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Cinnamon Rolls

Best Homemade Cinnamon Rolls

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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Prep Time 20 minutes
Cook Time 25 minutes
Rest & Rise 1 hour 5 minutes
Total Time 1 hour 50 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 4-5 cups all-purpose flour (520g-650g), spooned and leveled
  • 1/4 cup granulated sugar (50g)
  • 2 1/4 teaspoons instant yeast (1 package)
  • 1/2 teaspoon salt
  • 3/4 cup water (180mL)
  • 1/2 cup whole milk (120mL)
  • 1/4 cup unsalted butter (60g), cut into 4 slices
  • 1 large egg at room temperature
For the filling
  • 6 tablespoons unsalted butter (85g), very soft
  • 3/4 cup brown sugar (150g), packed, light or dark
  • 1 1/2 tablespoons ground cinnamon
For the cream cheese icing
  • 4 oz cream cheese (115g), full fat block, room temperature
  • 5 tablespoons unsalted butter (70g), room temperature
  • 1 1/2 cups powdered sugar (195g)
  • 1 teaspoon pure vanilla extract

Equipment

  • 9x13-inch Baking Dish
  • Mixer
  • Serrated knife or dental floss

Method
 

  1. 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
  2. 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
  3. Whisk the egg into the warm water and milk mixture until combined.
    1 large egg
  4. Pour the wet ingredients over the flour mixture. Using a wooden spoon, mix together until you have a very thick and sticky dough.
  5. 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
  6. 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.
  7. Cover the dough and set aside for about 20 minutes to allow the gluten to relax.
  8. Turn the rested dough onto a lightly floured work surface and roll it out into a roughly 14x10 inch rectangle.
  9. 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
  10. Working from the longer side of the dough, roll it up tightly into a log.
  11. Cut about ½ an inch off each end of the log to ensure uniform rolls.
  12. 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.
  13. Arrange the rolls cut-side up in a 9x13 inch baking dish.
  14. Cover the rolls and set aside in a warm place for about 45 minutes or until they have doubled in size.
  15. Preheat your oven to 350F.
  16. Uncover the rolls and bake for 25 to 30 minutes or until the tops are a light golden brown.
  17. 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
  18. While the cinnamon rolls are still warm, spread the icing on top so it melts slightly into the crevices.

Notes

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.