Amazing Homemade Cinnamon Rolls Recipe

I’ve been making and refining an Easy Cinnamon Rolls Recipe for years, and I’m sharing the simple, little-known tips and exact measurements that keep it reliably foolproof for the holidays.

I still remember the first time I rolled these out, thinking no way they’ll beat the bakery. I was wrong.

This Amazing Homemade Cinnamon Rolls recipe has been a favorite for years, and if you love cinnamon rolls i promise you’ll want to try it. The swirl of brown sugar against warmed whole milk gives a lift thats hard to explain.

Some batches go sideways, sometimes the rise is stubborn, but when they turn out Fluffy Cinnamon Rolls and you pull off a gooey spiral, people lose their minds. This is my Cinnamon Roll Recipe Homemade, imperfect, addictive, and totally worth the little mess.

Ingredients

• Whole milk, adds richness and calcium, gives dough tenderness, has protein and some natural sugars.
• Active dry yeast, makes rolls rise by producing CO2, also affects texture and slight yeasty flavor.
• All purpose flour, main carbohydrate source, provides structure, low fiber unless whole grain used, mostly starch.
• Brown sugar, sweetens and adds moisture, contains molasses so gives deeper caramel notes, more flavor.
• Ground cinnamon, warm spice, very low calories, adds aromatic sweetness and slight bitterness, great flavor boost.
• Unsalted butter, fat adds tenderness and flavor, provides richness and mouthfeel, mostly saturated fat content.
• Cream cheese, creamy tang for frosting, adds fat and protein, makes frosting smooth and slightly tangy.

Ingredient Quantities

• 1 cup whole milk, warmed to about 110°F (45°C)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/3 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1 large egg room temp
• 1 teaspoon salt
• 3 to 3 1/2 cups all purpose flour
• 3/4 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, softened (for filling)
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened (for frosting)
• 1 to 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk or heavy cream (to thin frosting)

How to Make this

1. Warm 1 cup whole milk to about 110°F (45°C), sprinkle in 2 1/4 teaspoons active dry yeast and a pinch of the granulated sugar, stir and let sit 5 to 10 minutes until foamy; if it doesn’t foam the yeast may be dead so start over.

2. In a large bowl whisk together 1/3 cup melted unsalted butter, the 1/3 cup granulated sugar, 1 large room temp egg and 1 teaspoon salt, then pour in the yeast mixture.

3. Add 3 cups all purpose flour and stir until a shaggy dough forms, add up to the extra 1/2 cup flour as needed so the dough is soft but not overly sticky.

4. Turn dough onto a lightly floured surface and knead 5 to 7 minutes until smooth and elastic, or mix with a dough hook 4 to 5 minutes; place dough in a lightly oiled bowl, cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

5. Punch dough down, roll out on a floured surface to roughly a 16 by 12 inch rectangle, spread 1/4 cup softened unsalted butter evenly over the dough leaving a small border.

6. Mix 3/4 cup packed brown sugar with 2 tablespoons ground cinnamon and sprinkle that mixture evenly over the butter, press it down slightly so it sticks.

7. Starting at a long edge roll the dough tightly into a log, pinch the seam to seal, then cut into 12 even rolls and place them cut-side up in a greased 9×13 inch pan (or slightly closer together in the pan for gooier sides).

8. Cover loosely and let the rolls rise again until puffy about 30 to 45 minutes, meanwhile preheat oven to 350°F (175°C). Bake 20 to 25 minutes until golden and just set, don’t overbake or they’ll dry out.

9. While rolls bake beat together 4 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth, add 1 to 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk or heavy cream to reach a spreadable consistency.

10. When rolls are slightly warm spread the frosting over them so it melts into the swirls, serve warm; tip: you can freeze unbaked rolls or leftover baked rolls, reheat to serve and they taste almost fresh.

Equipment Needed

1. Measuring cups and spoons (for cups, tablespoons, teaspoons)
2. Instant read thermometer (to check milk at about 110°F)
3. Large mixing bowl
4. Whisk and a rubber spatula
5. Stand mixer with dough hook or a floured counter to knead by hand
6. Rolling pin
7. 9×13 inch baking pan, greased
8. Sharp knife or bench scraper to cut the roll into 12 pieces
9. Oven (preheat to 350°F)

FAQ

Amazing Homemade Cinnamon Rolls Recipe Substitutions and Variations

• Whole milk: swap 1 cup buttermilk (room temp) for richer, slightly tangy rolls, or 1 cup unsweetened almond or oat milk warmed to 110°F. If using non-dairy add 1 tsp lemon juice or vinegar to mimic buttermilk.
• Active dry yeast: use the same amount instant yeast (2 1/4 tsp) and stir it into the dry ingredients so you can skip the proofing step, or use rapid-rise yeast but expect shorter rise times.
• Unsalted butter (melted or for filling): sub equal salted butter and cut the recipe salt by about 1/4 tsp, or use melted coconut oil for a slightly different flavor and a softer crumb.
• Cream cheese (for frosting): swap 1:1 with mascarpone for a silkier, milder frosting, or use 4 oz softened ricotta (blended smooth) for less tang; if no cream cheese at all make a quick buttercream (1/2 cup butter + 1 to 1 1/2 cups powdered sugar + 1 tsp vanilla, thin with a tbsp milk).

Pro Tips

1) Always proof the yeast properly. If the mixture isnt foamy in 5 to 10 minutes toss the yeast and start over, that means its dead. Use milk around 110°F not hotter or you’ll kill the yeast, and if your kitchen is cold let the bowl sit in a slightly warm spot like an oven with the light on.

2) Measure flour by weight if you can. 3 cups all purpose is about 360 g and 3 1/2 cups about 420 g, that stops you from adding too much flour and ending up with dry, dense rolls. If you dont have a scale, spoon and level the flour into the cup and add extra flour only a tablespoon at a time until the dough feels soft and slightly tacky.

3) Watch the proofing not the clock. First rise is done when the dough has doubled and a poke barely springs back, second rise when the rolls look puffy. Dont overproof or they will collapse in the oven; if they seem overproofed you can gently reshape and give them a short second rise.

4) Small tricks for gooey, flavorful rolls: place the rolls closer together in the pan for soft sides, tent with foil if the tops brown too fast, and spread the cream cheese frosting while rolls are warm so it melts into the swirls. For make ahead: you can freeze unbaked cut rolls in the pan, thaw in the fridge overnight then let come to room temp and bake, or reheat baked rolls in a 300°F oven for 8 to 12 minutes to freshen them up.