The Ultimate Homemade Cinnamon Rolls Recipe From Scratch for a Weekend Breakfast Treat

There is something almost magical about pulling a pan of golden, freshly baked cinnamon rolls out of the oven on a weekend morning. The swirl of buttery cinnamon sugar, the soft and pillowy dough, and a generous drizzle of cream cheese glaze all come together in a breakfast treat that tastes far better than anything from a tube or a bakery counter. While homemade cinnamon rolls do require a bit of patience for the dough to rise, the hands-on work is simpler than most people expect, and the results are absolutely worth the wait. This comprehensive recipe guides you through creating exceptionally soft, flavorful rolls using our trusted baking techniques.

We recommend using a high-quality pan for even baking, such as the [Fat Daddio’s 9×13 Oblong Cake Pan (POB-9132) or a sturdy round pan like the Fat Daddio’s Round Cake Pan (PRD-102)). Proper equipment makes a substantial difference in the final texture and appearance of your rolls. For more fundamental baking guidance, review our helpful Baking Instructions.

Ingredients for Truly Magnificent Homemade Cinnamon Rolls

This recipe is divided into three parts: the rich, yeasted dough; the irresistible cinnamon-sugar filling; and the tangy cream cheese frosting.

For the Yeasted Dough

• 1 cup (240 ml) whole milk, warmed to between 105°F and 115°F (40°C and 46°C)
• 2 ¼ teaspoons (one standard packet) active dry yeast or instant yeast
• ¼ cup (50 grams) granulated sugar, plus one pinch for the yeast
• ½ cup (113 grams or 1 stick) unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 1 teaspoon salt
• 4 to 4 ½ cups (480 to 540 grams) all-purpose flour, plus more for dusting

For the Cinnamon Sugar Filling

• ¾ cup (150 grams) packed light brown sugar
• 2 tablespoons ground cinnamon
• ½ cup (113 grams or 1 stick) unsalted butter, softened to room temperature

For the Cream Cheese Glaze

• 4 ounces (113 grams) cream cheese, softened to room temperature
• ¼ cup (57 grams or ½ stick) unsalted butter, softened to room temperature
• 2 cups (240 grams) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 to 4 tablespoons whole milk or heavy cream

Step-by-Step Instructions for Perfect Cinnamon Rolls From Scratch

Step 1: Activating the Yeast and Mixing the Dough

1. In a small bowl, combine the warm milk, the pinch of sugar, and the yeast. Gently stir and let this mixture sit undisturbed for 5 to 10 minutes until it becomes foamy. This confirms the yeast is active.
2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the activated yeast mixture, the ¼ cup granulated sugar, softened butter, eggs, and salt. Mix on low speed until just combined.
3. Gradually add the flour, one cup at a time, mixing on low speed until a shaggy dough forms. Increase the speed to medium-low and continue to knead for 6 to 8 minutes. The dough should become smooth, elastic, and pull cleanly away from the sides of the bowl. If the dough is too sticky, add the remaining flour one tablespoon at a time, but try to use as little extra flour as possible to maintain a tender crumb. The final dough should register an internal temperature around 75°F (24°C) if you used slightly warm ingredients.

Step 2: First Rise (Proofing)

1. Lightly grease a large bowl with cooking spray or a thin layer of oil. Place the dough ball inside, turning it once to coat all sides.
2. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free location for 1 to 1 ½ hours, or until the dough has doubled in size.

Step 3: Preparing the Filling and Rolling the Dough

1. While the dough is rising, prepare the filling. In a small bowl, thoroughly mix the packed brown sugar and ground cinnamon until uniform. Set aside.
2. Once the dough has doubled, gently punch it down to release the air. Lightly flour a clean work surface. Turn the dough out onto the surface.
3. Using a rolling pin, roll the dough into a large rectangle, approximately 12 inches wide by 18 inches long and about ¼ inch (6 mm) thick. For optimal results in spreading the butter evenly, ensure your butter for the filling is pliable but not fully melted.
4. Spread the softened butter for the filling evenly over the entire surface of the dough, leaving a small ½-inch border along one of the long edges unbuttered. This border will help seal the roll.
5. Generously sprinkle the cinnamon-sugar mixture evenly over the buttered surface.

Step 4: Shaping and Second Rise

1. Starting from the long edge opposite the clean border, tightly roll the dough into a compact log. The tighter the roll, the better defined the spirals will be.
2. Pinch the unbuttered edge seam closed to secure the log.
3. Using unflavored dental floss or a very sharp, thin knife, cut the log into 12 equal pieces, approximately 1 ½ inches (3.8 cm) thick each.
4. Lightly grease your Fat Daddio’s 9×13 Oblong Cake Pan (POB-9132). Arrange the cut rolls cut-side up in the prepared pan, leaving a small space between them.
5. Cover the pan loosely with plastic wrap or a towel. Let the rolls proof again in a warm spot for 45 minutes to 1 hour, or until they are visibly puffy and nearly touching.

Step 5: Baking the Rolls

1. Preheat your oven to 375° F (190° C). Ensure your oven rack is positioned in the center. Consult our Baking Instructions for tips on oven calibration.
2. Bake the cinnamon rolls for 20 to 25 minutes. The tops should be golden brown, and the interior temperature should reach 200° F (93° C). If the tops begin to brown too quickly, loosely tent the pan with aluminum foil.
3. Remove the pan from the oven and allow the rolls to cool in the pan for 10 minutes before glazing.

Step 6: Preparing and Applying the Cream Cheese Glaze

1. While the rolls are cooling slightly, prepare the glaze. In a medium bowl, use a hand mixer or stand mixer to beat the softened cream cheese and softened butter together until completely smooth and creamy, about 2 minutes.
2. Gradually add the sifted powdered sugar, mixing slowly until incorporated. Add the vanilla extract.
3. Slowly drizzle in 2 tablespoons of milk or cream, beating until the glaze is smooth and pourable. Add more liquid, one teaspoon at a time, if a thinner consistency is desired.
4. Spread or drizzle the warm cream cheese glaze generously over the warm cinnamon rolls directly in the pan. Serve immediately.

Make Ahead Tips for Overnight Proofing

To enjoy fresh rolls with less morning effort, utilize a cold proofing method. After cutting the rolls in Step 4, place them into the greased pan, cover tightly with plastic wrap, and immediately transfer them to the refrigerator. Allow them to cold proof for a minimum of 8 hours and up to 24 hours.

When ready to bake, remove the pan from the refrigerator and allow the rolls to sit on the counter, still covered, for 1 to 2 hours until they are puffy. Do not rush this warming period; the rolls must come close to room temperature before baking to ensure even rising in the oven. Preheat the oven to 375° F (190° C) and bake as directed in Step 5. You may need to add 3 to 5 minutes to the bake time if the rolls were very cold when they entered the oven.

Baking these truly homemade cinnamon rolls from scratch provides a rewarding culinary experience. Enjoy this classic American breakfast staple!

 

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