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Breakfast / BEST Homemade Cinnamon Rolls-Easy Recipe

BEST Homemade Cinnamon Rolls-Easy Recipe

by Breakfast

BEST Homemade Cinnamon Rolls are more than just a breakfast pastry; they’re a warm hug, a delightful indulgence, and a fragrant promise of comfort on a plate. There’s a reason why these sweet, swirled delights hold such a special place in our hearts and kitchens. The magic lies in their irresistible combination of soft, pillowy dough, a rich, gooey cinnamon-sugar filling, and a luscious cream cheese frosting that ties it all together. Unlike anything you can grab from a bakery, these BEST Homemade Cinnamon Rolls let you control the sweetness, the spice, and the sheer amount of glorious frosting. Imagin extracte waking up to that non-intoxicating aroma filling your home – that’s the power of crafting these delicious treats yourself. This recipe is designed to guide you through creating truly exceptional, melt-in-your-mouth BEST Homemade Cinnamon Rolls that will have everyone asking for seconds (and thirds!).

BEST Homemade Cinnamon Rolls this recipe

BEST Homemade Cinnamon Rolls

There’s something undeniably magical about the aroma of freshly baked cinnamon rolls wafting through the house. The promise of warm, gooey, cinnamon-swirled dough topped with a sweet, tangy cream cheese frosting is enough to make anyone’s day brighter. While store-bought versions can be tempting, I promise you, the effort of making them from scratch is so incredibly rewarding. This recipe yields perfectly tender, fluffy rolls bursting with cinnamon and spice, all without being overly complicated. Get ready to impress yourself and everyone you share these with!

Ingredients:

  • 4-5 cups (520g-650g) all-purpose flour, spooned and leveled
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 teaspoons (1 package) instant yeast
  • 1/2 teaspoon salt
  • 3/4 cup (180mL) water*
  • 1/2 cup (120mL) whole milk
  • 1/4 cup (60g) unsalted butter, cut into 4 slices
  • 1 large egg, at room temperature
  • 6 tablespoons (85g) unsalted butter, very soft
  • 3/4 cup (150g) packed brown sugar, light or dark
  • 1 1/2 tablespoons ground cinnamon
  • 4 oz (115g) full fat block cream cheese, room temperature
  • 5 tablespoons (70g) unsalted butter, room temperature
  • 1 1/2 cups (195g) powdered sugar
  • 1 teaspoon pure vanilla extract

    • Instructions:

  • Prepare the Dough: In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if you’re kneading by hand), combine the granulated sugar, instant yeast, and salt. In a small saucepan, gently warm the water and milk over medium-low heat. Add the 1/4 cup of butter slices to the liquid and stir until the butter is melted and the mixture is lukewarm (around 105-115°F or 40-46°C). It should feel warm to the touch, but not hot. This temperature is crucial for activating the yeast. Pour the warm liquid mixture into the dry ingredients. Add the room temperature egg. If using a stand mixer, mix on low speed until the ingredients just come together into a shaggy dough. Gradually add the flour, about 1 cup at a time, mixing after each addition, until the dough starts to pull away from the sides of the bowl. You may not need all 5 cups of flour, or you might need a little more depending on your humidity. The dough should be slightly sticky but manageable. If it’s too sticky, add a tablespoon more flour at a time. If it’s too dry, add a tablespoon more of the liquid mixture.
  • Knead and First Rise: Once the dough has formed, increase the mixer speed to medium-low (or turn the dough out onto a lightly floured surface if kneading by hand) and knead for 6-8 minutes. The dough should become smooth and elastic. To check if it’s ready, you should be able to gently stretch a small piece of dough thin enough to see light through it without tearing (the windowpane test). Lightly grease a large bowl with oil or cooking spray. Place the kneaded dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. A slightly warm oven (turned off) with the light on is a great spot for this.
  • Shape the Rolls: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches and about 1/4 inch thick. Make sure to keep the edges as straight as possible for even rolling. In a small bowl, mix together the very soft 6 tablespoons of butter, packed brown sugar, and ground cinnamon. This will create your delicious filling. Spread this mixture evenly over the rolled-out dough, leaving about a 1/2-inch border on one of the long edges. This border will help seal the roll. Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal it, then trim off any uneven ends. Using a sharp knife or dental floss (a great trick for a clean cut), cut the log into 12 equal pieces, about 1.5 inches thick each.
  • Second Rise and Baking: Lightly grease a 9×13 inch baking pan. Arrange the cut cinnamon rolls in the prepared pan, cut-side up. They should be nestled together but with a little space between them, as they will expand during their second rise. Cover the pan loosely with plastic wrap or a kitchen towel and let them rise in a warm place for another 30-45 minutes, or until they are puffy and touching each other. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise. Once the oven is preheated and the rolls are puffy, remove the plastic wrap and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. If they start to brown too quickly, you can loosely tent them with foil.
  • Make the Cream Cheese Frosting and Finish: While the cinnamon rolls are baking, prepare the frosting. In a medium bowl, beat together the room temperature cream cheese and the room temperature 5 tablespoons of butter until smooth and creamy. Gradually beat in the powdered sugar, alternating with the vanilla extract, until the frosting is light, fluffy, and smooth. Don’t overmix, or it can become too thin. Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. This is the perfect time to slather them with that glorious cream cheese frosting. You want them warm enough for the frosting to melt slightly and ooze into the crevices, but not so hot that it completely melts away. Serve them warm and enjoy every single bite!

