Homemade Cinnamon Rolls Recipe

There’s something about the aroma of freshly baked cinnamon rolls that has an uncanny ability to transport me back to cozy mornings spent at my kitchen counter, eagerly awaiting that first warm, sticky bite. This recipe brings that comforting magic to life, offering pillowy-soft dough and a sweet, decadent swirl that feels like a hug from the inside.

There is pure bliss in biting into a homemade cinnamon roll. My recipe uses active dry yeast combined with warm water and a touch of granulated sugar that, together, create a fluffy, oh-so-yeasty dough.

I use softened butter, brown sugar, and cinnamon to make the rich filling; I think of it as a “halfway” filling because, if you really think about it, the dough itself is also filled with the same spices. These are topped, if you can believe it, with a cream cheese frosting that is almost too good.

Homemade Cinnamon Rolls Recipe Ingredients

• Active Dry Yeast: Essential for dough rising; adds a fluffy texture.
• Granulated Sugar: Provides sweetness and aids yeast activation.
• Whole Milk: Adds richness; provides protein and calcium.
• Unsalted Butter: Adds richness; enhances flavor and moisture.
• All-Purpose Flour: Key for structure; main carbohydrate source.
• Brown Sugar: Sweetens filling; gives a caramel-like depth.
• Cinnamon: Spice for warmth; loaded with antioxidants.
• Cream Cheese: Creamy texture for frosting; adds tang.
• Powdered Sugar: Sweetens frosting; blends smoothly.
• Vanilla Extract: Enhances flavor; provides aromatic warmth.

Homemade Cinnamon Rolls Recipe Ingredient Quantities

• 2 1/4 teaspoons (1 package) active dry yeast
• 1/2 cup warm water (110°F/45°C)
• 1/3 cup granulated sugar, divided
• 1/2 cup whole milk, warmed
• 1/3 cup unsalted butter, melted
• 1 teaspoon salt
• 1 large egg
• 4 cups all-purpose flour, plus more for dusting
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup packed light brown sugar (for filling)
• 2 tablespoons ground cinnamon (for filling)
• 1/2 cup cream cheese, softened (for frosting)
• 1/4 cup unsalted butter, softened (for frosting)
• 1 1/2 cups powdered sugar (for frosting)
• 1/2 teaspoon vanilla extract (for frosting)
• 2-3 tablespoons whole milk (for frosting)

How to Make this Homemade Cinnamon Rolls Recipe

1. In a small bowl, dissolve the yeast in the warm water and 1 tablespoon of the sugar. Let it sit for about 5 minutes until the mixture is frothy.

2. In a big mixing bowl, blend the warm milk, melted butter, remnant sugar, salt, and the egg. Pour in the yeast mixture and give everything a good stir. Make sure everything is well combined.

3. Slowly add the flour, one cup at a time, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.

4. Put the dough in a bowl that has been lightly greased, cover it with a damp cloth, and put it in a warm place so it will rise until it has doubled in size, which should take about 1 to
1.5 hours.

5. Shape the dough into a rough rectangle, measuring about 18×12 inches. Spread the nearly melted butter in a thin, even layer over the entire surface of the dough.

6. In a small bowl, combine the brown sugar and cinnamon. Generously sprinkle this mixture over the buttered dough.

7. From the longer side, roll the dough up tightly into a log. Slice it into 12-15 pieces, and arrange them in a well-greased baking dish.

8. Cover the rolls and allow them to rise once more in a toasty location until they have grown to twice their original size, a process that should take anywhere from half an hour to 45 minutes. Meanwhile, during the final few moments of the rolls’ ascent, do a dry run of the preheating method for your oven, setting it to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).

9. Bake the cinnamon rolls for 25-30 minutes or until golden brown. Take them out of the oven and allow them to cool a little.

10. To make the frosting, combine the following in a bowl and beat together until smooth: softened cream cheese, softened butter, powdered sugar, and vanilla extract. If you need to, add milk slowly and in increments to ensure the mixture is spreadable. The next step is crucial: you must spread the frosting over the warm rolls so it will melt somewhat and create a gooey topping. Serve immediately.

Homemade Cinnamon Rolls Recipe Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Spoon or whisk for stirring
6. Rolling pin
7. Knife or dough cutter
8. Baking dish
9. Damp cloth
10. Oven
11. Cooling rack
12. Bowls for mixing frosting ingredients
13. Electric mixer or whisk for frosting
14. Spatula for spreading frosting
15. Pastry brush (optional, for spreading butter)

FAQ

• Q: Can I make the dough ahead of time?A: Yes, you can make the dough and keep it in the refrigerator overnight. Just let it equalize to room temperature before you roll it out.
• Q: Can I use instant yeast instead of active dry yeast?A: Yes, you can replace it with an equal amount of instant yeast. With instant yeast, there’s no need to dissolve it in water first; just add it directly to the dry ingredients.
• Q: How do I know when the dough has risen enough?The size of the dough should be doubled, which typically takes about 1 to 1.5 hours in a warm atmosphere.
• Q: Can these cinnamon rolls be frozen?A: Yes, both unbaked rolls (after being shaped) and baked rolls can be frozen. They should be wrapped tightly in a combination of plastic wrap and aluminum foil. This keeps them from getting freezer burn. To use the rolls, thaw them in the refrigerator overnight before baking or reheating.
• Q: What if I don’t have cream cheese for the frosting?A: You can easily replace cream cheese in this glaze with just powdered sugar, milk, and vanilla extract for a quick and simple icing.
• Q: How can I prevent my filling from leaking out?A: Ensure that the dough is rolled tightly and evenly. Also, keep the filling away from the edges to minimize any leakage during baking.

Homemade Cinnamon Rolls Recipe Substitutions and Variations

You can replace active dry yeast with an equal amount of instant yeast. If you do this, be mindful that rising time may need to be adjusted, as instant yeast could make the dough rise faster.
For whole milk, substitute 1/2 cup plant-based milk, such as almond or oat milk, for a dairy-free version.
If you are without unsalted butter, using salted butter is acceptable. Just remember to cut the amount of salt in the recipe down by half.
1/4 cup nonsweetened applesauce can be used as a substitute for large eggs in a vegetarian recipe.
If you’re out of cream cheese, use Greek yogurt (full-fat) for a lighter-frosting alternative.

Pro Tips

1. Activate the Yeast Properly Ensure your water temperature is between 105°F and 110°F. Water that’s too hot can kill the yeast, while water that’s too cold can prevent proper activation. The mixture should become frothy after a few minutes, indicating the yeast is alive and active.

2. Knead the Dough Well Knead the dough until it is smooth and elastic, about 7-10 minutes by hand. This helps develop the gluten, which will give your rolls a chewy texture. Avoid adding too much extra flour while kneading, as this can make the dough tough.

3. Rising Environment The dough rises best in a warm, humid environment. If your kitchen is cool, try placing the dough in the oven with the light on or near a warm stove. You can also boil some water, place it in a bowl on the bottom rack, and set the bowl of dough above it to create a warm, steamy environment.

4. Even Butter and Filling Distribution Spread the butter and filling evenly on the dough rectangle to ensure every roll is flavorful. You can use an offset spatula for even spreading. Leave a little edge free at the top end to seal the rolled dough better.

5. Frosting Application Timing Spread the frosting on the rolls while they are still warm, but not hot, directly from the oven. This allows the frosting to melt slightly and seep into the layers, creating a deliciously gooey topping.