These are the absolute BEST homemade cinnamon rolls ever, offering a perfectly soft and fluffy texture with just the right amount of cinnamon sweetness. Topped with an ooey-gooey cream cheese frosting, this recipe is a classic favorite that surprisingly only requires one rise.
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Why You Will Love This Recipe
There are several reasons why this will become your go-to recipe for the BEST homemade cinnamon rolls. First, it uses simple ingredients that you likely already have in your pantry. Second, the unique mix of water and milk creates the perfect balance of richness and pillowy softness without making the dough too dense. Unlike many traditional recipes, these rolls only require a short rest and a single rise, meaning they are ready in half the time. Finally, the cream cheese frosting features a slightly higher butter ratio, giving it a flavor that is virtually identical to Cinnabon.
Ingredients for Homemade Cinnamon Rolls
To make these delicious rolls, you will need the following ingredients:
For the dough:
- 4-5 cups (520g-650g) all-purpose flour, spooned and leveled
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (1 package) instant yeast
- ½ teaspoon salt
- ¾ cup (180mL) water
- ½ cup (120mL) whole milk
- ¼ cup (60g) unsalted butter, cut into 4 slices
- 1 large egg, at room temperature
For the filling:
- 6 tablespoons (85g) unsalted butter, very soft
- ¾ cup (150g) packed brown sugar, light or dark
- 1 ½ tablespoons ground cinnamon
For the cream cheese icing:
- 4 oz (115g) full fat block cream cheese, room temperature
- 5 tablespoons (70g) unsalted butter, room temperature
- 1 ½ cups (195g) powdered sugar
- 1 teaspoon pure vanilla extract
Step-by-Step Instructions
- In a large bowl, combine 3 cups of flour, sugar, yeast, and salt. Whisk to combine and set aside.
- In a medium microwave-safe bowl or cup, combine water, milk, and sliced butter. Microwave in 10-second bursts until the butter just melts and the mixture feels warm but not hot (about 110F).
- Whisk the egg into the warm water and milk mixture until combined.
- Pour the wet ingredients over the flour mixture. Using a wooden spoon, mix together until you have a very thick and sticky dough.
- Add another 1 cup of flour to the dough and mix until it starts coming together into a ball.
- Knead the dough by hand or with a mixer, adding flour as needed to keep it from sticking, until it is smooth, elastic, and slightly tacky. If you poke the dough, it should spring back.
- Cover the dough and set aside for about 20 minutes to allow the gluten to relax.
- Turn the rested dough onto a lightly floured work surface and roll it out into a roughly 14×10 inch rectangle.
- Spread the softened butter over the dough, leaving a ½ inch border. Sprinkle the brown sugar evenly over the butter, followed by the cinnamon.
- Working from the longer side of the dough, roll it up tightly into a log.
- Cut about ½ an inch off each end of the log to ensure uniform rolls.
- Use a sharp serrated knife or unflavored dental floss to cut the log into 12 even rolls. If using floss, wiggle it under the log, cross the ends over the top, and pull to cut.
- Arrange the rolls cut-side up in a 9×13 inch baking dish.
- Cover the rolls and set aside in a warm place for about 45 minutes or until they have doubled in size.
- Preheat your oven to 350F.
- Uncover the rolls and bake for 25 to 30 minutes or until the tops are a light golden brown.
- While the rolls bake, combine the icing ingredients in a bowl and cream together with a mixer or spoon until smooth.
- While the cinnamon rolls are still warm, spread the icing on top so it melts slightly into the crevices.
Expert Tips for the Best Cinnamon Rolls
Check Your Yeast: Ensure your yeast is fresh and not expired. If you are unsure, test it in warm water with a teaspoon of sugar; if it doesn’t foam after 10 minutes, the yeast is inactive.
Temperature Matters: Your milk and water should be around 110F. If the liquid is too hot, it will kill the yeast; if it is too cold, the dough will not rise properly. It should feel like warm bath water.
