🤎 Cinnamon Rolls

These homemade Cinnamon Rolls are soft, fluffy, buttery, and filled with a generous layer of brown sugar and warm cinnamon. They’re baked until golden and finished with a luscious cream cheese glaze that melts into every swirl.

Perfect for breakfast, brunch, holidays, weekend baking, or simply enjoying with a hot cup of coffee, these cinnamon rolls are best served warm from the oven.

Recipe Information

Prep Time: 25 minutes
First Rise: 1–1½ hours
Second Rise: 30–45 minutes
Bake Time: 20–25 minutes
Total Time: About 2½–3 hours
Yield: 12 cinnamon rolls
Difficulty: Intermediate
Method: Oven-baked
Pan: 9 × 13-inch (23 × 33 cm)

Ingredients

For the Dough

4 cups (500 g) all-purpose flour
1 cup (240 ml) warm milk
¼ cup (50 g) granulated sugar
¼ cup (55 g) unsalted butter, softened
1 large egg
2 teaspoons (7 g) instant yeast
½ teaspoon salt
1 teaspoon (5 ml) vanilla extract

For the Cinnamon Filling

½ cup (100 g) packed light brown sugar
2 tablespoons ground cinnamon
¼ cup (55 g) unsalted butter, softened
1 teaspoon vanilla extract, optional
Pinch of salt

For the Cream Cheese Glaze

4 oz (113 g) cream cheese, softened
2 tablespoons (28 g) unsalted butter, softened
1 cup (120 g) powdered sugar
½ teaspoon vanilla extract
1–2 tablespoons milk or heavy cream, as needed

Instructions

1. Prepare the Dough

Pour the warm milk into a large mixing bowl.

Add the granulated sugar and instant yeast.

Because instant yeast doesn’t require proofing, you can proceed immediately, although letting the mixture sit for 5 minutes can help ensure the yeast is active.

Add the softened butter, egg, vanilla, and salt.

Mix until combined.

2. Add the Flour

Gradually add the flour, mixing as you go.

Once a shaggy dough forms, transfer it to a lightly floured work surface.

3. Knead the Dough

Knead the dough for approximately 8–10 minutes, until it becomes smooth, soft, and elastic.

The dough should be slightly tacky but shouldn’t stick excessively to your hands.

Avoid adding too much additional flour, as a stiff dough produces heavier rolls.

4. First Rise

Place the dough in a lightly greased bowl.

Cover with plastic wrap or a clean kitchen towel.

Let it rise in a warm, draft-free place for 1–1½ hours, or until approximately doubled in size.

The rising time will vary depending on the temperature of your kitchen.

Prepare the Filling

5. Make the Cinnamon Sugar

In a small bowl, combine the brown sugar, cinnamon, and pinch of salt.

Mix well.

Set aside.

6. Roll Out the Dough

Once the dough has doubled in size, gently press it down to release excess air.

Transfer it to a lightly floured surface.

Roll it into a rectangle approximately 14 × 18 inches (35 × 45 cm).

Try to maintain an even thickness throughout.

7. Spread the Butter

Spread the softened butter evenly over the entire surface of the dough, leaving about ½ inch (1 cm) around the edges.

Sprinkle the cinnamon-brown sugar mixture evenly over the butter.

If using vanilla in the filling, drizzle or spread it lightly over the sugar mixture.

8. Roll the Dough

Starting from one of the long sides, tightly but gently roll the dough into a log.

Try to keep the roll even from end to end.

Pinch the seam gently to secure it.

9. Cut the Rolls

Using a sharp knife or unflavored dental floss, divide the log into 12 equal pieces.

Each roll should be approximately 1½ inches (4 cm) thick.

Avoid pressing down too heavily when cutting, as this can flatten the spirals.

10. Arrange in the Pan

Grease a 9 × 13-inch baking dish.

Arrange the rolls cut-side up, leaving a little space between them.

They will expand as they rise and bake.

11. Second Rise

Cover the pan loosely with a clean kitchen towel or plastic wrap.

Let the rolls rise for 30–45 minutes, until noticeably puffy and almost touching.

Meanwhile, preheat the oven to 350°F (175°C).

