There’s nothing quite like the smell of freshly baked cinnamon rolls wafting through your kitchen. These homemade cinnamon rolls are soft, fluffy, and filled with a rich cinnamon-sugar swirl. Topped with a luscious cream cheese icing, they’re the ultimate comfort bake—perfect for breakfast, brunch, or a cozy dessert.
Who is this Recipe For?
This recipe is for anyone who loves bakery-style cinnamon rolls but wants to enjoy them fresh from the oven at home. Whether you’re a beginner baker looking for a step-by-step guide or a seasoned cook ready to master a classic, these rolls are the perfect project. They’re also great for families, holiday gatherings, or anyone who loves a warm, sweet treat.
Why it’s Great
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Bakery-quality at home: You get soft, pillowy rolls with gooey centers and sweet cream cheese icing.
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Make-ahead friendly: Prep them the night before and bake in the morning for a fresh breakfast.
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Customizable: Add nuts, raisins, or even a festive flavor twist to make them your own.
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Crowd-pleasing: Loved by both kids and adults, they disappear fast at any gathering.
Kitchen Equipment Needed
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Large mixing bowl
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Whisk and wooden spoon (or stand mixer with dough hook)
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Rolling pin
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9×13-inch baking dish (or similar)
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Small mixing bowls for filling and icing
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Spatula for spreading icing
Ingredients
For the Dough
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1 cup warm milk (110°F / 45°C)
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2¼ tsp active dry yeast (1 packet)
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½ cup granulated sugar
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⅓ cup unsalted butter, melted
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2 large eggs, room temperature
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4–4½ cups all-purpose flour
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1 tsp salt
For the Filling
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1 cup packed brown sugar
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2½ tbsp ground cinnamon
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⅓ cup unsalted butter, softened
For the Cream Cheese Icing
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4 oz cream cheese, softened
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¼ cup unsalted butter, softened
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1½ cups powdered sugar
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½ tsp vanilla extract
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1–2 tbsp milk (to adjust consistency)
Instructions
1. Make the Dough
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In a large bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until foamy.
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Mix in sugar, melted butter, eggs, and salt.
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Gradually add flour until a soft dough forms.
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Knead for 5–7 minutes until smooth and elastic.
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Transfer to a greased bowl, cover, and let rise 1–2 hours, or until doubled in size.
2. Prepare the Filling
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In a small bowl, mix brown sugar and cinnamon.
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Roll the dough into a 16×12-inch rectangle.
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Spread softened butter over the dough, then sprinkle with the cinnamon-sugar mixture.
3. Shape the Rolls
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Roll the dough tightly from the long edge into a log.
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Slice into 12 equal pieces and place them in a greased baking dish.
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Cover and let rise 30–45 minutes, until puffy.
4. Bake
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Preheat oven to 350°F (175°C).
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Bake for 22–25 minutes, or until golden brown and cooked through.
5. Make the Icing
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Beat cream cheese and butter until smooth.
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Add powdered sugar and vanilla extract, mixing until creamy.
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Add milk gradually until spreadable.
6. Finish & Serve
Spread icing over warm rolls so it melts into the swirls. Serve warm and enjoy every gooey bite.
Storage
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Room temperature: Keep in an airtight container for up to 2 days.
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Refrigerator: Store for up to 5 days, reheating before serving.
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Freezer: Freeze un-iced rolls for up to 2 months. Thaw and warm before adding icing.
FAQ
Q: Can I use instant yeast instead of active dry yeast?
Yes—instant yeast can be added directly without proofing. The rise time may be slightly shorter.
Q: Can I make these overnight?
Definitely. Prepare the rolls, cover tightly, and refrigerate overnight. Let them rise at room temperature for 45–60 minutes before baking.
Q: What’s the best way to reheat cinnamon rolls?
Warm them in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for 10 minutes.
Q: Can I make them without cream cheese icing?
Yes! A simple glaze made with powdered sugar, milk, and vanilla is a lighter alternative.
Conclusion
These homemade cinnamon rolls are the perfect way to bring warmth and sweetness into your kitchen. With soft dough, a rich cinnamon-sugar filling, and creamy icing, they’re an indulgent treat worth every bite. Whether for a weekend breakfast, holiday brunch, or just because, these rolls are guaranteed to impress.
