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Cinnamon Roll Recipe

Cinnamon Roll Recipe

Emily
A soft, fluffy cinnamon roll recipe made from scratch with a buttery brown sugar filling and smooth cream cheese glaze. Perfect for homemade baking any day of the week.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls
Calories 320 kcal

Equipment

  • Large Mixing Bowl
  • 9x13-inch baking dish
  • Rolling Pin
  • Sharp knife or dental floss

Ingredients
  

  • 3/4 cup warm milk (about 110°F)
  • 2 1/4 tsp active dry yeast one standard packet
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened for dough
  • 2 large eggs, room temperature
  • 1/2 tsp salt
  • 3 1/2 cups all-purpose flour plus extra for kneading
  • 1/3 cup unsalted butter, softened for filling
  • 3/4 cup brown sugar, packed
  • 2 tbsp ground cinnamon
  • 4 oz cream cheese, softened for glaze
  • 1 cup powdered sugar
  • 3 tbsp milk for glaze
  • 1/2 tsp vanilla extract

Instructions
 

  • Proof the yeast: Combine warm milk and yeast in a large bowl. Let sit for 5 to 10 minutes until foamy.
  • Mix the dough: Add sugar, butter, eggs, and salt. Mix well, then gradually stir in flour until a soft dough forms.
  • Knead: Turn dough onto a floured surface and knead for 8 minutes until smooth and slightly tacky.
  • First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.
  • Roll out: Punch down dough and roll into a 16x12 inch rectangle.
  • Add filling: Spread softened butter over the surface. Mix brown sugar and cinnamon, then sprinkle evenly on top.
  • Cut rolls: Roll the dough tightly from the long side and cut into 12 even rolls.
  • Second rise: Arrange rolls in a greased 9x13 dish, cover, and let rise 45 minutes.
  • Bake: Bake at 350°F (175°C) for 22 to 25 minutes until lightly golden.
  • Make glaze: Whisk cream cheese, powdered sugar, milk, and vanilla until smooth.
  • Glaze and serve: Spread glaze over warm rolls and serve immediately.

Notes

  • Do not over-bake - pull rolls when just barely golden on top.
  • Make sure milk is warm, not hot (under 115°F) to avoid killing the yeast.
  • Rolls can be prepped the night before and refrigerated after cutting.
  • Freeze unbaked rolls for up to 2 months; thaw and rise before baking.
Keyword Cinnamon Roll Recipe