There is nothing quite like the smell of cinnamon rolls baking in your own kitchen. Warm cinnamon, caramelized brown sugar and fresh yeast dough fill the whole house, and the first pull of a soft, gooey roll from the pan is pure comfort.
This recipe is made for lazy weekend mornings, holiday brunches and any day you want to feel a little spoiled. The dough is forgiving, comes together with simple pantry staples and bakes up tall and tender, so even first-time bakers get beautiful results.
SaveI still remember my first batch, when I peeked at the oven every two minutes like a kid waiting for Christmas morning. Now it is the recipe my family begs for, and I hope it becomes a happy tradition at your table too.
Easy Homemade Cinnamon Rolls
Ingredients
Dough
Cinnamon Filling
Cream Cheese Frosting
Instructions
- Activate the yeast
Pour the warm milk into a large mixing bowl and sprinkle in the yeast and 1 tablespoon of the granulated sugar. Let it sit for 5 to 10 minutes until the surface looks foamy. If it does not foam, the yeast is old or the milk was too hot or cold, so start again.
- Mix the dough
Add the remaining sugar, melted butter, eggs and salt to the foamy milk and whisk until combined. Stir in 3 cups of the flour with a wooden spoon until a shaggy dough forms.
- Knead until smooth
Turn the dough onto a floured surface and knead for 6 to 8 minutes, adding the remaining 1/2 cup flour a little at a time only as needed. The dough should be soft, smooth and slightly tacky but not sticking to your hands. You can also knead it with a dough hook on medium-low speed for 5 minutes.
- Let the dough rise
Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap and set it in a warm spot for about 1 hour, until doubled in size.
- Roll out the dough
Punch down the risen dough and turn it onto a lightly floured counter. Roll it into a 16 by 12 inch rectangle with the long side facing you, keeping the thickness even so the rolls bake uniformly.
- Add the filling
Spread the very soft butter evenly over the dough, leaving a 1/2 inch border along the top edge. Mix the brown sugar and cinnamon in a small bowl, then sprinkle it over the butter and gently press it in with your palm.
- Roll and slice
Starting at the long edge closest to you, roll the dough up tightly into a log and pinch the seam closed. Use unflavored dental floss or a sharp serrated knife to cut the log into 12 equal rolls, about 1 1/4 inches thick.
- Second rise
Arrange the rolls cut side up in a greased 9 by 13 inch baking pan. Cover and let them rise for 30 minutes until puffy and touching one another. While they rest, preheat the oven to 350°F.
- Bake the rolls
Bake the rolls for 22 to 25 minutes, until the tops are light golden brown and the centers are cooked through. If they brown too quickly, tent the pan loosely with foil for the last 8 minutes.
- Make the frosting and finish
While the rolls bake, beat the cream cheese and butter together until smooth and fluffy. Add the powdered sugar and vanilla and beat again, then thin with milk, a teaspoon at a time, until spreadable. Let the rolls cool for 10 minutes, then spread the frosting over the warm rolls so it melts into every swirl.
Substitutions and variations
- Swap the whole milk for 2% milk or unsweetened almond milk, though whole milk gives the softest, richest crumb.
- Use bread flour instead of all-purpose flour for chewier, taller rolls.
- Add 1/2 cup chopped pecans or walnuts to the filling for a nutty crunch.
- Replace the cream cheese frosting with a simple glaze made from 1 cup powdered sugar and 2 tablespoons milk.
Chloe's tips
- Use a thermometer to check the milk. Anything above 120°F can kill the yeast, while milk that is too cool slows the rise.
- Make sure the filling butter is very soft, not melted, so it spreads easily without leaking out during baking.
- Cutting with dental floss gives clean, round slices without squishing the swirls.
- For extra gooey rolls, pour 1/4 cup warm heavy cream over the rolls right before baking.
How to store it
- Store frosted rolls covered at room temperature for up to 2 days.
- Refrigerate leftovers in an airtight container for up to 5 days and warm each roll in the microwave for 15 to 20 seconds.
- Freeze unfrosted baked rolls for up to 3 months, then thaw overnight in the refrigerator and reheat before frosting.
Serving suggestions
Serve these cinnamon rolls warm with:
- A hot cup of coffee or a mug of cocoa
- Scrambled eggs and crispy bacon for a full brunch spread
- Fresh berries on the side for a bright contrast
- A scoop of vanilla ice cream for an indulgent dessert
Frequently asked questions
Can I make cinnamon rolls the night before?
Yes. After cutting and placing the rolls in the pan, cover tightly and refrigerate for up to 12 hours. In the morning, let them sit at room temperature for 45 minutes to puff up, then bake as directed.
Why are my cinnamon rolls dry or tough?
This usually happens from adding too much flour or overbaking. Keep the dough slightly tacky and pull the rolls from the oven as soon as they are golden and the centers are set.
Can I use active dry yeast instead of instant yeast?
Absolutely. This recipe proofs the yeast in warm milk first, so active dry yeast works perfectly at the same amount.
Can I freeze the unbaked rolls?
You can. Freeze the cut rolls in the pan, wrapped well, for up to 1 month. Thaw overnight in the refrigerator, let them rise at room temperature until puffy, and bake as directed.
Let's get cooking!
Now you have everything you need to bake a pan of soft, gooey, bakery-worthy cinnamon rolls right at home. Roll up your sleeves, enjoy the process and get ready to share the warmest, sweetest morning treat with the people you love.
