Name: Best Homemade Cinnamon Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 1/4 teaspoons active dry yeast; 1 cup warm milk (about 110°F/43°C); 1/2 cup granulated sugar; 1/2 cup unsalted butter, melted; 1 teaspoon salt; 2 eggs; 4 cups all-purpose flour, divided; 1/4 cup unsalted butter, softened; 1 cup brown sugar, packed; 2 tablespoons ground cinnamon; 1/2 cup cream cheese, softened; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons milk (or as needed)

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These soft and gooey Best Homemade Cinnamon Rolls are the perfect breakfast treat, featuring a rich cinnamon sugar filling and a decadent cream cheese glaze. Trust me, they will have everyone coming back for seconds. There’s nothing quite like the aroma of freshly baked cinnamon rolls filling the house!

Best Homemade Cinnamon Rolls

Ingredients

2 ¼ teaspoons active dry yeast

1 cup warm milk (about 110°F/43°C)

½ cup granulated sugar

½ cup unsalted butter, melted

1 teaspoon salt

2 eggs

4 cups all-purpose flour, divided

¼ cup unsalted butter, softened

1 cup brown sugar, packed

2 tablespoons ground cinnamon

½ cup cream cheese, softened

1 ½ cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk (or as needed)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.

In a large bowl, mix the remaining sugar, melted butter, salt, and eggs. Add the yeast mixture and 3 cups of flour. Stir to combine.

Gradually add the remaining flour, ¼ cup at a time, until the dough forms. Knead the dough for about 5-7 minutes on a floured surface until it is smooth and elastic.

Place the dough in a greased bowl and cover it with a kitchen towel. Let it rise for about 1 hour, or until it has doubled in size.

Preheat your oven to 375°F (190°C).

Once the dough has risen, punch it down and roll it out into a large rectangle (about 16x24 inches).

Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly on top.

Starting from one edge, roll the dough tightly into a log. Cut the dough into 12 even pieces.

Place the rolls in a greased 9x13-inch baking dish, spacing them slightly apart. Cover the dish with a kitchen towel and let the rolls rise for 30-45 minutes.

Bake the rolls for 20-25 minutes, or until they are golden brown.

While the rolls are baking, prepare the glaze by beating the softened cream cheese, powdered sugar, vanilla extract, and milk together until smooth.

Once the rolls are done, remove them from the oven and let them cool for a few minutes before drizzling the glaze over the top.

Servings and Timing

Prep Time: 25 minutes

Cooking Time: 25 minutes

Total Time: 2 hours 10 minutes

Servings: 12 rolls

Calories: 350 kcal per roll

Variations

Add nuts: I sometimes add chopped pecans or walnuts to the cinnamon-sugar filling for extra texture and flavor.

Different frosting: If you're not a fan of cream cheese, you could make a simple glaze using powdered sugar and milk or even a classic buttercream frosting.

Fruit filling: Try swapping the cinnamon filling for fruit jam or preserves for a unique twist, like blueberry or raspberry.

Storage/Reheating

These cinnamon rolls can be stored in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, I recommend refrigerating them for up to a week. To reheat, pop them in the microwave for 20-30 seconds, or warm them in the oven at 350°F (175°C) for 10 minutes.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes! You can prepare the dough and roll them up the night before, cover them tightly, and refrigerate them overnight. In the morning, let them rise for about 30 minutes before baking.

Can I freeze these cinnamon rolls?

Definitely! After baking, let the rolls cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. To reheat, simply bake from frozen at 350°F (175°C) for 15-20 minutes.

Why is my dough not rising?

If your dough isn’t rising, it could be because the yeast wasn’t activated properly, or the room temperature is too cold. Make sure the milk is warm, not hot, and allow the dough to rise in a warm, draft-free spot.

Can I use whole wheat flour instead of all-purpose flour?

While whole wheat flour can be substituted, it will make the rolls denser. If you do use whole wheat, you may want to add a little extra liquid to compensate for the higher absorption of the flour.

Can I skip the glaze?

You can absolutely skip the glaze if you prefer. The rolls are delicious even without it, but I do love how the cream cheese glaze adds extra flavor and richness.

Conclusion

These homemade cinnamon rolls are truly a treat that I love to make for special occasions or just because. They are soft, sweet, and have the perfect balance of cinnamon flavor. The cream cheese glaze ties everything together, making these rolls absolutely irresistible. Whether you're baking for family, friends, or just yourself, these cinnamon rolls are sure to impress!

Recipe:

Best Homemade Cinnamon Rolls

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Author: Cheryl
Total Time: 2 hours 10 minutes
Yield: 12 rolls
Diet: Vegetarian

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Description

These soft and gooey homemade cinnamon rolls feature a rich cinnamon sugar filling and a decadent cream cheese glaze. Perfect for breakfast or a special occasion!

Instructions

In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.
In a large bowl, mix the remaining sugar, melted butter, salt, and eggs. Add the yeast mixture and 3 cups of flour. Stir to combine.
Gradually add the remaining flour, ¼ cup at a time, until the dough forms. Knead the dough for about 5-7 minutes on a floured surface until it is smooth and elastic.
Place the dough in a greased bowl and cover it with a kitchen towel. Let it rise for about 1 hour, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Once the dough has risen, punch it down and roll it out into a large rectangle (about 16x24 inches).
Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly on top.
Starting from one edge, roll the dough tightly into a log. Cut the dough into 12 even pieces.
Place the rolls in a greased 9x13-inch baking dish, spacing them slightly apart. Cover the dish with a kitchen towel and let the rolls rise for 30-45 minutes.
Bake the rolls for 20-25 minutes, or until they are golden brown.
While the rolls are baking, prepare the glaze by beating the softened cream cheese, powdered sugar, vanilla extract, and milk together until smooth.
Once the rolls are done, remove them from the oven and let them cool for a few minutes before drizzling the glaze over the top.