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Homemade Cinnamon Rolls
MaraLila

Homemade Cinnamon Rolls

These Homemade Cinnamon Rolls are the real deal — soft, pillowy spirals loaded with a buttery cinnamon sugar filling and blanketed under a rich, tangy cream cheese frosting. Made entirely from scratch, this foolproof recipe delivers bakery-quality results right from your own oven. Whether it's a lazy Sunday morning or a holiday brunch, these rolls never fail to impress. For another cozy morning treat, check out our Chocolate Cinnamon Rolls.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup whole milk, warmed to 110°F
  • 2.25 tsp active dry yeast (1 packet)
  • 0.25 cup granulated sugar, divided
  • 2 large eggs, room temperature
  • 0.33 cup unsalted butter, melted and cooled
  • 1 tsp fine sea salt
  • 4.25 cups all-purpose flour, plus more for dusting
  • 0.5 cup unsalted butter, softened (for filling)
  • 0.75 cup packed light brown sugar
  • 2.5 tbsp ground cinnamon
  • 0.25 tsp fine sea salt (for filling)
  • 4 oz cream cheese, softened
  • 1.5 cups powdered sugar, sifted
  • 4 tbsp whole milk or heavy cream (for frosting)
  • 1 tsp pure vanilla extract
  • 1 pinch fine sea salt (for frosting)

Equipment

  • Stand Mixer with Dough Hook (optional) Makes kneading easier but not required.
  • 9x13-inch Baking Pan For baking the rolls snugly together.
  • Rolling Pin For rolling the dough to an even thickness.
  • Unflavored Dental Floss or Serrated Knife For cutting clean, even roll slices.

Method
 

  1. Pour the warm milk into a large mixing bowl. Sprinkle the yeast and 1 tablespoon of the granulated sugar over the top, stir gently, and let sit for 5 to 10 minutes until the mixture is foamy and fragrant. If nothing happens after 10 minutes, start over with fresh yeast.
  2. Add the remaining sugar, eggs, melted butter, and salt to the yeast mixture and whisk to combine. Add 4 cups of flour and mix with a dough hook on medium speed (or by hand with a wooden spoon) until a shaggy dough forms. Knead for 6 to 8 minutes, adding the remaining flour one tablespoon at a time as needed, until the dough is smooth, slightly tacky, and springs back slowly when poked.
  3. Shape the dough into a ball and place in a lightly greased bowl. Cover tightly with plastic wrap or a kitchen towel and let rise in a warm, draft-free spot for 1 to 1.5 hours, until doubled in size.
  4. While the dough rises, mix the softened butter, brown sugar, cinnamon, and salt in a small bowl until you have a thick, spreadable paste. Set aside at room temperature.
  5. Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a rectangle roughly 16 inches wide by 12 inches tall, about 1/4 inch thick. If the dough springs back, let it rest 5 minutes and try again.
  6. Spread the cinnamon filling evenly over the dough, leaving a 1/2-inch border along the far long edge. Starting from the long edge closest to you, roll the dough tightly into a log, pressing gently as you go. Pinch the seam shut along the length of the log.
  7. Using unflavored dental floss or a sharp serrated knife, cut the log into 12 equal pieces about 1.5 inches thick. Place each roll cut-side up in a greased 9x13-inch baking pan. Cover loosely and let rise for 30 to 45 minutes, until puffed and touching.
  8. Preheat oven to 350°F (175°C). Bake rolls on the center rack for 22 to 26 minutes, until tops are lightly golden. The centers may look slightly underdone — that is perfect. They will set as they cool.
  9. Beat together the softened cream cheese, powdered sugar, vanilla extract, salt, and enough milk to reach a thick, spreadable consistency. As soon as the rolls come out of the oven, spread the frosting generously over the top so it melts into the layers. Serve warm.

Notes

Pro Tips: Always use warm milk between 105°F and 115°F — too hot kills the yeast, too cold won't activate it. Make sure your filling butter is softened, not melted, to prevent leaking. For the cleanest slices, use unflavored dental floss instead of a knife. Pour 1/4 cup of heavy cream over the rolls right before baking for an extra-soft, gooey texture. These rolls can be made ahead — place the shaped rolls in the pan, cover, and refrigerate overnight. In the morning, let them sit at room temperature for 45 minutes before baking fresh.