I really love  this recipe because every roll is soft, fluffy, and bursting with cinnamon goodness. When I make these rolls they are pretty much devoured in minutes in my house, we have a bit of a weakness for fresh cinnamon rolls, and the cream cheese frosting is to die for! With a rich, buttery dough, a sweet cinnamon-sugar filling, and a creamy frosting, these rolls are the ultimate comfort food. Here’s how you can make your own batch of cinnamon rolls from scratch!

Ingredients for Homemade Cinnamon Rolls

For the Dough:

• lukewarm milk
• butter
• sugar
• salt
• dry yeast
• lukewarm water
• cinnamon
• eggs
• flour

For the Filling:

• sugar
• brown sugar
• cinnamon

For the Frosting:

• cream cheese
• cup butter
• powdered sugar
• vanilla extract
• salt
• whole milk

How to Make it Yourself

1. Heat the Milk and Butter

In a saucepan, pour 2 cups of milk and add 1/2 cup of softened butter. Heat over low heat, stirring occasionally until the butter is completely melted. This creates a rich, buttery base for the dough.

2. Bloom the Yeast

While the milk and butter are heating, place 1/2 cup of lukewarm water in a bowl and sprinkle in 2 teaspoons of dry yeast. Stir slightly and let it sit for about 5 minutes to allow the yeast to bloom. If your yeast doesn’t become bubbly, it might be old and you may need to start over.

3. Mix the Wet Ingredients

Once the milk and butter mixture has cooled to lukewarm, pour it into a mixing bowl. If using a stand mixer, attach the dough hook and mix in the bloomed yeast. Stir until well combined.

4. Add Sugar, Cinnamon, and Eggs

Mix in 1/2 cup of sugar, 1 tablespoon of cinnamon, 2 teaspoons of salt, and 2 eggs. Blend until the ingredients are evenly incorporated.

5. Add the Flour

Slowly incorporate flour into the mixture, one cup at a time. Let each addition absorb before adding the next. Use between 7 to 8 cups of flour, depending on how the dough feels. The dough should be soft but slightly sticky. Knead with the dough hook for 5 to 7 minutes, or until smooth and pulling away from the bowl.

6. Let the Dough Rise

Transfer the dough to a floured surface and shape it into a ball. Place it in a greased bowl, turning it to coat with the grease. Cover the bowl with a damp cloth and set it in a warm, draft-free area to rise for 1 ½ to 2 hours, or until doubled in size.

7. Punch Down and Let it Rise Again

Once the dough has doubled in size, punch it down gently and let it rise for another 30 to 45 minutes until it puffs up again.

8. Roll Out the Dough

Turn the dough out onto a floured surface and divide it in half to make it easier to work with. Roll each half into a rectangle about 1/4 inch thick.

9. Add the Filling

Spread 1/4 cup of softened butter over the surface of each rectangle. Then, sprinkle on half of the granulated sugar, brown sugar, and cinnamon mixture. Be generous with the cinnamon!

10. Roll and Cut

Roll each dough rectangle tightly from the long side, forming a log. Slice into 1 ½-inch wide pieces. Place the rolls in a greased baking pan, making sure they’re snug against each other. Cover the pan with a cloth and let the rolls rise for another 20 to 30 minutes.

11. Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until golden brown and delicious.

12. Make the Frosting

While the rolls bake, prepare the frosting. Beat together 1 (8-ounce) package of cream cheese and 1/2 cup of butter until light and fluffy. Mix in 1 teaspoon of vanilla, a pinch of salt, and gradually add in 3 cups of powdered sugar. Adjust the consistency by adding 2 to 4 tablespoons of milk until the frosting is spreadable.

13. Frost and Enjoy

Once the rolls have cooled for about 15 minutes, generously spread the frosting over each warm roll.

Recipe Notes

• Check Your Yeast: Always make sure your yeast blooms before using it. If the mixture doesn’t bubble, the yeast might be inactive.
• Don’t Skip the Second Rise: Allowing the dough to rise twice gives the rolls their light and fluffy texture.
• Roll Tightly: When rolling the dough, make sure to roll it tightly to ensure you have swirls in every bite!
• Warming Rolls Up: If you’re storing leftovers, you can reheat them in the microwave or oven for that just-baked warmth.
• Storage: Store in airtight container at room temperature.
• Variations: For a slightly less sweet roll, serve without frosting.

