Print

Homemade Cinnamon Rolls

A close-up of a fluffy homemade cinnamon roll generously topped with creamy white frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn to make fluffy, gooey bakery-style cinnamon rolls with a simple yeast dough and creamy cream cheese frosting. This recipe includes tips for proofing and making ahead.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. In a large bowl, combine warm milk, granulated sugar, and yeast. Let stand for 5-10 minutes until foamy.
  2. Stir in melted butter, egg, salt, and 2 cups of the flour. Mix until well combined.
  3. Gradually add the remaining 2 cups of flour, mixing until a soft dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  5. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Punch down the dough and turn it out onto a lightly floured surface.
  7. Roll the dough into a 12×18 inch rectangle.
  8. Spread the softened butter evenly over the dough, leaving a small border on one long edge.
  9. In a small bowl, mix together brown sugar and cinnamon. Sprinkle evenly over the buttered dough.
  10. Starting from the long edge with the filling, tightly roll up the dough. Pinch the seam to seal.
  11. Cut the roll into 12 equal slices.
  12. Place the slices cut-side up in a greased 9×13 inch baking pan.
  13. Cover the pan and let the rolls rise again for 30-45 minutes, or until puffy.
  14. Preheat your oven to 375°F (190°C).
  15. Bake for 15-20 minutes, or until golden brown.
  16. While the rolls are baking, prepare the frosting: In a medium bowl, beat cream cheese and butter until smooth.
  17. Gradually beat in powdered sugar and vanilla extract until combined.
  18. Add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
  19. Spread frosting over warm cinnamon rolls.

Notes

  • For overnight rolls, prepare through step 11, cover tightly, and refrigerate. In the morning, let them sit at room temperature for 30 minutes before baking as directed.
  • If your kitchen is cold, you can proof the dough in a turned-off oven with the light on.
  • For extra gooey rolls, slightly underbake them.
  • You can make a big batch and freeze the baked, unfrosted rolls. Reheat them in the oven and then frost.

Nutrition

Find it online: https://blissbatter.com/homemade-cinnamon-rolls/