The rich, warm aroma of cinnamon, yeast, and brown sugar baking is the definition of comfort. Whenever I want a truly special breakfast-one that sets a cozy, celebratory tone for the whole day-I turn to this Homemade Cinnamon Rolls recipe. These are classic, bakery-style rolls: tender, soft, incredibly fluffy, and generously coated in a sweet, spiced filling and a tangy, rich cream cheese frosting. It's a wonderful, rewarding recipe that is perfect for a slow holiday morning or a special weekend treat.
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My non-negotiable tip: You must bake these cinnamon rolls in a 400°F (200°C) oven. I've tested this at lower temperatures, and the dough comes out pale and chewy. The high initial heat gives the rolls a beautiful, tall, high-domed rise and a soft, golden-brown crust.
A Perfect Holiday Baking Project
This recipe is built to create the most tender, airy roll possible. It uses a rich dough, packed with butter and eggs, and relies on a double-rise to ensure maximum fluffiness. The secret to the final texture is the perfect balance of baking powder (in the dough) and yeast, which work together to create a light, pillow-soft crumb that stays moist for days. And that filling? It's a simple, buttery mix of dark brown sugar, cinnamon, and nutmeg that melts into a gooey swirl as it bakes.
Why You'll Love This Recipe
- Incredibly Fluffy Texture: The double-rise method results in tender, pillow-soft rolls that melt in your mouth.
- Ultimate Gooey Filling: The butter, brown sugar, and spices melt into a rich, caramel-like sauce during baking, infusing every layer.
- Rich Cream Cheese Frosting: The frosting is tangy, sweet, and made with plenty of butter and cream cheese-the perfect complement to the warm spices.
- Perfect for Holidays: These are a must-have for Thanksgiving or Christmas morning breakfast.
Ingredients
Here's what you'll need for these ultimate cinnamon rolls.
For the Dough
- Milk & Yeast: Warm milk (about 110°F/43°C) and 1 packet of instant yeast.
- Flour: All-purpose flour, measured precisely.
- Fats & Sugars: Granulated sugar and unsalted butter, softened.
- Binders: 2 large eggs, at room temperature.
- Seasoning: Kosher salt and baking soda.
For the Filling & Assembly
- Brown Sugar: Packed light brown sugar for that deep molasses flavour.
- Butter: 1 cup (2 sticks) of unsalted butter, softened.
- Spices: Ground cinnamon and ground nutmeg.
For the Frosting
- Cream Cheese: 6 oz brick-style cream cheese, softened to room temperature.
- Butter: Remaining ½ cup (1 stick) of unsalted butter, softened.
- Sugar: Confectioners' sugar (powdered sugar).
- Liquid: Heavy cream or milk.
- Flavour: Pure vanilla extract.
How to Make Homemade Cinnamon Rolls
This recipe requires two rises, but the process is straightforward and yields beautiful results.
Step 1: Make the Dough and First Rise
First, lightly grease a large bowl with cooking spray. In the bowl of a stand mixer fitted with the dough hook, I stir the warm milk and instant yeast until the yeast is mostly dissolved.
I add the eggs, flour, granulated sugar, softened butter, salt, and baking soda. I beat on low speed until everything is combined, then increase the speed to medium-high and beat for a full 10 to 15 minutes. The dough will be smooth, elastic, and pull away from the sides of the bowl.
I transfer the dough to the greased bowl, turn it over once to coat, cover it with a kitchen towel, and let it rise until almost doubled in size, about 1 to 2 hours.
Step 2: Make the Filling and Roll
In a large bowl, I use a handheld mixer to cream the brown sugar, cinnamon, nutmeg, and ½ cup of softened butter until light and fluffy (3-4 minutes). I set this aside.
I punch down the risen dough to release the air. On a lightly floured surface, I roll the dough out into a large 18"x 18" square. I spread the softened butter-sugar filling evenly over the entire surface, leaving about a 1-inch border on one edge.
I roll the dough tightly into a log, starting from the edge opposite the border. Using a sharp knife or unflavored dental floss, I cut the log into 12 even pieces, each about 1 ½ inches wide.
Step 3: Second Rise and Bake
I lightly grease a 13"x 9" baking pan with butter. I arrange the 12 rolls, cut side up, in the prepared pan. I cover them and let them rise until almost doubled in size, about 30 to 40 minutes.
I preheat my oven to 400°F (200°C). I uncover the rolls and bake them for 20 to 22 minutes, or until the tops are golden brown and the rolls are set.
Step 4: Make the Frosting and Serve
While the rolls are cooling, I make the icing. In a large bowl, I beat the softened cream cheese, the remaining ½ cup of softened butter, confectioners' sugar, vanilla, and salt until light and fluffy. I gradually add the milk and continue to beat to loosen the icing to a drizzly consistency.
I let the rolls sit for 5-10 minutes, then immediately spread the frosting over the warm rolls. Serving them warm is the key to enjoying the gooey center!
Common Mistakes to Avoid
- Improper Yeast Activation: Ensure your milk is the correct temperature (110°F). If it's too hot, you kill the yeast; if it's too cold, the yeast won't activate.
- Skipping the Knead Time: Yeast dough needs time to develop gluten. Kneading for 10-15 minutes is crucial for that elastic, pillow-soft texture.
- Overworking the Dough: Once you add the filling, handle the dough gently. Rolling and slicing too aggressively can tear the dough and result in misshapen rolls.
- Baking Too Cold: Do not bake these rolls at 350°F! The 400°F oven is essential for the first few minutes to activate the yeast and create that perfect, high-domed, golden-brown crust.
Tips and Tricks for Success
- Room Temperature Ingredients: Your butter, milk, and eggs for the dough must be at room temperature to ensure the yeast activates and the fats incorporate smoothly.
