Cinnamon Rolls
Soft, buttery, and filled with cinnamon-sugar goodness, these homemade cinnamon rolls require only one rise, making them perfect for beginners. Topped with creamy icing, they’re a simple yet indulgent bake ideal for breakfast, brunch, or dessert.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Rolling Pin
- 1 9- or 10-inch Round Cake Pan / Pie Dish / Square Pan
- Rubber
- 1 — Electric mixer (handheld or stand)
- 1 Wire Cooling Rack
- Measuring Cups & Spoons
Ingredients
Dough
- 2 ¾ cups 344 g all-purpose flour, plus extra if needed
- ¼ cup 50 g granulated sugar
- ½ teaspoon salt
- ¾ cup 180 ml whole milk
- 3 tablespoons 43 g unsalted butter
- 2 ¼ teaspoons instant yeast 1 packet
- 1 large egg room temperature
Filling
- 3 tablespoons 43 g unsalted butter, softened
- ⅓ cup 67 g brown sugar, packed (light or dark)
- 1 tablespoon ground cinnamon
Cream Cheese Icing
- 4 ounces 113 g cream cheese, softened
- 2 tablespoons 28 g unsalted butter, softened
- ⅔ cup 80 g confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. This step helps evenly distribute the sugar and salt throughout the flour, ensuring the dough has consistent flavor. Set the bowl aside while you prepare the wet mixture.
- Warm the Milk and Melt the Butter: In a small heatproof bowl or measuring cup, combine the milk and butter. Warm the mixture using a microwave or stovetop until the butter is fully melted and the milk feels pleasantly warm to the touch — around 110°F (43°C). Be careful not to overheat, as liquid that is too hot can kill the yeast.
- Activate the Yeast: Sprinkle the instant yeast over the warm milk mixture and whisk gently until dissolved. Allow it to sit for 1–2 minutes to give the yeast a chance to wake up. The mixture should appear slightly frothy, which indicates the yeast is active and ready to work.
- Combine Wet and Dry Ingredients: Pour the milk-butter-yeast mixture into the bowl of dry ingredients. Add the egg, then stir everything together with a sturdy rubber spatula or wooden spoon until a rough dough begins to form. If you prefer, you can use a stand mixer fitted with a paddle attachment to combine the ingredients more quickly.
- Knead the Dough: Transfer the dough to a lightly floured surface. Using your hands, knead for 3–5 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. If the dough feels too wet, sprinkle in small amounts of flour until it’s manageable. You should end up with a soft, springy dough ball that bounces back when pressed gently with your finger.
- Rest the Dough Briefly: Place the kneaded dough into a lightly greased mixing bowl (a quick spray of non-stick cooking spray works well). Cover the bowl loosely with plastic wrap or a clean kitchen towel, then allow the dough to rest for 10 minutes. This short resting period relaxes the gluten, making the dough easier to roll out in the next step.
- Prepare the Filling: While the dough rests, make the cinnamon-sugar filling. In a small bowl, combine the softened butter, brown sugar, and cinnamon. Stir with a spoon or spatula until you have a sandy, aromatic mixture. The butter will act as a glue that helps the cinnamon sugar stick beautifully to the dough layers.
- Roll Out the Dough: After resting, transfer the dough onto a lightly floured surface. Use a rolling pin to flatten it into a rectangle measuring about 14 x 8 inches (36 x 20 cm). Try to keep the thickness even across the entire sheet so the rolls bake uniformly.
- Add the Cinnamon Filling: Spread the softened butter evenly over the surface of the rolled dough. Then sprinkle the prepared cinnamon-sugar mixture across the buttered surface, making sure it reaches all the edges for consistent flavor in every bite. Gently pat the filling down so it sticks to the dough.
- Shape the Cinnamon Rolls: Starting from the long edge of the rectangle, carefully roll the dough into a tight log, keeping the roll even as you go. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 10–12 equal slices. Arrange the rolls cut-side up in a greased 9- or 10-inch round cake pan, pie dish, or square pan, leaving a little space between each roll for rising.
- Let the Rolls Rise: Cover the pan with a clean towel, plastic wrap, or aluminum foil. Place in a warm, draft-free spot and let the rolls rise for 60–90 minutes, or until they double in size. The rolls should look puffy and feel airy when lightly pressed with a fingertip.
- Bake the Cinnamon Rolls: Preheat your oven to 375°F (190°C). Once preheated, place the risen rolls on the center rack and bake for 24–27 minutes. The rolls should turn golden brown on top while staying soft inside. If you notice the tops browning too quickly, loosely tent the pan with foil to prevent over-baking. For accuracy, you can check the internal temperature — fully baked rolls should register 195–200°F (91–93°C).
- Prepare the Cream Cheese Icing: While the rolls are baking, make the frosting. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free. Add the softened butter and continue mixing until fully combined. Gradually add the confectioners’ sugar and vanilla extract, then beat until creamy and spreadable. Adjust the thickness with a teaspoon of milk if desired.
- Frost and Serve: Remove the rolls from the oven and place the pan on a wire cooling rack. While the rolls are still warm, generously spread the cream cheese icing on top so it melts slightly into the spirals. Serve immediately for the best soft, gooey texture.
- Store Leftovers: If you have extras, cover them tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat briefly in the microwave before serving to restore their softness.
Notes
- Instant yeast is highly recommended because it rises quickly and reliably. Active dry yeast can be substituted, but the rise time will be longer.
- For the softest dough, use whole milk or buttermilk. Lower-fat or plant-based milks can work, but the flavor will be less rich.
- Keep your milk mixture between 100–110°F (37–43°C). Anything hotter may kill the yeast, while cooler liquid will slow down the rise.
- Cutting the dough log with unflavored dental floss helps keep the rolls neat and prevents squishing.
- If the rolls brown too quickly in the oven, tent them loosely with foil halfway through baking.
- For a lighter option, swap cream cheese icing for a simple vanilla glaze or even a drizzle of honey.
- To save time, shape the rolls the night before and refrigerate them. In the morning, let them rise at room temperature before baking.
- For an extra touch of flavor, add a pinch of nutmeg or cardamom to the filling.
- Always frost while the rolls are still warm so the icing melts slightly into the spirals.
- Rolls taste best fresh but can be reheated in the microwave for 15–20 seconds to restore their softness.
