Description
These easy BEST Homemade Cinnamon Rolls are soft, fluffy, and packed with gooey cinnamon-sugar filling, finished with a rich cream cheese frosting. Perfect for beginners and ready with just one rise, they make an irresistible breakfast or sweet treat.
Ingredients
Scale
For the Dough
- 4 to 5 cups all-purpose flour (480g–600g)
- ¼ cup granulated sugar (50g)
- 2 ¼ teaspoons instant yeast (1 packet)
- ½ teaspoon salt
- ¾ cup water (180ml)
- ½ cup whole milk (120ml)
- ¼ cup unsalted butter, sliced (60g)
- 1 large egg, room temperature
For the Filling
- 6 tablespoons unsalted butter, very soft (85g)
- ¾ cup packed brown sugar, light or dark (150g)
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
- 4 ounces block cream cheese, room temperature (115g)
- 5 tablespoons unsalted butter, room temperature (70g)
- 1 ½ cups powdered sugar (195g)
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together 3 cups of the flour, sugar, yeast, and salt until well combined.
- Warm the Wet Ingredients: In a separate microwave-safe bowl or saucepan, warm the water, milk, and sliced butter just until the butter melts and the mixture feels warm to the touch. Whisk in the egg once cooled slightly.
- Combine to Form Dough: Pour the wet mixture into the dry ingredients and stir with a wooden spoon until a sticky dough forms. Gradually add more flour until the dough begins to come together.
- Knead the Dough: Knead on a lightly floured surface or in the bowl, adding just enough flour to prevent sticking. Continue kneading until the dough is smooth, elastic, and springs back when pressed.
- Let Dough Rest: Cover the dough and let it rest for 20 minutes to relax the gluten. This makes rolling out easier and prevents shrinkage.
- Prepare the Filling and Roll: On a floured surface, roll the dough into a 14×10 inch rectangle. Spread the softened butter evenly, then sprinkle with brown sugar and cinnamon. Roll tightly from the longer side to form a log.
- Slice the Rolls: Use a sharp serrated knife or unflavored dental floss to slice the log into 12 even rolls. Arrange them in a greased 9×13 inch baking dish with some space between each.
- Rise and Bake: Cover and let rise in a warm place for 45 minutes or until doubled in size. Bake at 350°F for 25 to 30 minutes until golden brown on top.
- Make the Frosting: While rolls bake, combine all frosting ingredients in a bowl and beat until smooth and fluffy. Adjust the texture with more powdered sugar or a splash of milk if needed.
- Frost While Warm: Spread the frosting over warm rolls so it melts slightly into the swirls, making them extra gooey and delicious.
Notes
- For overnight rolls, refrigerate after slicing and arranging in the pan. Let them come to room temperature for an hour before baking.
- Use softened, spreadable butter for the filling to prevent tearing the dough.
- Always test yeast if you’re unsure about freshness—dissolve it in warm water with sugar and look for foaming.
- Use the spoon-and-level method for flour to avoid dense rolls.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 21g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg