I can still remember the first time I tried to make cinnamon rolls from scratch. It was a rainy Saturday morning, the kind where the house feels extra quiet and the kitchen calls you in like an old friend. I was newly married, still figuring out how to work with yeast without panicking, and stubbornly committed to making something warm and special for breakfast. I’d torn a cinnamon roll recipe out of an old church cookbook—one of those hand-typed, spiral-bound ones with little grease marks and the names of ladies who knew how to bake without measuring cups. The first batch? A disaster. The dough barely rose, I overfilled them with butter and sugar, and I baked them too close together in the pan so they fused into a big, gooey mass. But even in that imperfect mess, I tasted magic. Over the years, I kept at it—tweaking the filling, learning to trust the dough, realizing the beauty of patience. Now, they’re a weekend tradition in our house, especially when family visits. These cinnamon rolls aren’t just a recipe—they’re a ritual, a memory, and a reminder that warmth can rise from flour, sugar, and a little faith.
Why You’ll Love This Recipe:
- Soft, fluffy dough with a tender bite
- Rich cinnamon-sugar filling that melts into every swirl
- A cream cheese glaze that feels like a hug
- Made with simple pantry ingredients
- Perfect for holidays, brunches, or slow weekends
- Can be prepped ahead for stress-free mornings
Ingredients You’ll Need:
For the Dough:
- 1 cup warm milk (around 110°F): I usually use whole milk, but I’ve made these with 2% in a pinch and they still turn out lovely.
- 2¼ tsp active dry yeast: That’s one standard packet. Always check the date—it matters.
- ⅓ cup granulated sugar: Sweetens the dough just enough.
- 2 large eggs, room temperature: Let them sit out a bit so they blend smoothly.
- ½ cup unsalted butter, melted and slightly cooled: I’ve tried using softened butter instead, but melted mixes better with the dough.
- 1 tsp salt: Balances all the sweetness.
- 4 to 4½ cups all-purpose flour: Start with 4, then add more as needed. I always add gradually near the end—it’s easier to adjust than to undo.
For the Filling:
- ¾ cup packed brown sugar: Light or dark works, but I tend to use dark for a deeper molasses flavor.
- 2½ tbsp ground cinnamon: Don’t skimp—this is the soul of the roll.
- ⅓ cup unsalted butter, very soft: Soft enough to spread with a spoon, not melted. It helps the sugar stick.
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened: Full-fat is best for texture and taste.
- 3 tbsp unsalted butter, softened
- 1 cup powdered sugar: Sifted if lumpy.
- ½ tsp vanilla extract
- 1–2 tbsp milk: Add slowly, just enough to reach your perfect drizzle consistency.
How to Make It (Step-by-Step Instructions):
Start by warming your milk. I like to microwave it in a glass measuring cup for about 45 seconds, then give it a swirl and check the temp—it should feel like a warm bath, not hot. Sprinkle the yeast over the milk with a pinch of sugar and let it sit for 5–10 minutes until it looks frothy. If it doesn’t bubble, start over. Yeast can be fickle, and this step makes or breaks your rise.
In a large mixing bowl—or the bowl of a stand mixer with the dough hook—combine the milk mixture with sugar, eggs, melted butter, and salt. Stir to combine, then begin adding the flour, one cup at a time. I mix the first three cups with a wooden spoon, then switch to my hands or the mixer once it thickens. The dough should be soft, slightly tacky but not sticky. Knead for about 8 minutes by hand or 5 minutes in the mixer until it’s smooth and elastic. Don’t rush this. A good knead gives you those soft, cloud-like rolls.
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot until doubled—about 1 to 1½ hours. I often put mine in the oven (turned off!) with the light on.
Once risen, gently punch down the dough and turn it out onto a floured surface. Roll it into a rectangle about 16×12 inches. Spread the soft butter across the surface—it helps to use your hands or the back of a spoon. Then mix the brown sugar and cinnamon in a bowl and sprinkle it evenly over the buttered dough, pressing it in gently.
Starting with the long edge, roll the dough into a tight log. Go slowly and evenly. Use a sharp knife or dental floss to cut the log into 12 even pieces. I’ve learned that if they’re too uneven, they bake differently and it throws off the batch.
Place the rolls in a buttered 9×13 inch baking dish, cover again, and let them rise for another 30–45 minutes until puffy. If you’re prepping ahead, this is where you can cover them and refrigerate overnight.
Bake at 350°F for 22–25 minutes, until the tops are golden and the centers are just cooked through. Don’t overbake—dry rolls are a heartbreak.
While they bake, whip up the glaze. Beat the cream cheese and butter until smooth, then add the sugar, vanilla, and just enough milk to loosen it. Spread it on warm rolls so it melts into all the swirls.