12. Bake

Bake the cinnamon rolls for approximately 20–25 minutes, or until the tops are lightly golden brown and the centers are cooked through.

Don’t overbake—the rolls should remain soft and tender.

If the tops brown too quickly, loosely cover the pan with aluminum foil during the final few minutes.

Make the Cream Cheese Glaze

13. Beat the Cream Cheese and Butter

Place the softened cream cheese and butter in a mixing bowl.

Beat for 1–2 minutes, until completely smooth and creamy.

14. Add the Powdered Sugar

Gradually add the sifted powdered sugar.

Mix until smooth.

Add the vanilla extract.

15. Adjust the Glaze

Add milk or heavy cream, 1 tablespoon at a time, until the glaze reaches a smooth, spreadable consistency.

For a thicker frosting, use less liquid.

For a pourable glaze, add a little more.

Finish the Cinnamon Rolls

16. Glaze While Warm

Remove the rolls from the oven.

Let them cool for approximately 5–10 minutes.

Spread the cream cheese glaze generously over the warm rolls.

The glaze should soften slightly and melt into the swirls without completely disappearing.

17. Serve

Serve the cinnamon rolls warm.

For the ultimate experience, enjoy them with coffee, tea, hot chocolate, or a cold glass of milk.

Chef’s Tips

Don’t add too much flour: Soft dough produces soft cinnamon rolls.
Use warm, not hot, milk: Very hot milk can damage the yeast.

Roll tightly: A snug roll gives beautiful defined cinnamon swirls.
Cut evenly: Similar-sized rolls bake at the same rate.
Don’t overproof: The rolls should be puffy but not collapsed.
Don’t overbake: A few extra minutes can turn soft rolls dry.

Glaze while warm: This lets the frosting melt slightly into the rolls for an especially indulgent finish.

Extra-Soft Cinnamon Roll Secret

For exceptionally soft rolls, pour ¼ cup (60 ml) warm heavy cream over the risen rolls immediately before baking.

The cream sinks into the dough as it bakes, creating an extra-rich, tender interior.

Delicious Variations

Pecan Cinnamon Rolls

Add ¾ cup (85 g) finely chopped toasted pecans over the cinnamon-sugar filling before rolling.

Walnut Cinnamon Rolls

Replace the pecans with chopped walnuts.

Apple Cinnamon Rolls

Scatter 1 cup finely diced apples over the cinnamon filling before rolling.

Chocolate Cinnamon Rolls

Add ½ cup (85 g) mini chocolate chips to the filling.

Orange Cinnamon Rolls

Add 1 tablespoon finely grated orange zest to the filling and a little orange zest to the cream cheese glaze.

Caramel Pecan Rolls

Drizzle caramel sauce over the rolls and add toasted pecans before serving.

Make-Ahead Overnight Cinnamon Rolls

Prepare the rolls through the shaping stage.

Arrange them in the greased baking dish, cover tightly, and refrigerate overnight.

The next morning, remove them from the refrigerator and let them sit at room temperature for approximately 45–60 minutes, or until puffy.

Bake as directed.

Prepare the glaze while they bake.

Storage

Store leftover cinnamon rolls tightly covered at room temperature for 1 day or refrigerated for up to 4 days because of the cream cheese glaze.

Reheat individual rolls in the microwave for approximately 15–25 seconds.

Freezing

Freeze Unbaked Rolls

Prepare and shape the rolls, then place them in the baking dish.

Freeze before the second rise.

Once solid, wrap tightly and freeze for up to 2 months.

Thaw overnight in the refrigerator, allow them to become puffy at room temperature, then bake as directed.

Freeze Baked Rolls

Cool completely and wrap individual rolls tightly.

Freeze for up to 2 months.

Thaw overnight and reheat gently before serving.

For best results, freeze the rolls without the cream cheese glaze and prepare fresh glaze when serving.

Final Result

Soft, pillowy homemade Cinnamon Rolls swirled with buttery brown sugar and cinnamon, baked until lightly golden, and generously covered with silky cream cheese glaze. They’re warm, gooey, aromatic, and absolutely irresistible straight from the oven.