Here’s a classic Homemade Cinnamon Rolls recipe — soft, fluffy rolls swirled with buttery cinnamon sugar and topped with cream cheese icing. Perfect for breakfast or brunch!
🍥 Homemade Cinnamon Rolls
Ingredients
For the dough:
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1 cup warm milk (110°F / 45°C)
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2 ¼ tsp active dry yeast (1 packet)
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½ cup granulated sugar
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⅓ cup butter, melted
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2 large eggs
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½ tsp salt
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4 – 4 ½ cups all-purpose flour
For the filling:
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½ cup butter, softened
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1 cup brown sugar, packed
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2 ½ tbsp ground cinnamon
For the cream cheese icing:
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4 oz cream cheese, softened
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¼ cup butter, softened
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1 ½ cups powdered sugar
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½ tsp vanilla extract
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1–2 tbsp milk (to thin if needed)
Instructions
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Make dough – In a bowl, combine warm milk and yeast. Let sit 5–10 minutes until foamy. Mix in sugar, melted butter, eggs, and salt. Gradually add flour until dough forms. Knead 6–8 minutes until smooth and elastic.
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First rise – Place dough in a greased bowl, cover, and let rise 1–1 ½ hours, until doubled in size.
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Make filling – Mix softened butter, brown sugar, and cinnamon into a spreadable paste.
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Assemble rolls – Roll dough into a rectangle (about 16×12 inches). Spread filling evenly. Roll tightly from the long side into a log. Slice into 12 rolls.
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Second rise – Place rolls in a greased 9×13-inch pan. Cover and let rise 30–45 minutes, until puffy.
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Bake – Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
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Ice & serve – Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls.
✨ Tips & Variations
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For overnight rolls: prepare through step 5, refrigerate overnight, then bake in the morning.
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Add chopped pecans or raisins to the filling for extra texture.
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Swap icing for a simple glaze (powdered sugar + milk) if you want lighter sweetness.
Would you like me to also give you a small-batch version (6 rolls) or a Cinnabon-style extra fluffy version?