Indulge in the ultimate breakfast comfort with our homemade Cinnamon Rolls, where each fluffy swirl blends buttery goodness and sweet cinnamon spice. It's perfect for a comforting breakfast, brunch, or indulgent snack. Each bite is a melt-in-your-mouth delight.
The soft dough, gooey insight, sugary outside, and slightly tangy cream cheese frosting were like little pieces of dessert heaven.
Easy Cinnamon Rolls Recipe Highlights
- Irresistible Flavor
- Only 30 minutes Prep Time
- Simple Ingredients
- Perfect for breakfast or brunch
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
WHOLE MILK – Preferred milk for the dough. You could also use 2% in a pinch.
EGGS – large eggs, make sure they are room temperature
BUTTER - Unsalted is preferred, but salted will work in this recipe, too.
FLOUR – Bread flour is the preferred flour of choice, but all-purpose will work, too. Bread flour helps to provide more gluten structure to the rolls.
SUGAR – Granulated sugar is used in the base of the dough. Light brown sugar adds to the gooeyness of the cinnamon rolls.
INSTANT YEAST – This recipe uses instant yeast. You could activate dry yeast, but you must take the time to proof it.
SALT – table salt or kosher salt will work in this recipe.
CINNAMON – Use your choice of ground cinnamon. This pairs nicely with the brown sugar in the filling. This recipe uses 2 ½ tablespoons of it. If you do not want a strong cinnamon taste, reduce it to 1 tablespoon.
CREAM CHEESE – This recipe uses regular cream cheese. Reduced fat could also work, but full-fat cream cheese is preferred.
POWDERED SUGAR – used to help sweeten the frosting.
VANILLA - a little bit of vanilla extract helps bring the frosting together.
How To Make Homemade Cinnamon Rolls
Please check the printable recipe card below for more detailed instructions.
- Whisk milk, eggs, sugar, and butter in a stand mixer. Add bread flour, yeast, and salt, and mix to form dough.
- Knead for 5 minutes, rest for 10 minutes, then knead again for 5 minutes. Add more flour if necessary.
- Let dough rise in a greased bowl in a warm place until doubled, about 1 hour. Prepare filling with melted butter, brown sugar, and cinnamon.
- Roll the dough and spread filling, roll up, cut the cinnamon roll dough into 12 pieces, and place in pan for a second rise, 30 minutes.
- Bake at 350º Fahrenheit for 24-30 minutes until golden. Prepare frosting with cream cheese, butter, vanilla, and powdered sugar.
- Cool rolls for 10 minutes, frost, and serve.
Recipe Success Tips
DOUGH CONSISTENCY - Achieving the right dough consistency is key. It should be soft and slightly sticky but manageable. If it's too wet, a little more flour can help.
TIGHT ROLLING - Rolling the dough tightly ensures that the cinnamon filling is evenly distributed in every bite, creating those beautiful swirls.
PATIENCE DURING RISING - Allowing the dough to rise properly is crucial. It should double in size for the perfect texture.
OVEN WATCH - Keep an eye on the rolls as they bake. They should be golden brown and cooked through to ensure they're not doughy inside.
FROSTING FLAVOR - Adjust the sweetness and tanginess of the frosting to taste. The frosting should complement the rolls without overpowering them.
Serving Suggestions
NUTS - Sprinkle toasted pecans or walnuts on top for a crunchy texture and nutty flavor.
COFFEE OR TEA - Serve with a hot cup of coffee or tea. The bitterness balances the sweetness of the rolls perfectly.
ICE CREAM - For an indulgent dessert, serve warm cinnamon rolls with a scoop of vanilla ice cream.
Leftovers
STORE AT ROOM TEMPERATURE – Cinnamon Rolls can be kept at room temperature for up to 2 days. Store them in an airtight container or cover them tightly with plastic wrap in the baking dish.
STORE IN THE REFRIDGERATOR - Place the Cinnamon Rolls in an airtight container in the refrigerator for longer storage. They'll stay fresh for about a week.
FREEZING PROCESS
- Pre-Freeze – If you've already frosted the rolls, briefly freeze them uncovered for about an hour. This step prevents the frosting from sticking to the wrap.
- Wrap Well – After the pre-freeze, wrap each roll individually in plastic wrap. This protects their texture and flavor.
- Airtight Container or Freezer Bag – Place the wrapped rolls in an airtight or freezer bag. They can last for up to 2 months in the freezer.
REHEATING
- Room Temperature Thawing – Let frozen rolls thaw at room temperature for a few hours.
- Oven Reheating – Preheat your oven to 350º Fahrenheit. Place the rolls on a baking sheet and cover them with foil to prevent them from drying out. Warm them for about 10-15 minutes.
- Microwave Reheating – For a quicker option, microwave each roll for 30 seconds. Be cautious not to overheat; they can become too soft or chewy.
Commonly Asked Questions
Can I use all-purpose flour instead of bread flour?
You can use all-purpose flour, but for the perfect texture, bread flour is recommended due to its higher protein content.
Can I substitute active dry yeast for instant yeast?
Yes, but activate the yeast first by placing it in warm milk with a tablespoon of sugar for 5 minutes until foamy, then proceed with the recipe.
Can I prepare these ahead of time for baking in the morning?
Absolutely! After slicing and placing the rolls in a 9x13 pan, tightly cover it and refrigerate overnight. The rolls will rise slowly. The next morning, let the pan sit at room temperature for 30-45 minutes, then preheat the oven and bake as directed. Enjoy fresh, warm cinnamon rolls!
More Easy and Delicious Breakfast Recipes
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Cinnamon Rolls
Ingredients
Dough
- 1 cup whole milk warmed to 110º Fahrenheit
- 2 large eggs room temperature
- 6 tablespoons butter unsalted, melted
- ⅓ cup sugar granulated
- 4 ½ - 4 ¾ cups bread flour
- 2 ½ teaspoons instant yeast
- 1 teaspoon salt
Filling
- 8 tablespoons butter unsalted, almost melted
- 1 cup light brown sugar
- 2 ½ tablespoons ground cinnamon
Cream cheese frosting
- 4 tablespoons butter unsalted, room temperature
- 4 ounces cream cheese softened, room temperature
- 1 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
DOUGH
- In the bowl of a stand mixer, whisk together milk, eggs, granulated sugar, and butter using the whisk attachment. Switch to the dough hook.
- Add bread flour, instant yeast, and salt to the wet mixture. Mix on low until the dough forms.
- Knead the dough for 5 minutes, then let it rest for 10 minutes. Knead again for another 5 minutes. If the dough is too wet, add some of the remaining flour.
RISE
- Transfer the dough to a greased bowl, cover, and let it rise until doubled in size, about 45-60 minutes.
FILLING
- Prepare the filling by mixing nearly melted butter, brown sugar, and cinnamon.
- Roll out the risen dough into an 18-inch rectangle and spread the cinnamon sugar mixture over it.
- Roll up the dough tightly and cut into 12 pieces. Place in a greased 9x13 pan.
RISE
- Let the rolls rise for another 30 minutes.
BAKE
- Preheat the oven to 350° Fahrenheit. Bake the rolls for 24-30 minutes or until they reach 190° Fahrenheit.
FROSTING
- While baking, prepare the frosting by mixing cream cheese, butter, vanilla, and powdered sugar.
- Let the rolls cool for 10 minutes, then spread the frosting and serve.