Cinnamon Roll Recipe
This easy cinnamon roll recipe makes soft, fluffy rolls filled with gooey cinnamon-sugar filling and topped with luscious cream cheese icing — the perfect comfort bake for any morning.
Ingredients
- For the Dough
- ¾ cup warm milk about 110°F – Whole milk gives richness; warm helps activate the yeast.
- 2¼ teaspoons instant yeast one packet – Instant yeast saves time since it doesn’t need proofing.
- ¼ cup granulated sugar – Adds sweetness and helps yeast rise.
- 1 large egg + 1 egg yolk room temperature – Creates that soft, tender crumb.
- ¼ cup unsalted butter melted – Adds flavor and moisture.
- 3 cups bread flour – Gives the rolls a chewier bakery-style texture.
- ¾ teaspoon salt – Balances the sweetness.
- For the Filling
- ¾ cup brown sugar packed – Caramel-like sweetness in every bite.
- 2 tablespoons ground cinnamon – The star of the show.
- ¼ cup unsalted butter softened to room temperature – Helps the filling stick and melt beautifully.
- For the Cream Cheese Icing
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Dough
- In the bowl of a stand mixer, combine warm milk, yeast, and granulated sugar. Let it sit for 5 minutes until slightly foamy.
- Add in the melted butter, egg, egg yolk, and salt. Mix until combined.
- Add flour gradually while mixing on low speed.
- Switch to the dough hook and knead for about 8 minutes, or until you have a soft dough that’s slightly tacky but pulls away from the sides of the bowl.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size — about 1 hour.
- Prepare the Filling
- In a small bowl, mix brown sugar and cinnamon. Set aside. Once the dough has risen, punch it down gently to release air bubbles, then roll it out on a floured surface into a rectangle about 12x18 inches.
- Spread the softened butter evenly over the dough, then sprinkle on the cinnamon-sugar mixture, pressing it lightly to help it stick.
- Shape the Rolls
- Starting from the long edge, roll the dough tightly into a log.
- Trim the uneven ends, then cut into 12 even rolls using a sharp knife or dental floss for clean slices.
- Arrange them in a greased 9x13-inch baking pan, leaving a little space between each roll.
- Cover with plastic wrap and let them rise again for 30–40 minutes until puffy.
- Bake the Cinnamon Rolls
- Preheat your oven to 350°F (177°C).
- Bake for 25 minutes, or until the tops are lightly golden brown.
- Don’t overbake — you want them soft and fluffy inside!
- Make the Cream Cheese Icing
- While the rolls bake, beat together cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
- Spread the icing over the warm rolls right after they come out of the oven so it melts into all the layers.
Notes
- Use warm (not hot) milk: Anything above 115°F can kill the yeast.
- Don’t add too much flour: The dough should be slightly sticky — adding extra flour can make the rolls dry.
- Double rising = double fluffiness: Each rise builds structure and tenderness.
- Bake just until golden: Overbaking is the #1 reason for dry rolls.
- Spread icing while warm: It melts into the swirls, creating that gooey bakery texture.
- Extra gooey tip: Pour ¼ cup of warm heavy cream over the rolls before baking.
- Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheat: Microwave for 15–20 seconds or bake at 350°F for 5–8 minutes before serving.