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Make these easy Homemade Cinnamon Rolls for a decadent breakfast idea. They are light, fluffy and topped with the best cream cheese frosting.
Don’t let homemade cinnamon rolls scare you off! They are actually very simple to make. The cream cheese frosting gets into every nook and cranny of the cinnamon rolls. This is definitely a easy breakfast recipe no one will forget.
Your family will go crazy over this yummy recipe. They may even like this Monkey Bread Recipe. Check out Chocolate Cinnamon Rolls and Chocolate Chip Cinnamon Rolls for another delicious recipe. You may also love these Bacon Cinnamon Rolls Recipe or Air Fryer Cinnamon Rolls.
Table of Contents
Why This Recipe Works
Homemade Cinnamon Rolls make the best Christmas morning breakfast or brunch recipes. But we enjoy them all year long. The soft texture and the warm cinnamon sugar filling makes a delicious breakfast or dessert.
Simple ingredients makes these fluffy cinnamon rolls a family favorite.
Ingredients
For the Dough
- Warm Water
- Active Dry Yeast
- Milk
- Melted Butter -melted but not hot!
- Brown Sugar
- Granulated Sugar
- Salt
- Egg
- All Purpose Flour
For the Filling
- Butter – melted
- Light Brown Sugar
- Ground Cinnamon
For the Frosting
- Cream Cheese- softened
- Butter- softened
- Powdered Sugar
- Vanilla Extract
- Milk
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Additions – Feel free to add in chopped nuts or raisins to these homemade cinnamon rolls.
- Frosting – We love using a cream cheese icing, but you can use what you prefer.
Step by Step Instructions
Step 1 – First, mix the warm water and yeast. Allow this to sit for about 10 minutes.
Step 2 – After 10 minutes, you should be able to see the yeast activate as tiny bubbles will form at the surface. Also, the liquid will thicken slightly.
Step 3 – Second, get out your stand mixer. You need the paddle attachment. Start to slowly combine the yeast mixture with the remaining dough ingredients including milk through flour.
Step 4 – When you get to the flour, make sure to gradually add it 1 cup at a time until a soft dough forms. Next, put the dough in a large bowl that is well greased. Turn the dough to make sure it is coated entirely. Cover with kitchen towel.
Step 5 – Let this rise until it has doubled in size in a lightly greased bowl. This normally takes about an hour to an hour and a half.
Step 6 – Once the dough has doubled in size, take it out of the bowl and knead for 1 to 2 minutes.
Step 7 – You will need to add a little flour so it doesn’t stick to your hands or the countertop. Next, roll out the dough into a large rectangle with rolling pin. It does not have to be exact but should be around 24”X15” in size.
Step 8 – Use a small mixing bowl and stir together the filling ingredients.
Step 9 – Once combined, spread the cinnamon filling all over the top of your rolled out rectangle. Sprinkle nuts or raisins now if adding them.
Step 10 – Make sure to get everywhere and then roll up the cinnamon roll dough. Start at the short end and begin rolling the dough as tightly as possible seam side down. Don’t go too fast and just take your time. Then slice dough with sharp knife or floss.
Step 11 – Keep repeating until you have about 15 to 18 cinnamon rolls. You will need a glass 9X13 casserole pan coated in cooking spray. Place the cinnamon rolls in the baking dish making sure each slice is snug. Use plastic wrap to cover and allow them to rise for another 30 to 60 minutes.
Step 12 – ou want them to double in size. Finally, bake in a 375 degree oven for 20 to 25 minutes or until the centers of the rolls are cooked through.
- Step 13 – While they are cooking, mix together the icing ingredients. Once out of the oven, put the icing on the cinnamon rolls. Enjoy! They are best served warm.
Recipe Tips
- Make Ahead – These can be prepared the night before. Prep them up to the 2nd rise. Cover the rolls and refrigerate. When you are ready to bake them, let the rolls sit at room temperature for 30-60 minutes to come to room temperature and then bake based on the recipe.
