There’s something magical about the aroma of homemade cinnamon rolls wafting through your kitchen. These soft, pillowy swirls of dough filled with buttery cinnamon sugar and topped with a luscious cream cheese frosting are the ultimate comfort food. Whether you’re preparing a special weekend breakfast or looking to impress guests at brunch, these cinnamon rolls strike the perfect balance between impressive and achievable.
This recipe delivers bakery-quality results in just 45 minutes, making it perfect for busy mornings when you still want something special. The secret is in the simple techniques that yield maximum flavor without complicated steps or specialty equipment.
Why You’ll Love This
- Quick preparation – ready in just 45 minutes, perfect for weekend mornings
- Simple ingredients you likely already have in your pantry
- Soft, pillowy texture with the perfect balance of sweetness
- Customizable with your favorite mix-ins or toppings
- Makes your home smell absolutely heavenly while baking
Ingredients
- 1 cup warm milk (100-110°F)
- 3 teaspoons (1 packet) active dry yeast
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups bread flour
- 1 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 cups powdered sugar
Instructions
- Heat 1 cup of milk in the microwave in 15-30 second intervals until it reaches 100-110°F. It should be warm to the touch but not hot. Pour the warm milk into the bowl of a stand mixer (or a large mixing bowl if kneading by hand). Sprinkle the active dry yeast over the milk. Allow the yeast to bloom for about 5 minutes until it becomes foamy and bubbly.
- Add the sugar, melted butter, eggs, and vanilla to the milk-yeast mixture. Mix until combined. Gradually add the bread flour and salt, mixing on low speed until the dough starts to come together. Increase to medium speed and knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, turn onto a floured surface and knead for about 10 minutes.
- Place the dough in a large greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- While the dough is rising, mix the brown sugar and cinnamon in a small bowl. Melt the butter for the filling and set aside.
- Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 16×24 inches. Brush the melted butter over the entire surface of the dough. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, leaving a 1/2-inch border along one long edge.
- Starting from the long edge without the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 2 inches thick.
- Place the rolls in a greased 9×13 inch baking dish, leaving a little space between each roll. Cover and let rise for an additional 30-45 minutes, or until puffy and nearly doubled in size.
- Preheat the oven to 350°F. Bake the rolls for 20-25 minutes, or until golden brown on top.
- While the rolls are baking, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and milk, then gradually mix in the powdered sugar until smooth.
- Allow the cinnamon rolls to cool for 5-10 minutes before spreading the frosting over the warm rolls. Serve warm and enjoy!
Tips & Variations
- For extra richness, add ½ cup chopped pecans or walnuts to the filling
- Try adding orange zest to the frosting for a citrusy twist
- Make the dough the night before and refrigerate for an even quicker morning bake
- For gooey rolls, pour 2 tablespoons of heavy cream over rolls just before baking
- Substitute the cinnamon filling with a mixture of brown sugar, butter, and your favorite jam for fruit-filled rolls
- If you don’t have cream cheese, make a simple glaze with powdered sugar, milk, and vanilla
Serving Suggestions
Serve these cinnamon rolls warm from the oven alongside a hot cup of coffee or cold glass of milk. For a complete brunch spread, pair with fresh fruit, yogurt parfaits, or savory egg dishes to balance the sweetness.
These rolls also make an excellent dessert when served with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.
Notes
- Store leftover rolls in an airtight container at room temperature for up to 2 days
- Reheat individual rolls in the microwave for 15-20 seconds for that fresh-baked taste
- Rolls are done when they’re golden brown and a toothpick inserted in the center comes out clean
- For softer edges, place rolls closer together in the baking pan
FAQs
Can I make these cinnamon rolls ahead of time?
Yes! You can prepare the rolls up to the point of baking, cover them tightly, and refrigerate overnight. Let them come to room temperature for about 30 minutes before baking.
Can I freeze these cinnamon rolls?
Absolutely. Freeze unfrosted baked rolls for up to 2 months. Thaw overnight in the refrigerator and warm in the oven before frosting and serving.
Why did my dough turn out too sticky?
If your dough is too sticky, gradually add more flour, one tablespoon at a time, until it reaches a workable consistency. Be careful not to add too much, as this can make the rolls dense.
Can I use active dry yeast instead of baking powder?
This is a quick no-yeast recipe. If you prefer traditional yeast rolls, you’ll need a different recipe that allows for proper rising time.
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