Soft, pillowy cinnamon rolls with a gooey cinnamon-sugar filling, topped with luscious cream cheese frosting that melts into every delicious swirl. These bakery-quality rolls are surprisingly easy to make at home and will fill your kitchen with an irresistible aroma. Perfect for breakfast, brunch, or dessert—these indulgent treats are guaranteed to impress family and friends.
Cinnamon rolls are the ultimate comfort food, beloved across generations for their warm spices, tender dough, and sweet frosting. Originating from Swedish traditions, these spiral delights have become a staple in American bakeries and home kitchens alike. There’s something magical about fresh cinnamon rolls—the way they capture the essence of cozy mornings and create memories around the breakfast table.
What makes homemade cinnamon rolls so special is the ability to control the sweetness level, dough texture, and frosting consistency to your preference. Unlike store-bought versions, homemade rolls boast superior flavor and a satisfying texture that’s both tender and substantial. Whether you’re a seasoned baker or trying this for the first time, this recipe guides you through each step with clarity and confidence, resulting in rolls that rival any professional bakery.
Why You’ll Love This Recipe
- The dough is soft, tender, and perfectly yeasty with an irresistible cinnamon-sugar swirl throughout
- Homemade frosting tastes infinitely better than store-bought—tangy, creamy, and perfectly sweet
- The aroma while they bake is absolutely intoxicating and creates a warm, welcoming home atmosphere
- These rolls can be made ahead and reheated, making them perfect for entertaining or lazy weekend mornings
Ingredients
3 cups All-purpose flour (scooped and leveled for accuracy)
1 cup Whole milk (warmed to 110°F (43°C))
0.5 cup Granulated sugar (divided: 0.25 cup for dough, 0.25 cup for filling)
2.25 teaspoons Active dry yeast (one packet, ensure it’s fresh)
6 tablespoons Butter (divided: 3 tablespoons for dough, 3 tablespoons softened for filling)
0.5 teaspoon Salt (kosher or table salt)
1 whole Large eggs (room temperature)
2.5 tablespoons Ground cinnamon (for the filling, use high-quality cinnamon)
0.75 cup Brown sugar (packed, for the filling)
4 ounces Cream cheese (room temperature for frosting)
2 tablespoons Butter for frosting (room temperature)
1 cup Powdered sugar (sifted for smoothness)
0.5 teaspoon Vanilla extract (pure vanilla recommended)
Instructions
Pour the warmed milk into a small bowl and sprinkle the active dry yeast over it along with 0.25 cup granulated sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and fragrant. This indicates the yeast is active and ready to work its magic on your dough.
💡 If your yeast mixture doesn’t foam, the yeast may be dead—start over with fresh yeast for best results.
In a large mixing bowl, combine 3 cups flour and 0.5 teaspoon salt. Create a well in the center and add the yeast mixture, 3 tablespoons melted butter, and the egg. Mix with a wooden spoon until a shaggy dough forms, then knead by hand or with a stand mixer for 5-8 minutes until smooth and elastic.
💡 The dough should be soft and slightly sticky but not wet. Add a tablespoon of flour if it’s too sticky, or a splash of milk if too dry.
Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm location for 1.5 hours until doubled in size. You can also use the oven with the light on for warmth.
💡 For a faster rise, place the bowl in an oven heated to 100°F for 20-30 minutes to create an ideal proofing environment.
Punch down the dough and transfer to a floured work surface. Roll it into a 16×12 inch rectangle. Spread 3 tablespoons softened butter evenly over the dough, then combine 0.75 cup packed brown sugar and 2.5 tablespoons cinnamon in a small bowl and sprinkle evenly over the buttered surface, reserving a pinch for garnish.
💡 For even distribution of the filling, use your fingers to sprinkle the cinnamon-sugar mixture gradually as you go, ensuring every area is covered.
Starting from the long edge, tightly roll the rectangle away from you into a log, pinching the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal pieces, each approximately 1.5 inches wide. Arrange them cut-side up in a greased 9×13 inch baking dish.
💡 For clean cuts, use unflavored dental floss instead of a knife—slide it under the dough and cross the ends above to cut through without compressing the rolls.
