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ByMilisa
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Homemade Cinnamon Rolls are incredibly soft with a gooey cinnamon filling and cream cheese icing. Our family favorite recipe that is a must have for weekend mornings and holiday gatherings.
Homemade Cinnamon Rolls are always a treat. I make this easy recipe often and it doesn’t take long for them to disappear! No worries if you don’t have a stand mixer, you can knead the dough by hand and have gooey cinnamon rolls fresh from your oven in just a few hours.
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Table of Contents
Homemade Cinnamon Rolls Recipe Ingredients
for the homemade dough
- lukewarm milk – I prefer whole milk but you can use what you have on hand.
- butter
- granulated sugar
- Red Star Platinum Yeast
- Large Eggs
- All Purpose Flour
- Kosher salt
for the cinnamon sugar filling
- Butter
- Brown sugar
- Ground Cinnamon
for the icing
- Cream cheese
- Butter
- Powdered sugar
- Milk
- Vanilla extract
How to Make the Best Cinnamon Roll Recipe
- Start with lukewarm milk. You can set your milk out in advance or heat it for about 30 seconds to 1 minute in the microwave.
- In a large bowl, add the warm milk and stir in sugar and yeast. I like to use Platinum Red Star Yeast. It has dough enhancers that will ensure your dough to be perfect, every time!
- Next, add in the softened or melted butter and eggs to the yeast mixture. Stir together and set aside about 5 minutes.
- You will now start adding in the flour, 2 cups with the salt to start with and then 1/2 cup at a time. Mix with a wooden spoon or adough whiskuntil the dough forms a ball and pulls away from the bowl. I added about 3 1/2 cups.
- Pour the dough out onto a lightly floured surface.
- Knead the dough for 3 to 5 minutes, turning the dough over and pressing it into itself. The dough will be smooth and no longer be sticky.
- Place dough in a well greased bowl and turn to coat the dough. Cover with plastic wrap and set in a warm place to rise for about an hour or until doubled in size.
- Pour the dough onto a lightly floured surface and knead out any air bubbles.
- Use a rolling pin to form a rectangle, about 12 inches by 18 inches.
- Spread dough with softened butter.
- Sprinkle with brown sugar and cinnamon.
- Roll dough tightly from the long end.
- Use a serrated knife to gently cut into 1 1/2 inch rolls.
- Place on a greased baking sheet or 9 x 13 pan.
- Cover rolls with plastic wrap and allow to rise 30 minutes to 1 hour or until doubled in size.
- Bake rolls for 18- 22 minutes.
- Mix up cream cheese icing by mixing cream cheese and butter with powdered sugar, vanilla and milk using an electric mixer on medium speed until smooth and creamy.
- Spread over warm rolls and serve immediately.
How to Store and Reheat Cinnamon Rolls
Store leftover cinnamon rolls covered with plastic wrap or in an airtight container on the counter for up to 2 days. Rolls can be refrigerated for up to 4 days. Reheat loosely covered with foil in a 325° oven for 8 –10 minutes.
Tips for Making Perfect Cinnamon Rolls
- Baking with Yeast: Make sure that your yeast is fresh and not expired.
- Fluffy Cinnamon Rolls: Add flour to create the dough a bit at a time. Add 2 cups of flour to start mixing the cinnamon roll dough and then add 1/2 cup at a time. Adding too much flour will make your rolls tough and heavy.
- Soft Cinnamon Rolls: Don’t over bake the rolls. Oven baking times and temperatures can vary. Check your rolls starting about 5 minutes early, so they are not over browned and hard.
Substitutions for Sweet Rolls
- Milk and eggs will make a softer, richer dough for cinnamon rolls.
- You may substitute water for the milk and you can still have delicious rolls.
- Vegetable oil may be substituted for the butter in the dough but not in the filling. Butter will give the dough more flavor.
- The cream cheese frosting is really rich, skip the cream cheese for a powdered sugar icing if you prefer a lighter icing.