    • BEST Homemade Cinnamon Rolls

    Conclusion:

    There you have it – your definitive guide to creating the BEST Homemade Cinnamon Rolls! This recipe truly elevates a classic, delivering impossibly soft, gooey centers swirled with fragrant cinnamon sugar and crowned with a luscious cream cheese frosting. The magic lies in the patient proofing of the dough, creating an airy texture that melts in your mouth. These aren’t just cinnamon rolls; they’re an experience, perfect for special brunches, cozy weekend mornings, or simply whenever a sweet craving strikes. Serve them warm, straight from the oven, with a steaming cup of coffee or a cold glass of milk. Don’t be afraid to get creative with variations! Consider adding chopped nuts to the filling, a drizzle of caramel sauce, or even a hint of orange zest to the dough for a citrusy twist. I encourage you wholeheartedly to give this recipe a try. The aroma filling your kitchen alone is worth the effort, and the taste will undoubtedly leave you wanting more.

    Frequently Asked Questions:

    Can I make the dough ahead of time?

    Absolutely! You can prepare the dough and let it undergo its first rise, then cover it tightly and refrigerate it overnight. This slow, cold fermentation can actually develop even more flavor. Punch it down, let it come to room temperature for about 30-60 minutes, and then proceed with shaping and the second rise.

    My frosting is too thin/thick, what can I do?

    For a thinner frosting, add more liquid (milk or cream) a tablespoon at a time until it reaches your desired consistency. For a thicker frosting, gradually whisk in more powdered sugar until it’s perfectly spreadable.

    How do I store leftover cinnamon rolls?

    Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. Reheat gently in the oven or microwave before serving for the best texture.

    BEST Homemade Cinnamon Rolls

    BEST Homemade Cinnamon Rolls

    Incredibly soft and fluffy homemade cinnamon rolls with a rich cinnamon-sugar filling and a decadent cream cheese frosting. Perfect for brunch or a special treat.

    Prep Time
    45 Minutes

    Cook Time
    25 Minutes

    Total Time
    10 Minutes

    Servings
    12 servings

    Ingredients

    • 4 cups all-purpose flour, spooned and leveled
    • 1/4 cup granulated sugar
    • 2 1/4 teaspoons instant yeast
    • 1/2 teaspoon salt
    • 3/4 cup water
    • 1/2 cup whole milk
    • 1/4 cup unsalted butter, cut into 4 slices
    • 1 large egg, at room temperature
    • 6 tablespoons unsalted butter, very soft
    • 3/4 cup packed brown sugar
    • 1 1/2 tablespoons ground cinnamon
    • 4 oz full fat block cream cheese, room temperature
    • 5 tablespoons unsalted butter, room temperature
    • 1 1/2 cups powdered sugar
    • 1 teaspoon pure vanilla extract

    Instructions

    1. Step 1
      In a large bowl, whisk together the flour, granulated sugar, yeast, and salt. In a separate bowl, whisk together the warm water, warm milk, 1/4 cup butter slices, and egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
    2. Step 2
      Punch down the dough and roll it into a large rectangle, approximately 12×18 inches. Spread the 6 tablespoons of very soft butter evenly over the dough, leaving a small border. Sprinkle the brown sugar and cinnamon evenly over the buttered surface.
    3. Step 3
      Tightly roll up the dough starting from the long edge. Pinch the seam to seal. Cut the roll into 12 equal pieces. Place the cinnamon rolls cut-side up in a greased 9×13 inch baking pan.
    4. Step 4
      Cover the pan and let the cinnamon rolls rise in a warm place for another 30-45 minutes, or until puffy. Preheat oven to 375°F (190°C).
    5. Step 5
      Bake for 20-25 minutes, or until golden brown and cooked through. Let the rolls cool slightly in the pan.
    6. Step 6
      While the rolls are cooling, make the frosting. In a medium bowl, beat together the room temperature cream cheese and 5 tablespoons of room temperature butter until smooth. Add the powdered sugar and vanilla extract, and beat until well combined and creamy. Spread the frosting generously over the warm cinnamon rolls.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

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