Here’s a classic, soft, and gooey Cinnamon Roll recipe — bakery-style and perfect for breakfast or dessert 🍥✨
Homemade Cinnamon Rolls
Ingredients
Dough
- 1 cup warm milk (about 110°F / 43°C)
- 2¼ teaspoons (1 packet) active dry yeast
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup melted butter
- 1 teaspoon salt
- 4½ cups all-purpose flour
Filling
- 1 cup brown sugar, packed
- 2½ tablespoons ground cinnamon
- ⅓ cup softened butter
Cream Cheese Icing
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (if needed)
Instructions
- Activate yeast
- Mix warm milk, yeast, and 1 tablespoon sugar. Let sit 5–10 minutes until foamy.
- Make the dough
- Add remaining sugar, eggs, melted butter, salt, and flour.
- Knead 8–10 minutes until soft and elastic.
- First rise
- Place dough in a greased bowl, cover, and let rise 1–1½ hours until doubled.
- Prepare filling
- Mix brown sugar and cinnamon.
- Roll & fill
- Roll dough into a rectangle (about 16×20 inches).
- Spread butter evenly, sprinkle with cinnamon-sugar.
- Shape rolls
- Roll tightly from the long side and cut into 12 rolls.
- Place in a greased 9×13-inch pan.
- Second rise
- Cover and let rise 30–45 minutes until puffy.
- Bake
- Bake at 350°F (175°C) for 22–26 minutes until lightly golden.
- Ice & serve
- Beat icing ingredients until smooth.
- Spread over warm rolls and serve.
Tips
- For extra soft rolls, pour ½ cup warm heavy cream over rolls before baking.
- Make ahead: Refrigerate shaped rolls overnight and bake in the morning.
- Add-ins: chopped pecans, raisins, or extra cinnamon for more flavor.
If you want, I can also give you a quick no-yeast cinnamon roll, cinnamon roll casserole, or mini cinnamon rolls recipe.