Measure Flour Correctly: Avoid scooping the flour directly with the measuring cup. Instead, use the spoon and level method or a kitchen scale to prevent adding too much flour, which results in dry rolls.
Use Unflavored Floss: For the cleanest cuts without squishing the dough, use unflavored dental floss. Avoid mint-flavored floss as it can transfer unwanted flavor to your rolls.
Very Soft Butter: For the filling, ensure the butter is very soft so it spreads easily without tearing the delicate dough.
Best Homemade Cinnamon Rolls
Ingredients
Equipment
Method
- In a large bowl, combine 3 cups of flour, sugar, yeast, and salt. Whisk to combine and set aside.4-5 cups all-purpose flour, 1/4 cup granulated sugar, 2 1/4 teaspoons instant yeast, 1/2 teaspoon salt
- In a medium microwave-safe bowl or cup, combine water, milk, and sliced butter. Microwave in 10-second bursts until the butter just melts and the mixture feels warm but not hot (about 110F).3/4 cup water, 1/2 cup whole milk, 1/4 cup unsalted butter
- Whisk the egg into the warm water and milk mixture until combined.1 large egg
- Pour the wet ingredients over the flour mixture. Using a wooden spoon, mix together until you have a very thick and sticky dough.
- Add another 1 cup of flour to the dough and mix until it starts coming together into a ball.4-5 cups all-purpose flour
- Knead the dough by hand or with a mixer, adding flour as needed to keep it from sticking, until it is smooth, elastic, and slightly tacky. If you poke the dough, it should spring back.
- Cover the dough and set aside for about 20 minutes to allow the gluten to relax.
- Turn the rested dough onto a lightly floured work surface and roll it out into a roughly 14×10 inch rectangle.
- Spread the softened butter over the dough, leaving a ½ inch border. Sprinkle the brown sugar evenly over the butter, followed by the cinnamon.6 tablespoons unsalted butter, 3/4 cup brown sugar, 1 1/2 tablespoons ground cinnamon
- Working from the longer side of the dough, roll it up tightly into a log.
- Cut about ½ an inch off each end of the log to ensure uniform rolls.
- Use a sharp serrated knife or unflavored dental floss to cut the log into 12 even rolls. If using floss, wiggle it under the log, cross the ends over the top, and pull to cut.
- Arrange the rolls cut-side up in a 9×13 inch baking dish.
- Cover the rolls and set aside in a warm place for about 45 minutes or until they have doubled in size.
- Preheat your oven to 350F.
- Uncover the rolls and bake for 25 to 30 minutes or until the tops are a light golden brown.
- While the rolls bake, combine the icing ingredients in a bowl and cream together with a mixer or spoon until smooth.4 oz cream cheese, 5 tablespoons unsalted butter, 1 1/2 cups powdered sugar, 1 teaspoon pure vanilla extract
- While the cinnamon rolls are still warm, spread the icing on top so it melts slightly into the crevices.
Notes
Frequently Asked Questions
How do I know if my dough is kneaded enough?
Perfectly kneaded dough should be smooth and elastic. If you poke the ball of dough with a clean finger, it should spring back slowly. It should feel slightly tacky but should not stick to your finger.
Can I make these cinnamon rolls overnight?
Yes! Follow the instructions until the rolls are cut and placed in the baking dish. Instead of letting them rise, cover them tightly with plastic wrap and refrigerate for up to 18 hours. When ready to bake, let them sit at room temperature for 60 minutes before putting them in the oven.
Why are my cinnamon rolls dry?
Dry rolls are usually the result of adding too much flour during the mixing or kneading process. It is important to keep the dough slightly tacky. Over-baking can also lead to a drier texture, so check them at the 25-minute mark.
How should I store and reheat leftovers?
Store rolls at room temperature for one day or in the fridge for up to three days. To reheat, place a roll in the oven at 350F for a few minutes. Pro tip: add a tablespoon of milk over the roll and cover with foil before reheating to make it taste fresh again.