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The Ultimate Homemade Cinnamon Rolls Recipe: Soft, Fluffy, and Irresistibly Delicious

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Soft, fluffy homemade cinnamon rolls with a buttery cinnamon-sugar swirl and rich cream cheese frosting. This bakery-style recipe is perfect for weekend breakfasts, holiday mornings, or anytime you want to impress with fresh-baked goodness.

Ingredients

Scale

For the Dough:

  • 1 cup whole milk, warmed to 110°F
  • 2¼ teaspoons (1 packet) active dry yeast
  • ½ cup granulated sugar, divided
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt

For the Filling:

  • ¾ cup packed light brown sugar
  • 2½ tablespoons ground cinnamon
  • 6 tablespoons unsalted butter, softened

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons milk
  • Pinch of salt

Instructions

  • Activate the Yeast: In a large mixing bowl, combine warm milk (110°F), yeast, and 1 tablespoon of the sugar. Whisk gently and let sit for 5-10 minutes until foamy. If it doesn’t foam, your yeast is dead—start over with fresh yeast.
  • Make the Dough: Add the remaining sugar, melted butter, and eggs to the yeast mixture. Whisk until combined. Add 3½ cups of flour and salt. Stir with a wooden spoon until a shaggy dough forms.
  • Knead the Dough: Turn dough onto a floured surface and knead for 8-10 minutes, adding remaining flour as needed, until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 5-6 minutes. The dough should be soft and slightly tacky but not sticky.
  • First Rise: Place dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free place for 1-1½ hours, until doubled in size.
  • Prepare the Filling: While dough rises, mix brown sugar and cinnamon in a small bowl. Make sure the butter is soft and spreadable.
  • Roll Out the Dough: Punch down the risen dough and turn it onto a lightly floured surface. Roll into an 18×12-inch rectangle, with the long side facing you. Keep the thickness even throughout.
  • Add the Filling: Spread the softened butter evenly over the dough, leaving a ½-inch border along the top edge. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing gently so it adheres.
  • Roll and Cut: Starting from the long side closest to you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal pieces (about 1½ inches each).
  • Second Rise: Grease a 9×13-inch baking dish. Arrange the rolls cut-side up in the pan, spacing them slightly apart. Cover with a towel and let rise for 30-45 minutes until puffy and touching each other.
  • Bake: Preheat oven to 350°F. Bake rolls for 22-27 minutes, until golden brown on top and cooked through. The internal temperature should reach 190°F. Don’t overbake or they’ll dry out.
  • Make the Frosting: While rolls bake, beat cream cheese and butter with an electric mixer until smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla, salt, and 2 tablespoons milk. Beat until smooth, adding more milk if needed for spreadable consistency.
  • Frost and Serve: Let rolls cool in the pan for 5-10 minutes. Spread frosting generously over warm rolls. Serve immediately while warm and gooey.

Notes

  • Don’t skip warming the milk to 110°F—too hot kills the yeast, too cold won’t activate it
  • Room temperature ingredients blend more easily and create better texture
  • Dental floss cuts cleaner than a knife and prevents squishing the rolls
  • For extra gooey rolls, frost while they’re still warm so the frosting melts slightly
  • Dough can be refrigerated overnight after shaping for fresh morning baking

Nutrition

Find it online: https://focialy.com/cinnamon-roll-recipe/