Description
These Best Homemade Cinnamon Rolls are soft, fluffy, and packed with a buttery cinnamon-sugar filling. Topped with a smooth cream cheese frosting, they’re perfect for a weekend breakfast or special occasion treat. The dough is simple to make with common ingredients and uses a stand mixer for easy kneading. Warm, sweet, and irresistibly gooey, these cinnamon rolls are sure to become a family favorite.
Ingredients
Scale
Dough
- 1 package yeast (2 1/4 teaspoons)
- 1 cup milk
- 1/2 cup granulated sugar
- 4 cups all-purpose flour (plus up to 1/2 cup more as needed)
- 6 tablespoons butter (diced and softened)
- 1 teaspoon salt
- 2 large eggs
Filling
- 1 stick butter (softened)
- 1/2 cup brown sugar (packed)
- 1/2 cup white sugar
- 3 tablespoons ground cinnamon
Frosting
- 3/4 cup cream cheese
- 1 cup icing sugar (or more to taste)
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
- Make the dough: Warm the milk to around 100°F, taking care not to exceed 105°F to protect the yeast. In a small bowl, combine yeast with 1 tablespoon of warm milk and 1 teaspoon of granulated sugar. Stir and let sit for 5 minutes until bubbly. In your stand mixer’s bowl, place flour, diced butter, salt, eggs, the yeast mixture, remaining milk, and sugar. Stir briefly to combine. Attach the dough hook and knead on medium speed until a smooth dough ball forms, about 10-12 minutes. Add additional flour one tablespoon at a time if the dough is too sticky, avoiding too much to keep it tender. Transfer the dough to a greased bowl, shape into a ball with a smooth surface, cover with a towel, and let rise in a warm place for 1 hour until doubled in size.
- Shape the cinnamon rolls: Lightly flour your work surface and punch down the dough. Roll it into a roughly 18×12 inch rectangle about 1/4 inch thick. Spread the softened butter evenly over the surface. In a bowl, mix brown sugar, white sugar, and cinnamon, then sprinkle this mixture evenly on top of the buttered dough. Starting on the longer side, roll the dough tightly into a log and pinch the seam to seal. Cut into 12 equal rolls using a piece of sewing thread or dental floss for clean slices. Place the rolls seam-side down in a greased 9×13 inch baking pan. Cover with a tea towel and let rise until puffy and nearly doubled in size, about 30 minutes.
- Bake cinnamon rolls: Preheat the oven to 350°F as the rolls rise. Bake the cinnamon rolls in the oven for approximately 18 minutes, or until they turn lightly golden brown. Check the rolls frequently to avoid overbaking. If after 20 minutes the center rolls are not fully cooked, tent the pan with aluminum foil and continue baking for an additional 15-20 minutes as needed.
- Frost rolls: While the rolls bake, prepare the frosting by beating cream cheese, icing sugar, vanilla extract, and a pinch of salt in a medium bowl with a hand mixer until smooth. Once rolls are removed from the oven, place the pan on a wire rack and let cool for 5 minutes. Spread the frosting over the warm rolls. Allow them to cool slightly until they can be handled, then serve warm for best flavor and texture.
Notes
- Make sure the milk is warm but not hot to properly activate the yeast and ensure dough rises well.
- Use sewing thread or dental floss to slice rolls neatly without squashing them.
- If your room is cool or the dough is cold, the rolls may need extra baking time; tent with foil to prevent over-browning.
- The frosting can be adjusted with more or less icing sugar depending on desired sweetness.
- These cinnamon rolls are best enjoyed fresh but can be stored covered at room temperature for 1-2 days or refrigerated for up to 4 days.
