why make this recipe
This recipe makes soft, gooey, and rich cinnamon rolls that are easy to follow. You get a tender dough, a buttery cinnamon filling, and a cream cheese icing that melts into the rolls. If you want warm, fresh bakery-style rolls at home, this recipe works well. For another quick cinnamon-roll idea, see this page about fresh and bright cinnamon rolls for more serving ideas.
introduction
These cinnamon rolls use simple ingredients and clear steps. The dough is soft and slightly tacky. You roll, cut, proof, bake, and top with a creamy icing. The method is forgiving for home cooks. If you plan a brunch or holiday breakfast, this recipe fits well. For a list of bigger menu ideas for a group meal, check these friendsgiving recipes.
how to make BEST Homemade Cinnamon Rolls
Follow the directions below step by step. Keep your hands clean and a little flour nearby to shape the dough. Use a warm but not hot liquid when you mix yeast and butter so the yeast stays active. If you want a drink to enjoy with the rolls, consider pairing with a simple recipe like this natural mounjaro recipe for a light beverage.
Ingredients :
4-5 cups (520g-650g) all-purpose flour, spooned and leveled, 1/4 cup (50g) granulated sugar, 2 1/4 teaspoons (1 package) instant yeast, 1/2 teaspoon salt, 3/4 cup (180mL) water*, 1/2 cup (120mL) whole milk, 1/4 cup (60g) unsalted butter, cut into 4 slices, 1 large egg, at room temperature, 6 tablespoons (85g) unsalted butter, very soft, 3/4 cup (150g) packed brown sugar, light or dark, 1 1/2 tablespoons ground cinnamon, 4 oz (115g) full fat block cream cheese, room temperature, 5 tablespoons (70g) unsalted butter, room temperature, 1 1/2 cups (195g) powdered sugar, 1 teaspoon pure vanilla extract
Directions :
In a large bowl, combine 3 cups of flour (to start), sugar, yeast, and salt. Whisk to combine and set aside.
In a medium microwave safe bowl or cup, combine water, milk, and sliced butter. Microwave in 10 second bursts until the butter just melts and the mixture feels warm but not hot. You can also do this with a pot placed on a stove burner set to low heat.
Whisk the egg into the water mixture to combine.
Pour the wet ingredients over the flour mixture. Using a wooden spoon, mix together until you have a very thick and sticky dough.
Add another 1 cup of flour to the dough and mix until it starts coming together into ball.
This next step can be done directly in your bowl or on a lightly floured work surface. Knead the dough, adding flour as needed to keep it from sticking to your hands / the sides of the bowl, until it’s smooth, elastic, and slightly tacky. If you poke the top of the dough, it should spring back – if the indent remains, the dough needs more kneading.
Cover the dough and set aside for about 20 minutes. The dough will puff up slightly but won’t double in size. This is just to relax the gluten and make the dough easier to roll without it pulling in on itself.
Turn the rested dough onto a lightly floured work surface and roll it out into a roughly 14×10 inch rectangle. Use your hands to press and pull the edges to get as nice of a rectangular shape as you can – it doesn’t have to be perfect though!
Spread the softened butter over the dough, leaving a roughly 1/2 inch boarder along the edges. Sprinkle the sugar on top and use your hands to spread it out into an even layer over the butter. Finally, sprinkle the cinnamon evenly on top.
Working from the longer side of the dough, roll it up into a log.
Cut about 1/2 an inch off each end of the log (this just makes for nicer and more uniform rolls – you can bake them off separately or just skip this step if you don’t mind the appearance).
Use a sharp serrated knife or unflavored dental floss to cut the log into 12 even rolls. If using a knife, cut the rolls using a sawing motion to prevent squishing. If using floss, break off a large string of unflavored dental floss and wiggle it under your log of dough positioned where you’d like to cut. Lift the ends of the floss up and over the log and cross to form an X. Pull on the ends of the floss to cut through the dough (see above post for visual).
Arrange the rolls cut side up in a 9×13 inch baking dish. There should be a tiny bit of space between each roll but it’s fine if they’re touching.
Cover the rolls and set aside in a warm place for about 45 minutes or until about doubled in size. My favorite place to keep cinnamon rolls during this time is in the oven (it shouldn’t be on or hot) just because it keeps the rolls safe from any cold drafts. They’ll be pressed up against each other once they puff up – that’s normal!
Uncover the rolls and place into the center of your preheated oven. Bake for 25 to 30 minutes or until a nice golden brown on top. Set aside while you make the icing.
In a medium sized bowl, combine icing ingredients. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until smooth. If using a mixer, start on low speed just to incorporate everything together and then whip on medium speed to smoothen the mixture out.