- The Dental Floss Trick: Use unflavored dental floss to cut the rolls for the cleanest, least-squished slices. Slide the floss under the log, cross the ends, and pull.
- Preheat the Oven: Don't just preheat the oven; the high heat is a deliberate technical choice to achieve a great rise.
- Don't Over-Flour: The dough should be soft and slightly tacky, not dry and stiff. Too much flour results in tough rolls.
Variations
This is the ultimate base recipe. Feel free to add to the filling!
- Add Nuts: Fold ½ cup of toasted, chopped pecans or walnuts into the butter-sugar filling mixture.
- Pumpkin Spice Rolls: Add 1 tablespoon of pumpkin pie spice to the dough, and 2 teaspoons to the filling.
- Orange Zest: Add the zest of one orange to the cream cheese frosting for a bright, citrusy twist.
How to Serve
These Cinnamon Rolls are the definition of a special morning treat.
- They are best served warm and gooey, with the frosting melting into the swirls.
- They are a perfect centerpiece for a Thanksgiving or Christmas morning breakfast.
- Serve them alongside fresh fruit and a hot cup of black coffee or hot chocolate.
Make Ahead and Storage
This recipe is perfect for making ahead!
- Make Ahead (Overnight): After arranging the cut rolls in the pan (Step 3), cover them tightly with plastic wrap and place them in the refrigerator overnight (up to 24 hours). The next morning, let them thaw and rise on the counter for 45-60 minutes before baking as directed.
- Storage: Store leftovers, tightly covered, at room temperature for 1 day, then refrigerate for up to 5 days due to the cream cheese frosting.
- Reheating: Reheat individual rolls gently in the microwave (15-20 seconds) or cover with foil and bake in a 350°F (175°C) oven for 10 minutes.
Recipe Notes / What I Learned
The best thing I learned while making this recipe is the importance of not being afraid of the heat. The dough is so rich and sturdy that a quick high-heat bake is what gives it that beautiful, golden-brown crust and high rise. The combination of the butter in the dough and the butter in the filling creates a steam bath that guarantees a gooey center every time.
Nutrition Snapshot
Estimated Nutrition Per Roll (1/12th of recipe): ~510 calories · 9g protein · 70g carbs · 22g fat (This is an approximation and can vary based on the specific ingredients and butter usage.)
Homemade Cinnamon Rolls
Equipment
- Large bowl
- Stand mixer or handheld mixer
- Kitchen towel
- 13"x 9" baking pan
- Rolling Pin
- Sharp knife
Ingredients
Group: Dough
- Cooking spray
- 1 cup warm milk, heated to 110°
- 2 ¼ tsp. or 1 (0.25-oz.) packet instant yeast
- 2 large eggs, room temperature
- 4 ½ cups all-purpose flour (540 g.)
- ½ cup granulated sugar (100 g.)
- 5 Tbsp. unsalted butter, softened
- 2 tsp. kosher salt
- ¼ tsp. baking soda
Group: Assembly (Filling & Frosting Base)
- ¾ cup packed light brown sugar (150 g.)
- 2 Tbsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 cup unsalted butter, softened, divided (2 sticks) plus more for pan
- ¾ tsp. kosher salt, divided
- All-purpose flour, for surface
- 6 oz. cream cheese, softened
- 1 cup confectioners' sugar (120 g.)
- 1 tsp. pure vanilla extract
- ¼ cup milk or heavy cream
Instructions
- Lightly grease a large bowl with cooking spray. In another large bowl or in the large bowl of a stand mixer fitted with the dough hook, stir milk and yeast until yeast is mostly dissolved.
- Add eggs, flour, granulated sugar, 5 Tbsp. softened butter, salt, and baking soda and beat on low speed until combined. Increase speed to medium-high and beat until dough is smooth and elastic and starts to pull away from sides of bowl, 10 to 15 minutes.
- Transfer dough to prepared bowl and turn so outside of dough is thoroughly greased. Cover with a kitchen towel and let rise until almost doubled in size, 1 to 2 hours.
- In a large bowl, using a handheld mixer, or in the large bowl of stand mixer fitted with the whisk attachment, cream brown sugar, cinnamon, nutmeg, ½ cup butter, and ½ teaspoon salt until light and fluffy, 3 to 4 minutes. Lightly grease a 13"x 9" baking pan with butter.
- On a lightly floured surface, dust dough with more flour. Using a rolling pin, roll out into a large square (about 18"x 18"). Spread to edges with filling, then roll dough into a log. Using a sharp knife, cut into 12 pieces, each about 1 ½" wide.
- Arrange rolls cut side up in prepared pan. Cover and let rise until almost doubled in size, 30 to 40 minutes. Preheat oven to 400°. Uncover rolls and bake until golden brown, 20 to 22 minutes.
- Meanwhile, in large bowl using handheld mixer or in the large bowl of stand mixer with the paddle attachment, beat cream cheese, confectioners' sugar, vanilla, and remaining ½ cup butter and ¼ teaspoon salt until light and fluffy. Gradually add milk and continue to beat to loosen icing.
- Immediately frost rolls. Serve warm.
Notes
Nutrition
FAQs
Can I use active dry yeast instead of instant?
Yes! Use the same amount (2 ¼ tsp). You must "proof" the yeast by stirring it into the warm milk and sugar (Step 1) and letting it sit for 5-10 minutes until it's foamy before adding the other ingredients.
Can I make this in a different pan?
Yes! You can use two 9-inch round cake pans or two 8x8 square pans. The baking time will be similar.
Why are my rolls tough?
This is usually because you added too much flour (making the dough stiff) or you overmixed the dough. Once the flour is in, mix only until the dough just pulls away from the sides of the bowl.