- Cooking Time – The rolls should be golden brown. Keep in mind that cooking time will vary based on the size of your rolls. If the tops of your rolls are golden brown but the center is not done yet, cover the rolls with the foil so that they do not get over browned.
- Slicing Rolls – Now, slice the roll into individual rolls. I like to use a long piece of dental floss to do this. Just place it under your roll and cross the floss on top of your roll and pull in opposite directions. This trick will help you to get clean slices every single time.
Why didn’t my Cinnamon Rolls Rise?
You likely did not give them enough time to rise either the first or second time. It is important to follow the dough recipe to the letter.
Cinnamon rolls are not hard to make but the instructions do need to be followed closely. Make sure to allow the dough to rise for the entire time required in each step.
Another possible culprit is that the yeast you are using has expired.
Frequently Asked Questions
Store leftover cinnamon rolls at room temperature for about 2 days covered with a plastic wrap. Place in the fridge and they will last about 5 days.
We love a warm cinnamon roll and reheat them in the microwave topped with butter. Heat in 30 second intervals until heated through.
Yes, you can freeze cinnamon rolls. Bake cinnamon rolls as directed and then cool completely. Then cover the cinnamon rolls with plastic wrap and aluminum foil and place in the freezer. If stored properly they will stay fresh for up to 3 months. When ready to enjoy, thaw in the fridge overnight and then they are ready to reheat and frost.
More Cinnamon Roll Recipes
- Lazy Day Cinnamon Biscuits
- Pumpkin Cinnamon Roll Casserole Recipe
- Cinnamon Roll Coffee Cake Recipe
- Super Easy Mini Cinnamon Rolls
- Crock Pot Cinnamon Roll Casserole
- Pumpkin Cinnamon Rolls
We love to hear from you. If you make this Homemade Cinnamon Roll Recipe, please leave us a comment or star review.
Homemade Cinnamon Rolls
Ingredients
- FOR THE DOUGH:
- 1/4 cup Warm Water
- 1 package active dry yeast 0.75 oz
- 1/3 cup milk
- 1/3 cup Melted Butter melted but not hot
- 1/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1/2 tsp Salt
- 1 Egg
- 3 – 3 ½ cup Flour
- FOR THE FILLING:
- 1/2 cup Butter melted
- 1 cup Brown Sugar
- 2 Tbsp Cinnamon
- FOR THE FROSTING:
- 6 oz. Cream Cheese softened
- 1/4 cup Butter softened
- 2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 1 1/2 tsp Milk
Instructions
- Mix together the warm water and yeast. Let sit for about 10 minutes. You will see the yeast activate – tiny bubbles will form at the surface and the liquid will thicken slightly.
- In a stand mixer with a paddle attachment, slowly combine yeast mixture with the remaining dough ingredients, milk through flour. Gradually add the flour 1 cup at a time until a soft dough is formed.
- Place the dough in a well greased bowl and turn to coat. Cover tightly with plastic wrap. Allow to rise until about double in size – about an hour to an hour and a half.
- Remove dough from bowl and knead for 1-2 minutes, adding flour so it doesn’t stick to your hands or the countertop. Roll out into large rectangle. The rectangle should be around 24”X15” but does not need to be exact.
- Mix together filling ingredients. Spread the cinnamon filling over the top of your rolled out rectangle.
- Roll up the dough, starting at the short end.
- Slice your long roll into individual cinnamon rolls. Cut a long piece of dental floss and place it under your roll. Cross the floss on top of your roll and pull in opposite directions. You will get nice clean cut slices every time.
- Repeat slicing until you have about 15-18 pieces. Place sliced rolls in a glass 9X13 casserole dish (sprayed with cooking spray). Make sure they are nice and snug. Cover with plastic wrap and let rise for another 30-60 minutes, or until almost doubled in size.
- Bake in 375 F oven for 20-25 minutes or until the centers of the rolls are cooked through and the rolls are golden brown.
Recipe Notes
Mix together icing ingredients. Place icing on cinnamon rolls and serve warm.
