Homemade Soft Cinnamon Rolls with Cream Cheese Frosting
Few things make a home feel warmer and more inviting than the smell of fresh cinnamon rolls baking in the oven. Over the years, I’ve spent countless mornings perfecting this dough to create rolls that are pillow-soft, rich with buttery cinnamon filling, and sturdy enough to hold those beautiful gooey spirals in every bite.
Servings: 12 Servings
Calories: 354kcal
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Kitchen Essentials
Ingredients
DOUGH
- ¾ Cup Whole Milk 180 grams
- 2 ¼ Teaspoons Active Dry Yeast one ¼-ounce
- ¼ Cup Granulated Sugar 50 grams
- 4 Tablespoons Salted Butter (57 grams) melted and cooled
- 1 Large Egg at room temperature
- 1 Large Egg Yolk at room temperature
- 3 Cups Bread Flour (360 grams) plus more as needed
- ¾ Teaspoon Salt
- Extra-virgin olive oil or cooking spray for greasing the bowl
FILLING
- 4 Tablespoons Salted Butter (57 grams) softened
- ⅔ Cup Dark Brown Sugar (142 grams) packed
- 1 ½ Tablespoons Ground Cinnamon
CREAM CHEESE FROSTING
- 4 Ounces Cream Cheese (112 grams) softened
- ¾ Cup Powdered Sugar 85 grams
- 3 Tablespoons Salted Butter softened
- ½ Teaspoon Vanilla Extract
text ingredients
Instructions
How to Make Homemade Cinnamon Rolls
- Activate the Yeast. Warm the milk to about 100°F. It should feel comfortably warm, not hot. In a large mixing bowl or stand mixer, whisk together the warm milk, yeast, and sugar. Let sit for 5 to 10 minutes until foamy.¾ Cup Whole Milk, 2 ¼ Teaspoons Active Dry Yeast, ¼ Cup Granulated Sugar
- Add Wet Ingredients. Whisk in the melted butter, egg, and egg yolk.4 Tablespoons Salted Butter, 1 Large Egg, 1 Large Egg Yolk
- Mix the Dough. Add the bread flour and salt. Mix until a shaggy dough forms.3 Cups Bread Flour, ¾ Teaspoon Salt
- Knead the Dough. Knead with a dough hook or by hand for 5 to 8 minutes until smooth and elastic. If the dough is too sticky, add flour one tablespoon at a time until it passes the windowpane test.
- First Rise. Place the dough in a lightly greased bowl. Cover and let rise in a warm place for 1 to 1½ hours, or until doubled in size.Extra-virgin olive oil or cooking spray
- Prepare the Filling. Mix the brown sugar and cinnamon in a small bowl.⅔ Cup Dark Brown Sugar, 1 ½ Tablespoons Ground Cinnamon
- Roll Out the Dough. Punch down the dough and roll it into a 12 x 15-inch rectangle on a lightly floured surface.
- Add Filling. Spread the softened butter evenly over the dough. Sprinkle the cinnamon-sugar mixture over the butter and gently press it in.4 Tablespoons Salted Butter
- Roll and Cut. Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal rolls using a serrated knife, dough scraper, or unflavored dental floss.
- Second Rise. Arrange the rolls in a greased 9 x 13-inch baking dish. Cover and let rise for 30 to 45 minutes while the oven preheats to 350°F.
- Bake. Bake for 25 to 30 minutes until lightly golden. The centers should reach about 180°F. If the tops brown too quickly, loosely cover with foil during the final minutes.
- Make the Frosting. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.4 Ounces Cream Cheese, ¾ Cup Powdered Sugar, 3 Tablespoons Salted Butter, ½ Teaspoon Vanilla Extract
- Frost and Serve. Let the rolls cool for 5 to 10 minutes, then generously spread the frosting over the warm rolls.
Your Own Private Notes
Notes
Overnight Cinnamon Rolls
To prepare ahead, place the cut rolls in the baking dish, cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove them from the refrigerator and allow them to come to room temperature and rise for 45 to 90 minutes before baking. This is one of my favorite ways to make cinnamon rolls for holiday mornings.Tips for Perfect Cinnamon Rolls
- Use room temperature eggs for better dough development.
- Do not overheat the milk, which can kill the yeast.
- Bread flour gives the best structure and chew.
- Roll the dough tightly to create beautiful spirals.
- Use a kitchen thermometer to avoid overbaking.
- Frost while warm so the icing melts into every layer.
Nutrition
Calories: 354kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 193mg | Potassium: 104mg | Fiber: 1g | Sugar: 25g | Vitamin A: 519IU | Vitamin C: 0.04mg | Calcium: 60mg | Iron: 1mg
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