Make Ahead Cinnamon Rolls
You can make the cinnamon rolls to the point of the second rise, cover tightly with plastic wrap and refrigerate. Remove unbaked cinnamon rolls from refrigerator the next morning and allow to rise for about an hour in a warm place. Bake as directed.
More Delicious Cinnamon Roll Recipes to Try
- Coconut Cream Pie Sweet Rolls are light and fluffy with a sweet coconut cream pie filling that is impossible to resist. Great for Easter brunch, Christmas morning or any special occasion.
- Peach Pie Cinnamon Rolls are made with peach jam so you can enjoy these peach cinnamon rolls any time of year.
- Apple Walnut Cinnamon Rolls are decadent and delicious filled with cinnamon apples and crunchy walnuts.
- If you need a quick and easy sweet roll, these shortcut Air Fryer Apple Cinnamon Rolls are ready in 20 minutes!
- Need more, here’s the entire list of our best sweet roll recipes.
This HomemadeCinnamon RollRecipe is really quite simple to make and are always a special treat. During the holidays, I often bake batches of these cinnamon rolls for all of our family and our neighbors.
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
Homemade Cinnamon Rolls
Homemade Cinnamon Rolls are incredibly soft with a gooey cinnamon filling and cream cheese icing. Our family favorite recipe that is a must have for weekend mornings and holiday gatherings.
Prep Time30 minutes mins
Cook Time20 minutes mins
Additional Time2 hours hrs
Total Time2 hours hrs 50 minutes mins
Course: Desserts
Cuisine: American
Keyword: best cinnamon rolls, easy cinnamon rolls, soft cinnamon rolls with cream cheese icing, sweet rolls
Servings: 12 rolls
Calories: 492kcal
Author: Milisa
Ingredients
for the dough:
- 1 1/3 cups milk lukewarm
- 2 tablespoons butter room temperature
- 1/4 cup sugar
- 1 package Red Star Platinum Yeast
- 2 large eggs
- 4 1/2 cups all purpose flour
- 1/2 teaspoon kosher salt
for the filling:
- 1/4 cup butter
- 1 cup brown sugar
- 2 teaspoon cinnamon
for the icing:
- 4 ounces cream cheese softened
- 3 tablespoons butter softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
Pour milk, sugar, yeast, 2 tablespoons butter and eggs into a large mixing bowl. Stir with wooden spoon or dough whisk. Set aside 5 minutes.
Add 2 cups of flour and salt. Mix well.
Add more flour 1/2 cup at a time until dough forms a ball and pulls away from sides of the bowl.
Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should no longer be sticky.
Grease a large bowl and add dough, turn to coat. Cover with plastic wrap and place in a warm place to rise for about an hour.
Punch dough down onto a floured surface and roll out into about 12" x 18" rectangle.
Spread with 1/4 cup of softened butter.
Sprinkle brown sugar evenly over dough.
Next, sprinkle cinnamon over brown sugar.
Tightly roll up dough from the long side.
Cut dough into 1 1/2 inch slices with a serrated knife.
Place on a greased baking sheet or 9 x 13 baking pan.
Loosely cover and allow to rise for 30- 45 minutes.
Preheat oven to 350°.
Bake for 20-22 minutes or until rolls are cooked through and lightly browned.
Combine cream cheese, 3 tablespoons butter, powdered sugar, milk and vanilla extract. You can use an electric mixer or mix well with a wooden spoon.
Allow cinnamon rolls to cool about 5 minutes before icing.
Serve immediately.
Notes
Store rolls wrapped in plastic wrap at room temperature for up to 2 days or refrigerated for 4 days.
To Make Rolls in advance:
After shaping rolls, place on baking sheet and cover tightly with plastic wrap. Refrigerate over night. Remove from refrigerator and place in a warm place to rise one hour. Bake according to directions.
Nutrition
Serving: 1g | Calories: 492kcal | Carbohydrates: 85g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 66mg | Sodium: 220mg | Fiber: 2g | Sugar: 46g
