Homemade Cinnamon Rolls
Learn how to make homemade cinnamon rolls with this simple, easy-to-follow recipe. These cinnamon rolls from scratch are soft, gooey, and perfect for beginners. Using bread flour cinnamon rolls gives a light and fluffy texture that melts in your mouth. You can also prepare them overnight for added convenience.
These cinnamon rolls are ideal for a weekend brunch, holiday breakfast, or a special treat any day. Topped with cream cheese frosting, they become irresistible and full of rich, sweet flavor.
WHY YOU’LL LOVE THIS RECIPE
- These are real homemade cinnamon rolls that are soft and gooey.
- Can be made ahead of time for a busy morning or special occasion.
- Perfect for a family brunch, holiday meal, or a cozy breakfast.
- Simple, straightforward instructions make cinnamon rolls from scratch easy, even for first-timers.
INGREDIENTS
For the Dough:
- 2 ¼ tsp active dry yeast
- 1 cup warm milk (105°–115°F) – almond, whole, or 2% milk works
- 3 cups bread flour (or all-purpose flour for a lighter version) – ideal for bread flour cinnamon rolls
- 2 tbsp granulated sugar
- ½ tsp salt
- ¼ cup melted butter
- 1 room temperature egg
For the Filling:
- ½ cup brown sugar
- 2 tsp ground cinnamon
- ¼ cup softened butter
For the Frosting:
- 4 oz cream cheese
- ¼ cup butter
- 1 tsp vanilla extract
- 1 cup powdered sugar – classic cream cheese frosting for topping soft and gooey cinnamon rolls
HOW TO MAKE CINNAMON ROLLS FROM SCRATCH
ACTIVATE THE YEAST
Mix the yeast into warm milk until fully dissolved. Let it sit for 10 minutes until foamy. This step ensures your soft and gooey cinnamon rolls will rise properly.
MAKE THE DOUGH
- In a stand mixer, combine flour, sugar, and salt.
- Add melted butter and the yeast mixture on low speed. Mix for 2 minutes until dough starts to form.
- Switch to the dough hook and knead 5–7 minutes until smooth and elastic. If the dough is sticky, add flour 1 tablespoon at a time. Using bread flour creates light, airy bread flour cinnamon rolls.
LET THE DOUGH RISE
Place the dough in an oiled bowl and cover with plastic wrap. Let it rise in a warm place for 1–2 hours, or until doubled in size.
PREPARE THE FILLING AND PAN
Mix brown sugar and cinnamon in a small bowl. Grease a 13 x 9-inch baking pan or a 9.5-inch round pan with butter. This will prevent the rolls from sticking and help them bake evenly.
ROLL OUT THE DOUGH
Roll the dough on a floured surface into a 14 x 12-inch rectangle. Spread softened butter evenly over the surface, then sprinkle the cinnamon sugar mixture on top.
ROLL AND CUT THE ROLLS
Roll the dough tightly from one end toward you into a log. Pinch the seam to seal, then cut into 12 slices using a serrated knife or dental floss. Place the rolls in the prepared pan, spaced evenly.
SECOND RISE
Cover and let the rolls rise in a warm place for 45 minutes, until doubled in size. This step ensures soft and gooey cinnamon rolls that are light and fluffy inside.
BAKE THE ROLLS
Bake at 350°F (175°C) for 20–25 minutes, until golden brown and fully cooked. For perfectly baked homemade cinnamon rolls, check the center with a toothpick if needed.
MAKE THE CREAM CHEESE FROSTING
While the rolls cool slightly, beat cream cheese, butter, and vanilla together until smooth. Gradually add powdered sugar until creamy. Spread the cream cheese frosting over warm rolls for the perfect sweet topping.
TIPS FOR SUCCESS
- Milk should be warm, not hot (105°–115°F), to activate the yeast without killing it.
- Yeast should bubble during activation to ensure rolls rise properly.
- Use softened butter for the filling, not melted, to prevent sugar from leaking out.
- Room temperature eggs help dough rise evenly.
- Grease all bowls and pans to prevent sticking.
- Cut rolls with a serrated knife or dental floss for neat slices.
- Using bread flour creates the ideal texture for bread flour cinnamon rolls, making them soft and fluffy.
Try these other delicious breakfast recipes:
- Protein Overnight Oats
- Easy Oatmeal Porridge
- Healthy Apple Muffins
- Protein Muffins
- High Protein Banana Bread
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Homemade Cinnamon Rolls
Ingredients
DOUGH
- 1 packet 0.25 oz active dry yeast
- 1 cup warm milk 105°–115°F
- 3 cups bread flour plus extra for rolling
- 1 teaspoon sea salt
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter melted (plus more for greasing)
- 1 large egg room temperature
CINNAMON SUGAR FILLING
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter softened
CREAM CHEESE FROSTING
- 4 oz full-fat cream cheese softened
- 3 tablespoons unsalted butter softened
- ¼ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Warm the milk in a saucepan or microwave for about 40–50 seconds. The milk should feel warm but not hot, between 105°–115°F. Stir the yeast into the warm milk until fully dissolved and let it sit for about 10 minutes until slightly foamy. This step helps ensure your cinnamon rolls from scratch rise properly.
- In a stand mixer fitted with the paddle attachment, combine the bread flour, salt, and sugar. Mix briefly. With the mixer running on low speed, add the melted butter, egg, and yeast mixture. Continue mixing for about 2 minutes until a soft dough begins to form.
- Switch to the dough hook and knead on medium-low speed for about 5 minutes, until the dough becomes smooth and elastic. Increase the speed slightly and knead for 2 more minutes. If the dough feels too sticky, add a small amount of flour at a time until it becomes soft but manageable. Using bread flour helps create tender bread flour cinnamon rolls with a fluffy texture.
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap and a warm towel, then allow it to rise in a warm place for 1–2 hours, or until doubled in size.
- While the dough rises, mix the brown sugar and cinnamon together in a small bowl. Grease a 13 x 9-inch baking pan or a 9.5-inch round pan with butter.
- Once the dough has doubled in size, place it on a lightly floured surface and roll it into a 14 x 12-inch rectangle. Spread the softened butter evenly over the surface using your fingers or a knife. Sprinkle the cinnamon sugar mixture over the butter and gently press it down so it sticks.
- Starting from the top edge, roll the dough tightly toward you into a long log. Roll slowly and evenly to keep the shape neat. Pinch the seam closed and turn the log so the seam is underneath. Slice into 12 equal pieces, about 1 inch thick, and arrange them in the prepared pan.
- Cover the pan and let the rolls rise again in a warm place for about 45 minutes, or until doubled in size. This second rise is important for creating soft and gooey cinnamon rolls.
- Preheat the oven to 350°F. Bake the rolls for 20–25 minutes, until golden brown and fully cooked in the center. They should no longer look doughy.
- While the rolls cool slightly, prepare the cream cheese frosting by beating the softened cream cheese, butter, and vanilla together until smooth and creamy. Add the powdered sugar gradually, mixing well after each addition, until the frosting is fully combined and smooth.
- Spread the cream cheese frosting over the warm homemade cinnamon rolls and serve.
Notes
Nutrition
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