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top down look at homemade cinnamon rolls topped with icing in a round white scalloped casserole dish with a beige napkin beneath.

The Best Homemade Cinnamon Rolls Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Rise Time: 1 hour 30 minutes
Servings: 10
Calories: 613kcal
These delicious homemade Cinnamon Rolls are gooey, sweet, warm and will simply melt in your mouth. Best of all, this easy cinnamon roll recipe is topped with a simple and sweet cream cheese cinnamon roll icing! These homemade cinnamon rolls are what breakfast dreams are made of. Trust me, you won't be able to eat just one!
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Ingredients

Cinnamon Roll Dough

  • 4 ½ teaspoons active dry yeast two packets
  • ¾ cup whole milk warmed to 110°F
  • cup brown sugar
  • 3 large eggs room temperature
  • 8 tablespoons unsalted butter room temperature (½ cup or 1 stick)
  • 1 teaspoon vanilla extract
  • 3 ¼ to 3 ¾ cups all purpose flour
  • ¾ teaspoon salt

Cinnamon Roll Filling

  • ¾ cup brown sugar
  • 2 tablespoons ground cinnamon
  • 8 tablespoons unsalted butter melted (½ cup or 1 stick)

Cinnamon Roll Icing

  • 2 tablespoons butter room temperature
  • 4 ounces cream cheese room temperature
  • 2 ½ cups powdered sugar
  • 3 to 4 tablespoons whole milk as needed
  • ¼ teaspoon vanilla extract optional

Instructions

Make the Dough

  • Pour milk into the bowl of a stand mixer and sprinkle yeast on top of the warm milk. Stir in brown sugar, eggs, softened butter and vanilla extract using a wooden spoon or the beater attachment.
  • Add 2 cups of flour and the salt and beat until combined or continue stirring with a wooden spoon until a dough starts forms.
  • Switch to the dough hook and add another cup of flour and knead the dough on medium speed for 6 to 8 minutes. Keep an eye on the dough and if it's sticking to the bottom of the mixer, add more flour as needed, a tablespoon or two at a time. (Not using a mixer? Knead the dough on a well floured surface for 8 to 10 minutes.)
  • Spray a large bowl with non stick cooking spray or grease with butter and transfer the dough to the prepared bowl, turning over once so that the dough is lightly coated. Cover the bowl with plastic wrap or a light, damp towel and let the dough rise for 1 hour or until doubled in size.

Prepare the Filling

  • In a small bowl, combine the brown sugar and cinnamon until they are fully combined.

Assemble the Cinnamon Rolls

  • Lightly grease or butter a 9 inch cake pan or 9 inch baking pan. Set aside.
  • Prepare your workspace by dusting it with flour. Turn the dough out and roll the dough into a rectangle about 12 inches by 9 inches.
  • Brush the butter over the dough leaving about a ¼ inch space at the far end of the long side of the dough nice and clean. Evenly sprinkle the cinnamon sugar mixture over the top of the butter and press on it slightly so the butter absorbs the cinnamon sugar.
  • Carefully roll the dough into a log. Try to keep it tight as you go. When you get to the clean edge, pull the dough up and over and pinch the dough together to seal the log. Now, use a sharp knife (or floss) to cut into 10 to 12 rolls. Place them in the prepared baking dish and cover them with plastic wrap and let rise again for another 25 to 30 minutes.
  • Preheat oven to 350°F. Bake the rolls for 20 to 25 minutes or until golden brown. Do not over bake.

Cinnamon Roll Icing

  • While the cinnamon rolls are baking, prepare the icing.
  • In a medium bowl whisk butter and cream cheese together until well combined.
  • Add 2 tablespoons of milk and the vanilla extract and whisk until the icing is nice and smooth. You can add more milk (1 teaspoon at a time) to thin the icing.
  • Now, serve and enjoy!

Video

Notes

Storage Information
You can store leftover Cinnamon Rolls in an airtight container at room temperature for up to 2 days. Or, transfer to your refrigerator, in an airtight container, for up to 5 days.
To Reheat: Heat in the microwave for a few seconds to warm them back up.
To Freeze: If you’d like to freeze the cinnamon rolls you can do so prior to or after baking. Before baking assemble as directed but stop at the second rise. Store in a freezer safe container until ready to bake. Let thaw overnight in the fridge then let rise at room temperature for 30 minutes to an hour before baking as directed!
To freeze after baking, let the rolls cool completely then store in a freezer safe container. For easier access to individual rolls, place parchment paper in between so they don’t stick together. Let thaw and warm in the microwave to enjoy!

Nutrition

Calories: 613kcal | Carbohydrates: 90g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 254mg | Potassium: 212mg | Fiber: 3g | Sugar: 54g | Vitamin A: 830IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 3mg