There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through your kitchen. These soft, fluffy pastries, swirled with a sweet cinnamon-sugar filling and topped with a luscious cream cheese glaze, are the epitome of comfort baking. Whether you’re preparing a special breakfast or indulging in a sweet treat, this comprehensive guide will walk you through creating the perfect homemade cinnamon rolls.
Why You’ll Love This Recipe
- Soft and Fluffy Texture: Achieved by using bread flour, which has a higher protein content, resulting in a tender crumb.
- Rich Cinnamon Flavor: A generous filling of brown sugar and cinnamon ensures every bite is flavorful.
- Cream Cheese Glaze: Adds a tangy sweetness that complements the rolls perfectly.
- Make-Ahead Option: Prepare the night before and bake fresh in the morning for convenience.
Ingredients
For the Dough:
- 1 cup warm whole milk (110°F/45°C)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 4 cups bread flour
For the Filling:
- 1 cup packed brown sugar
- 2½ tablespoons ground cinnamon
- 6 tablespoons unsalted butter, softened
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2–3 tablespoons milk
Directions
1. Prepare the Dough
- Activate the Yeast: In a small bowl, combine warm milk and a pinch of sugar. Sprinkle the yeast over the top and let it sit for about 5–10 minutes until it becomes frothy.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, remaining sugar, eggs, and salt. Add the activated yeast mixture and stir to combine.
- Incorporate Dry Ingredients: Gradually add the bread flour, one cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
2. Knead and Rise
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5–7 minutes.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free area for about 1–2 hours, or until doubled in size.
3. Prepare the Filling
- Mix Filling Ingredients: In a medium bowl, combine the brown sugar and ground cinnamon. Set aside.
4. Assemble the Rolls
- Roll Out the Dough: Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it into a rectangle approximately 16×12 inches in size.
- Add the Filling: Spread the softened butter evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture over the butter, ensuring an even layer.
- Form the Rolls: Starting from the longer edge, tightly roll the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 12 equal pieces.
5. Second Rise
- Arrange in Baking Dish: Place the rolls cut-side up in a greased 9×13-inch baking dish, leaving a bit of space between each roll.
- Let Them Rise: Cover the dish and let the rolls rise for about 30–45 minutes, or until they’ve doubled in size and are touching each other.
6. Bake
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake the Rolls: Bake the risen rolls for 20–25 minutes, or until they are lightly golden brown and cooked through. Avoid overbaking to keep them soft.
7. Prepare the Cream Cheese Glaze
- Mix the Glaze: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and enough milk to achieve a pourable consistency.
8. Glaze and Serve
- Glaze the Rolls: Once the rolls are out of the oven, let them cool for about 10 minutes. Spread the cream cheese glaze over the warm rolls, allowing it to melt into the crevices.
- Enjoy: Serve the cinnamon rolls warm. They are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in the microwave for a few seconds before serving.
Nutritional Information (Per Serving)
- Calories: Approximately 450
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 80mg
- Sodium: 350mg
- Total Carbohydrates: 65g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 7g
Note: Nutritional values are approximate and can vary based on ingredient brands and measurements.
Tips for Success
Using room temperature ingredients ensures better incorporation and optimal yeast activity, leading to a softer dough. When measuring flour, always use the spoon-and-level method—spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This prevents adding too much flour, which can make the rolls dry. Be mindful not to overbake; cinnamon rolls should be golden brown on top while staying soft and tender inside. Overbaking will dry them out. For clean and precise slices, use unflavored dental floss instead of a knife—simply slide the floss under the rolled dough, cross the ends over the top, and pull through. When it comes to frosting, let the rolls cool slightly before glazing. If you apply the glaze while the rolls are too hot, it will melt excessively. Waiting about 10 minutes ensures the perfect texture.
Make-Ahead and Storage Instructions
If you want fresh cinnamon rolls in the morning without all the prep work, prepare them the night before. Follow the recipe up to the second rise, but instead of letting the rolls rise a second time at room temperature, cover them tightly with plastic wrap and refrigerate overnight (up to 12 hours). The next morning, remove them from the fridge and let them rise at room temperature for 45–60 minutes before baking as instructed.
