BEST Homemade Cinnamon Rolls

These are the absolute BEST Homemade Cinnamon Rolls you will ever bake in your own kitchen. They are incredibly soft, fluffy, and topped with a rich cream cheese frosting that makes every bite perfectly gooey. Best of all, this recipe only requires one rise, so you can enjoy fresh rolls in half the time.

Why You Will Love This Recipe

There are a few specific reasons why this particular recipe stands out as the BEST Homemade Cinnamon Rolls recipe you will ever find. First, it uses a specific mix of water and milk; using only water lacks richness, while using only milk can make the rolls too dense. This hybrid approach ensures a pillowy soft texture.

Second, the recipe is designed for speed. By using instant yeast and a short resting period to relax the gluten, these rolls are ready much faster than traditional recipes without sacrificing flavor. Finally, the cream cheese frosting is balanced with a bit more butter, giving it a flavor that is virtually identical to the famous rolls you find at the mall.

Ingredients

For the Dough:

• 4-5 cups (520g-650g) all-purpose flour, spooned and leveled
• 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (1 package) instant yeast
• 1/2 teaspoon salt
• 3/4 cup (180mL) water
• 1/2 cup (120mL) whole milk
• 1/4 cup (60g) unsalted butter, cut into 4 slices
• 1 large egg, at room temperature

For the Filling:

• 6 tablespoons (85g) unsalted butter, very soft
• 3/4 cup (150g) packed brown sugar, light or dark
• 1 1/2 tablespoons ground cinnamon

For the Cream Cheese Icing:

• 4 oz (115g) full-fat block cream cheese, room temperature
• 5 tablespoons (70g) unsalted butter, room temperature
• 1 1/2 cups (195g) powdered sugar
• 1 teaspoon pure vanilla extract

Step-by-Step Instructions

1. In a large bowl, combine 3 cups of the flour, sugar, yeast, and salt. Whisk to combine and set aside.
2. In a medium microwave-safe bowl, combine the water, milk, and sliced butter. Microwave in 10-second bursts until the butter just melts and the mixture feels warm (about 110F) but not hot.
3. Whisk the room temperature egg into the warm water and milk mixture.
4. Pour the wet ingredients over the flour mixture. Using a wooden spoon, mix together until you have a very thick and sticky dough.
5. Add another 1 cup of flour to the dough and mix until it starts coming together into a ball.
6. Knead the dough by hand or with a mixer, adding flour as needed to keep it from sticking, until it is smooth, elastic, and slightly tacky.
7. Cover the dough and let it rest for about 20 minutes. This allows the gluten to relax so the dough is easier to roll out.
8. Turn the rested dough onto a lightly floured surface and roll it into a 14×10 inch rectangle.
9. Spread the very soft butter over the dough, leaving a 1/2 inch border.
10. Sprinkle the brown sugar evenly over the butter, then sprinkle the cinnamon on top.
11. Working from the long side, roll the dough up into a tight log.
12. Trim about 1/2 inch off the ends of the log for uniform rolls.
13. Use unflavored dental floss or a sharp serrated knife to cut the log into 12 even rolls.
14. Arrange the rolls in a greased 9×13 inch baking dish.
15. Cover the rolls and set them in a warm place to rise for about 45 minutes, or until they have doubled in size.
16. Preheat your oven to 350F. Bake the rolls for 25 to 30 minutes until they are golden brown on top.
17. While the rolls bake, whisk together the cream cheese, butter, powdered sugar, and vanilla until smooth.
18. Spread the icing over the rolls while they are still warm to allow it to melt into the crevices.

Expert Tips / Pro Tips

To ensure you get the BEST Homemade Cinnamon Rolls every time, always check your yeast. If your yeast is older than six months or hasn’t been stored in the fridge, test it in warm water with a pinch of sugar; if it doesn’t foam after 10 minutes, it is dead and should be replaced.

Temperature is also critical. Your liquids should be around 110F, which feels like warm bath water. If the liquid is too hot, it will kill the yeast. Additionally, when measuring flour, always use the spoon and level method rather than scooping the cup directly into the bag, which packs the flour and leads to dry rolls.

Variations & Substitutions

Active Dry Yeast: If you only have active dry yeast, you can use it, but you must dissolve it in the warm water with a teaspoon of sugar first until it foams. Expect the rise time to be slightly longer.

