Description

Soft, pillowy homemade cinnamon rolls with a rich cream cheese icing. This tested recipe ensures restaurant-quality texture and flavor with simple ingredients and easy techniques.

Ingredients

Scale

1 cup (240 ml) warm milk (110°F/43°C)
¼ cup (50 g) granulated sugar
2 ¼ teaspoons (1 packet) active dry yeast
¼ cup (57 g) unsalted butter, melted
2 large eggs, room temperature
4 to 4 ½ cups (500–570 g) all-purpose flour
1 teaspoon salt
½ cup (113 g) unsalted butter, softened (for filling)
1 cup (200 g) packed brown sugar
2 tablespoons ground cinnamon
4 ounces (113 g) cream cheese, softened (for icing)
1 ½ cups (180 g) powdered sugar, sifted
1 teaspoon vanilla extract
1–2 tablespoons milk or cream (for icing)

Instructions

Activate the yeast: In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
Mix the dough: Add melted butter, eggs, salt, and 3 cups of flour. Mix on low. Gradually add remaining flour until dough pulls away from sides but is slightly sticky.
Knead the dough: Knead on medium-low speed for 5-7 minutes until smooth and elastic.
First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
Prepare filling: Punch down dough and roll into a 12×18 inch rectangle. Spread softened butter over surface, leaving a border. Sprinkle with brown sugar and cinnamon.
Roll and slice: Roll dough tightly into a log, pinch seam to seal. Cut into 12 equal pieces using dental floss or a sharp knife. Place cut-side up in a greased 9×13 baking dish.
Second rise: Cover rolls loosely and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
Bake: Bake for 25-30 minutes until golden brown. Tent with foil if browning too quickly.
Make icing: While rolls bake, beat cream cheese until smooth. Add powdered sugar, vanilla, and milk. Beat until creamy.
Finish: Let rolls cool in pan for 5-10 minutes. Drizzle with icing and serve warm.

Notes

Measure flour by spooning it into the cup and leveling off to avoid dense rolls. Ensure yeast is fresh and milk is warm but not hot. Let dough rest for 10 minutes after rolling if needed for easier slicing. Rolls are best served warm but can be stored at room temperature for 2 days or frozen for up to 3 months.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 large cinnamon rol
Calories: 375
Sugar: 32
Sodium: 250
Fat: 18
Saturated Fat: 11
Carbohydrates: 48
Fiber: 1
Protein: 6

Keywords: cinnamon rolls, homemade cinnamon rolls, cream cheese icing, breakfast recipe, brunch ideas, yeast dough, easy baking