Expert Tips for the Best Results:
The real secret to soft cinnamon rolls is in the dough texture and rise time. I’ve learned that it’s better to have a slightly sticky dough than to add too much flour—dry dough makes dense rolls. Be patient with the rising, especially in cooler kitchens, and don’t try to rush the process with too much heat or you’ll lose flavor and texture. Letting the rolls cool for just 10 minutes before glazing helps the icing stay luscious without disappearing. Also, don’t skimp on the filling. I once tried to go “lighter” and ended up with bland spirals that no one reached for seconds of. Lean into the richness—it’s worth it.
Variations & Substitutions:
There have been mornings when I realized I was out of cream cheese and used a simple vanilla glaze instead—powdered sugar, milk, and a splash of almond extract makes a lovely backup. I’ve also added chopped pecans or raisins to the filling, though my youngest picked them out one by one. For a fall twist, I’ve even mixed a little pumpkin puree and nutmeg into the filling. And for a slightly healthier version, I’ve swapped in half whole wheat flour with good results, though the texture is more hearty. Once, in a pinch, I used plant-based butter and almond milk when baking for a dairy-sensitive friend—no complaints, and not a roll left on the plate.
Serving Suggestions:
These rolls are made for sharing. I love serving them fresh from the oven on a big wooden board, letting people pull them apart and spoon on extra glaze. They’re wonderful with a hot pot of coffee or black tea, and they turn an ordinary brunch into something memorable. I often make them on Christmas morning or for out-of-town guests—the kind of mornings where you linger a little longer at the table. They also make a cozy dessert with a scoop of vanilla ice cream if you’re feeling a little indulgent.
Storage & Reheating Instructions:
I keep leftovers (when there are any) in an airtight container at room temperature for a day or two, or in the fridge for up to five. They do lose a bit of their softness in the fridge, but a quick reheat in the microwave for 15–20 seconds brings them back to life. If I know I’ll be saving some, I’ll hold back a little glaze and add it fresh after reheating. You can also freeze unbaked rolls after slicing—just thaw overnight and let them rise before baking.
Recipe FAQs (Answered by Clara):
Can I make this ahead of time?
You sure can. I often prep the rolls the night before, cover the pan tightly, and pop it in the fridge. In the morning, I let them come to room temp and rise a bit before baking.
Do I need a stand mixer?
Not at all. I’ve made these by hand plenty of times. It’s a bit of an arm workout, but kneading by hand lets you feel when the dough is just right.
Can I freeze baked cinnamon rolls?
Yes, and I do this often when batch baking. Let them cool completely, wrap individually, and freeze. Reheat gently in the oven or microwave and add fresh glaze.
What if my dough doesn’t rise?
Don’t panic. Check your yeast—it may be expired or the milk too hot. Sometimes, just giving it more time helps. Yeast likes a cozy environment, not a rush.
Can I use instant yeast instead of active dry?
You can. Just skip the proofing step and mix it right into the flour. Still, I find the flavor a little better with active dry when time allows.
Conclusion:
I hope these cinnamon rolls bring as much joy to your kitchen as they’ve brought to mine over the years. They’re not just about the final result, but the rhythm of kneading, the scent that fills the house, and the quiet happiness of pulling something golden from the oven. If you make them, I’d love to hear how they turn out—or what tweaks you try. Whether you’re baking for a crowd or just treating yourself, take your time, trust your hands, and enjoy every swirl.
Nutrition Information (Approx. per roll):
Calories: 320 | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Sugar: 20g | Fiber: 1g
Cinnamon Rolls
Ingredients
For the Dough:
- ¾ cup warm milk 110°F/43°C
- 2¼ teaspoons active dry yeast 1 packet
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk room temperature
- ¼ cup unsalted butter melted
- 3 cups all-purpose flour
- ¾ teaspoon salt
For the Filling:
- ⅔ cup brown sugar packed
- 1½ tablespoons ground cinnamon
- ¼ cup unsalted butter softened
For the Cream Cheese Frosting:
- 4 oz cream cheese softened
- 3 tablespoons unsalted butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Activate the yeast: In a bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let sit for 5–10 minutes until foamy.
- Make the dough: Add the egg, egg yolk, and melted butter to the yeast mixture. Mix in the flour and salt. Knead for about 8 minutes by hand or with a dough hook until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Prepare filling: Mix brown sugar and cinnamon together.
- Roll out dough: Punch down the dough and roll into a 14×9-inch rectangle. Spread with softened butter, then sprinkle with the cinnamon sugar mixture.
- Shape rolls: Roll tightly from the long edge and cut into 12 even rolls. Place in a greased 9×13-inch baking dish.
- Second rise: Cover and let rise for 30–45 minutes, or until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake for 23–27 minutes, until golden brown.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and mix until creamy.
- Frost rolls: Spread the frosting over warm rolls and serve.
Notes
- Make-ahead option: After shaping the rolls, cover tightly and refrigerate overnight. Let them come to room temperature and rise for 45 minutes before baking.
- Add-ins: For variety, try adding chopped pecans or raisins to the filling.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days. Warm slightly before serving.
- Freezing: Unbaked or baked rolls (without frosting) can be frozen. Thaw overnight and bake or reheat before frosting.