Overnight Option: You can prepare these ahead of time. After cutting the rolls and placing them in the pan, cover them tightly and put them in the fridge for up to 18 hours. When ready to bake, let them sit at room temperature for 60 minutes before proceeding with the rise and bake steps.

Serving Suggestions

These rolls are best served warm, just a few minutes after the icing has been applied. They pair perfectly with a hot cup of coffee or a cold glass of milk. For a brunch spread, serve them alongside savory items like scrambled eggs or crispy bacon to balance the sweetness.

Storage, Freezing & Reheating

Storage: Keep the rolls in an airtight container at room temperature for the first day. After that, store them in the refrigerator for up to 3 days.

Reheating: To restore that “just baked” texture, reheat a roll in the microwave for 15-20 seconds. For a larger batch, place them in a 350F oven for 5-10 minutes. Pro tip: Add a tablespoon of milk over the roll and cover with foil before reheating in the oven to keep it moist.

Nutrition Information

BEST Homemade Cinnamon Rolls

These are the absolute BEST Homemade Cinnamon Rolls you will ever bake in your own kitchen. They are incredibly soft, fluffy, and topped with a rich cream cheese frosting that makes every bite perfectly gooey.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising Time 1 hour hr 5 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 12 rolls

Course: Breakfast, Dessert

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the Dough

• 4-5 cups all-purpose flour spooned and leveled
• 1/4 cup granulated sugar
• 2 1/4 teaspoons instant yeast 1 package
• 1/2 teaspoon salt
• 3/4 cup water
• 1/2 cup whole milk
• 1/4 cup unsalted butter cut into 4 slices
• 1 large egg at room temperature

For the Filling

• 6 tablespoons unsalted butter very soft
• 3/4 cup brown sugar packed, light or dark
• 1 1/2 tablespoons ground cinnamon

For the Cream Cheese Icing

• 4 oz full-fat block cream cheese room temperature
• 5 tablespoons unsalted butter room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract

Method

 

1. In a large bowl, combine 3 cups of the flour, sugar, yeast, and salt. Whisk to combine and set aside.
   4-5 cups all-purpose flour, 1/4 cup granulated sugar, 2 1/4 teaspoons instant yeast, 1/2 teaspoon salt
2. In a medium microwave-safe bowl, combine the water, milk, and sliced butter. Microwave in 10-second bursts until the butter just melts and the mixture feels warm (about 110F) but not hot.
   3/4 cup water, 1/2 cup whole milk, 1/4 cup unsalted butter
3. Whisk the room temperature egg into the warm water and milk mixture.
   1 large egg
4. Pour the wet ingredients over the flour mixture. Using a wooden spoon, mix together until you have a very thick and sticky dough.
5. Add another 1 cup of flour to the dough and mix until it starts coming together into a ball.
   4-5 cups all-purpose flour
6. Knead the dough by hand or with a mixer, adding flour as needed to keep it from sticking, until it is smooth, elastic, and slightly tacky.
7. Cover the dough and let it rest for about 20 minutes. This allows the gluten to relax so the dough is easier to roll out.
8. Turn the rested dough onto a lightly floured surface and roll it into a 14×10 inch rectangle.
9. Spread the very soft butter over the dough, leaving a 1/2 inch border.
   6 tablespoons unsalted butter
10. Sprinkle the brown sugar evenly over the butter, then sprinkle the cinnamon on top.
    3/4 cup brown sugar, 1 1/2 tablespoons ground cinnamon
11. Working from the long side, roll the dough up into a tight log.
12. Trim about 1/2 inch off the ends of the log for uniform rolls.
13. Use unflavored dental floss or a sharp serrated knife to cut the log into 12 even rolls.
14. Arrange the rolls in a greased 9×13 inch baking dish.
15. Cover the rolls and set them in a warm place to rise for about 45 minutes, or until they have doubled in size.
16. Preheat your oven to 350F. Bake the rolls for 25 to 30 minutes until they are golden brown on top.
17. While the rolls bake, whisk together the cream cheese, butter, powdered sugar, and vanilla until smooth.
    4 oz full-fat block cream cheese, 5 tablespoons unsalted butter, 1 1/2 cups powdered sugar, 1 teaspoon pure vanilla extract
18. Spread the icing over the rolls while they are still warm to allow it to melt into the crevices.

Notes

Ensure your liquids are around 110F; if they are too hot, they will kill the yeast and the dough will not rise. Use unflavored dental floss to cut the log for clean slices without squishing the rolls.

FAQ