Soft & Fluffy Homemade Cinnamon Rolls
These homemade cinnamon rolls are soft, fluffy, buttery, and filled with a generous layer of cinnamon sugar. They’re finished with a smooth cream cheese frosting that melts beautifully over the warm rolls.
Ingredients
For the Dough
- 3½ cups (440 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2¼ tsp (1 packet) instant yeast
- ¾ tsp salt
- 1 cup (240 ml) warm milk
- ¼ cup (60 g) melted butter
- 1 large egg
- 1 tsp vanilla extract
For the Cinnamon Filling
- ½ cup (115 g) softened butter
- ¾ cup (150 g) brown sugar
- 2 tbsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
For the Cream Cheese Frosting
- 4 oz (115 g) cream cheese, softened
- 3 tbsp butter, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk, as needed
👩🍳 Instructions
1. Prepare the Dough
Warm the milk until it’s warm to the touch, not hot.
In a large bowl, combine the warm milk, sugar, and yeast.
Let it stand for 5–10 minutes until slightly foamy.
Add the melted butter, egg, and vanilla.
Mix well.
Gradually add the flour and salt, mixing until a soft dough forms.
2. Knead the Dough
Transfer the dough to a lightly floured surface.
Knead for approximately 8–10 minutes until the dough becomes smooth and elastic.
Alternatively, use a stand mixer with a dough hook for about 5–6 minutes.
The dough should feel soft and slightly tacky but shouldn’t stick heavily to your hands.
3. First Rise
Place the dough in a lightly greased bowl.
Cover with a clean kitchen towel or plastic wrap.
Leave it in a warm place for 1–1½ hours, or until it has roughly doubled in size.
4. Make the Cinnamon Filling
While the dough rises, mix together the brown sugar, cinnamon, and salt.
Keep the softened butter ready.
5. Roll Out the Dough
Once risen, gently punch down the dough.
Place it on a lightly floured surface and roll it into approximately a 16 × 12-inch rectangle.
Spread the softened butter evenly over the entire surface.
Sprinkle the cinnamon-brown sugar mixture evenly over the butter.
Press the filling gently into the dough.
6. Roll It Up
Starting from the long side, tightly roll the dough into a log.
Try to keep the roll even from one end to the other.
Pinch the seam closed.
Using a sharp knife or unflavored dental floss, cut the log into 10–12 equal rolls.
7. Arrange the Rolls
Grease a 9×13-inch baking dish.
Arrange the cinnamon rolls in the dish, leaving a little space between them.
Cover and let them rise again for 30–45 minutes.
They should look noticeably puffy.
8. Bake
Preheat your oven to 350°F (175°C).
Bake the rolls for approximately 20–25 minutes, until the tops are lightly golden and the centers are cooked through.
Don’t overbake them—slightly underbaking helps keep them soft and fluffy.
9. Make the Frosting
While the rolls are baking, beat the softened cream cheese and butter until smooth.
Add the powdered sugar and vanilla.
Beat until creamy.
Add milk 1 tablespoon at a time until you reach your preferred consistency.
10. Frost the Rolls
Let the cinnamon rolls cool for about 5–10 minutes.
Spread the cream cheese frosting generously over the warm rolls.
The frosting will melt slightly into the swirls, making them extra delicious.
☁️ Tips for Extra-Soft Cinnamon Rolls
- Don’t add too much flour—the dough should remain soft.
- Use warm, not hot, milk so you don’t damage the yeast.
- Give the dough enough time to rise.
- Roll the dough tightly but don’t squeeze it.
- Cut the rolls evenly so they bake at the same rate.
- Don’t overbake.
- Frost them while they’re still warm for the best texture.
🍯 Optional Variations
Caramel Pecan: Add ½ cup chopped pecans and drizzle caramel sauce over the finished rolls.
Apple Cinnamon: Add finely diced, lightly sautéed apples to the filling.
Chocolate: Sprinkle ½ cup mini chocolate chips over the cinnamon filling before rolling.
Maple: Replace the vanilla in the frosting with 1 tsp maple extract.
Prep time: 30 minutes
First rise: 1–1½ hours
Second rise: 30–45 minutes
Bake time: 20–25 minutes
Total time: About 3 hours
Servings: 10–12 rolls