Amazing Homemade Cinnamon Rolls Recipe

I have been perfecting my Easy Cinnamon Rolls Recipe for years and in this post I share the little techniques that make them a holiday favorite.

I’ve been making Amazing Homemade Cinnamon Rolls for years and honestly they still surprise me. The first bite is flaky then soft, and a little warmed whole milk in the dough makes the texture somehow silkier, you won’t expect it.

The filling’s deep caramel notes come from packed brown sugar and that sticky pull is pure trouble. I don’t claim they’re perfect, I mess up the shaping sometimes, but friends always ask for more.

Try this Cinnamon Roll Recipe Homemade and see why it keeps showing up on my holiday table, you’ll probably want to make them again next week.

Ingredients

• Whole milk gives richness and moisture, adds calcium and protein, helps browning
• Yeast makes dough rise, creates light texture, adds subtle tang and fermentation flavor
• Butter adds buttery flavor and fat, makes rolls tender, gives flaky layers
• Sugars sweeten the roll, brown sugar adds moisture and a caramel molasses note
• All purpose flour gives structure, carbs for energy, forms gluten for chew
• Eggs enrich the dough, add protein, bind ingredients and brown crust
• Cinnamon packs warm spice and aroma, adds sweetness illusion and antioxidants
• Cream cheese icing gives tangy richness, creamy texture, balances sugar sweetness

Ingredient Quantities

• 1 cup whole milk, warmed to about 110°F (just warm to the touch)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted and a bit cooled
• 1 teaspoon fine salt
• 2 large eggs, room temperature
• 3 1/2 to 4 cups all purpose flour, plus extra for dusting
• 1/2 cup unsalted butter, softened for the filling
• 1 cup packed brown sugar (light or dark)
• 2 to 3 tablespoons ground cinnamon, more if you’re a cinnamon nut
• 1 teaspoon vanilla extract (optional but prob helps)
• 4 ounces cream cheese, softened (about 1/2 cup) for the icing
• 1/4 cup unsalted butter, softened for the icing
• 1 to 1 1/2 cups powdered sugar, sifted for the icing
• 1/2 teaspoon vanilla extract for the icing
• 1 to 2 tablespoons milk or heavy cream to thin the icing if needed
• Optional toppings: chopped pecans or walnuts, and coarse sanding sugar

How to Make this

1. Warm the milk to about 110°F, sprinkle the yeast on top and let it sit 5 to 10 minutes until foamy (if it doesnt foam your yeast might be dead, start again).

2. In the bowl of a mixer or a big bowl by hand, combine the granulated sugar, melted butter (cooled a bit), salt, and the room temperature eggs; stir in the foamy milk and the optional teaspoon of vanilla.

3. Add 3 and a half cups of the flour and mix/knead until smooth and elastic about 6 to 8 minutes in a stand mixer or 8 to 10 by hand; if the dough is too sticky add up to another half cup of flour a little at a time until it pulls cleanly from the bowl but is still soft.

4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled about 1 to 1 and a half hours.

5. Punch the dough down, turn it onto a floured surface and roll into roughly a 16 by 12 inch rectangle. Spread the softened half cup of butter evenly to the edges, then sprinkle the packed cup of brown sugar mixed with 2 to 3 tablespoons of cinnamon (and the optional teaspoon of vanilla) over the butter, pressing it gently into the dough.

6. Starting from a long side, roll the dough up tightly into a log, pinch the seam to seal, then cut into 12 equal rolls (use unflavored dental floss or a serrated knife to avoid squashing them).

7. Place the rolls in a greased 9 by 13 inch pan close together but not jammed, cover loosely and let them rise again until puffy about 30 to 45 minutes. While they rise preheat your oven to 350°F.

8. Bake the rolls at 350°F for about 20 to 25 minutes until golden brown and just set in the center. Dont overbake or theyll dry out.

