There are very few things better than the smell of freshly baked cinnamon rolls filling up the kitchen. It’s warm, sweet, buttery, and honestly kind of comforting. This is the kind of recipe you make on a slow morning, when you’re not in a rush and just want something homemade and satisfying. These cinnamon rolls are soft in the middle, slightly golden on the edges, and topped with a creamy frosting that melts right into every swirl.
This isn’t one of those super complicated bakery recipes either. You don’t need special tools, fancy techniques, or years of baking experiance. If you can mix dough and wait for it to rise, you can make these.
Why This Cinnamon Rolls Recipe Works So Well
What makes this cinnamon rolls recipe a keeper is the balance. The dough is rich but not heavy, the filling is sweet with just the right amount of cinnamon, and the frosting ties everything together without being too much.
These rolls are perfect for:
- Weekend breakfasts
- Brunch with friends or family
- Holiday mornings
- Late-night baking cravings
And the best part? They taste just as good the next day, if they last that long.
Ingredients You’ll Need
Dough
- ½ cup unsalted butter, melted
- 2 cups whole milk, warm to the touch (110–115˚F)
- ½ cup granulated sugar
- 1 pack active dry yeast
- 5 cups flour, divided
- 1 teaspoon baking powder
- 2 teaspoons salt
Filling
- ¾ cup butter, softened
- ¾ cup light brown sugar
- 2 tablespoons ground cinnamon
Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons butter, melted
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Simple ingredients, nothing fancy, but when they come together… magic happens.
How to Make Cinnamon Rolls From Scratch
Step 1: Activate the Yeast
Pour the warm milk into a large mixing bowl. Sprinkle the yeast over the milk and add a little bit of the sugar. Stir gently and let it sit for about 5–10 minutes until it gets foamy. If it doesn’t foam, your yeast might be old, which is annoying but better to know now than later.
Step 2: Make the Dough
Add the melted butter, remaining sugar, salt, and baking powder into the yeast mixture. Start adding the flour one cup at a time, mixing as you go. Once it starts forming a dough, transfer it to a floured surface.
Knead the dough for about 8–10 minutes until it’s smooth and elastic. It should be soft and slightly tacky, not dry. Sometimes I add a little extra flour without measuring, which I know bakers hate, but it works for me.
Place the dough in a greased bowl, cover it, and let it rise for about 1 to 1½ hours, or until doubled in size.
Making the Cinnamon Filling
While the dough rises, mix the softened butter, brown sugar, and cinnamon in a bowl. This filling is what gives cinnamon rolls that classic flavor we all love. Make sure the butter is soft enough to spread easily but not melted, or it’ll slide everywhere later (learned that the messy way).
Rolling and Shaping the Rolls
Once the dough has risen, punch it down gently and roll it out into a large rectangle, about ¼ inch thick.
Spread the cinnamon filling evenly over the dough, leaving a small border around the edges. Roll it up tightly from the long side, keeping it as even as possible. Cut into equal slices and place them into a greased baking dish.
Cover and let the rolls rise again for about 30 minutes. They should puff up nicely and touch each other slightly.
Baking the Cinnamon Rolls
Preheat your oven to 350°F (180°C). Bake the cinnamon rolls for 22–25 minutes, or until they’re lightly golden on top. Don’t overbake them, or they’ll lose that soft center we’re going for.
Your house will smell incredible at this point, so fair warning.
Making the Cream Cheese Frosting
In a bowl, whisk together the cream cheese, melted butter, milk, vanilla extract, and powdered sugar until smooth and creamy. The frosting should be thick but spreadable. If it’s too thick, add a splash of milk. Too thin? More sugar fixes it.
Spread the frosting over the warm cinnamon rolls and let it melt into all the cracks and swirls. This part is very satisfying.
Tips for Perfect Cinnamon Rolls
- Use warm milk, not hot milk kills yeast.
- Let the dough rise fully for soft, fluffy rolls.
- Don’t over-roll the dough or the filling will squeeze out.
- These freeze well before baking if you want to prep ahead.
Final Thoughts
These homemade cinnamon rolls are one of those recipes that just feels good to make. They’re warm, comforting, and a little indulgent in the best way. Whether you’re baking for a special occasion or just because you feel like it, this recipe always delivers.
They may not look perfectly bakery-styled every time, and that’s fine. They’re made at home, with real ingredients, and honestly, that’s what makes them better.
Please don’t forget to leave a review.