Soft, fluffy, and packed with gooey cinnamon sugar filling, these homemade cinnamon rolls are the ultimate indulgence. Topped with a rich cream cheese glaze, they’re perfect for breakfast, brunch, or a special treat. Whether you’re making them for a holiday morning or a weekend treat, these cinnamon rolls will have everyone coming back for more!
Why You’ll Love This Recipe
- Soft and Fluffy Texture – Buttery dough that melts in your mouth.
- Gooey Cinnamon Sugar Filling – A perfect balance of sweetness and spice.
- Rich Cream Cheese Glaze – The ultimate finishing touch.
- Make-Ahead Friendly – Prepare them the night before for an easy morning bake.
- Better Than Store-Bought – Fresh, homemade taste with simple ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
- All-purpose flour
- Warm milk
- Active dry yeast
- Granulated sugar
- Unsalted butter (melted)
- Egg
- Salt
For the Cinnamon Filling:
- Brown sugar
- Ground cinnamon
- Unsalted butter (softened)
For the Cream Cheese Glaze:
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
- Milk (to thin, if needed)
Directions
1. Make the Dough
- Activate the Yeast – In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Mix the Dough – Add melted butter, egg, salt, and flour. Mix until a soft dough forms.
- Knead and Rise – Knead for about 8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1-1.5 hours until doubled in size.
2. Prepare the Filling
- Mix Brown Sugar and Cinnamon – In a bowl, stir together brown sugar and cinnamon.
- Soften Butter – Make sure the butter is spreadable but not melted.
3. Assemble the Rolls
- Roll Out the Dough – On a floured surface, roll the dough into a 12×18-inch rectangle.
- Spread the Filling – Spread softened butter over the dough, then sprinkle with the cinnamon sugar mixture.
- Roll and Cut – Roll the dough into a log and cut into 12 even rolls.
- Second Rise – Place rolls in a greased baking dish, cover, and let rise for 30-45 minutes.
4. Bake and Glaze
- Preheat Oven – Heat to 350°F (175°C).
- Bake – Bake for 20-25 minutes or until golden brown.
- Make the Glaze – Mix cream cheese, powdered sugar, vanilla, and milk until smooth.
- Glaze the Rolls – Spread glaze over warm cinnamon rolls and enjoy!
Servings and Timing
- Servings: 12 rolls
- Prep Time: 20 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
Variations
- Overnight Cinnamon Rolls – Let the rolls rise in the fridge overnight and bake in the morning.
- Extra Gooey – Add more butter and brown sugar for a richer filling.
- Nutty Version – Add chopped pecans or walnuts to the filling.
- Chocolate Cinnamon Rolls – Sprinkle chocolate chips inside for a fun twist.
- Maple Glaze – Swap vanilla extract for maple syrup in the glaze.
Storage/Reheating
- Room Temperature – Store in an airtight container for up to 2 days.
- Refrigerator – Keep in the fridge for up to 5 days.
- Freezer – Freeze unglazed rolls for up to 3 months. Thaw and reheat before serving.
- Reheating – Microwave for 15-20 seconds or warm in the oven at 300°F (150°C) for 5 minutes.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes! Instant yeast doesn’t need to be activated—just mix it directly with the dry ingredients.
How do I prevent my rolls from being dry?
Make sure not to overbake, and store them covered to retain moisture.
Can I make these cinnamon rolls dairy-free?
Yes! Use almond milk and dairy-free butter and cream cheese.
Why didn’t my dough rise?
Your yeast may be expired, or the milk was too hot and killed the yeast.
Can I use whole wheat flour?
Yes, but the texture will be denser. A mix of whole wheat and all-purpose flour works best.
How do I make them extra fluffy?
Make sure the dough is well-kneaded and allow enough time for rising.
Can I bake these in a muffin tin?
Yes! This creates individual rolls with crispy edges.
Can I make mini cinnamon rolls?
Yes! Roll the dough thinner and cut smaller pieces for bite-sized treats.
What’s the best way to cut the dough without squishing it?
Use unflavored dental floss or a sharp knife for clean cuts.
How do I keep the glaze from melting too much?
Let the rolls cool for a few minutes before spreading the glaze.
Conclusion
Homemade cinnamon rolls are soft, gooey, and full of warm cinnamon flavor. Whether you enjoy them fresh out of the oven or save them for later, this recipe guarantees bakery-style rolls every time. Try them today and enjoy the perfect homemade treat!
Description
These homemade Cinnamon Rolls are soft, fluffy, and packed with a sweet cinnamon-sugar filling. Topped with a rich cream cheese frosting, they’re the ultimate breakfast treat or dessert. Perfect for holidays, weekends, or whenever you need something warm and comforting!
For the Dough:
For the Cinnamon Filling:
For the Cream Cheese Frosting:
Make the Dough:
- Activate the yeast: In a bowl, combine warm milk, yeast, and sugar. Let sit for 5-10 minutes until foamy.
- Mix wet ingredients: Add the egg, egg yolk, and melted butter. Stir to combine.
- Add dry ingredients: Mix in flour and salt until a dough forms. Knead for 8-10 minutes, until smooth.
- First rise: Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Prepare the Filling:
- In a small bowl, mix butter, brown sugar, and cinnamon until combined.
Assemble the Rolls:
- Roll out the dough: On a floured surface, roll dough into a 14×9-inch rectangle.
- Spread the filling: Evenly spread the cinnamon mixture over the dough.
- Roll & cut: Roll dough tightly from the long side. Cut into 12 even rolls.
- Second rise: Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30-45 minutes.
Bake & Frost:
- Preheat oven to 350°F (175°C).
- Bake: Bake for 20-25 minutes, or until golden brown.
- Make the frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls.
Notes
- Make Ahead: Assemble rolls the night before, refrigerate, then bake in the morning.
- Extra Gooey Rolls: Pour ½ cup warm heavy cream over rolls before baking for a softer texture.
- Storage: Store in an airtight container for up to 3 days or freeze for later.