Cinnamon Rolls

These delicious Cinnamon Rolls are perfect for any holiday gathering or a weeknight! They are extra soft and tender, layered with rich cinnamon and brown sugar, then topped with a delicious sweet cream cheese glaze. They are absolutely perfect when served warm and fresh out of the oven. Way better than the ones in the can!

A square baking dish containing nine cinnamon rolls topped with white icing, placed on a checkered cloth alongside a bowl of brown sugar and a spoon.

You will love how soft and fluffy these cinnamon rolls are. Whether you are a newbie with yeast or a pro, you will get these right on the first try.

A close-up of a freshly baked cinnamon roll topped with cream cheese icing, held above a tray of similar cinnamon rolls in the background.

Skip the trip to Cinnabon and give these a try at home. I promise they will not disappoint, and your family will ask for them on a regular basis.

A plate with two cinnamon rolls covered in icing, one placed on top of the other, with a baking tray of more cinnamon rolls and a spilled spoonful of cinnamon in the background.

Ingredients

The ingredients are pretty simple, and you likely stock these pantry staples, so you can make this treat anytime. They are perfect for the holidays, bake sales or potlucks.

A marble surface with bowls of flour, sugar, brown sugar, an egg, milk, a stick of butter, cocoa powder, baking soda, and measuring spoons arranged for baking.

All-Purpose Flour. If you want to make these gluten-free, use an all-purpose gluten-free flour like Bob’s Red Mill.
Granulated Sugar. The sugar in the dough will feed the yeast and adds a touch of sweetness to the dough.
Salt. Salt adds flavor.
Instant Yeast. This instant yeast will help the cinnamon rolls rise faster. You can use active dry yeast, but they might take longer to rise. I like Red Star.
Milk. I prefer to use whole milk in this recipe, but you can also substitute almond milk. Do not use skim milk.
Unsalted Butter. The butter fat will help the cinnamon rolls to be rich and delicious.
Egg. Room temperature is best.

For the Filling

Unsalted Butter. Melted in the microwave in 30-second increments.
Brown Sugar. I love brown sugar and cinnamon together – it’s a heavenly flavor match.
Cinnamon. An absolute necessity!

Glaze

Powdered Sugar. Cream Cheese. Vanilla. The perfect combination for a classic gooey and sweet frosting that can’t be beat.

How to Make Cinnamon Rolls

A bowl with dry ingredients and a spoon, next to an egg in a glass bowl and a measuring cup with liquid, on a marble surface.

In a small saucepan mix the milk, yeast, and sugar, heat it until warm, but not boiling. Remove from heat.

A mixture is being poured from a saucepan into a bowl containing flour and an egg.

2. Combine the flour and salt in a large mixing bowl. Mix well. Add an egg and pour in the warm milk and water mixture. Stir until a soft dough forms.

A ball of dough on a floured wooden board surrounded by butter, flour, and spices.

3. Transfer the dough onto a lightly floured surface. Knead for about 5 minutes until the dough becomes smooth and elastic.

4. Cover the dough in a greased bowl with a clean kitchen towel. Allow it to rise in a warm place for about 1 hour or until it doubles in size.

5. While the dough is rising, prepare the filling. Mix the softened butter, brown sugar, and ground cinnamon in a small bowl until well combined.

A rolled out piece of dough with a dusting of flour on a marble surface.

6. Once the dough has risen, punch it down to release any air bubbles. Roll it out into a rectangle shape, about ¼ inch thick.

Rolled-out dough covered in brown sugar and cinnamon, with a bowl of cinnamon and a measuring cup of brown sugar nearby on a light-colored countertop.

7. Spread the filling evenly over the dough, leaving a small border around the edges.

8. Starting from one of the longer sides, tightly roll the dough into a log shape. Pinch the seam to seal.

9. Cut the log into 9 or 12 equal-sized pieces using a sharp knife.

A baking tray filled with unbaked cinnamon rolls on a floured surface. A knife and pieces of dough are beside the tray.

10. Place the cinnamon rolls in a greased baking dish, leaving a little space between each roll. Cover with a kitchen towel and let them rise for another 30 minutes.

11. Preheat the oven to 375°F (190°C).

12. Bake the cinnamon rolls for 15-20 minutes or until golden brown.

A white bowl with cream cheese, a small measuring cup of powdered sugar, and a tablespoon of vanilla extract on a marble countertop.

13. While the cinnamon rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, soft cheese, and vanilla extract until smooth.

A metal whisk mixing cream cheese and powdered sugar in a white bowl.

14. Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes.

15. Drizzle the glaze over the warm cinnamon rolls.

16. Serve and enjoy!

Icing-covered cinnamon rolls in a baking tray, with one roll on a plate dusted with cinnamon powder.

Cinnamon Roll Recipe Tips

Make sure the milk and egg you use are at room temperature. If you prefer, you can microwave the milk for 15 seconds while you gather the other ingredients.
You have to let the dough rise in a warm spot in the kitchen in the sun or in the oven with the light on. A friend swears by putting it on a heating pad on the lowest setting, although I have not tried it.
Use a very sharp knife when slicing the dough into pieces. You can also use a pizza cutter to cut the dough before you roll it up!
Don’t glaze the cinnamon rolls while they are still hot. They should still be warm, so it will be gooey but too hot, and they will melt away.

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