Best Homemade Cinnamon Rolls
These Best Homemade Cinnamon Rolls transform your kitchen into a warm bakery paradise where golden spirals of cinnamon magic create memories that last forever. Fluffy clouds of yeast-kissed dough embrace rivers of brown sugar and cinnamon, crowned with silky cream cheese glaze — it's the breakfast that turns ordinary mornings into celebrations and makes every bite feel like a warm hug from home.
Print Pin Servings: 12 rolls
Calories: 380kcal
Cost: $8.25
Equipment
- 1 stand mixer with dough hook Essential for proper gluten development and smooth dough
- 1 Instant-read thermometer Critical for yeast activation and doneness testing
- 1 kitchen scale Ensures accurate flour measurement for consistent results
- 1 9x13 inch baking dish Perfect size for 12 cinnamon rolls with proper spacing
- 1 Rolling Pin Creates even dough rectangle for uniform rolls
Ingredients
- 1 packet active dry yeast 2 ¼ teaspoons
- 1 cup warm milk 110°F
- ½ cup granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs room temperature
- 4 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter softened for filling
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 4 oz cream cheese softened
- 1 ½ cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Heat milk to exactly 110°F using thermometer. Dissolve sugar in warm milk, then sprinkle yeast on top. Wait 5-10 minutes until mixture foams vigorously - no foam means dead yeast, start over. Add melted butter cooled to room temperature and beaten eggs. This prevents the dense failures that ruined my early attempts.
- Combine flour and salt in stand mixer bowl with dough hook attached. Add yeast mixture and mix on low speed until shaggy dough forms. Increase to medium speed and knead 8-10 minutes until smooth and elastic. Dough should be slightly sticky but pull away from bowl sides when ready. Proper gluten development prevents tough, chewy texture.
- Place dough in greased bowl, cover with damp towel. Rise in warm, draft-free location for 1-2 hours until doubled in size. Don't rush this step - proper fermentation develops flavor and texture. Test by poking - indentation should stay when ready. Rushed rising creates dense hockey pucks that break teeth.
- Roll dough on floured surface into 18x12 inch rectangle. Brush with softened butter, leaving ½ inch border on one long side. Mix brown sugar and cinnamon, sprinkle evenly over buttered surface. Roll tightly from filled side toward plain border. Cut into 12 equal pieces using sharp knife or dental floss. Even filling distribution prevents leakage disasters.
- Place cut rolls in greased 9x13 baking dish, leaving small gaps between rolls. Cover and rise 45-60 minutes until puffy and touching slightly. Bake at 350°F for 25-30 minutes until golden brown and internal temperature reaches 190°F. This timing prevents the raw centers that plagued my early attempts.
- Beat softened cream cheese until fluffy. Gradually add powdered sugar, heavy cream, and vanilla until smooth and drizzable. Drizzle over warm rolls immediately for best absorption. Room temperature cream cheese prevents lumps that no amount of mixing can fix.
Notes
The secret to perfect cinnamon rolls lies in respecting the yeast and embracing the waiting each rise develops flavors that transform simple ingredients into bakery-worthy magic. This isn't just breakfast bread, it's edible comfort that creates kitchen memories and fills your home with the irresistible aroma of cinnamon and love.
Nutrition
Serving: 1roll | Calories: 380kcal | Carbohydrates: 65g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 290mg | Potassium: 140mg | Fiber: 2g | Sugar: 28g | Vitamin A: 320IU | Calcium: 85mg | Iron: 2.1mg