For storing leftovers, cinnamon rolls can be kept at room temperature in an airtight container for up to 2 days. If you want them to last longer, refrigerate them in an airtight container for up to 5 days, and simply reheat in the microwave for 10–15 seconds before serving. If freezing, unbaked cinnamon rolls can be stored in a greased pan and frozen. When ready to bake, let them thaw and rise for 4–6 hours at room temperature before baking as usual. For baked cinnamon rolls, wrap fully cooled rolls individually in plastic wrap and freeze them for up to 3 months. When ready to eat, thaw and reheat in the microwave before serving.
Flavor Variations
For a seasonal twist, try making pumpkin spice cinnamon rolls by adding ½ cup pumpkin purée to the dough and replacing the cinnamon in the filling with pumpkin spice. If you enjoy a bit of crunch, sprinkle chopped pecans or walnuts over the cinnamon-sugar filling before rolling to create nutty cinnamon rolls. Another delicious variation is caramel pecan cinnamon rolls—skip the traditional icing and instead drizzle with homemade caramel sauce, then top with toasted pecans. For a fruity touch, apple cinnamon rolls are a fantastic option. Simply add a thin layer of finely diced apples mixed with brown sugar and cinnamon inside the filling for a naturally sweet and slightly tart flavor.
Frequently Asked Questions
1. Why are my cinnamon rolls dry?
Dry rolls are usually caused by adding too much flour or overbaking. Use the spoon-and-level method to measure flour and check rolls around the 18-minute mark to prevent overbaking.
2. Can I use instant yeast instead of active dry yeast?
Yes! If using instant yeast, you don’t need to activate it in warm milk. Simply mix it with the dry ingredients and proceed with the recipe.
3. Can I make these gluten-free?
Yes, but results may vary. Use a high-quality 1:1 gluten-free baking flour. The texture may be slightly different, but they should still be delicious.
4. Can I use a different glaze?
Absolutely! Instead of cream cheese frosting, try a simple vanilla glaze made from powdered sugar, milk, and vanilla extract.
Final Thoughts
Homemade cinnamon rolls are a labor of love, but the reward is a batch of soft, fluffy, and perfectly spiced rolls that taste even better than store-bought. Whether you enjoy them plain, drizzled with caramel, or filled with fruit and nuts, this recipe is sure to become a favorite.
Bake a batch, share them with loved ones, and savor every bite. Happy baking! 🍽️💛
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Homemade Cinnamon Rolls – Soft, Fluffy & Irresistible
Ingredients
For the Dough:
- 1 cup warm whole milk (110°F/45°C)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 4 cups bread flour
For the Filling:
- 1 cup packed brown sugar
- 2½ tablespoons ground cinnamon
- 6 tablespoons unsalted butter, softened
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
1. Prepare the Dough
- Activate the Yeast: In a small bowl, combine warm milk and a pinch of sugar. Sprinkle the yeast over the top and let it sit for about 5–10 minutes until it becomes frothy.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, remaining sugar, eggs, and salt. Add the activated yeast mixture and stir to combine.
- Incorporate Dry Ingredients: Gradually add the bread flour, one cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
2. Knead and Rise
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5–7 minutes.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free area for about 1–2 hours, or until doubled in size.
3. Prepare the Filling
- Mix Filling Ingredients: In a medium bowl, combine the brown sugar and ground cinnamon. Set aside.
4. Assemble the Rolls
- Roll Out the Dough: Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it into a rectangle approximately 16×12 inches in size.
- Add the Filling: Spread the softened butter evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture over the butter, ensuring an even layer.
- Form the Rolls: Starting from the longer edge, tightly roll the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 12 equal pieces.
5. Second Rise
- Arrange in Baking Dish: Place the rolls cut-side up in a greased 9×13-inch baking dish, leaving a bit of space between each roll.
- Let Them Rise: Cover the dish and let the rolls rise for about 30–45 minutes, or until they’ve doubled in size and are touching each other.
6. Bake
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake the Rolls: Bake the risen rolls for 20–25 minutes, or until they are lightly golden brown and cooked through. Avoid overbaking to keep them soft.
7. Prepare the Cream Cheese Glaze
- Mix the Glaze: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and enough milk to achieve a pourable consistency.
8. Glaze and Serve
- Glaze the Rolls: Once the rolls are out of the oven, let them cool for about 10 minutes. Spread the cream cheese glaze over the warm rolls, allowing it to melt into the crevices.
- Enjoy: Serve the cinnamon rolls warm. They are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in the microwave for a few seconds before serving.
