Description
Soft, pillowy homemade cinnamon rolls with a sticky cinnamon-sugar filling and tangy cream cheese frosting. This recipe is make-ahead friendly and yields bakery-quality results.
Ingredients
Scale
- 1 cup warm milk (110°F / 43°C)
- 2 teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¼ cup unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 3 to 3½ cups all-purpose flour
- ½ cup unsalted butter, softened
- 1 cup dark brown sugar
- 2 tablespoons ground cinnamon
- 4 oz block cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream
Instructions
- Activate the yeast: In a mixing bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Mix the dough: Add melted butter, egg, and salt to the yeast mixture. Whisk to combine. Add 3 cups of flour and mix until a dough forms.
- Knead the dough: Knead for 8-10 minutes until smooth, elastic, and slightly tacky. Place in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled.
- Prepare the filling: While dough rises, mix brown sugar and cinnamon. Soften the ½ cup butter.
- Roll and shape: Punch down risen dough. Roll into a 12×18 inch rectangle. Spread softened butter over the surface, leaving a border. Sprinkle cinnamon-sugar mixture evenly. Roll tightly into a log and pinch seam to seal.
- Cut the rolls: Slice the log into 12 equal rolls using a sharp knife or pizza cutter. Place cut-side up in a greased 9×13 inch pan.
- Second rise: Cover pan loosely and let rolls rise for 30-60 minutes until puffy and nearly touching. (Alternatively, refrigerate overnight for make-ahead).
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown. Cool in pan for 5-10 minutes.
- Make frosting: Whisk cream cheese, powdered sugar, vanilla, and milk until smooth.
- Serve: Drizzle or spread frosting over warm rolls and serve immediately.
Notes
For make-ahead, assemble rolls after first rise, cover tightly, and refrigerate overnight. Let come to room temperature and rise for 30-60 minutes before baking. Ensure milk is warm (110°F) but not hot to avoid killing yeast. Do not over-flour the dough to maintain softness.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 22
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
Keywords: cinnamon rolls, homemade cinnamon rolls, cream cheese frosting, breakfast recipe, weekend brunch, yeast dough, make-ahead breakfast