Why You’ll Love This Recipe

This recipe is the ultimate way to make your own homemade cinnamon rolls from scratch. The dough is soft and pillowy, while the cinnamon filling adds the perfect amount of sweetness and spice. The cream cheese frosting takes it to the next level, adding a smooth, tangy contrast to the richness of the rolls. With easy-to-follow steps and simple ingredients, these cinnamon rolls are surprisingly simple to make, yet taste incredibly impressive. You’ll love how your kitchen will smell as they bake, and your family or guests will love the delicious results.

Ingredients

For the Dough:

1 cup warm milk (115°F)
2 1/2 teaspoons instant dry yeast
2 large eggs at room temperature
1/3 cup salted butter (melted or very softened, not over 110°F)
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups bread flour (divided)

For the Filling:

1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
1/2 cup heavy cream (for pouring over the risen rolls)

For the Frosting:

6 ounces cream cheese (softened)
1/3 cup salted butter (softened)
2 cups powdered sugar
1/2 tablespoon maple extract (or vanilla)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough: In a large mixing bowl, combine the warm milk and yeast. Stir well and let it sit for about 5 minutes until it becomes frothy. Add in the eggs, melted butter, sugar, and salt. Gradually stir in the bread flour, 1 cup at a time, until the dough starts to come together. Once a dough forms, knead it on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Let the Dough Rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel. Allow the dough to rise in a warm place for about 1 hour or until it has doubled in size.
Make the Filling: While the dough is rising, prepare the cinnamon filling. In a bowl, mix together the melted butter, brown sugar, and cinnamon until combined.
Shape the Rolls: Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough out into a large rectangle (about 16×24 inches). Spread the cinnamon filling evenly over the dough. Starting from one long edge, roll the dough tightly into a log. Slice the roll into 12-15 even pieces.
Prepare for Baking: Place the rolls into a greased baking pan (9×13-inch) and pour the heavy cream over the top of the rolls. Cover the pan with a kitchen towel and allow the rolls to rise for another 30 minutes.
Bake the Rolls: Preheat the oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until golden brown on top.
Make the Frosting: While the rolls are baking, prepare the frosting by whipping together the cream cheese, softened butter, powdered sugar, and maple extract (or vanilla). Set aside.
Frost and Serve: Once the rolls are done, remove them from the oven and let them cool for about 5 minutes. Spread the frosting generously over the warm rolls, letting it melt into the cinnamon swirls. Serve immediately and enjoy!

Servings and Timing

Servings: This recipe makes about 12-15 cinnamon rolls.
Preparation Time: 2 hours (including rising time)
Baking Time: 25-30 minutes

Storage/Reheating

Storage: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2-3 days.
Reheating: To reheat, simply microwave the cinnamon rolls for 15-20 seconds or heat them in the oven at 350°F for about 5 minutes to warm them through.

FAQs

1. Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour for bread flour, though the rolls may be slightly less chewy. Bread flour has more protein, which gives the rolls their structure.

2. How do I know if the milk is warm enough?

The milk should be around 115°F (43°C), which is warm to the touch but not hot. If the milk is too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate properly.

3. Can I make the dough in advance?

Yes, you can prepare the dough ahead of time. After the first rise, punch the dough down and place it in the fridge overnight. The next day, take it out and allow it to come to room temperature before continuing with the recipe.

4. Can I freeze the cinnamon rolls before baking?

Yes, you can freeze the rolls after you’ve shaped them and before the second rise. Place them on a baking sheet to freeze, then transfer them to an airtight container. When ready to bake, let them thaw and rise before baking.

5. What can I substitute for the heavy cream?

You can substitute heavy cream with whole milk or half-and-half, though the rolls may not be as rich and creamy.

6. Can I use regular yeast instead of instant yeast?

Yes, you can use regular yeast, but you will need to proof it in the warm milk for about 5 minutes before proceeding with the recipe.

7. How do I know when the rolls are done baking?

The rolls should be golden brown on top, and you can also test by inserting a toothpick into the center—if it comes out clean, the rolls are done.

8. Can I add nuts or raisins to the filling?

Yes, feel free to add chopped nuts (like pecans or walnuts) or raisins to the cinnamon filling for extra flavor and texture.

9. How do I make sure the frosting is smooth?

Ensure that the cream cheese and butter are softened before mixing. Use an electric mixer to beat the frosting until it’s smooth and creamy.

10. Can I use a different extract for the frosting?

Yes, you can substitute the maple extract with vanilla extract or any other flavor you prefer, such as almond or hazelnut.

Conclusion

Making homemade cinnamon rolls is a rewarding and delicious experience that yields the most mouthwatering results. These soft, buttery rolls filled with cinnamon and topped with a rich cream cheese frosting are sure to become a family favorite. Whether you’re making them for a special occasion or just to treat yourself, these cinnamon rolls are a perfect indulgence. Enjoy the process of making them and, of course, the irresistible taste!

Homemade Cinnamon Rolls

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Author: Julia
Total Time: 2 hours 30 minutes
Yield: 12-15 cinnamon rolls
Diet: Vegetarian

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Description

These homemade cinnamon rolls are soft, gooey, and covered with a rich cream cheese frosting. The perfect blend of warm, buttery dough and cinnamon filling will have your taste buds dancing. Ideal for breakfast, brunch, or as a sweet dessert!

Instructions

Prepare the Dough:
In a large bowl, combine the warm milk and yeast, stir well, and let sit for about 5 minutes until frothy. Add eggs, melted butter, sugar, and salt. Gradually stir in bread flour, 1 cup at a time, until the dough starts to come together. Knead on a floured surface for 8-10 minutes until smooth and elastic.
Let the Dough Rise:
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for about 1 hour or until doubled in size.
Make the Filling:
While the dough rises, mix melted butter, brown sugar, and cinnamon until combined.
Shape the Rolls:
Punch down the dough and transfer it to a floured surface. Roll the dough into a 16×24-inch rectangle. Spread the cinnamon filling evenly over the dough, then roll tightly into a log. Slice into 12-15 even pieces.
Prepare for Baking:
Place rolls into a greased 9×13-inch pan and pour heavy cream over the top. Cover with a towel and let rise for 30 minutes.
Bake the Rolls:
Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown on top.
Make the Frosting:
Whip together softened cream cheese, butter, powdered sugar, and maple extract until smooth.
Frost and Serve:
Once baked, cool rolls for 5 minutes. Frost with cream cheese frosting and serve warm.

Notes

Storage: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2-3 days.

Reheating: Microwave for 15-20 seconds or bake at 350°F for 5 minutes to warm.

You can freeze the rolls before baking by shaping them and placing them in the freezer. Let them thaw and rise before baking.

Prep Time: 2 hours (including rising time)
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American