Cover the baking dish with a damp towel and let the rolls rise in a warm place for 45 minutes to 1 hour until they’re puffy and touching each other. They should have grown noticeably but not doubled in size. Preheat your oven to 350°F (175°C).
💡 Don’t let them over-rise or the rolls may become too light and collapse during baking. They should look pillowy but still hold their shape.
Bake the rolls in the preheated 350°F oven for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean. The rolls should smell incredible and the edges should be set while the centers remain soft.
💡 If the tops brown too quickly, loosely tent with aluminum foil for the last 5-10 minutes of baking to prevent over-browning.
While the rolls bake, beat 4 ounces room-temperature cream cheese and 2 tablespoons butter together until creamy. Gradually add 1 cup sifted powdered sugar and 0.5 teaspoon vanilla extract, beating until smooth and spreadable. Once rolls are done, let cool for 5 minutes, then spread frosting generously over the warm rolls, allowing it to melt into every crevice.
💡 Room-temperature cream cheese and butter blend smoothly without lumps. Spreading frosting on slightly warm rolls helps it melt beautifully without being too runny.
👨🍳 Chef’s Notes
The secret to exceptional cinnamon rolls lies in three things: proper yeast activation (those bubbles are essential!), not over-kneading the dough (it should be soft and tender), and using high-quality cinnamon—this ingredient deserves respect as it’s the star of the show. The cream cheese frosting should be added while rolls are still warm so it melts into every crevice, creating that bakery magic. Don’t be intimidated by yeast baking—this recipe is forgiving and the results are always rewarding. Finally, resist the urge to rush: proper rising times ensure light, fluffy rolls rather than dense, doughy ones.
Homemade Cinnamon Rolls with Cream Cheese Frosting
Soft, pillowy cinnamon rolls with a gooey cinnamon-sugar filling, topped with luscious cream cheese frosting that melts …
Ingredients
- • 3 cups All-purpose flour
- • 1 cup Whole milk
- • 0.5 cup Granulated sugar
- • 2.25 teaspoons Active dry yeast
- • 6 tablespoons Butter
- • 0.5 teaspoon Salt
- • 1 whole Large eggs
- • 2.5 tablespoons Ground cinnamon
- • 0.75 cup Brown sugar
- • 4 ounces Cream cheese
- • 2 tablespoons Butter for frosting
- • 1 cup Powdered sugar
- • 0.5 teaspoon Vanilla extract
Instructions
- Pour the warmed milk into a small bowl and sprinkle the active dry yeast over it along with 0.25 cup granulated sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and fragrant. This indicates the yeast is active and ready to work its magic on your dough.
- In a large mixing bowl, combine 3 cups flour and 0.5 teaspoon salt. Create a well in the center and add the yeast mixture, 3 tablespoons melted butter, and the egg. Mix with a wooden spoon until a shaggy dough forms, then knead by hand or with a stand mixer for 5-8 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm location for 1.5 hours until doubled in size. You can also use the oven with the light on for warmth.
- Punch down the dough and transfer to a floured work surface. Roll it into a 16×12 inch rectangle. Spread 3 tablespoons softened butter evenly over the dough, then combine 0.75 cup packed brown sugar and 2.5 tablespoons cinnamon in a small bowl and sprinkle evenly over the buttered surface, reserving a pinch for garnish.
- Starting from the long edge, tightly roll the rectangle away from you into a log, pinching the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal pieces, each approximately 1.5 inches wide. Arrange them cut-side up in a greased 9×13 inch baking dish.
- Cover the baking dish with a damp towel and let the rolls rise in a warm place for 45 minutes to 1 hour until they’re puffy and touching each other. They should have grown noticeably but not doubled in size. Preheat your oven to 350°F (175°C).
- Bake the rolls in the preheated 350°F oven for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean. The rolls should smell incredible and the edges should be set while the centers remain soft.
- While the rolls bake, beat 4 ounces room-temperature cream cheese and 2 tablespoons butter together until creamy. Gradually add 1 cup sifted powdered sugar and 0.5 teaspoon vanilla extract, beating until smooth and spreadable. Once rolls are done, let cool for 5 minutes, then spread frosting generously over the warm rolls, allowing it to melt into every crevice.
