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A plate of freshly baked cinnamon rolls drizzled with icing and syrup, served with cinnamon sticks, vanilla extract, and a glass of milk in the background.

The Best Homemade Cinnamon Rolls – Soft and Irresistible!

Mimi
Enjoy warm, soft, and fluffy cinnamon rolls with a rich cinnamon-sugar filling and a smooth cream cheese frosting. This easy homemade recipe guarantees bakery-style results with simple ingredients. Perfect for breakfast, brunch, or dessert!
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Prep Time 20 minutes
Cook Time 25 minutes
1 hour 45 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine American, Bakery-Style
Servings 4 people
Calories 400 kcal

Equipment

  • Stand Mixer (Optional) For kneading the dough
  • Rolling Pin To flatten the dough
  • Large Mixing Bowl For preparing the dough
  • Whisk To mix wet ingredients
  • Measuring Cups & Spoons For accurate ingredient portions
  • Baking Dish (9x13) To bake the cinnamon rolls
  • Pastry Brush For spreading butter
  • Sharp Knife or Dental Floss For cutting even rolls

Ingredients
  

  • 3 ½ cups All-purpose flour Plus extra for dusting
  • 1 cup Warm whole milk Around 110°F 43°C
  • ¼ cup Granulated sugar Sweetens the dough
  • 2 ¼ tsp Active dry yeast One packet
  • ½ tsp Salt Balances the flavors
  • 1 Large Egg At room temperature
  • ¼ cup Unsalted butter Melted

For the Dough:

  • 3 ½ cups All-purpose flour Plus extra for dusting
  • 1 cup Warm whole milk Around 110°F 43°C
  • ¼ cup Granulated sugar Sweetens the dough
  • 2 ¼ tsp Active dry yeast One packet
  • ½ tsp Salt Balances the flavors
  • 1 Large Egg At room temperature
  • ¼ cup Unsalted butter Melted

For the Cinnamon Filling:

  • ½ cup Brown sugar Packed
  • 2 tbsp Ground cinnamon Adds the signature flavor
  • ¼ cup Unsalted butter Softened

For the Cream Cheese Frosting:

  • 4 oz Cream cheese Softened
  • ¼ cup Unsalted butter Softened
  • 1 cup Powdered sugar Adds sweetness
  • 1 tsp Vanilla extract Enhances flavor
  • 2 tbsp Milk or heavy cream Adjust for desired consistency

Instructions
 

Step 1: Prepare the Dough

  • In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  • In a large mixing bowl, whisk together flour and salt.
  • Add the yeast mixture, melted butter, and egg, then mix until a sticky dough forms.
  • Knead the dough for 8–10 minutes (or 5 minutes in a stand mixer) until smooth and elastic.
  • Place in a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.

Step 2: Make the Cinnamon Filling

  • In a bowl, mix brown sugar and cinnamon.
  • Spread softened butter evenly over the rolled-out dough.
  • Sprinkle the cinnamon-sugar mixture generously over the buttered dough.

Step 3: Roll and Slice the Dough

  • Roll out the dough into a 12x18 inch rectangle.
  • Starting from the long edge, tightly roll the dough into a log shape.
  • Use a sharp knife or dental floss to cut 12 equal rolls.

Step 4: Second Rise & Baking

  • Arrange the rolls in a buttered 9x13 baking dish.
  • Cover and let rise for another 30–45 minutes until puffy.
  • Preheat oven to 350°F (175°C).
  • Bake for 20–25 minutes, until golden brown.

Step 5: Prepare the Cream Cheese Frosting

  • In a bowl, beat cream cheese and butter until smooth.
  • Add powdered sugar, vanilla, and milk, mixing until creamy.
  • Spread over warm cinnamon rolls for a gooey, irresistible finish.

Notes

✔ Overnight Option: Prepare rolls and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking.
✔ Freezing: Store unbaked rolls in the freezer for up to 2 months. Thaw overnight before baking.
✔ Lighter Version: Use Greek yogurt instead of cream cheese and reduce sugar in the filling.
✔ Flavor Variations: Try adding chopped pecans, a drizzle of caramel sauce, or even a pinch of pumpkin spice for seasonal flavors.

Storage & Reheating:

🔥 Room Temperature: Store in an airtight container for up to 2 days.
🔥 Refrigeration: Keep in the fridge for up to 4 days.
🔥 Freezing: Freeze baked rolls for up to 2 months.
🔥 Reheating: Warm in the oven at 300°F (150°C) for 10 minutes or microwave for 15–20 seconds.
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