There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through your kitchen, promising a treat that’s soft, gooey, and utterly irresistible. These homemade delights are a labor of love, with a fluffy, pillowy dough swirled with a rich cinnamon-sugar filling and topped with a velvety cream cheese glaze. Every bite is a perfect balance of sweet, spiced, and buttery flavors that melt in your mouth.
While the prep time takes a bit of patience, the result is worth every minute. In just 20 minutes of baking, you’ll have golden, tender rolls with a slightly crisp edge and a center so soft it practically begs to be pulled apart. Perfect for breakfast, brunch, or a cozy dessert, these rolls are guaranteed to become a family favorite.
Ingredients for The BEST Homemade Cinnamon Rolls
- For the Rolls:
- 1 Tablespoon active dry yeast
- ½ cup sugar
- 3 eggs, beaten (room temperature works best)
- 1 cup milk, lukewarm (around 110°F)
- ½ cup butter, melted (unsalted or salted, your preference)
- ½ teaspoon salt
- 4 cups all-purpose flour (plus extra for dusting)
- For the Filling:
- ¼ cup butter, softened to room temperature
- ¾ cup brown sugar (light or dark, both work)
- 2 Tablespoons cinnamon
- For the Frosting:
- 4 ounces cream cheese, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup butter, melted
- Pinch of salt
- 2 Tablespoons milk (adjust for desired consistency)
Step-by-Step Instructions
- Prepare the Dough: In a large bowl, mix yeast, sugar, eggs, lukewarm milk, melted butter, and salt. Add 4 cups of flour and mix well with a spoon. Cover the bowl with plastic wrap and let the dough rise for 4-6 hours on the counter or overnight in the refrigerator. (No kneading required!)
- Roll Out the Dough: Once risen, roll the dough into a long, thin rectangle on a lightly floured surface. Spread the softened butter evenly over the dough.
- Add the Filling: In a small bowl, mix brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough.
- Roll and Cut: Tightly roll the dough into a jellyroll shape, starting from the long end. Use a string or floss to cut the dough into 1-inch pieces. Place the rolls into a greased 9×13-inch baking pan, leaving a little space between them (about 15 rolls fit snugly).
- Second Rise: Cover the pan with a clean towel and let the rolls rise for an additional 30 minutes.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown on top.
- Make the Frosting: While the rolls bake, mix cream cheese, powdered sugar, vanilla, melted butter, a pinch of salt, and milk in a bowl until smooth. Adjust milk for your preferred frosting consistency.
- Frost and Serve: Once the rolls are out of the oven, spread the frosting evenly over the warm rolls. Serve immediately and enjoy!
Storage and Reheating Tips for Perfect Cinnamon Rolls
To keep your cinnamon rolls fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap or foil and freeze for up to 2 months. When ready to enjoy, reheat in the microwave for 20-30 seconds or in a preheated oven at 350°F for 5-10 minutes until warm and gooey again.
Creative Frosting and Topping Ideas
While the cream cheese frosting is a classic, try drizzling caramel sauce or a maple glaze for a sweet twist. For a nutty crunch, sprinkle chopped pecans or walnuts on top before baking. If you’re feeling adventurous, add a pinch of orange zest to the frosting for a citrusy kick!
Time-Saving Tips for Busy Bakers
If you’re short on time, let the dough rise in a warm spot (like near a sunny window or on top of a preheating oven) to speed up the process. Alternatively, use a stand mixer with a dough hook to combine ingredients quickly. You can also prepare the dough the night before and let it rise in the fridge overnight for a hassle-free morning bake.
Equipment Guidance for Flawless Rolls
A 9×13-inch baking pan is perfect for this recipe, ensuring the rolls bake evenly and stay soft. Use a bench scraper or unflavored dental floss to cut the dough cleanly without squishing the rolls. A rolling pin with a non-stick surface will make spreading the filling much easier!
Common Questions Answered
Can I use instant yeast instead of active dry yeast? Yes! Just skip the proofing step and mix it directly with the dry ingredients. Why is my dough sticky? Add 1-2 tablespoons of flour at a time until it’s manageable, but avoid over-flouring to keep the rolls tender. Can I make these ahead? Absolutely! Assemble the rolls, cover, and refrigerate overnight. Let them rise at room temperature before baking.
The BEST Homemade Cinnamon Rolls
Ingredients
Rolls
- 1 Tablespoon active dry yeast
- 1/2 cup sugar
- 3 eggs, beaten
- 1 cup milk, lukewarm
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 4 cups all-purpose flour
Filling
- 1/4 cup butter, softened to room temperature
- 3/4 cup brown sugar
- 2 Tablespoons cinnamon
Frosting
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 cup butter, melted
- pinch salt
- 2 Tablespoons milk
Instructions
- Mix yeast, sugar, eggs, milk, butter and salt together in a large bowl, all at once.
- Add 4 cups of all-purpose flour. Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours on counter or overnight in the refrigerator.
- Do not knead the dough.
- Roll out dough into a long, thin rectangle on a lightly floured surface.
- Spread on softened butter.
- Mix together brown sugar and cinnamon, and spread evenly over the dough.
- Tightly roll into a jellyroll shape, starting at the long end of the dough.
- Use a string or floss to cut dough into 1-inch pieces and place into a greased 9×13-inch baking pan (I placed 15 rolls in a 9×13-inch pan so the rolls were touching).
- Cover and let rise for an additional 30 minutes.
- Preheat oven to 375 degrees F and bake for 20-25 minutes or until golden brown.
- In a bowl, mix together frosting ingredients and spread over baked rolls.