Cinnamon Rolls
Soft, fluffy, and filled with cinnamon-sugar goodness, these homemade Cinnamon Rolls are the ultimate breakfast or brunch treat. Topped with a luscious cream cheese glaze, they’re perfect for weekends, holidays, or anytime you want to impress your guests with cozy, made-from-scratch comfort.
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 14x9-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 9x13-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.