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BEST Homemade Cinnamon Rolls

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These homemade cinnamon rolls are soft, fluffy, and loaded with a buttery cinnamon-sugar filling. Topped with a rich cream cheese glaze, they’re perfect for breakfast, brunch, or a sweet treat any time of the day. This recipe guarantees bakery-style cinnamon rolls made entirely from scratch!

Ingredients

Scale

For the Dough:

  • 1 cup warm milk (110°F/43°C)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 tsp salt
  • 4 cups all-purpose flour (plus extra for dusting)

For the Filling:

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 tbsp ground cinnamon

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp milk (to desired consistency)

Instructions

1. Make the Dough:

  1. In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until foamy.
  2. In a large mixing bowl, whisk together the melted butter, eggs, and remaining sugar. Add the yeast mixture and mix well.
  3. Gradually add the flour and salt, mixing until a soft dough forms.
  4. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic (or knead with a dough hook in a stand mixer for 5-6 minutes).
  5. Place the dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.

2. Prepare the Filling:

  1. In a small bowl, mix the softened butter, brown sugar, and cinnamon until combined.

3. Assemble the Rolls:

  1. Punch down the risen dough and roll it out into a large rectangle (about 12×18 inches).
  2. Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border along the edges.
  3. Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.
  4. Cut the log into 12 equal rolls using a sharp knife or dental floss.
  5. Place the rolls in a greased 9×13-inch baking dish, leaving some space between each roll. Cover and let rise for 30-45 minutes, or until puffy.

4. Bake the Rolls:

  1. Preheat your oven to 350°F (175°C).
  2. Bake the cinnamon rolls for 20-25 minutes, or until golden brown.

5. Make the Cream Cheese Glaze:

  1. In a medium bowl, beat the cream cheese and butter until smooth.
  2. Gradually add the powdered sugar, vanilla, and milk, mixing until creamy and spreadable.

6. Serve:

  1. Spread the glaze over the warm rolls.
  2. Serve immediately and enjoy!

Notes

  • Make Ahead: Prepare the rolls the night before, refrigerate after assembly, and bake fresh in the morning. Let the rolls come to room temperature before baking.
  • Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.
  • Freezing: Freeze unbaked rolls after assembly. Thaw in the refrigerator overnight and bake as instructed.

Find it online: https://recipe.ukfinda.com/best-homemade-cinnamon-rolls/