Cinnamon rolls are a beloved classic for breakfast or dessert, and making them at home is easier than you might think. This recipe uses simple all-purpose flour to create soft, fluffy rolls swirled with buttery cinnamon sugar and topped with luscious cream cheese icing. Whether you’re a beginner or an experienced baker, you’ll love the irresistible aroma and melt-in-your-mouth texture of these homemade cinnamon rolls.
Ingredients
- 4 cups (500g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup (240ml) warm milk (110°F/43°C)
- 1/3 cup (67g) granulated sugar
- 1/3 cup (75g) unsalted butter, melted
- 2 large eggs, room temperature
- 1/2 teaspoon salt
- 1/2 cup (110g) unsalted butter, softened (for filling)
- 1 cup (200g) light brown sugar, packed (for filling)
- 2 1/2 tablespoons ground cinnamon (for filling)
- 4 ounces (113g) cream cheese, softened (for icing)
- 1/4 cup (60g) unsalted butter, softened (for icing)
- 1 1/2 cups (180g) powdered sugar (for icing)
- 1/2 teaspoon vanilla extract (for icing)
- 2-3 tablespoons milk (for icing, as needed)
Instructions
- Prepare the dough: In a large mixing bowl or the bowl of a stand mixer, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy.
- Whisk in the melted butter, eggs, and salt until well combined.
- Add 3 cups of the flour and mix until a shaggy dough forms. Gradually add the remaining 1 cup of flour, mixing until a soft, slightly sticky dough forms. You may need a bit more or less flour, depending on humidity and your flour brand.
- Knead the dough by hand on a floured surface for about 8–10 minutes (or use the dough hook on your mixer for 5–7 minutes) until smooth and elastic. The dough should bounce back slightly when pressed.
- Place the dough in a greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm spot for 1–1.5 hours, until doubled in size.
- Make the filling: In a small bowl, mix together the brown sugar and cinnamon. Set aside. Have the softened butter ready.
- Once the dough has risen, punch it down and turn it onto a lightly floured surface. Roll it out into a 16×12-inch rectangle, about 1/4-inch thick.
- Spread the softened butter evenly over the dough, leaving a 1/2-inch border on one long edge. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
- Starting from the long edge that’s fully covered, tightly roll up the dough into a log. Pinch the seam to seal.
- Cut the log into 12 even slices using a sharp knife or unflavored dental floss. Arrange the rolls in a greased 9×13-inch baking dish, leaving a little space between each roll.
- Cover the dish with plastic wrap or a towel and let the rolls rise again for 30–45 minutes, until puffy and nearly doubled.
- Meanwhile, preheat your oven to 350°F (175°C).
- Bake: Remove the cover and bake the cinnamon rolls for 22–28 minutes, or until golden brown and cooked through. If the tops are browning too quickly, tent loosely with foil for the last 5–10 minutes.
- Make the icing: While the rolls bake, beat together the softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy. Add milk 1 tablespoon at a time, until the icing is spreadable but thick.
- Frost & serve: Spread the icing over warm (not hot) rolls. Serve immediately for the softest, gooiest texture.
Tips
- Substitutions: You can use bread flour for a slightly chewier roll, but all-purpose flour yields a very soft result. For a dairy-free version, substitute plant-based milk and vegan butter, and use a dairy-free cream cheese for the icing.
- Make-ahead: To prep ahead, assemble the rolls and place them in the baking dish, then cover and refrigerate overnight. Let them come to room temperature and rise for about 1 hour before baking in the morning.
- Don’t rush the rise: Make sure your dough doubles in size during both rises. Under-proofed dough will result in dense rolls.
- Cutting clean rolls: Use unflavored dental floss to slice the log without squishing the rolls. Slide it under the log, cross the ends over the top, and pull tight to cut.
Serving Suggestions
Homemade cinnamon rolls are best enjoyed warm, straight from the oven. Pair them with a cup of hot coffee or tea for a classic breakfast treat. For a brunch spread, serve alongside fresh fruit, scrambled eggs, or a savory egg casserole to balance the sweetness. These rolls also make a wonderful dessert, especially when topped with extra icing or a scoop of vanilla ice cream for an indulgent touch.
Variations
- Nutty rolls: Sprinkle 1/2 cup chopped pecans or walnuts over the cinnamon-sugar filling before rolling up the dough.
- Raisin cinnamon rolls: Add 1/2 cup plump raisins or currants to the filling for a classic bakery-style twist.
- Caramel sticky buns: Instead of icing, pour a mixture of melted butter, brown sugar, and a touch of corn syrup into the bottom of the pan before adding the rolls. After baking, invert the pan for gooey caramel-topped rolls.
- Maple icing: Replace some or all of the milk in the icing with pure maple syrup for a rich, fall-inspired flavor.
Storage and Reheating
Cinnamon rolls are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, microwave individual rolls for 20–30 seconds or place them in a 300°F (150°C) oven for 8–10 minutes, covered loosely with foil to retain moisture. If freezing, wrap baked and cooled rolls tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and reheat as above. For unbaked rolls, freeze after shaping but before the second rise; thaw and let rise before baking as directed.
Frequently Asked Questions
- Why didn’t my cinnamon rolls rise?
Inactive yeast, too-cold milk, or a chilly kitchen can prevent the dough from rising. Always check that your yeast is fresh and the milk is warm (not hot) when mixing. If your kitchen is cold, let the dough rise in a slightly warmed (but off) oven. - Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in the same amount. If using instant yeast, you can skip the proofing step and add it directly to the flour. The rise time may be slightly shorter, so keep an eye on the dough. - How do I prevent my rolls from being dry?
Measure your flour carefully—too much flour leads to dry, dense rolls. Use a kitchen scale for best results, or spoon flour into your measuring cup and level it off. Also, don’t overbake; check for doneness at the lower end of the suggested time range. - Can I make these rolls without a stand mixer?
Absolutely! The dough can be mixed and kneaded entirely by hand. It may take a few extra minutes of kneading, but the texture will be just as soft and fluffy. - Is there a way to speed up the rising time?
While it’s best not to rush yeast doughs for flavor and texture, you can speed things up by placing the covered bowl or pan in a warm, draft-free area. A barely warm (but off) oven or a microwave with a cup of hot water inside can help create a cozy environment for rising. - Can I make mini cinnamon rolls with this recipe?
Yes! Roll the dough out a bit thinner and slice into 20–24 smaller pieces. Bake in a 9×13-inch pan for 15–18 minutes, checking for doneness earlier due to the smaller size.
Related
- Average Weight of 14 Year Old Boys: Facts, Ranges & Guidance
- Average Weight of a 10 Year Old Boy: Facts, Ranges & Factors
- Average Weight of 13 Year Old Boys: Growth, Chart & Factors
Cinnamon Roll Recipe with All Purpose Flour: Soft, Fluffy & Easy