Description
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
Units
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:
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, whisk together the melted butter, eggs, and remaining sugar. Add the yeast mixture and mix well.
- Gradually add the flour and salt, mixing until a soft dough forms.
- 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).
- 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:
- In a small bowl, mix the softened butter, brown sugar, and cinnamon until combined.
3. Assemble the Rolls:
- Punch down the risen dough and roll it out into a large rectangle (about 12×18 inches).
- Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border along the edges.
- Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.
- Cut the log into 12 equal rolls using a sharp knife or dental floss.
- 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:
- Preheat your oven to 350°F (175°C).
- Bake the cinnamon rolls for 20-25 minutes, or until golden brown.
5. Make the Cream Cheese Glaze:
- In a medium bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar, vanilla, and milk, mixing until creamy and spreadable.
6. Serve:
- Spread the glaze over the warm rolls.
- 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.