Warm, gooey, and irresistibly sweet, homemade cinnamon rolls are the ultimate treat for breakfast, brunch, or dessert. With their soft, pillowy dough, buttery cinnamon-sugar filling, and creamy glaze, these rolls are a labor of love that’s well worth the effort.
Why You’ll Love This Recipe
- Incredible Flavor: The combination of cinnamon, butter, and sugar creates a heavenly aroma and taste.
- Soft and Fluffy Texture: These rolls are perfectly tender and melt in your mouth.
- Customizable: Easily tweak the filling, glaze, or toppings to suit your preferences.
- Make-Ahead Option: Perfect for prepping the night before for fresh-baked goodness in the morning.
- Impressive but Easy: Though they look bakery-perfect, this recipe is simple enough for beginners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Brown sugar
- Active dry yeast
- Salt
- Milk
- Unsalted butter
- Eggs
- Ground cinnamon
- Cream cheese
- Powdered sugar
- Vanilla extract
Directions
- Prepare the Dough:
- Warm the milk and activate the yeast.
- Combine the wet and dry ingredients to form a dough.
- Knead the dough until smooth, then let it rise until doubled in size.
- Make the Filling:
- Mix softened butter, brown sugar, and cinnamon to create a spreadable mixture.
- Assemble the Rolls:
- Roll out the dough into a rectangle.
- Spread the filling evenly over th
- e surface.
- Roll the dough tightly and slice into even rolls.
- Second Rise:
- Arrange the rolls in a greased baking dish.
- Cover and let them rise until they puff up.
- Bake:
- Bake in a preheated oven until golden brown and cooked through.
- Prepare the Glaze:
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Drizzle the glaze over the warm rolls.
Servings and Timing
- Servings: 12 rolls
- Prep Time: 30 minutes
- Rise Time: 2 hours
- Bake Time: 20–25 minutes
- Total Time: 3 hours
Variations
- Nutty Rolls: Sprinkle chopped pecans or walnuts over the filling for added crunch.
- Raisin Cinnamon Rolls: Add raisins to the filling for a chewy and sweet twist.
- Glaze Options: Try a maple glaze or caramel drizzle instead of the classic cream cheese frosting.
- Savory Option: Swap the sweet filling for a savory herb and cheese mixture for a unique take.
Storage/Reheating
- Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Freeze unbaked rolls after assembling or baked rolls without glaze for up to 3 months. Thaw overnight in the fridge before baking or reheating.
- Reheating: Warm rolls in the microwave for 15–20 seconds or in a 300°F oven until heated through.
FAQs
1. Can I make cinnamon rolls ahead of time?
Yes! Assemble the rolls, cover them tightly, and refrigerate overnight. Let them come to room temperature before baking.
2. Can I freeze cinnamon rolls?
Absolutely. You can freeze them before or after baking. Make sure they’re well-wrapped to prevent freezer burn.
3. How do I get soft and fluffy rolls?
Proper kneading and allowing the dough to rise fully are key for soft rolls. Avoid overbaking to keep them tender.
4. Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used. Skip the activation step and mix it directly with the dry ingredients.
5. What’s the best way to cut cinnamon rolls?
Use unflavored dental floss or a very sharp knife for clean, even slices.
6. How can I make these rolls vegan?
Substitute dairy milk with plant-based milk, use vegan butter, and replace eggs with a flaxseed or chia seed mixture.
7. Can I use whole wheat flour?
You can substitute part of the all-purpose flour with whole wheat flour, but the texture may be denser.
8. How do I know when the dough has risen enough?
The dough should double in size and feel airy when poked gently.
9. What if I don’t have cream cheese for the glaze?
You can use a simple powdered sugar glaze made with powdered sugar, milk, and vanilla extract.
10. How can I make them extra gooey?
Add a drizzle of heavy cream over the rolls before baking for an extra moist and gooey texture.
Conclusion
Homemade cinnamon rolls are a classic comfort food that’s perfect for any occasion. With their soft dough, rich cinnamon-sugar filling, and luscious glaze, these rolls are sure to impress your family and friends. Whether you enjoy them fresh out of the oven or as a make-ahead treat, this recipe is a must-try for anyone who loves baking.
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Homemade Cinnamon Rolls
Description
These homemade cinnamon rolls are soft, fluffy, and filled with a rich cinnamon-sugar mixture, then topped with a creamy vanilla-infused cream cheese frosting.
Ingredients
For the Filling:
1/2 cup unsalted butter, softened
1 cup brown sugar
2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 to 1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Instructions
Prepare the Dough:
In the bowl of a stand mixer, combine warm milk, active dry yeast, and granulated sugar. Let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is activated.
Add the egg and melted butter to the yeast mixture. Mix until well combined.
Gradually add the all-purpose flour and salt to the wet ingredients. Using the dough hook attachment, knead the dough on medium speed for about 5-7 minutes, until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Prepare the Filling:
In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until it forms a smooth, spreadable paste.
Assemble the Rolls:
Once the dough has risen, punch it down to release any air bubbles. Transfer it to a lightly floured surface and roll it out into a rectangle approximately 14×9 inches in size.
Evenly spread the cinnamon-sugar filling over the rolled-out dough, leaving a small border around the edges.
Starting from the longer side, tightly roll the dough into a log. Pinch the seam to seal it.
Using a sharp knife or dental floss, cut the log into 12 equal pieces.
Place the rolls into a greased 9×13-inch baking dish, leaving a bit of space between each roll. Cover the dish and let the rolls rise for another 30-45 minutes, or until they have doubled in size.
Bake:
Preheat the oven to 350°F (175°C).
Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.
Prepare the Cream Cheese Frosting:
In a medium bowl, beat together the softened cream cheese and butter until smooth.
Gradually add the powdered sugar, vanilla extract, and milk, mixing until the frosting reaches your desired consistency.
Frost and Serve:
Allow the baked cinnamon rolls to cool slightly before spreading the cream cheese frosting over the top.
Serve warm and enjoy
Notes
Ensure the milk is warm (not hot) to properly activate the yeast.
For overnight preparation, after placing the cut rolls in the baking dish, cover and refrigerate overnight. The next morning, let them sit at room temperature for about 30 minutes before baking.
These cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days. Reheat in the microwave for 15-20 seconds for a fresh-from-the-oven taste.
Nutrition
- Serving Size: Serving Size: 1 roll
- Calories: Calories: 350
- Sugar: Sugar: 25g
- Sodium: Sodium: 220mg
- Fat: Fat: 15g
- Saturated Fat: Saturated Fat: 9g
- Carbohydrates: Carbohydrates: 50g
- Fiber: Fiber: 2g
- Protein: Protein: 5g
- Cholesterol: Cholesterol: 60mg
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