Go Back
BEST Homemade Cinnamon Rolls

Best Homemade Cinnamon Rolls

This recipe creates unbelievably soft and pillowy homemade cinnamon rolls with a perfectly gooey cinnamon-sugar filling and a tangy cream cheese frosting. The process is surprisingly manageable, even for beginners, using instant yeast for a reliable and quicker rise. It's the perfect treat to make any occasion feel special, promising bakery-quality results from your own kitchen.
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • large bowl
  • Microwave-safe bowl
  • Wooden spoon
  • rolling pin
  • 9x13-inch baking dish
  • Sharp serrated knife or unflavored dental floss
  • electric mixer

Method
 

Instructions
  1. In a large bowl, whisk together 3 cups of the flour, granulated sugar, instant yeast, and salt. Set this aside.
  2. In a separate microwave-safe bowl, combine the water, milk, and sliced butter. Microwave for about 60-90 seconds, until the butter is mostly melted and the mixture is warm to the touch (about 115-125°F).
  3. Whisk the room-temperature egg into the warm water mixture until combined.
  4. Pour the wet ingredients over the flour mixture. Use a wooden spoon to mix everything together until you have a very thick, sticky dough.
  5. Add 1 more cup of flour to the dough and mix until it begins to pull away from the sides of the bowl and form a ball.
  6. You can continue in the bowl or turn the dough onto a lightly floured surface. Knead for 5-7 minutes, adding small amounts of flour as needed to prevent sticking. The dough is ready when it's smooth, elastic, and slightly tacky. If you poke it, the indentation should spring back.
  7. Cover the dough and let it rest for about 20 minutes. This relaxes the gluten, making it much easier to roll out.
  8. Turn the rested dough onto a lightly floured work surface and roll it into a 14x10 inch rectangle. Use your hands to gently stretch and shape the corners.
  9. Spread the very soft butter for the filling over the dough, leaving a small 1/2-inch border along the edges. Sprinkle the brown sugar evenly over the butter, followed by the ground cinnamon.
  10. Starting from the long side, roll the dough up into a tight log.
  11. Trim about 1/2 an inch off each end of the log for more uniform rolls (you can bake these little end pieces separately!).
  12. Using a sharp serrated knife or a piece of unflavored dental floss, cut the log into 12 even rolls. The floss method prevents squishing: slide it under the log, cross the ends over the top, and pull to make a clean cut.
  13. Arrange the rolls cut-side up in a 9x13 inch baking dish. It’s okay if they are touching slightly.
  14. Cover the rolls and place them in a warm, draft-free spot for about 45 minutes, or until they have puffed up and are nestled closely together.
  15. Preheat your oven to 375°F (190°C).
  16. Uncover the risen rolls and bake for 25 to 30 minutes, until they are a beautiful golden brown on top. Let them cool slightly while you prepare the icing.
  17. To make the frosting, beat the room temperature cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract and beat again until light and fluffy.
  18. While the cinnamon rolls are still warm, spread the frosting generously over the top. The warmth will help it melt slightly into all the crevices, making them extra gooey and delicious!

Notes

For the best results, use room temperature ingredients to ensure a soft dough and smooth frosting. Resist adding too much flour; the dough should be soft and slightly tacky. For clean cuts, use unflavored dental floss instead of a knife. These rolls can be made ahead of time by refrigerating them overnight after placing them in the baking dish and before the final rise.