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Prep30 min
Cook25 min
Total55 min
Serves12
DifficultyMedium
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Homemade cinnamon rolls are a project, not a weeknight throw-together — but they’re the kind of project that fills the house with cinnamon and makes you briefly famous with everyone in it.

The two things that guarantee soft rolls: don’t over-flour the dough (it should stay a little tacky), and don’t skip the second rise — that’s what makes them pillowy instead of dense.

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

Soft, pillowy cinnamon rolls swirled with brown-sugar cinnamon and blanketed in tangy cream cheese icing — worth every minute of the rise.

Prep30 min
Cook25 min
Total55 min
Serves12

Ingredients

For the dough

  • 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
  • 2¼ tsp (1 packet) active dry yeast
  • ⅓ cup (65 g) granulated sugar
  • ⅓ cup (75 g) unsalted butter, melted
  • 1 large egg plus 1 yolk
  • 1 tsp salt
  • 4 cups (500 g) all-purpose flour

For the filling

  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) packed brown sugar
  • 2 tbsp ground cinnamon

For the icing

  • 4 oz (115 g) cream cheese, softened
  • ¼ cup (55 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Stir the yeast and a pinch of the sugar into the warm milk and let sit 5 minutes until foamy.
  2. Add the remaining sugar, melted butter, egg and yolk, salt, and 3 cups of the flour. Mix, then add flour a little at a time until a soft, slightly tacky dough forms. Knead 6–8 minutes until smooth.
  3. Cover and let rise in a warm spot until doubled, about 1 hour.
  4. Roll the dough into a 16x12-inch (40x30 cm) rectangle. Spread with the softened butter, then sprinkle evenly with the brown sugar and cinnamon.
  5. Roll up tightly from the long edge and slice into 12 rolls. Arrange in a buttered 9x13-inch (23x33 cm) pan. Cover and rise 30–45 minutes until puffy.
  6. Heat the oven to 350°F (175°C) and bake 22–26 minutes, until golden and cooked through.
  7. Beat the icing ingredients smooth and spread over the warm (not hot) rolls.
Recipe notes & tips
  • Short on time? After slicing, refrigerate overnight and bake in the morning — let them sit at room temp 30 minutes first.
  • Dental floss slices the rolls more cleanly than a knife.
  • Ice while just warm so it melts into the swirls but doesn't slide off.
412 kcalCalories
6 gProtein
62 gCarbs
16 gFat