Cinnamon Rolls

Try these sweet Cinnamon Rolls soon! They are soft, fluffy, and delicious. Loaded with cinnamon flavor and topped with a creamy cream cheese frosting.

If you're craving even more sweet and delicious cinnamon roll options, then be sure to try making some Small Batch Cinnamon Rolls or a Cinnamon Roll Cake.

Recently I took a trip to Tennessee. While there, I was able to catch a movie at the theatre in the mall.

Sooo…You can probably already tell where this is going.

As I entered the mall it hit me. The smell of sweet, delicious cinnamon rolls from Cinnabon. I was not even hungry or thinking about cinnamon rolls until the aroma grabbed a hold of me. I believe this is exactly what they want to happen.

And I wasn't the only person thinking this because there was a long line, so there was no way that I would have enough time to enjoy one before the movie. I figured I'd have enough time after the movie to enjoy one of these sweet rolls but unfortunately, that didn’t happen because they were closed.

I arrived back home, surprisingly still wanting a cinnamon roll. Of course, cinnamon rolls are yummy, but they're not something I make often because the homemade version requires yeast and yeast can be a funny little ingredient. First, you have to make sure it proofs before you're able to use it and you must also wait for the dough to rise. All very time-consuming, but I will tell you that it is totally worth it.

Ingredient Notes

1. Milk - The key is to use warm milk. Aim for 105 to 110 degrees. Anything hotter will kill the yeast and you will have to start the process all over.
2. Active Dry Yeast - You can use 2 ¼ teaspoons or 1 packet. Either works just fine, be sure to measure if you use bulk yeast. May substitute instant yeast.
3. Granulated Sugar - I use ½ cup for this recipe, as it will add a nice sweetness to the dough. Use plain white granulated sugar or cane sugar.
4. Butter - If you use salted butter then you can omit the additional salt in the recipe.
5. Salt - Helps to balance the sweet flavor and prevents the rolls from tasting flat. Use any that you prefer, I like to use kosher salt for baking.
6. Eggs - Large eggs work great for this recipe.
7. All-Purpose Flour - Be sure to scoop the flour into the measuring cup and level it off. Don't scoop the measuring cup directly into the bag/container or it will pack the flour. For the most accurate amount, use a food scale.
8. Brown Sugar - The sweetness in the filling of your cinnamon rolls.
9. Ground Cinnamon - I used a good amount of ground cinnamon which I think makes these cinnamon rolls stand out and give them the best flavor.
10. Powdered Sugar - If you have a lot of lumps in your powdered sugar, try sifting it first to help give your frosting a nice smooth and creamy texture.
11. Cream Cheese - Use softened (room temperature) cream cheese, otherwise it will not mix well to create a creamy frosting. 
12. Vanilla - The vanilla extract helps to add a nice sweetness to the frosting. Feel free to swap with almond extract or maple for a twist. 

See the recipe card below for exact ingredient quantities.

Instructions

Begin the recipe by warming the milk, careful not to make it too hot. Dissolve the yeast and allow it to sit for a few minutes. The yeast will proof and become foamy. If not try it again, the yeast may be bad or the milk temperature is too hot. If your milk is too hot, then it will kill the yeast.

Using a stand mixer with a dough hook, add the granulated sugar, butter, salt, eggs, and all-purpose flour. Mix until combined. Add the yeast mixture to the sugar mixture and mix until the dough forms.

Lightly oil a large bowl or spray with non-stick cooking spray, add the dough, and allow to rise in a warm place for 1 hour or until the dough has doubled in size.

In a small bowl, stir together the brown sugar and ground cinnamon until combined. Prepare a 9x13-inch baking dish by spraying with non-stick cooking spray. Lightly flour a clean surface and roll out the dough into an even rectangle about ¼ inch thick. Evenly spread butter over the dough and sprinkle with the cinnamon sugar mixture.

Working from the long edge of the rectangle, carefully roll the dough from the top edge to the bottom edge.

Using a knife or unflavored floss to cut the dough into thick slices and place into the prepared baking dish. Cover with a clean kitchen towel and allow to rise for 30 minutes or until double in size.

Preheat the oven to 350 degrees F. and place the baking pan in the oven to bake for 20 minutes or until bubbly and light golden brown. Make the cream cheese icing using a mixer by combining the butter, powdered sugar, cream cheese, and vanilla extract until combined. Spread the icing generously over the top of each cinnamon roll. Serve warm and store in an airtight container in the refrigerator for up to 4 days. Enjoy!

Recipe Tips

Here are a few tips for making the best homemade cinnamon rolls.

• Be sure to allow the yeast to sit for 5 to 10 minutes. It will bubble up a bit and that means the yeast has activated. If you don't see that it bubbles, that means the yeast is dead and your dough will not rise. You will need to start the process all over and check the date on the package of yeast before using it.
• You may mix the dough by hand but just take into consideration that it will take longer and some arm strength to mix it up. 
• When allowing the dough to rise, be sure you cover it, or it will dry out the dough. Use a light kitchen towel, loosely wrapped plastic wrap, or even a two-layer cover of paper towels. Also, make sure it is not in a cold drafty area. I find placing it into a cold (turned off) oven works very well.
• When rolling out the dough, try to make sure it is an even thickness all the way around. Aim for ¼ inch thickness on the cut cinnamon rolls.
• To make the process easier, add the warm milk and yeast to the stand mixer bowl and allow it to proof before adding the other ingredients on top.

Storage

Refrigerate - Since you are using a cream cheese frosting, these cinnamon rolls need to be refrigerated. Just place any leftovers into an airtight container or plastic bag and place them in the fridge. You can store the rolls in the fridge for up to 4 days.

