Cinnamon Rolls

These cinnamon rolls are the kind of bake that makes the whole kitchen smell like a cozy weekend morning. The dough bakes up soft, tender, and lightly chewy, while the brown sugar and cinnamon filling melts into rich, buttery swirls. A generous layer of cream cheese icing adds a cool, tangy finish that balances the sweetness without overwhelming the cinnamon.

This is a keeper for slow Saturday mornings, holiday breakfasts, or those days when you want something homemade that feels a little special. The dough does require two rises, but the hands-on work is straightforward, and the recipe makes enough rolls to share with family or save for the next morning. My kids would happily hover around the kitchen waiting for the icing to hit the warm rolls.

Love these cinnamon rolls? Pin them to your Breakfast board on Pinterest so you don’t lose this cozy favorite!

Why You’ll Love This Recipe

• Soft, Tender Centers: The enriched dough creates a pillowy texture that stays soft when the rolls are not overbaked.
• Classic Cinnamon Flavor: Brown sugar, butter, and plenty of cinnamon create the familiar bakery-style filling.
• Creamy Finish: Tangy cream cheese icing melts beautifully over warm rolls.
• Family-Friendly: The familiar flavors make these an easy choice for breakfast, brunch, or a special treat.
• Make-Ahead Friendly: Shape the rolls in advance and refrigerate them for convenient baking later.

Ingredients

Dough

4 cups all-purpose flour

2¼ tsp instant yeast

¼ cup granulated sugar

½ tsp salt

1 cup warm milk, 38–43°C / 100–110°F

¼ cup unsalted butter, melted

2 large eggs

1 tsp vanilla extract

Cinnamon Filling

⅓ cup unsalted butter, softened

½ cup packed brown sugar

2 tbsp ground cinnamon

Cream Cheese Icing

3½ oz cream cheese, softened

2 tbsp unsalted butter, softened

⅔ cup powdered sugar

½ tsp vanilla extract

1–2 tbsp milk

Instructions

1. Make the dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm milk, melted butter, eggs, and vanilla. Stir until a soft dough forms.
2. Knead: Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and slightly tacky but not sticky.
3. First rise: Place the dough in a lightly greased bowl and turn it once to coat. Cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
4. Make the filling: While the dough rises, combine the brown sugar and cinnamon in a small bowl.
5. Roll and fill: Turn the risen dough onto a lightly floured surface and roll it into a large rectangle. Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture evenly over the butter.
6. Shape the rolls: Starting at one long edge, roll the dough firmly into a log. Cut into 12 equal pieces using a sharp knife or unflavored dental floss.
7. Second rise: Arrange the rolls in a greased baking dish, leaving a little room between each one. Cover and let rise for 30–45 minutes, until noticeably puffy.
8. Bake: Heat the oven to 180°C / 350°F. Bake the rolls for 20–25 minutes, until risen and lightly golden. Do not overbake; the centers should remain soft.
9. Make the icing: Beat the cream cheese, softened butter, powdered sugar, and vanilla until smooth. Add the milk gradually until the icing reaches a thick, pourable consistency.
10. Finish: Spread the icing over the rolls while they are still slightly warm. Serve warm.

Cooking Notes

• Check the milk temperature: It should feel comfortably warm, around 38–43°C / 100–110°F. Milk that is too hot can damage the yeast and interfere with rising.
• Don’t add too much flour: A slightly tacky dough produces softer rolls. Add flour gradually if the dough is excessively sticky.
• Watch the second rise: The rolls should look puffy rather than necessarily doubling in size.
• Avoid overbaking: Remove the rolls when they are lightly golden and the centers are cooked but still soft.
• For cleaner cuts: Unflavored dental floss can slice the log without compressing the dough.
• Make-ahead option: The shaped rolls can be refrigerated before the second rise. Let them come closer to room temperature and become puffy before baking.

Nutrition

Estimated nutrition per serving; based on 12 rolls and standard ingredient nutrition data.

Yields: 12 servings
Estimated finished batch weight: approximately 1.2 kg
Approximate serving size: 100 g

• Calories: 380 kcal
• Fat: 17.0 g
• Carbs: 51.0 g
• Protein: 8.5 g

Dietary note: Estimated sodium is approximately 330 mg per roll, or about 14% of the FDA Daily Value. Saturated fat is approximately 9 g per serving, or about 45% of the 20 g Daily Value, making this recipe High in saturated fat under the stated threshold. If you need to reduce saturated fat, using less butter in the filling and icing or substituting reduced-fat cream cheese can lower the amount, although the texture and richness will change.

FAQ

• Can I use active dry yeast instead of instant yeast? Yes. Use the same amount, but dissolve the yeast in the warm milk first and allow it to sit briefly before mixing the dough.
• Why didn’t my dough double? The most common causes are milk that was too hot, an overly cool environment, or yeast that is no longer active. Give the dough additional time if your kitchen is cool.
• Can I make fewer rolls? Yes. Cut the log into 9 larger rolls instead of 12. Increase the baking time slightly if needed, and watch for a lightly golden surface and fully baked centers.
• How do I keep the centers soft? Avoid adding excessive flour during kneading and rolling, and take the rolls out of the oven as soon as they are baked through and lightly golden.
• Can I adjust the icing consistency? Absolutely. Add milk a teaspoon or two at a time until the icing is thick enough to cling to the rolls but loose enough to spread.