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Best Homemade Cinnamon Rolls from Scratch with Cream Cheese Frosting

Three fluffy cinnamon rolls homemade stacked on a white plate, generously topped with cream cheese frosting.
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Make soft, gooey, bakery-style cinnamon rolls at home using this reliable, no-fail recipe. We guide you through the yeast dough and rich filling for truly memorable sweet rolls.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast (one standard packet)
  • 1/2 cup granulated sugar, plus 1 tablespoon for yeast
  • 1/2 cup unsalted butter, softened, plus 1/2 cup for filling
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 tablespoon milk or cream (for frosting, if needed)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy. This shows the yeast is active.
  2. Mix the dough: Add the remaining 1/2 cup sugar, 1/2 cup softened butter, eggs, flour, and salt to the yeast mixture. Mix with a stand mixer on low speed until combined, then increase speed to medium and knead for 5 to 7 minutes until the dough is smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. This long rise builds flavor and texture.
  4. Prepare the filling: While the dough rises, mix the 1/2 cup softened butter, brown sugar, and cinnamon together in a small bowl until it forms a spreadable paste.
  5. Shape the rolls: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  6. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces, about 1.5 inches thick.
  7. Second rise: Arrange the rolls cut-side up in a greased 9×13 inch baking dish. Cover loosely and let them rise again in a warm spot for 30 to 45 minutes, until puffy.
  8. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown.
  9. Make the frosting: While the rolls cool slightly, beat the softened cream cheese and 1/2 cup butter until smooth. Gradually beat in the powdered sugar and vanilla extract until creamy. Add a splash of milk if the frosting is too thick.
  10. Frost and serve: Spread the cream cheese frosting generously over the warm rolls immediately after removing them from the oven. Serve warm for the best texture.

Notes

  • For the softest homemade cinnamon rolls, make sure your butter and eggs are at room temperature before mixing the dough.
  • If your kitchen is cold, place the rising dough in a turned-off oven with the light on to create a warm environment.
  • To get those perfect swirls, roll the dough as tightly as you can without tearing it before slicing.
  • If you prefer a simple glaze instead of cream cheese frosting, mix 1 cup powdered sugar with 2 tablespoons of milk and 1/2 teaspoon vanilla extract.

Nutrition

Find it online: https://tastethisplate.com/cinnamon-rolls-homemade-recipe-from-scratch/