Here’s a classic cinnamon roll recipe — soft, gooey, and topped with a luscious glaze. Perfect for breakfast, brunch, or dessert!
🤎 Homemade Cinnamon Rolls (from scratch)
📝 Ingredients
Dough:
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1 cup warm milk (about 110°F / 43°C)
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2¼ tsp active dry yeast (1 packet)
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⅓ cup granulated sugar
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2 large eggs, room temp
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6 tbsp unsalted butter, melted
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4 cups all-purpose flour (plus more for kneading)
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1 tsp salt
Filling:
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⅔ cup brown sugar (light or dark)
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1½ tbsp ground cinnamon
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¼ cup unsalted butter, softened
Cream Cheese Glaze:
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4 oz cream cheese, softened
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¼ cup unsalted butter, softened
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¾ cup powdered sugar
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½ tsp vanilla extract
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1–2 tbsp milk (adjust for consistency)
🥣 Instructions
1. Make the Dough
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In a large bowl (or stand mixer), combine warm milk and yeast. Let sit 5–10 minutes until foamy.
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Add sugar, eggs, melted butter, and salt. Mix until combined.
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Gradually add flour and mix until a soft dough forms.
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Knead for 6–8 minutes until smooth and elastic. Add a bit of flour if too sticky.
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Transfer to a greased bowl, cover with a towel, and let rise in a warm place for 1–1½ hours, or until doubled in size.
2. Roll and Fill
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Roll dough out on a floured surface into a rectangle (~16×12 inches).
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Spread softened butter evenly over the surface.
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Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
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Roll up tightly from the long edge to form a log. Slice into 12 rolls.
3. Second Rise
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Place rolls in a greased 9×13-inch pan.
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Cover and let rise for another 30–45 minutes, until puffy.
4. Bake
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Preheat oven to 350°F (175°C).
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Bake for 22–25 minutes, or until golden on top and cooked through.
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Let cool slightly while you make the glaze.
5. Glaze
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Beat cream cheese and butter until smooth.
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Add powdered sugar, vanilla, and milk. Mix until creamy.
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Spread over warm rolls.
💡 Tips:
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Overnight option: After placing sliced rolls in the pan, cover and refrigerate overnight. Let them sit at room temp for 30–60 minutes before baking.
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Want a twist? Add chopped pecans, raisins, or a caramel drizzle.
Would you like a small batch, eggless/vegan, or gluten-free version?