Description
Discover how to make the best cinnamon rolls you’ll ever eat — big, soft, fluffy, and packed with rich cinnamon sugar filling and topped with creamy cream cheese frosting. This recipe features a tender yeast dough, perfect for an indulgent breakfast or dessert, with tips for rising, rolling, baking, and frosting to ensure perfect rolls every time.
Ingredients
Scale
Dough
- ¾ cup (180 grams) milk (whole milk or 2% preferred)
- 2 ¼ teaspoons (one ¼-ounce package) quick-rise (instant) or active dry yeast
- ¼ cup (50 grams) granulated sugar
- 4 tablespoons (57 grams) salted butter, melted and cooled
- 1 large egg plus 1 large egg yolk, at room temperature
- 3 cups (360 grams) bread flour, plus more as needed
- ¾ teaspoon kosher salt
- Extra-virgin olive oil, for greasing the bowl
Filling
- 4 tablespoons (57 grams) salted butter, softened
- ⅔ cup (142 grams) packed dark brown sugar
- 1 ½ tablespoons ground cinnamon
Cream Cheese Frosting
- 4 oz (112 grams) cream cheese, softened
- ¾ cup (85 grams) powdered sugar
- 3 tablespoons salted butter, softened
- ½ teaspoon vanilla extract
Instructions
- Prepare the dough: Warm the milk in a microwave-safe bowl for 45 seconds to 1 minute until it reaches about 115°F and feels like warm bath water. Pour warmed milk into a stand mixer bowl fitted with the paddle attachment, sprinkle yeast on top. If using active dry yeast, add sugar now and let yeast foam 5 minutes. Next add melted butter, egg, and egg yolk, mixing on medium speed for 30 seconds until combined. Remove bowl and stir in flour and salt to form a dough.
- Knead the dough: Attach dough hook to mixer and mix on medium speed 8-10 minutes until dough is soft and slightly sticky. Add extra flour 1 tablespoon at a time if too sticky. Alternatively knead by hand 8-10 minutes on floured surface. Meanwhile, warm a dish towel in the dryer.
- First rise: Lightly grease a large bowl with olive oil, transfer dough ball, cover with plastic wrap and warm towel. Let rise until doubled, about 1 to 1½ hours, until a finger poke remains lightly indented.
- Roll out the dough: Dust surface with flour, turn dough out and roll into a 10 x 14-inch rectangle using a rolling pin.
- Prepare the filling: Spread softened butter over dough leaving a ¼-inch margin on far short side. In a bowl, mix brown sugar and cinnamon together. Sprinkle mixture evenly over butter, gently rubbing it in.
- Roll up the dough: Starting from the short side without the margin, roll dough tightly into a log. Pinch and seal the edge, place seam side down. Cut ½ inch off each end and discard or bake separately. Compress log slightly by pushing inward on both ends.
- Cut rolls: Using unflavored dental floss or serrated knife, cut log into nine 1-inch slices.
- Second rise: Line a 9-inch round or square pan with parchment. Place rolls snugly in pan. Cover with plastic wrap and towel and let rise for 45 to 60 minutes until puffed, doubled in size, and touching.
- Preheat oven: Meanwhile, preheat oven to 350°F (175°C).
- Bake rolls: Remove wrap and towel, bake rolls on center rack 20 to 25 minutes until edges turn golden brown. Avoid overbaking to keep center soft. Cool rolls 10 minutes.
- Prepare frosting: In a stand mixer bowl with whisk attachment, combine cream cheese, powdered sugar, softened butter, and vanilla. Beat on low 30 seconds, then medium-high 1-2 minutes until smooth and fluffy. Alternatively whisk by hand.
- Frost and serve: Spread cream cheese frosting over warm rolls and serve immediately.
- Store leftovers: Cover whole pan with plastic wrap and foil, or place individual rolls in airtight containers in fridge up to 5 days. Reheat individually in microwave for 15-second intervals until warm.
Notes
- The best cinnamon rolls you’ll ever eat: big, fluffy, soft, and delicious.
- This recipe allows for overnight or make-ahead preparation and freezing options.
- Use whole milk or 2% milk for best flavor and texture.
- Ensure dough rises fully for light, airy rolls — rising times depend on temperature/humidity.
- Use dental floss or a serrated knife to cut rolls cleanly without squashing.
- Do not overbake to maintain softness inside the rolls.
- Warm dish towel in dryer helps create a perfect proofing environment.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 420
- Sugar: 25 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg
