Introduction

Nothing beats the comforting aroma and sweet taste of homemade cinnamon rolls fresh from the oven. This easy recipe guides you through every step to create soft, fluffy rolls filled with cinnamon sugar and topped with creamy frosting. Perfect for breakfast or a special treat any day.

Easy Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

3 cups (360g) all-purpose flour, plus more for dusting
1/4 cup (50g) granulated sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
1/4 cup (57g) unsalted butter, melted
1 large egg, lightly beaten
1/2 cup (113g) unsalted butter, softened (for filling)
3/4 cup (150g) packed light brown sugar
2 tablespoons ground cinnamon
4 ounces (113g) cream cheese, softened (for frosting)
1/4 cup (57g) unsalted butter, softened (for frosting)
1 1/2 cups (180g) powdered sugar
1/2 teaspoon vanilla extract
2-4 tablespoons milk, or more to reach desired consistency (for frosting)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, and salt.
Step 2: In a separate bowl, combine the warm milk and yeast. Let it stand for 5-10 minutes, or until foamy.
Step 3: Add the melted butter and beaten egg to the yeast mixture and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
Step 4: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky; add flour if needed.
Step 5: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1–1.5 hours until doubled in size.
Step 6: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a bowl until smooth.
Step 7: Punch down the risen dough and roll it out on a floured surface into a 12×18 inch rectangle.
Step 8: Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
Step 9: Roll the dough tightly from the long edge opposite the border into a log. Pinch the seam to seal.
Step 10: Cut the log into 12 equal slices using a serrated knife or unflavored dental floss.
Step 11: Arrange the rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes until puffy.
Step 12: Preheat the oven to 350°F (175°C).
Step 13: Bake the rolls for 20-25 minutes until golden brown. Tent with foil if browning too fast.
Step 14: Let the rolls cool in the dish for 10-15 minutes before frosting.
Step 15: Beat the softened cream cheese and butter until smooth and creamy.
Step 16: Gradually add the powdered sugar, beating on low speed until combined. Stir in vanilla extract.
Step 17: Add milk one tablespoon at a time until frosting reaches desired consistency.
Step 18: Spread the cream cheese frosting generously over the warm rolls.
Step 19: Serve the cinnamon rolls warm and enjoy!

Tips & Variations

For a dairy-free version, substitute the butter and milk with plant-based alternatives.
Add chopped nuts like pecans or walnuts to the filling for extra crunch.
Use brown sugar in the dough for a richer, deeper flavor.
If your kitchen is cold, place the dough in an oven warmed to 200°F (then turned off) for rising.
Try adding a pinch of nutmeg or cardamom to the cinnamon filling for a unique twist.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough, complete the first rise, then refrigerate it overnight. Let it come to room temperature and finish the second rise before baking.

What if my rolls are too dense?

Dense rolls can result from under-kneading or not allowing the dough to rise enough. Make sure to knead well until smooth and give the dough sufficient time to double in size during rises.

Easy Homemade Cinnamon Rolls with Cream Cheese Frosting Recipe

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4.7 from 124 reviews

This easy homemade cinnamon rolls recipe guides you through preparing soft, fluffy cinnamon rolls with a rich cinnamon-sugar filling and a creamy cream cheese frosting. Perfect for breakfast or dessert, these rolls offer a delightful combination of sweet, buttery dough and smooth frosting that melts in your mouth.

Author: Kai
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

3 cups (360g) all-purpose flour, plus more for dusting
1/4 cup (50g) granulated sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
1/4 cup (57g) unsalted butter, melted
1 large egg, lightly beaten

Filling

1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) packed light brown sugar
2 tablespoons ground cinnamon

Frosting

4 ounces (113g) cream cheese, softened
1/4 cup (57g) unsalted butter, softened
1 1/2 cups (180g) powdered sugar
1/2 teaspoon vanilla extract
2–4 tablespoons milk, or more to reach desired consistency

Instructions

Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to ensure even distribution of ingredients.
Activate the Yeast: In a separate bowl, combine the warm milk and yeast. Let it stand for 5-10 minutes until the yeast becomes foamy, indicating it’s active.
Combine Wet and Dry Ingredients: Add the melted butter and beaten egg to the yeast mixture. Whisk to combine, then pour into the dry ingredients. Stir with a wooden spoon or spatula until a rough dough forms.
Knead the Dough: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes. The dough should be tacky but not sticky; add flour gradually if too sticky.
First Rise: Place dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a clean towel and let it rise in a warm spot for 1 to 1.5 hours, until it doubles in size.
Prepare the Filling: While the dough rises, mix softened butter, brown sugar, and cinnamon in a medium bowl until smooth and paste-like.
Roll Out the Dough: After the first rise, gently punch down the dough to release air. On a lightly floured surface, roll it into a 12 by 18-inch rectangle.
Spread the Filling: Evenly spread the cinnamon-sugar filling over the dough, leaving a small border along one long edge free of filling.
Roll Up the Dough: Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal it well.
Cut the Rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices to form individual cinnamon rolls.
Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover and let them rise for another 30 to 45 minutes until puffy.
Preheat the Oven: Preheat your oven to 350°F (175°C) while the rolls undergo their second rise.
Bake the Rolls: Bake the rolls for 20-25 minutes until golden brown. If tops brown too quickly, tent loosely with foil to prevent burning.
Cool Slightly: Let the rolls cool in the pan for 10-15 minutes before applying the frosting.
Cream Butter and Cream Cheese: Beat the softened cream cheese and butter together until smooth and creamy in a large bowl.
Add Powdered Sugar and Vanilla: Gradually add the powdered sugar on low speed, mixing until blended. Stir in the vanilla extract.
Adjust Consistency: Add milk one tablespoon at a time, stirring, until the frosting is smooth and spreadable to your liking.
Frost the Rolls: Generously spread the cream cheese frosting over the warm cinnamon rolls to cover them entirely.
Serve Immediately: Enjoy the cinnamon rolls warm for the best flavor and texture.

Notes

For a fluffier dough, make sure your yeast is fresh and the milk is warmed to the correct temperature (110-115°F).
If dough is too sticky while kneading, add flour a tablespoon at a time; avoid adding too much or the rolls will be dense.
You can prepare the dough the night before and let it rise slowly in the refrigerator overnight for convenience and deeper flavor.
Covering the rolls loosely during the second rise prevents drying out while allowing proper expansion.
If you don’t have cream cheese frosting, a simple glaze made with powdered sugar and milk also works well.

Keywords: cinnamon rolls, homemade cinnamon rolls, cinnamon roll recipe, breakfast rolls, cream cheese frosting, sweet rolls