Description

This Easy Cinnamon Rolls recipe from scratch delivers soft, fluffy, and richly flavored rolls filled with a cinnamon-sugar blend and topped with creamy, tangy cream cheese icing. Perfect for breakfast or dessert, these homemade cinnamon rolls feature a simple dough made with whole milk and instant yeast, rolled up and baked to golden perfection. The recipe includes tips for making ahead and freezing, ensuring convenience and freshness.

Ingredients

Scale

Dough

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
1/4 cup (50g) granulated sugar
1/2 teaspoon salt
3/4 cup (180ml) whole milk
3 Tablespoons (43g) unsalted butter
2 and 1/4 teaspoons instant yeast (1 standard packet)
1 large egg, at room temperature

Filling

3 Tablespoons (43g) unsalted butter, extra softened
1/3 cup (67g) packed light or dark brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Icing

4 ounces (113g) full-fat block cream cheese, softened to room temperature
2 Tablespoons (28g) unsalted butter, softened to room temperature
2/3 cup (80g) confectioners’ sugar
1 teaspoon pure vanilla extract

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Instructions

Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside. Combine the milk and butter in a heatproof bowl and heat until the butter melts and the mixture is warm to the touch (about 110°F/43°C). Whisk in the yeast until dissolved. Pour into the dry ingredients, add the egg, and stir with a rubber spatula or use a stand mixer on medium speed until soft dough forms.
Knead the dough: Transfer dough to a lightly floured surface and knead with floured hands for 3–5 minutes until smooth. Add flour if sticky. Place in a lightly greased bowl, cover loosely, and let rest for 10 minutes while preparing filling.
Prepare filling and roll dough: Roll dough into a 14×8 inch rectangle. Spread softened butter evenly over dough. Mix cinnamon and brown sugar and sprinkle over the buttered surface. Roll dough tightly into a 14-inch log.
Cut and arrange rolls: Slice log into 10–12 even rolls and place in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
Let rolls rise: Cover the pan and let the rolls rise in a warm place for 60–90 minutes, until doubled in size.
Bake rolls: Preheat oven to 375°F (190°C). Bake rolls for 24–27 minutes until lightly browned. Tent with foil if tops brown too fast. Internal temperature should be 195–200°F (91–93°C). Remove from oven and cool slightly.
Make icing and serve: Beat cream cheese on high until smooth. Add butter and blend until combined. Beat in confectioners’ sugar and vanilla until smooth. Spread icing over warm rolls and serve immediately. Store leftovers tightly covered at room temperature for 1 day or refrigerate up to 5 days.

Notes

Make Ahead: Prepare dough through step 4 the night before, cover, and refrigerate. Let rest at room temperature for about 1 hour before continuing.
Freezing: Freeze shaped rolls before rising or par-bake risen rolls for 10 minutes and freeze. Thaw in refrigerator overnight and finish baking as directed.
Yeast: Instant yeast is recommended for faster rising; active dry yeast can be used 1:1 but may require longer rising times.
Milk: Whole milk provides richness; buttermilk or lower-fat nondairy milk can be used as substitutes.
Icing Variation: For coffee flavor, whisk confectioners’ sugar with vanilla and strong brewed coffee instead of milk.
Tools: Using a stand mixer with paddle attachment, rolling pin, and instant read thermometer can help ease preparation and ensure perfect results.