Freezing - You may freeze any cinnamon rolls that you don't plan to eat right away. Just place a freezer-friendly container or wrap them in plastic wrap and then two layers of aluminum foil. The cinnamon rolls freeze for 2 to 4 months. Thaw the rolls in the fridge the night before you plan to eat, then reheat as you would like.

Double Batch

Cinnamon rolls take a bit of effort, and many love to make larger batches to save some in the freezer for later. You can double the recipe and then use two 9x13 pans. This is great for larger families who need more or if you want to freeze a batch. 

I do recommend fully baking the rolls before freezing, but you can also freeze the dough raw without the frosting. Just add additional time to cooking when ready to bake to ensure it bakes all the way through. 

Recipe

Cinnamon Rolls

LaKita Anderson

Try these sweet Cinnamon Rolls soon! They are soft, fluffy, and delicious. Loaded with cinnamon flavor and topped with a creamy cream cheese frosting.

5 from 13 votes

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Prep Time 20 mins

Cook Time 20 mins

Resting Time 1 hr 35 mins

Total Time 2 hrs 15 mins

Course Dessert

Cuisine American

Servings 10

Calories 623 kcal

Ingredients

  

1x2x3x

• Cinnamon Roll Dough
• 1 cup milk, warmed (100-110 degrees F.)
• 1 packet (2 ¼ teaspoon) active dry yeast or instant yeast
• ½ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 1 teaspoon salt
• 2 large eggs
• 4 ½ cups all-purpose flour (plus extra)
• Cinnamon Roll Filling
• 1 cup brown sugar
• 3 tablespoons ground cinnamon
• ⅓ cup unsalted butter, softened
• Cream Cheese Frosting
• 6 tablespoons unsalted butter, softened
• 1 ½ cups powdered sugar
• ¼ cup cream cheese
• ½ teaspoon vanilla extract

Instructions

 

• Warm 1 cup of milk (100-110 degrees F.), careful not to make it too hot. Dissolve the 2 ¼ teaspoons of active dry yeast, 1 teaspoon from the ½ cup of granulated sugar, and allow it to sit for 5 to 10 minutes. The yeast will proof and become fragrant and foamy. If not try it again, the yeast may be bad or the milk too hot.
• Using a stand mixer with a dough hook attachment, add the rest of the ½ cup of granulated sugar, ⅓ cup melted butter, 1 teaspoon salt, 2 large eggs, 4 ½ cups all-purpose flour, and mix until well combined.
• Add the yeast mixture to the sugar mixture and mix well on medium-low speed until combined (about 6 to 8 minutes) and the dough has formed. The dough will be soft but will stick onto itself. If you find it is too wet and not coming together to form a soft dough ball, add an additional 1 tablespoon or two of additional all-purpose flour and mix a little longer.
• Lightly oil a large bowl or spray with non-stick cooking spray, add the dough ball, and allow to rise in a warm place for 1 to 1 ½ hours or until the dough has doubled in size
• In a small bowl, stir together the 1 cup brown sugar and 3 tablespoons ground cinnamon until combined.
• Prepare a 9x13-inch rectangle baking dish by spraying with non-stick cooking spray.
• Lightly flour a clean surface and roll out the dough into an even rectangle about ¼ inch thick.
• Evenly spread ⅓ cup softened butter over the dough and sprinkle with the cinnamon-sugar mixture.
• Working from the long edge of the rectangle, carefully roll the dough from the top edge to the bottom edge.
• Using a knife or unflavored dental floss, cut the dough into even 1 ½ inch thick slices and place into the prepared baking dish.
• Cover the baking dish with a clean kitchen towel and allow it to rise for 30 minutes or until it doubles in size.
• Preheat the oven to 350 degrees F. and place the baking pan in the oven to bake for 20 minutes or until bubbly and light golden brown. Carefully remove them from the oven and allow them to cool in the baking dish.
• While the rolls cool, make the cream cheese frosting using a mixer by combining the 6 tablespoons butter, 1 ½ cups powdered sugar, ¼ cup cream cheese, and ½ teaspoon vanilla extract until smooth and mixed well.
• Spread the frosting generously over the top of the warm cinnamon rolls.
• Serve warm and store in an airtight container in the refrigerator up to 4 days.

Notes

Here are a few tips for making the best homemade cinnamon rolls.

• Be sure to allow the yeast to sit for 5 to 10 minutes. It will bubble up a bit and that means the yeast has activated. If you don't see that it bubbles, that means the yeast is dead and your dough will not rise. You will need to start the process all over and check the date on the package of yeast before using it.
• You may mix the dough by hand but just take into consideration that it will take longer and some arm strength to mix it up. 
• When allowing the dough to rise, be sure you cover it, or it will dry out the dough. Use a light kitchen towel, loosely wrapped plastic wrap, or even a two-layer cover of paper towels. Also, make sure it is not in a cold drafty area. I find placing it into a cold (turned off) oven works very well.
• When rolling out the dough, try to make sure it is evenly thick all the way around. Aim for ¼ inch thickness on the cut cinnamon rolls.
• To make the process easier, add the warm milk and yeast to the stand mixer bowl and allow it to proof before adding the other ingredients on top.

Nutrition

Calories: 623kcalCarbohydrates: 96gProtein: 9gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 96mgSodium: 434mgPotassium: 171mgFiber: 3gSugar: 51gVitamin A: 766IUVitamin C: 0.1mgCalcium: 98mgIron: 3mg

*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword cinnamon rolls

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Original post date 10/05/2018. Updated 07/20/2022.

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Have any comments, questions, or other ideas for these delicious Cinnamon Rolls? Please share them in the comments below!