More Recipes You Will Love

• Cinnamon Rolls with Cream Cheese Icing
• Lemon Sweet Rolls
• Homemade Cinnamon Rolls
• Cinnamon Pound Cake

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Homemade Cinnamon Rolls

Homemade Cinnamon Rolls has to be one of the most comforting sweeting treats, there’s something magical about fresh, homemade cinnamon rolls. Whether you’re making them for a special occasion or just because, these homemade cinnamon rolls are sure to impress.

Course Bread

Cuisine American

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Cool Time 15 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 12

Calories 2574kcal

Ingredients

• For the Dough:
• 2 cups lukewarm milk
• 1/2 cup butter softened (1 stick)
• 1/2 cup sugar
• 2 teaspoons salt
• 2 teaspoons dry yeast
• 1/2 cup lukewarm water
• 1 tablespoon cinnamon
• 2 eggs
• 7 to 8 cups flour adjust as needed
• For the Filling:
• 1 cup granulated sugar
• 1 cup brown sugar
• 3 tablespoons cinnamon
• For the Frosting:
• 1 8-ounce package cream cheese
• 1/2 cup butter
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• A pinch of salt
• 2 to 4 tablespoons whole milk depending on desired consistency

Instructions

• Preheat your oven to 350°F.
• In a saucepan, pour 2 cups of milk and add 1/2 cup of softened butter. Heat over low heat, stirring occasionally until the batter is completely melted. This creates a rich, buttery base for the dough.
• While the milk and butter are heating, place 1/2 cup of lukewarm water in a bowl and sprinkle in 2 teaspoons of dry yeast. Stir slightly and let it sit for about for 5 minutes to allow the yeast to bloom. If your yeast doesn't become bubbly, it might be old and you may need to start over.
• Once the milk and butter mixture has cooled to lukewarm, pour it into a mixing bowl. If using a stand mixer, attach the dough hook and mix in the bloomed yeast. Stir until well combined.
• Mix in 1/2 cup of sugar, 1 tablespoon of cinnamon, 2 teaspoons of salt, and 2 eggs. Blend until the ingredients are evenly incorporated.
• Slowly add flour into the mixture, one cup at a time. Let each addition absorb before adding the next. Use between 7 to 8 cups of flour, depending on how the dough feels. The dough should be soft but slightly sticky. Knead with the dough hook for 5-7 minutes, or until smooth and pulling away from the bowl.
• Transfer the dough to a floured surface and shape it into a ball. Please it in a greased bowl, turning it to coat with the grease. Cover the bowl with a damp cloth and set it in a warm, draft-free area to rise for 1 1/2 to 2 hours, or until doubled in size.
• Once the dough as doubled in size, punch it down gently and let it rise for another 30 to45 minutes until it puffs up again.
• Turn the dough out onto a floured surface and divide it in half to make it easier to work with. Roll each half into a rectangle about 1/4 inch thick.
• Spread 1/4 cup of softened cutter over the surface of each rectangle. Then, sprinkle on half of the filling mixture.
• Roll each dough rectangle tightly from the long side, forming a log. Slice into 1 1/2-inch wide pieces. Place the rolls in a greased baking pan, making sure they are snug against each other. Cover the pan with a cloth and let the rolls rise for another 20 to 30 minutes.
• Bake the rolls for the 25 to 30 minutes or until golden brown.
• While the rolls bake, prepare the frosting. Beat together 1 (8-ouze) package of cream cheese and 1/2 cup of butter until light and fluffy. Mix in 1 teaspoon of vanilla, a pinch of salt, and gradually add in 3 cups of powedered sugar. Adjust the consistency by adding 2 to 4 tablespoons of milk until the frosting is spreadable.
• Once the rolls have cooled for about 15 minutes, generously spread the frosting over each warm roll.

Notes

Recipe Notes

Check Your Yeast: Always make sure your yeast blooms before using it. If the mixture doesn’t bubble, the yeast might be inactive.

Don’t Skip the Second Rise: Allowing the dough to rise twice gives the rolls their light and fluffy texture.

Roll Tightly: When rolling the dough, make sure to roll it tightly to ensure you have swirls in every bite!

Warming Rolls Up: If you’re storing leftovers, you can reheat them in the microwave or oven for that just-baked warmth.

Storage: Store in airtight container at room temperature.

Variations: For a slightly less sweet roll, serve without frosting.

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