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BEST Homemade Cinnamon Rolls

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 1 hour 5 minutes
Total Time 2 hours 5 minutes
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 14x10 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 9x13 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.