While the cinnamon rolls are still warm, spread the icing on top. It’ll melt slightly and make them extra gooey!
how to serve BEST Homemade Cinnamon Rolls
Serve warm for best texture and flavor. Pull them apart and plate with a napkin. They go well with coffee, tea, or a light fruit salad. For a small fruit-side idea, try pairing with simple apple bites like these apple cinnamon breakfast quesadillas as an extra breakfast option.
how to store BEST Homemade Cinnamon Rolls
Cool the rolls to room temperature before storing. For short term, keep them in an airtight container at room temperature for up to 2 days. For longer storage, place them in a sealed bag or container and freeze for up to 2 months. Thaw at room temperature and warm in the oven or microwave before serving.
tips to make BEST Homemade Cinnamon Rolls
- Use room temperature egg and cream cheese for smooth icing.
- Keep a little extra flour handy when you roll and cut the dough.
- If your kitchen is cold, proof the rolls in an off oven with the light on for a gentle warm spot.
- Don’t overfill the pan; give the rolls a small gap so they can rise and touch.
- For baking help and other simple baking tips, see a guide on the best chewy chocolate chip cookie for general oven tips.
variation (if any)
- Add chopped nuts like pecans or walnuts to the filling for crunch.
- Mix raisins into the filling for a sweet chew.
- Swap brown sugar for coconut sugar for a different flavor.
- Use maple or caramel glaze instead of cream cheese for a different top.
FAQs
Q: Can I use active dry yeast instead of instant?
A: Yes. If you use active dry yeast, proof it in the warm liquid for 5–10 minutes with a pinch of sugar until foamy, then add to the dry mix.
Q: Can I make the dough the night before?
A: Yes. Cover the formed rolls and place in the fridge overnight. Take out in the morning to come to room temp and finish the final rise, then bake.
Q: How do I keep the rolls from getting soggy?
A: Don’t over-ice while they are hot if you want less melting. Also bake fully until golden brown and let them cool a bit before storing.
Q: Can I make smaller or larger rolls?
A: Yes. Cut to the size you like. Adjust baking time: small rolls need less time, large rolls need more.
Q: Can I freeze before or after baking?
A: Freeze before baking (wrap well) or freeze baked rolls after cooling. Thaw and reheat before serving.
Conclusion
This recipe gives you warm, soft, and gooey cinnamon rolls with a simple cream cheese icing. For more recipe ideas and variations, check these trusted posts: The Best Cinnamon Rolls You’ll Ever Eat, a reliable bakery-style guide; Homemade Cinnamon Rolls (Cinnabon Copycat), a good copycat take; Best Cinnamon Rolls Recipe (Better than Cinnabon …), another clear step-by-step version; Best Homemade Cinnamon Rolls Recipe for classic tips; and Soft & Gooey Homemade Cinnamon Rolls | Butternut Bakery for a soft-and-gooey approach. Enjoy baking and sharing these rolls with family and friends.
Homemade Cinnamon Rolls
Ingredients
Dough Ingredients
- 4-5 cups all-purpose flour, spooned and leveled Adjust based on dough consistency.
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast One package of yeast.
- ½ teaspoon salt
- ¾ cup water Warm, not hot.
- ½ cup whole milk Warm, not hot.
- ¼ cup unsalted butter Cut into 4 slices.
- 1 large egg At room temperature.
Filling Ingredients
- 6 tablespoons unsalted butter Very soft.
- ¾ cup packed brown sugar Light or dark.
- 1 ½ tablespoons ground cinnamon
Icing Ingredients
- 4 oz full fat block cream cheese At room temperature.
- 5 tablespoons unsalted butter At room temperature.
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Dough Preparation
- In a large bowl, combine 3 cups of flour, sugar, yeast, and salt. Whisk to combine and set aside.
- In a medium microwave-safe bowl, combine water, milk, and sliced butter. Microwave in 10-second bursts until the butter just melts and the mixture feels warm but not hot.
- Whisk the egg into the warm liquid mixture.
- Pour the wet ingredients over the flour mixture and mix until you have a thick and sticky dough.
- Add another cup of flour and mix until it starts coming together into a ball.
- Knead the dough, adding flour as necessary to prevent sticking, until smooth and elastic.
- Cover the dough and let it rest for about 20 minutes.
Filling and Shaping
- Turn the rested dough onto a lightly floured surface and roll it into a 14x10 inch rectangle.
- Spread softened butter over the dough, leaving a 1/2 inch border.
- Sprinkle sugar and then cinnamon evenly over the buttered dough.
- Roll the dough tightly from the longer side into a log.
- Trim 1/2 inch from each end of the log.
- Cut the log into 12 even rolls.
- Place the rolls cut side up in a greased 9x13 inch baking dish.
- Cover and let the rolls proof in a warm place for about 45 minutes.
Baking
- Preheat your oven and bake the rolls for 25-30 minutes or until golden brown.
- While baking, prepare the icing by mixing the icing ingredients until smooth.
- Spread the icing over the warm rolls once they are out of the oven.