Description
These cinnamon rolls are soft, fluffy, and packed with a rich cinnamon-sugar filling, topped with a luscious cream cheese glaze. Perfect for breakfast, brunch, or a sweet treat any time of day, this recipe delivers the best homemade cinnamon rolls with a tender crumb and gooey center every time.
Ingredients
Dough
- 1 cup warm whole milk (110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup unsalted butter, melted
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
Filling
- 1 cup packed light brown sugar
- 3 tablespoons ground cinnamon
- 1/3 cup unsalted butter, softened
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2–3 tablespoons milk
Instructions
- Activate the yeast: In a small bowl, combine warm milk and sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes until bubbly and foamy to ensure the yeast is active.
- Make the dough: In a large mixing bowl, beat eggs with melted butter, then add the yeast mixture. Gradually add flour and salt, mixing until a soft dough forms. Knead on a floured surface for about 5-7 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the filling: In a small bowl, mix brown sugar and cinnamon. Set aside the softened butter for spreading.
- Roll out dough: After the dough has risen, punch it down and roll it out on a floured surface to a 16×12 inch rectangle.
- Spread filling: Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture evenly over the butter.
- Form rolls: Starting from the long edge, tightly roll up the dough into a log. Cut into 12 equal slices (about 1 1/2 inches thick) using a sharp knife or dental floss.
- Second rise: Place the rolls in a greased 9×13 inch baking pan, spaced slightly apart. Cover and let rise for 30-45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown on top and cooked through.
- Make the glaze: While rolls bake, beat together cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
- Glaze and serve: Remove rolls from the oven and let cool slightly. Spread the cream cheese glaze generously over the warm rolls and serve immediately.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Use room temperature eggs and butter for better dough texture.
- For fluffier rolls, do not skip the second rise before baking.
- Roll the dough tightly to avoid gaps in the swirls.
- Store leftovers in an airtight container and reheat before serving.
- Optional: Add chopped nuts or raisins to the filling for added texture.
