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Freshly baked cinnamon rolls topped with sweet icing on a plate

Homemade Cinnamon Rolls

There’s nothing quite like the smell of freshly baked cinnamon rolls wafting through your kitchen, and these homemade cinnamon rolls are soft, gooey, and absolutely irresistible. With a rich cinnamon-sugar filling, fluffy dough, and a creamy vanilla glaze, they rival (and surpass!) anything you’ll find at a bakery.
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Prep Time 25 minutes
Cook Time 4 hours 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls
Calories 410 kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Rolling pin
  • Dough scraper or knife
  • 9×13 inch Baking dish
  • Stand mixer with dough hook optional, can knead by hand
  • Clean kitchen towel or plastic wrap
  • Small saucepan for melting butter
  • Mixing bowl for glaze

Ingredients
  

Dough:

  • 1 cup warm milk 110°F
  • 2¼ tsp  active dry yeast (1 packet)
  • ⅓ cup  granulated sugar
  • 2 large eggs
  • ½  cup unsalted butter melted
  • 4 cups all-purpose flour
  • tsp  salt

Filling:

  • ¾ cup  brown sugar packed
  • 2½  tbsp ground cinnamon
  • ¼ cup  unsalted butter softened

Glaze:

  • 4 oz  cream cheese softened
  • 2 tbsp  unsalted butter softened
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • 1-2 tbsp  milk  to desired consistency

Instructions
 

  • Activate the Yeast:
    In a large bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let sit for 5–10 minutes until foamy.
    Make the Dough:
    Add eggs and melted butter to the yeast mixture. Mix well. Stir in flour and salt, mixing until dough begins to form. Knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.
    First Rise:
    Place the dough in a lightly greased bowl. Cover with a towel or plastic wrap and let rise in a warm place for 1–1.5 hours, or until doubled in size.
    Flour, eggs, and ingredients being mixed in a large bowl to make cinnamon roll dough
  • Make the Filling:
    In a small bowl, mix brown sugar and cinnamon. Set aside.
    Roll and Fill the Dough:
    Turn the risen dough onto a floured surface. Roll into a 16×12-inch rectangle. Spread the softened butter evenly over the surface. Sprinkle the cinnamon-sugar mixture over the butter.
    Brown sugar and cinnamon being mixed in a bowl for cinnamon roll filling
  • Shape the Rolls:
    Roll the dough tightly from the long side. Cut into 12 even pieces using a sharp knife or dough cutter.
    Second Rise:
    Arrange rolls in a greased 9×13 baking dish. Cover and let rise for 30–45 minutes, or until puffy.
    Bake:
    Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes, or until golden brown.
    Hands slicing rolled dough into cinnamon rolls on a wooden board
  • Make the Glaze:
    While rolls bake, beat together cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
    Glaze and Serve:
    Spread glaze over warm rolls right out of the oven. Serve immediately and enjoy!
    Close-up of unbaked cinnamon rolls on a floured board, dusted with flour

Video

Notes

Nutrient Amount
Calories 410 kcal
Carbohydrates 52 g
Protein 6 g
Fat 20 g
Serving Size 1 roll (~130g)
Saturated Fat 11 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 230 mg
Potassium 120 mg
Fiber 1 g
Sugar 24 g
Vitamin A 650 IU
Vitamin C 0 mg
Calcium 45 mg
Iron 2.3 mg

Cooking Tips

  • Make Ahead: After shaping the rolls and placing in the pan, cover and refrigerate overnight. Let them come to room temperature and rise slightly before baking in the morning.
  • Extra Gooey: Add a drizzle of heavy cream over the rolls just before baking for an ultra-soft texture.
  • Flavor Twist: Add chopped pecans or raisins to the filling for a nutty or fruity variation.
  • Don’t Overbake: Keep an eye during the last few minutes of baking to ensure they stay soft and moist.
Keyword Comfort Food, Easy Dessert, Homemade, Homemade Hummus, Oven Baked