9. While they bake or right after you pull them out, make the icing: beat the softened 4 ounces of cream cheese with the quarter cup of softened butter until smooth, add 1 to 1 and a half cups sifted powdered sugar, the half teaspoon vanilla, and 1 to 2 tablespoons milk or heavy cream to reach a spreadable but not runny consistency.

10. Let the rolls cool 5 to 10 minutes so the icing melts in but doesnt slide off, spread the icing over the warm rolls, sprinkle optional chopped pecans or walnuts and coarse sanding sugar if you want, then serve warm. Store leftovers covered at room temperature for a day or two or refrigerate up to five days, reheat briefly to refresh.

Equipment Needed

1. Instant-read thermometer (to warm milk to about 110°F)
2. Measuring cups and spoons
3. Stand mixer with dough hook OR a large mixing bowl and a sturdy wooden spoon (if youre kneading by hand)
4. Rolling pin and a lightly floured surface (counter or pastry mat)
5. Bench scraper or serrated knife or unflavored dental floss for cutting the rolls without squashing them
6. 9×13 inch baking pan (greased) and plastic wrap or a clean towel for rises
7. Small bowl and rubber spatula for mixing the filling and spreading the butter
8. Hand mixer or small electric mixer for the cream cheese icing, plus an offset spatula or knife to spread it

FAQ

Amazing Homemade Cinnamon Rolls Recipe Substitutions and Variations

• Whole milk
  • 2% or skim milk: use same volume, rolls will be a little less rich but still great.
  • Oat or soy milk (unsweetened): dairy free swap, warm to same temp; oat tastes sweeter, soy keeps dough structure better.
  • Buttermilk: use 1 cup, gives tang and extra tenderness; reduce sugar by 1 tablespoon if you like it less sweet.
• Eggs (2 large)
  • Flax “eggs”: 1 tablespoon ground flax + 3 tablespoons water per egg, mix and let sit 5 min. Good for binding, slightly denser crumb.
  • Applesauce or mashed banana: 1/4 cup per egg, adds moisture and a hint of flavor, use if you dont need strong lift.
  • Commercial egg replacer: follow package amounts, keeps texture light without eggs.
• Unsalted butter (dough or filling)
  • Margarine or vegan butter: 1:1 sub, works for dairy free or budget, flavor is a bit different.
  • Coconut oil (solid at room temp): use same volume, adds a subtle coconut note, melts faster so keep dough cool.
  • Neutral vegetable oil (dough only): use 3/4 the butter amount by volume, dough may be softer and less flaky.
• Cream cheese for icing and powdered sugar
  • Mascarpone or plain Greek yogurt (thicker, drained): swap 1:1 for cream cheese for a milder tang; greek yogurt should be strained to avoid runny icing.
  • For powdered sugar: make your own by blitzing 1 cup granulated sugar + 1 tablespoon cornstarch until fine, then sift; works fine when youre out of confectioners.
  • Thin icing with milk, cream or even a little orange juice for a citrus twist, use 1 teaspoon at a time till it’s pourable.

Pro Tips

1) Proof your yeast right, and dont skimp on the temp. If the milk is too hot you’ll kill the yeast, too cool and it wont wake up. If it doesnt get foamy in 10 minutes toss it and start over, dont try to cheat it.

2) Judge the dough by feel, not just cups. You want a soft slightly tacky dough that pulls clean from the bowl, not a rock. Add flour tablespoon by tablespoon if needed, but dont go past the point where it gets stiff or your rolls will be dense.

3) Chill the log a little before slicing for cleaner, neater rolls. 10 to 15 minutes in the fridge makes cutting with floss or a serrated knife way easier, and helps the swirls stay tidy. Also roll snug but not crushing-tight, or the centers will be too compact.

4) Time the icing and bake finish carefully. Pull rolls when theyre just set and not bone dry, cool 5 to 10 minutes then spread the warm-but-not-runny cream cheese icing so it melts in. If the icing is lumpy or too stiff, warm it a few seconds in the microwave and stir, add milk a teaspoon at a time till it spreads.