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Cinnamon rolls

Cinnamon rolls
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This homemade Cinnamon rolls recipe delivers soft, fluffy, and irresistibly sweet rolls filled with a rich cinnamon and brown sugar mixture. Perfect for any occasion, these rolls combine simple pantry ingredients to create tender dough, caramelized filling, and a luscious cream cheese frosting. Learn the secret to bakery-quality rolls that are customizable, make-ahead friendly, and guaranteed to delight your family and guests.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 cup whole milk, lukewarm
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 tsp salt

Filling Ingredients

  • 1/3 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 2 tbsp ground cinnamon

Optional Icing Ingredients

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp milk

Instructions

  1. Prepare the Dough: Warm the milk to lukewarm and dissolve the yeast with a teaspoon of the sugar to activate it. In a large bowl, combine flour, sugar, salt, melted butter, eggs, and the yeast mixture. Knead the dough for 8 to 10 minutes until smooth and elastic. Cover and let it rise in a warm area until doubled in size, about 1 to 1.5 hours.
  2. Roll Out the Dough: Punch down the risen dough gently and transfer it to a floured surface. Roll it into a 16 by 12-inch rectangle ensuring an even thickness for consistent layers.
  3. Add the Filling: Spread melted butter evenly over the dough. Then sprinkle the brown sugar and cinnamon mixture generously across the surface.
  4. Roll and Cut: Starting from one long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to cut the log into twelve even rolls. Place them spaced evenly in a greased baking dish for the second rise.
  5. Second Rise: Cover the dish and let rolls rise for 30 to 45 minutes, until puffed and filling the pan nicely.
  6. Bake to Perfection: Bake at 350°F (175°C) for 25 to 30 minutes or until golden brown and fully cooked through.
  7. Prep the Icing: While rolls bake, beat cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy. Spread this frosting over warm rolls immediately after baking for the best flavor and texture.

Notes

  • Use warm milk and room temperature eggs to help activate yeast effectively.
  • Do not over-knead the dough; knead only until elastic for soft, fluffy rolls.
  • The second rise is crucial to achieving light and airy cinnamon rolls.
  • Roll the dough evenly to ensure uniform baking and consistent filling distribution.
  • Remove rolls from oven as soon as they turn golden brown to avoid dryness.
  • You can refrigerate the dough overnight after the first rise for convenience and bake fresh rolls in the morning.
  • Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week.
  • Freeze baked or unbaked rolls tightly wrapped for up to three months; thaw overnight in the fridge before reheating.
  • Reheat rolls gently in the microwave for 20-30 seconds or warm in a 300°F oven for 10 minutes to restore softness.

Nutrition

Keywords: cinnamon rolls, homemade cinnamon rolls, soft cinnamon rolls, cinnamon roll recipe, breakfast rolls, sweet rolls, cinnamon sugar rolls

Find it online: https://jamescookes.com/cinnamon-rolls/