Warm, fluffy cinnamon rolls make any morning feel special. These homemade rolls are soft, buttery, and swirled with a gooey cinnamon-sugar filling. The cream cheese icing melts into the spirals and adds just the right tangy sweetness.

You don’t need fancy equipment, just a little patience and a good recipe. If you’ve been nervous about working with yeast, this method is straightforward and forgiving.

Why This Recipe Works

This recipe keeps the dough soft by using milk, butter, and eggs, which add richness and tenderness. A moderate rise time gives the yeast a chance to build structure without making the rolls dense.

The filling uses a balance of brown sugar and cinnamon for deep flavor without dryness. Finally, the cream cheese icing is spread while the rolls are warm so it seeps into the layers for that classic bakery-style finish.

Ingredients

• All-purpose flour (about 4 to 4 1/2 cups)
• Granulated sugar
• Brown sugar (light or dark)
• Active dry yeast or instant yeast
• Whole milk
• Unsalted butter
• Large eggs
• Salt
• Ground cinnamon
• Cream cheese (full fat for best texture)
• Vanilla extract
• Powdered sugar
• Optional: heavy cream for extra-soft rolls, chopped nuts, raisins, or orange zest

Step-by-Step Instructions

1. Warm the milk and butter. In a small saucepan or microwave, warm 1 cup of milk and 1/4 cup of butter until the butter is mostly melted and the mixture is warm, not hot. Aim for about 110°F; it should feel like a warm bath.
2. Activate the yeast. If using active dry yeast, sprinkle 2 1/4 teaspoons over the warm milk mixture with 1 tablespoon of granulated sugar.Let it sit 5–10 minutes until foamy. If using instant yeast, you can skip proofing and add it with the flour, but still make sure your liquid is warm, not hot.
3. Make the dough. In a large bowl, whisk 3 cups of flour, 1/4 cup granulated sugar, and 1 teaspoon salt. Add the milk mixture and 2 eggs.Stir until combined, then add 1 more cup of flour. Mix until a soft, slightly sticky dough forms. Add up to 1/2 cup more flour only if needed.
4. Knead until smooth. Knead by hand on a lightly floured surface or in a stand mixer with a dough hook for 6–8 minutes.The dough should be soft and elastic, slightly tacky but not gluey. Avoid packing in too much flour.
5. First rise. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 60–90 minutes, or until doubled in size. A slightly warm oven (turned off) or a sunny counter works well.
6. Make the filling. Stir together 3/4 cup brown sugar, 2 tablespoons granulated sugar, and 2 1/2 tablespoons ground cinnamon.Soften 1/3 cup unsalted butter so it’s spreadable.
7. Roll out the dough. Punch down the risen dough and roll it into a rectangle about 12×18 inches. Keep the thickness even so the rolls bake uniformly.
8. Spread and sprinkle. Spread the softened butter over the dough, leaving a small border on the long edge to seal. Sprinkle the cinnamon-sugar mixture evenly over the butter.Add nuts or raisins if you like.
9. Roll and slice. Roll up tightly from the long side into a log. Pinch the seam to seal. Slice into 12 even pieces using a sharp knife or dental floss for clean cuts.
10. Second rise. Arrange the rolls in a greased 9×13-inch pan, leaving a little space between them.Cover and let rise 30–45 minutes, until puffy and nearly touching.
11. Optional cream bath. For extra-soft, gooey rolls, pour 1/3 cup warmed heavy cream around the rolls just before baking. This helps steam and tenderize the dough.
12. Bake. Preheat the oven to 350°F (175°C). Bake 22–26 minutes, until the tops are lightly golden and the centers reach about 190°F.If browning too quickly, tent loosely with foil.
13. Make the icing. Beat 4 ounces cream cheese (softened), 3 tablespoons unsalted butter (softened), 1 cup powdered sugar, 1 teaspoon vanilla, and a pinch of salt until smooth. For a thinner glaze, add 1–2 tablespoons milk.
14. Frost while warm. Spread half the icing over the warm rolls so it melts into the swirls. After 5 minutes, add the remaining icing for a luscious finish.
15. Serve. Let the rolls cool slightly so they set, then serve warm.They’re best the day they’re baked, but still great reheated.

