won’t activate properly. Aim for a warm, but not hot, temperature. Another is not giving the dough enough time to rise — patience here yields soft, fluffy rolls. Be sure to seal the dough roll tightly to keep the filling from leaking during baking. Lastly, don’t skip the second rise after shaping, as this step ensures the rolls bake up light and tender.
Prep Ahead & Store
You can prepare the rolls up to the second rise step and then refrigerate overnight. In the morning, let them come to room temperature and rise until puffy before baking. Leftover cinnamon rolls keep well in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven before icing and serving.
Troubleshooting Q&A
Why didn’t my cinnamon rolls rise?
The most likely reasons are inactive yeast or water temperature that was too hot or too cold. Always proof your yeast in warm milk with sugar and wait for it to foam before mixing the dough.
How can I make the dough less sticky?
Add a tablespoon of flour at a time while kneading until the dough is soft and slightly tacky but doesn’t stick to your hands or surface excessively.
Can I use frozen dough for cinnamon rolls?
Yes! You can freeze the dough after the first rise or after shaping into rolls. Thaw overnight in the fridge, then let rise again at room temperature before baking.
What’s the best way to cut the rolls evenly?
Use unflavored dental floss or a sharp serrated knife. Dental floss works well by sliding underneath the dough and crossing over the top for smooth, clean cuts.
Reader Favorites
- Chocolate Chip Cinnamon Roll Cake – for those who want a cake-inspired spin on this classic.
- Brown Butter Pear Crumble Bars – a deliciously fruity dessert to enjoy alongside your morning coffee.
- Cheddar Scallion Buttermilk Biscuits – a savory option that pairs beautifully with breakfast spreads.
See You at the Table
There’s nothing quite like sharing warm cinnamon rolls fresh from the oven with friends and family. The comforting aroma and melt-in-your-mouth texture create a moment of pure joy that lingers long after the last bite. Whether you savor them slowly with a cup of tea or pack them for a picnic, these cinnamon rolls bring a little sweetness and warmth to any day. Ready to roll up your sleeves and bake these treats? Your kitchen is about to smell amazing!
With just a handful of ingredients and some simple steps, you can make cinnamon rolls that rival your favorite bakery’s. I hope this recipe inspires you to create, share, and enjoy every bite of these timeless delights. Happy baking!
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Cinnamon Rolls
Ingredients
Equipment
Method
- Warm the milk until it’s just warm to the touch (about 110°F). Stir in the sugar and sprinkle the yeast on top. Let it sit for 5-10 minutes until it foams.
- In a large bowl, combine the flour and salt. Add the melted butter, egg, and the foamy yeast mixture. Stir until the dough begins to come together. Turn it onto a floured surface and knead for about 8 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Mix the brown sugar, ground cinnamon, and chopped nuts (if using) in a small bowl. Set aside.
- Punch down the risen dough and roll it out on a floured surface into a 12x8 inch rectangle.
- Brush the dough evenly with melted butter. Sprinkle the cinnamon-sugar mixture over the buttered dough. Roll the dough into a tight log from the long edge and pinch the seam to seal.
- Cut the log into 8 equal pieces using a sharp knife or unflavored dental floss. Place the rolls cut-side up in a greased baking dish, leaving space between each.
- Cover the rolls loosely and let them rise for another 30-45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown on top.
- While baking, beat together cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Let rolls cool for 5-10 minutes before drizzling the cream cheese icing over them. Serve warm and enjoy.
Notes
- Use whole wheat flour for added fiber while keeping the rolls tender.
- Replace half the butter with unsweetened applesauce to reduce fat content.
- Refrigerate shaped rolls overnight for a convenient morning bake.
- Use dental floss to cut rolls cleanly without squishing.
- Reheat leftovers gently before icing for best texture and flavor.
