The Best Cinnamon Rolls

Servings: 12 rolls
Prep Time: 20 mins (plus rising)
Bake Time: 20–25 mins

Dough Ingredients:

• Whole milk – 240g (about 1 cup), (warm, 105°F)

• Granulated sugar – 50g (about 1/4 cup)

• Active dry yeast – 9g (or 2¾ tsp)

• Unsalted or salted butter (melted) – 75g (about 1/3 cup)

• Vanilla paste or extract – 1 tsp (about 5g)

• Eggs – 2 (large, about 100g total)

• All-purpose or bread flour – 500g (about 4 cups)

• Salt – 1 tsp (about 5g)

Filling Ingredients:

• Brown sugar (light or dark) packed– 150g (about 3/4 cup)

• Ground cinnamon – 22g (about 1-1/2 tbsps)

• Unsalted or salted butter (softened) – 75g (about 1/3 cup)

Cream Cheese Frosting:

• Cream cheese (room temp) – 100g (about 1/3 cup)

• Unsalted or salted butter (softened) – 50g (about 1/4 cup)

• Powdered sugar – 100g (about 3/4 cup)

• Vanilla paste or extract – 1 tsp (about 5g)

• Milk – 15–30g (to adjust consistency) (1-2 tbsp)

Instructions:

1. Prepare the Dough:

1. Warm the milk to 105°F, then combine with sugar and yeast. Let sit 5–10 minutes until foamy.

2. Add melted butter, eggs, and vanilla paste or extract. Mix.

3. Add salt to flour, mix and gradually add flour and mix into a sticky dough.

4. Knead (by hand or mixer) for about 8–10 minutes until smooth.

5. Place dough in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled.

2. Make the Filling:

• Mix the softened butter, brown sugar, and cinnamon into a spreadable paste.

3. Assemble the Rolls:

1. Roll dough into a 14"x 18" rectangle.

2. Spread the filling evenly.

3. Roll tightly from the long edge (14" side) and slice into 12 even rolls using unflavored dental floss or a serrated knife. Your dough is rolled out into a large rectangle—like a baking tray shape. The long edge is the side that runs along the longer dimension (18 inches in this recipe ). Rolling from this side gives you more spirals in each roll and ensures your final rolls are the right thickness and shape.

4. Place in a greased baking dish or line the dish with parchment paper on all sides (9"x 11" or similar). Cover and let rise again for 30–45 minutes.

4. Bake:

• Preheat oven to 350°F.

• Bake for 20–25 minutes or until lightly golden.

5. Frost:

• Beat all frosting ingredients together until smooth. Spread over warm rolls.

Tips:

• For extra soft rolls, don’t overbake. They should be just golden on top.

• If you have the time, after the first rise cover pan with plastic wrap and place in refrigerator overnight. When ready to make, take pan out and let sit at room temperature for 45 minutes to one hour for the second rise. This method will improve the taste of the roll dramatically.

• If you use instant dry yeast you do not need to proof yeast.

Indulge in the comforting warmth of these homemade cinnamon rolls, handcrafted from scratch with the finest ingredients. Each roll features soft, fluffy dough swirled with a rich cinnamon-sugar filling, then baked to golden perfection. Finish them off with a generous layer of velvety cream cheese frosting that melts into every crevice, creating the perfect balance of sweet and spice in every bite.

Whether enjoyed fresh from the oven or slightly warmed the next day, these cinnamon rolls deliver a melt-in-your-mouth experience that feels just like home. Perfect for breakfast, brunch, or an anytime treat.