Cinnamon rolls have always been my weakness, and this homemade cinnamon rolls recipe is the one I reach for every time someone asks me how to make cinnamon rolls at home. Soft dough, sweet cinnamon sugar swirl, and a creamy cream cheese icing melting over the top. That combination gets me every single time.
For years, though, I kept them on my “to-do list”. I was convinced cinnamon rolls are messy, fiddly, and that it will take me the whole day to make them. Pastry in general had that reputation in my head, and I never really questioned it.
Then my daughter asked me to make them. She is usually not the one asking to try something new, so when she does, I listen. I tested a few versions, adjusted here and there, and landed on this one. It’s my favourite, and it turned out to be so much easier than I expected.
This is my classic, standard version for homemade cinnamon rolls. Once you have it down, you can play with an apple filling or add some chopped nuts, and I have a feeling a pumpkin spice version is going to be amazing.
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Why You’ll Love These Cinnamon Rolls
These cinnamon rolls are soft, fluffy and full of warm cinnamon flavour. They taste just as good the next day, which is rare for anything baked. You can freeze them unbaked or baked, so a warm roll is never far away when a craving hits. They also make a delicious treat for school, and this classic version is nut free. No fancy techniques needed, and no special equipment, just a bowl and a rolling pin as the main tools.
What You’ll Need for This Homemade Cinnamon Rolls Recipe
All-purpose flour – It is the base of the dough. I always sift it first so it’s smooth and free of clumps, which makes the dough easier to work with.
Instant yeast – The yeast makes the dough rise and double in size, giving it that soft, fluffy texture.
Milk and water – I use a mix of both, because together they make the dough soft and tender.
Butter – I add butter for both flavour and softness. Keep it at room temperature so it spreads easily.
Sugar – I use two types of sugar.. White sugar for the dough to keep it light, while brown sugar goes into the filling because it goes so well with the cinnamon.
Egg – it adds a beautiful golden colour, flavour and it helps to hold the dough together. Use it at room temperature so it mixes in smoothly.
Ground cinnamon – Few tablespoons give a warm, cozy swirl in every bite you take. It is impossible to get a cinnamon roll with no cinnamon in, right?
Cream cheese – Although the icing is optional, I highly recommend it. It’s easy to make and so worth it.
Baking dish – I use a ceramic one because it bakes evenly and cleans up easily. A Dutch oven works great too.
Mixer – You can whisk the icing by hand, but a hand mixer gives you a smooth, creamy texture in no time.
Easy Homemade Cinnamon Rolls
Course: DessertCuisine: AmericanDifficulty: Medium12
rolls1
hour40
minutes400
kcal1
hour40
minutesSoft, fluffy homemade cinnamon rolls with cream cheese icing. Learn how to make cinnamon rolls that are easier than you think.
Ingredients
- For the dough
4-5 cups all-purpose flour, sifted, plus extra for dusting
¼ cup white sugar, plus 1 teaspoon for the yeast
2 teaspoons instant yeast
½ teaspoon salt
1 cup lukewarm water
½ cup warm milk
⅓ cup unsalted butter, melted and slightly cooled
1 egg, at room temperature
- For the filling
5-6 tablespoons unsalted butter, at room temperature
1 cup packed brown sugar
2 tablespoons ground cinnamon
- For the cream cheese icing
1/2 block cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
Pinch of salt
How to Make Cinnamon Rolls
- Start by waking up the yeast. In a small bowl, add the yeast to 1 cup of lukewarm water with 1 teaspoon of sugar and 1 teaspoon of flour. Stir gently and leave it in a warm spot for about 10 minutes, until it looks bubbly.
- In a large mixing bowl, combine about 4 cups of the flour with the salt. Set the rest of the flour aside to add later if needed.
- Next, mix the wet ingredients. In a separate bowl, whisk the egg with the ¼ cup of sugar.
- Next, add the warm milk and melted butter, and whisk until smooth.
- Make a well in the middle of the flour, pour in the yeast mixture and stir gently.
- Add the egg mixture and fold everything together with a spatula. If the dough feels too sticky, add the reserved flour a little at a time. You want it soft and only slightly tacky. Knead it in the bowl for a couple of minutes until smooth.
- Cover the bowl with a damp kitchen towel and let it rest in a warm spot for 30-40 minutes, until the dough doubles in size.
- When dough is ready, turn the dough onto a floured surface and roll it into a large rectangle, about ¼ inch thick.
- Spread the soft butter evenly all the way to the edges. Mix the brown sugar and cinnamon, then sprinkle it over the butter and press it in lightly.
- Starting from the long side, roll the dough up.
- Cut it into 2-inch pieces.
- Place the rolls cut side up in a buttered baking dish, leaving a little space between them. Cover and let them rise for about 20 minutes. Meanwhile, preheat the oven to 380F.
- Bake for about 25-30 minutes, until the top is golden. Every oven is a little different, so start checking around the 25-30 minute mark.
- While the rolls bake, beat the cream cheese, butter, powdered sugar, vanilla and salt with a mixer until smooth and creamy.
- Spread the icing over the rolls while they are still warm so it melts into every swirl. Serve them right away.
Notes
- Use lukewarm water and milk, not hot. Too hot and the yeast gives up before it even starts. If the kitchen is on the cool side, let the dough rise in the oven with just the light on.
- Keep your butter and cream cheese at room temperature. Soft butter spreads without tearing the dough, and soft cream cheese gives you a smooth icing with no lumps.
- For clean cuts, use a sharp knife or a piece of unflavoured dental floss. Slide the floss under the log, cross the ends over the top and pull. It cuts right through without squishing your rolls.
NO IDEA WHAT TO COOK?
How to Serve Cinnamon Rolls
I love these cinnamon rolls on their own, warm. If you want to go one step further, add some fresh fruit on the side or a scoop of vanilla ice cream. They are lovely for a weekend breakfast, as an afternoon snack or a sweet treat after dinner.
If they cooled down, simply warm them up in the microwave for about 20 seconds and they would be perfect again.
How to Store and Freeze
Keep leftover cinnamon rolls in an airtight container so they don’t dry out, and eat them within 3 days.
To freeze, skip the icing, as i won’t taste so well afterwards. You can freeze the rolls unbaked, right after cutting, or fully baked and cooled. Wrap them well and freeze. When you are ready, let them thaw, bake or warm them up, and whip up a fresh batch of icing to spread on top.
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Cinnamon Rolls FAQ
Can I use active dry yeast instead of instant? Yes. Proof it the same way in the lukewarm water and give the dough a little extra time to rise.
Can I make cinnamon rolls ahead of time? Yes. Shape and cut them, cover the dish and keep it in the fridge overnight. Let them sit at room temperature for about 30 minutes before baking.
Do I need a stand mixer? Not at all. The dough comes together with a spatula and your hands. A hand mixer just makes the icing extra smooth.
Why is my dough so sticky? Flour can vary a lot. Add the reserved flour a spoonful at a time until the dough is soft and only slightly tacky.
Can I skip the cream cheese icing? You can. A simple glaze of powdered sugar and a splash of milk works too, but the cream cheese icing is my favourite.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
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