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Best Homemade Cinnamon Rolls

Homemade cinnamon rolls are filled with brown sugar and cinnamon, baked until golden with set centers, and finished with creamy cream cheese frosting. The dough rises twice for soft, fluffy rolls that are served warm.
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Prep Time 9 minutes
Cook Time 25 minutes
Rising and resting 2 hours 3 minutes
Total Time 2 hours 37 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 nonstick cooking spray for coating
  • 1 cup whole milk warmed to 105°F to 110°F
  • 2.25 tsp instant yeast
  • 0.25 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 0.25 cup unsalted butter melted and cooled
  • 3.5 cups all-purpose flour plus up to 2 tablespoons for kneading
  • 1 tsp fine salt
For the filling
  • 0.5 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 2 tbsp ground cinnamon
For the frosting
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Coat a large bowl and a 9x13-inch baking dish with nonstick cooking spray.
  2. In the prepared bowl, stir together the whole milk warmed to 105°F to 110°F, instant yeast, and granulated sugar; let stand for 5 minutes.
  3. Stir in the egg, egg yolk, and melted butter until combined.
  4. Stir in the all-purpose flour and fine salt until a shaggy dough forms.
  5. Knead the dough on a lightly floured surface for 8 to 10 minutes, adding up to 2 tablespoons flour as needed, until smooth and elastic.
  6. Return the dough to the prepared bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
Fill and bake
  1. Stir together the packed light brown sugar and ground cinnamon in a small bowl.
  2. Roll the dough into a 16x12-inch rectangle.
  3. Spread the softened butter evenly over the dough.
  4. Sprinkle the cinnamon-sugar mixture over the butter.
  5. Roll the dough up tightly from a long side into a 16-inch log.
  6. Cut the log into 12 equal rolls and arrange them cut side up in the prepared baking dish.
  7. Cover the rolls and let rise for 30 to 45 minutes, until puffy.
  8. Heat the oven to 350°F.
  9. Bake the rolls for 22 to 27 minutes, until golden brown and the centers are set.
Make the frosting
  1. While the rolls bake, beat the softened cream cheese and softened butter in a medium bowl until smooth.
  2. Beat in the powdered sugar and vanilla extract until creamy.
  3. Let the rolls rest for 10 minutes.
  4. Spread the frosting over the rolls and serve warm.

Notes

For soft rolls, use milk within the stated temperature range and avoid adding more flour than needed to make the dough smooth and elastic. Store covered in the refrigerator for up to 3 days; freezing is suitable for up to 2 months. For a dairy-free variation, use dairy-free milk, butter, and cream cheese.