Homemade Cinnamon Rolls Recipe
These homemade cinnamon rolls are soft, gooey, and loaded with cinnamon sugar. Topped with a rich cream cheese glaze, they make the perfect breakfast treat or dessert. The best part? They can be made ahead and are freezer-friendly!
Ingredients
For the Dough:
- 1 cup warm milk (110°F)
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup butter, softened
- 2 large eggs
- 4 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp vanilla extract
For the Cinnamon Sugar Filling:
- 1/2 cup butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tbsp butter, softened
- 1/2 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
Instructions
- Activate the Yeast:
In a small bowl, combine the warm milk and sugar. Stir in the yeast and let it sit for 5-10 minutes until it becomes foamy. - Make the Dough:
In a large mixing bowl, combine the yeast mixture with the softened butter, eggs, flour, salt, and vanilla extract. Mix until a dough forms. Knead the dough on a floured surface for about 5–7 minutes until it’s smooth and elastic.
Alternatively, use a stand mixer with a dough hook attachment. - First Rise:
Grease a large bowl with butter or oil, then place the dough in the bowl, turning it once to coat in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. - Prepare the Cinnamon Sugar Filling:
In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until smooth. - Roll the Dough:
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16×12 inches). Spread the cinnamon-sugar mixture evenly over the dough, leaving about a 1-inch border. - Form the Rolls:
Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Slice the rolled dough into 12 even pieces using a serrated knife or dental floss. - Second Rise:
Arrange the cinnamon rolls in a greased 9×13-inch baking dish. Cover the dish with a clean kitchen towel and let the rolls rise for about 30-45 minutes, or until they’re puffed up and touching each other. - Bake:
Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they’re golden brown on top and cooked through. - Prepare the Cream Cheese Glaze:
While the rolls are baking, beat together the softened cream cheese, powdered sugar, butter, vanilla extract, and milk in a medium bowl until smooth and creamy. Add more milk if needed to achieve a pourable consistency. - Glaze the Rolls:
Once the rolls are done baking, remove them from the oven and let them cool slightly. Drizzle the cream cheese glaze generously over the warm rolls.
Make-Ahead & Freezer Instructions
- Overnight Option: After slicing and placing the rolls in the baking dish, cover and refrigerate them overnight. In the morning, let them come to room temperature and rise for 30 minutes, then bake as directed.
- Freezing: You can freeze the unbaked cinnamon rolls after placing them in the dish. Once frozen solid, transfer them to a freezer bag. To bake, let them thaw in the fridge overnight and then bake as usual.
- Freezing Baked Rolls: Freeze the baked and glazed rolls. To reheat, microwave or warm them in the oven until heated through.
Tips for Perfect Cinnamon Rolls
- Dough Texture: If the dough feels too sticky, add a little more flour, 1 tablespoon at a time, until it’s smooth and no longer sticky.
- Cinnamon Filling: For extra flavor, use freshly ground cinnamon.
- Glaze: You can also drizzle the glaze over the rolls while they’re still warm for a melt-in-your-mouth experience!
Would you like to try adding any other flavor variations, such as nuts or raisins?