Storage Instructions

• Room temperature: Keep frosted rolls in an airtight container for up to 1 day.
• Refrigerator: Store for 3–4 days. Reheat individual rolls in the microwave for 15–25 seconds or in a 300°F oven for 8–10 minutes, covered.
• Freezer: Freeze unfrosted rolls (baked) for up to 2 months. Thaw overnight in the fridge, warm in the oven, then frost.
• Make-ahead option: Assemble the rolls, cover, and refrigerate overnight after the second rise.Bring to room temp for 45–60 minutes, then bake.

Health Benefits

Cinnamon offers more than flavor. It provides antioxidants and has been linked to healthy blood sugar support when used as part of an overall balanced diet. Using homemade dough lets you control ingredients and avoid additives found in some packaged rolls.

You can also reduce sugar slightly or swap part of the flour for white whole wheat to add fiber. Enjoy these as an occasional treat and pair with protein, like eggs or Greek yogurt, for a more balanced meal.

Pitfalls to Watch Out For

• Liquid too hot: If the milk is hotter than about 115°F, it can kill the yeast. Warm, not hot, is key.
• Too much flour: A stiff dough makes dry rolls.Keep the dough a little tacky and trust the kneading to build structure.
• Under- or over-proofing: Rolls that don’t rise enough will be dense. Over-proofed rolls may deflate. Aim for puffy and nearly doubled at each rise.
• Overbaking: Cinnamon rolls should be lightly golden, not dark brown.Check early and use an internal temp if you’re unsure.
• Cold icing: If the icing is too cold, it won’t spread smoothly. Let it soften and whisk until creamy.

Variations You Can Try

• Orange twist: Add 1 tablespoon orange zest to the filling and 1–2 tablespoons orange juice to the icing.
• Pecan sticky-style: Sprinkle chopped pecans over the filling or add a quick caramel sauce to the pan before adding rolls.
• Apple cinnamon: Add a thin layer of finely diced apples tossed with a spoonful of flour to the filling.
• Maple icing: Replace part of the powdered sugar with maple syrup and reduce milk for a rich maple glaze.
• Whole wheat blend: Swap up to 1 cup of the flour with white whole wheat flour for a heartier bite.
• Raisin or cranberry: Scatter 1/2 cup raisins or dried cranberries over the cinnamon sugar before rolling.

FAQ

Can I make the dough the night before?

Yes. After the first rise, shape the rolls and place them in the pan.

Cover and refrigerate overnight. Let them come to room temperature and finish proofing for 45–60 minutes before baking.

What if I only have instant yeast?

Instant yeast works great. Mix it directly with the dry ingredients and proceed.

Keep the milk mixture warm (about 110°F) and follow the same timing cues for rising.

How do I cut neat spirals?

Use unflavored dental floss. Slide it under the log, cross the ends over the top, and pull tight to slice. This avoids squishing the dough like a knife sometimes can.

Can I reduce the sugar?

You can cut the filling sugar by 2–3 tablespoons without losing structure.

The icing can be adjusted too—start with 3/4 cup powdered sugar and add more to taste.

How do I know when the rolls are done?

Look for lightly golden tops and set centers. If you have a thermometer, the middle roll should read about 190°F. The dough should feel springy, not wet.

What if my dough isn’t rising?

Check your yeast’s freshness and the temperature of your liquid.

Move the bowl to a warmer spot, like near a preheating oven, and give it more time. Dough rises more slowly in cool rooms.

Can I make them dairy-free?

Use a rich plant milk, dairy-free butter, and a vegan cream cheese for the icing. The texture will still be soft if you keep the dough slightly tacky and give it enough rise time.

In Conclusion

Homemade cinnamon rolls are simpler than they seem and deliver huge comfort for a small effort.

With a soft dough, a cozy cinnamon filling, and creamy icing, these rolls hit every note. Follow the cues on dough feel and rise, and you’ll get bakery-level results at home. Warm from the oven, they’re the kind of treat that turns an ordinary day into something memorable.