Homemade Cinnamon Rolls

Warm cinnamon rolls fresh from the oven are one of the best ways to start a holiday morning. These are soft and fluffy, swirled with butter, brown sugar and cinnamon, and spread with a tangy cream cheese frosting.

The dough uses instant yeast and comes together in one bowl. You can knead it by hand or with a stand mixer, and it is soft and easy to roll.

If you want them for breakfast without waking up early, shape the rolls the night before, refrigerate the pan and bake them in the morning.

Why You’ll Love This Recipe

• Soft, fluffy and gooey
• Cream cheese frosting
• Overnight option for holidays
• Instant yeast, no proofing step

Ingredient Notes

Instant yeast: Also sold as rapid-rise yeast. To use active dry yeast instead, stir it into the warm milk with the sugar and wait 5 to 10 minutes until foamy before continuing.

Milk temperature: Warm the milk to about 110°F (43°C). Hotter milk can kill the yeast.

Soft butter: The filling butter must be very soft so it spreads without tearing the dough.

See the recipe card below for full measurements.

How to Make Homemade Cinnamon Rolls

1. Make the dough

   In a large bowl or stand mixer, stir together the warm milk, yeast, sugar, melted butter, egg and salt. Add 3 cups of the flour and mix until a shaggy dough forms, then add the rest a little at a time until the dough pulls away from the bowl.

2. Knead and rise

   Knead 6 to 8 minutes by hand, or 5 minutes with a dough hook, until smooth, soft and slightly tacky. Place in a greased bowl, cover and let rise in a warm spot for about 1 hour, until doubled.

3. Roll and fill

   On a lightly floured surface, roll the dough into a 16 x 12 inch rectangle. Spread the soft butter evenly to the edges. Mix the brown sugar and cinnamon and sprinkle it over the butter, pressing it in lightly.

4. Shape

   Starting from a long side, roll the dough up tightly into a log and pinch the seam closed. Cut into 12 equal rolls with a sharp knife or unflavored dental floss. Place them cut side up in a greased 9x13 inch pan.

5. Second rise

   Cover and let rise 30 to 45 minutes, until puffy and touching. Heat the oven to 350°F (175°C) during this rise. To make ahead, cover the pan and refrigerate overnight instead, then let it sit at room temperature for 1 hour before baking.

6. Bake

   Bake 22 to 26 minutes, until golden brown and the center roll reads about 190°F (88°C). Cover loosely with foil after 15 minutes if the tops brown too quickly.

7. Frost

   Beat the cream cheese and butter until smooth, then beat in the powdered sugar and vanilla. Add milk a little at a time until spreadable. Let the rolls cool 10 minutes, then spread the frosting over the warm rolls.

Tips for the Best Results

• Floss cuts cleaner than a knife: slide it under the log, cross the ends over the top and pull.
• Use a ruler or tape measure for the rectangle so the rolls come out even.
• Frost the rolls while warm, not hot, so the frosting melts slightly into the swirls without sliding off.
• For extra gooey rolls, pour 1/4 cup warm heavy cream over the shaped rolls just before baking.

Common Mistakes to Avoid

Substitutions

• Cream cheese frosting: A simple glaze of 1 cup powdered sugar and 2 tablespoons milk.
• Brown sugar: Coconut sugar.
• All-purpose flour: Bread flour for slightly chewier rolls.

What to Serve With It

• Rich homemade hot chocolate
• Strawberry banana smoothie
• Overnight French toast casserole
• Coffee

Storage and Reheating

Fridge: Keep frosted rolls covered at room temperature for 1 day, then refrigerate for up to 4 days.

Freezer: Freeze baked, unfrosted rolls for up to 3 months. Thaw, warm and frost before serving.

Reheat: Microwave a roll for 15 to 20 seconds, or warm the pan covered with foil at 300°F (150°C) for 10 minutes.

Tools That Make This Easier