Homemade Cinnamon Rolls
About This Homemade Cinnamon Rolls
Homemade cinnamon rolls are the ultimate breakfast indulgence - soft, pillowy rolls swirled with cinnamon-sugar filling and topped with tangy cream cheese icing that melts into the warm rolls. While they might seem intimidating, cinnamon rolls are actually quite approachable for home bakers, and the reward far exceeds the effort. The dough is enriched with eggs, butter, and milk, creating an incredibly soft and tender crumb that stays fresh for days.
What Makes This Homemade Cinnamon Rolls Special
The key to great cinnamon rolls is rolling the dough into a thin rectangle before adding the filling, which creates more layers and more cinnamon in every bite. As they bake, the sugar filling melts and caramelizes slightly, creating gooey pockets of sweetness throughout.
Key Techniques for Success
The cream cheese icing is spread over the rolls while they are still warm, allowing it to melt into all the nooks and crannies for maximum deliciousness. These cinnamon rolls are perfect for special weekend breakfasts, holiday mornings, brunch gatherings, or anytime you want to create something truly special. The dough can be made ahead and refrigerated overnight, making it easy to have fresh cinnamon rolls for breakfast without waking up at dawn.
Perfect for Every Occasion
They also freeze beautifully, both unbaked and baked, giving you options for enjoying fresh cinnamon rolls whenever the mood strikes.
Ingredients
- 480g (4 cups) All-purpose flour
- 240ml (1 cup) Whole milk, warm
- 60g (¼ cup) Unsalted butter, melted
- 50g (¼ cup) Granulated sugar
- 2 Large eggs
- 2¼ tsp Active dry yeast
- 1 tsp Salt
- 200g (1 cup) Brown sugar, packed (filling)
- 2 tbsp Ground cinnamon (filling)
- 60g (¼ cup) Butter, softened (filling)
- 115g (4 oz) Cream cheese, softened (icing)
- 30g (2 tbsp) Butter, softened (icing)
- 180g (1½ cups) Powdered sugar (icing)
- 1 tsp Vanilla extract (icing)
- 2 tbsp Milk (icing)
Quick Info
- Total Time:
- 180 min
- Difficulty:
- Medium
- Servings:
- 12
Instructions
- 1
In a large bowl or stand mixer, combine warm milk, melted butter, sugar, eggs, and yeast. Let sit 5 minutes.
- 2
Add flour and salt. Knead for 5-7 minutes until smooth and elastic. Dough should be soft and slightly tacky.
- 3
Place in greased bowl, cover, and let rise 1-1½ hours until doubled.
- 4
Punch down dough and roll into a 15x20 inch rectangle on floured surface.
- 5
Spread softened butter over dough. Mix brown sugar and cinnamon, then sprinkle evenly over butter.
- 6
Starting from long edge, roll dough tightly into a log. Pinch seam to seal.
- 7
Cut into 12 equal slices using dental floss or sharp knife. Place in greased 9x13 inch pan.
- 8
Cover and let rise 45-60 minutes until puffy and doubled.
- 9
Preheat oven to 350°F (175°C). Bake 22-27 minutes until golden brown.
- 10
While rolls bake, make icing: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Beat until creamy.
- 11
Spread icing over warm rolls. Serve immediately for best texture.
Pro Tips
- •Make sure milk is warm but not hot - about 110°F
- •Roll dough thinly for more layers and more cinnamon
- •Use dental floss to cut rolls cleanly without squashing
- •Ice rolls while warm so frosting melts into crevices
- •Make ahead: refrigerate after shaping, let come to room temp before baking
- •Freeze unbaked rolls for up to 2 months
Variations
Add chopped pecans to filling. Make orange rolls with orange zest and glaze. Try maple icing instead of cream cheese. Add raisins to filling. Make mini rolls by cutting into 18 pieces.
