These homemade cinnamon rolls are easy, gooey, and absolutely delicious. Topped with a rich cream cheese frosting, they make any morning feel special. Whether you bake them for a holiday breakfast or a leisurely weekend treat, these sweet, tender rolls are always a crowd-pleaser.
Homemade Cinnamon Rolls
If making cinnamon rolls from scratch has seemed intimidating, this recipe will change your mind. Working with yeast is straightforward, and the result is worth the small effort. You can make the dough by hand, in a stand mixer, or in a bread machine — choose the method that fits your kitchen and time.
Our family loves waking up to warm cinnamon rolls on weekends and holidays. This has been a favorite recipe for decades because the dough is soft, the filling is sweet and spiced, and the cream cheese icing brings everything together. You can mix and knead the dough however you like — each method produces excellent results.
Cinnamon Rolls Recipe
Ingredients for Cinnamon Rolls
- 1 cup warm milk (about 110°F)
- 2 large eggs, room temperature
- 1/3 cup butter, melted
- 4 1/2 cups bread flour (all-purpose can be used if needed)
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 1 packet active dry yeast (0.75 oz)
Filling ingredients
- 1 cup packed brown sugar
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
Icing ingredients
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered or confectioners’ sugar
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
How to make Cinnamon Rolls
Time needed: Approximately 2 hours and 30 minutes (including rising time)
- Dissolve the yeast. In a large mixing bowl, dissolve the active dry yeast in the warm milk and let it sit briefly until it becomes foamy.
- Add the other ingredients. Stir in the sugar, melted butter, salt, and eggs. Gradually add the flour, mixing until a soft dough forms.
- Knead the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, or use a stand mixer with a dough hook.
- First rise. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Prepare the filling. Combine the brown sugar and cinnamon in a small bowl.
- Shape the rolls. Punch the dough down and roll it into a 16×21-inch rectangle on a floured surface. Spread the softened butter over the dough, then sprinkle the sugar and cinnamon mixture evenly. Roll the dough tightly from one long side to the other, then cut into 12 equal rolls.
- Second rise. Place the rolls in a lightly greased 9×13-inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
- Bake. Preheat the oven to 400°F (200°C). Bake the rolls until golden brown, about 15 minutes.
- Make the icing. While the rolls bake, beat the softened cream cheese and butter together, then add the powdered sugar, vanilla, and a pinch of salt. Mix until smooth and spreadable.
- Ice and serve. Remove the rolls from the oven and spread the cream cheese icing over the warm rolls. Serve immediately for the best gooey texture.
Recipe note
This dough can be made in a bread machine using the dough cycle. After the machine completes the first rise, turn the dough out, rest briefly, and proceed with shaping, filling, and baking as directed above.
Bread machine preparation
- Place dough ingredients into the bread machine pan in the order recommended by the manufacturer. Select the dough cycle and start.
- When the cycle finishes, turn the dough out on a floured surface, cover, and let rest for 10 minutes.
- Prepare the filling, roll the dough into a 16×21-inch rectangle, spread butter, sprinkle the brown sugar/cinnamon mixture, then roll and cut into 12 pieces. Place in a greased 9×13-inch pan, cover, and let rise about 30 minutes.
- Preheat the oven to 400°F and bake until golden brown, about 15 minutes. Prepare icing while the rolls bake and spread it on warm rolls.
Cinnamon Rolls: FAQs
Can I use all-purpose flour instead of bread flour?
Yes — all-purpose flour will work. The texture will be slightly less chewy, but the rolls will still be tender and flavorful.
How should I store cinnamon rolls?
Because these rolls are topped with cream cheese icing, store them in an airtight container in the refrigerator. If they are not iced, you can keep them covered at room temperature for 3–5 days.
Can I freeze cinnamon rolls?
Yes. Wrap individual baked rolls (without icing) tightly in plastic wrap or foil and place them in a freezer-safe bag or container. They keep well for up to two months. Reheat and then add icing after thawing.
Can I rise the rolls overnight?
Yes. After shaping the rolls, cover the pan and refrigerate overnight. Bake in the morning; they’ll rise more slowly and may develop a slightly more pronounced yeast flavor.
Why might my cinnamon rolls be tough?
Toughness usually comes from using too much flour or overmixing/overkneading the dough. Aim for a soft, slightly tacky dough and handle it gently.
How did you like this recipe
If you try this recipe, I hope your family enjoys it as much as ours does. The combination of soft dough, cinnamon-sugar filling, and tangy cream cheese icing is irresistible. Try making them warm and fresh for guests or prepare the dough the night before for a quick morning bake.
Other recipes you may enjoy
- Cinnamon Roll Crumb Cake
- Almond Bear Claw
- Brown Sugar and Cinnamon Breakfast Bulgur
- Sausage Egg & Waffle Breakfast Casserole
- Cinnamon Crescent Rolls
Recipe details
Servings: 12 rolls
Cook time: 15 minutes (baking time)
Total time: About 2 hours and 30 minutes including rises
Equipment
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- Knife or bench scraper
- 9×13-inch baking pan
- Stand mixer or hand mixer (optional)
Nutrition (approximate)
Serving: 1 roll — Calories: 643 kcal; Carbohydrates: 94 g; Protein: 9 g; Fat: 27 g; Sugar: 57 g. Nutrition information is automatically calculated and should be used as an estimate.