why make this recipe

These cinnamon rolls are soft, gooey, and simple to make at home. The dough is easy to work with. The cream cheese icing is rich and melts into the warm rolls. You get fresh bakery flavor without a lot of fuss.

introduction

This recipe makes twelve big, soft cinnamon rolls. The dough uses common pantry ingredients and one rise to relax the gluten. The filling is butter, brown sugar, and cinnamon. A cream cheese icing makes them rich and creamy. They bake golden and are best served warm.

how to make BEST Homemade Cinnamon Rolls

Ingredients :
4-5 cups (520g-650g) all-purpose flour, spooned and leveled, 1/4 cup (50g) granulated sugar, 2 1/4 teaspoons (1 package) instant yeast, 1/2 teaspoon salt, 3/4 cup (180mL) water*, 1/2 cup (120mL) whole milk, 1/4 cup (60g) unsalted butter, cut into 4 slices, 1 large egg, at room temperature, 6 tablespoons (85g) unsalted butter, very soft, 3/4 cup (150g) packed brown sugar, light or dark, 1 1/2 tablespoons ground cinnamon, 4 oz (115g) full fat block cream cheese, room temperature, 5 tablespoons (70g) unsalted butter, room temperature, 1 1/2 cups (195g) powdered sugar, 1 teaspoon pure vanilla extract

Directions :

In a large bowl, combine 3 cups of flour (to start), sugar, yeast, and salt. Whisk to combine and set aside.
In a medium microwave safe bowl or cup, combine water, milk, and sliced butter. Microwave in 10 second bursts until the butter just melts and the mixture feels warm but not hot. You can also do this with a pot placed on a stove burner set to low heat.
Whisk the egg into the water mixture to combine.
Pour the wet ingredients over the flour mixture. Using a wooden spoon, mix together until you have a very thick and sticky dough.
Add another 1 cup of flour to the dough and mix until it starts coming together into ball.
This next step can be done directly in your bowl or on a lightly floured work surface. Knead the dough, adding flour as needed to keep it from sticking to your hands / the sides of the bowl, until it’s smooth, elastic, and slightly tacky. If you poke the top of the dough, it should spring back – if the indent remains, the dough needs more kneading.
Cover the dough and set aside for about 20 minutes. The dough will puff up slightly but won’t double in size. This is just to relax the gluten and make the dough easier to roll without it pulling in on itself.
Turn the rested dough onto a lightly floured work surface and roll it out into a roughly 14×10 inch rectangle. Use your hands to press and pull the edges to get as nice of a rectangular shape as you can – it doesn’t have to be perfect though!
Spread the softened butter over the dough, leaving a roughly 1/2 inch border along the edges. Sprinkle the sugar on top and use your hands to spread it out into an even layer over the butter. Finally, sprinkle the cinnamon evenly on top.
Working from the longer side of the dough, roll it up into a log.
Cut about 1/2 an inch off each end of the log (this just makes for nicer and more uniform rolls – you can bake them off separately or just skip this step if you don’t mind the appearance).
Use a sharp serrated knife or unflavored dental floss to cut the log into 12 even rolls. If using a knife, cut the rolls using a sawing motion to prevent squishing. If using floss, break off a large string of unflavored dental floss and wiggle it under your log of dough positioned where you’d like to cut. Lift the ends of the floss up and over the log and cross to form an X. Pull on the ends of the floss to cut through the dough.
Arrange the rolls cut side up in a 9×13 inch baking dish. There should be a tiny bit of space between each roll but it’s fine if they’re touching.
Cover the rolls and set aside in a warm place for about 45 minutes or until about doubled in size. My favorite place to keep cinnamon rolls during this time is in the oven (it shouldn’t be on or hot) just because it keeps the rolls safe from any cold drafts. They’ll be pressed up against each other once they puff up – that’s normal!
Uncover the rolls and place into the center of your preheated oven. Bake for 25 to 30 minutes or until a nice golden brown on top. Set aside while you make the icing.
In a medium sized bowl, combine icing ingredients. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until smooth. If using a mixer, start on low speed just to incorporate everything together and then whip on medium speed to smoothen the mixture out.
While the cinnamon rolls are still warm, spread the icing on top. It’ll melt slightly and make them extra gooey!

how to serve BEST Homemade Cinnamon Rolls

Serve warm from the oven. Place a roll on a plate and spoon any extra icing over the top. These cinnamon rolls pair well with coffee, milk, or a simple fruit salad. They are best eaten the same day for the softest texture.

how to store BEST Homemade Cinnamon Rolls

Room temperature: Cover the cooled rolls with plastic wrap or a lid and keep for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days. Warm in the microwave for 10-20 seconds before serving.
Freezer: Freeze baked rolls in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then warm in the oven at 300°F (150°C) until heated through.

tips to make BEST Homemade Cinnamon Rolls

Use room temperature egg and cream cheese for smoother dough and icing.
Don’t over-flour the dough when kneading. Add just enough to keep it from sticking.
Let the dough rest 20 minutes to relax the gluten; this makes rolling easier.
Cut with floss or a serrated knife to keep rolls neat.
Bake until golden but not too dark; ovens vary so check at 25 minutes.

variation (if any)

Add 1/2 cup chopped nuts (pecans or walnuts) to the filling for crunch.
Add 1/2 cup raisins or chopped dried fruit to the sugar layer.
Swap cream cheese icing for a simple glaze of powdered sugar and milk for a lighter top.

FAQs

Q: Can I make the dough the night before?
A: Yes. Make the dough and let it rise once. Wrap and refrigerate overnight. Roll, fill, cut, and let rise in the morning before baking.

Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If using active dry yeast, proof it in the warm water and milk mixture for 5-10 minutes with a pinch of sugar before mixing into the flour.

Q: Why did my rolls turn out dense?
A: Dense rolls can come from too much flour, not enough kneading, or water/milk that was too hot and killed the yeast. Measure flour by spooning into the cup and level it. Knead until the dough is smooth and slightly springy.

Q: Can I make smaller or larger rolls?
A: Yes. Cut more pieces for smaller rolls or fewer pieces for larger rolls. Adjust baking time: smaller rolls bake faster, larger ones need more time.

Q: How do I reheat frozen cinnamon rolls?
A: Thaw in the fridge overnight. Warm in a 300°F (150°C) oven for 10-15 minutes or until heated through. Add fresh icing after warming.

Conclusion

Want more ideas or another cinnamon roll method? Check out The Best Cinnamon Rolls You’ll Ever Eat for a different take. For a Cinnabon-style version, see Homemade Cinnamon Rolls (Cinnabon Copycat). If you want another popular recipe to compare, try Best Cinnamon Rolls Recipe.

Homemade Cinnamon Rolls