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Easy Homemade Cinnamon Rolls From Scratch

A close-up of four golden brown easy homemade cinnamon rolls topped with thick white icing in a white baking dish.
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Make soft, gooey, bakery-style cinnamon rolls at home with this simple, foolproof recipe. Perfect for beginners, these sweet rolls use common ingredients and deliver classic comfort.

Ingredients

Scale
  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, softened, plus 1/2 cup for filling
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup packed light brown sugar, for filling
  • 2 tablespoons ground cinnamon, for filling
  • 1/2 cup powdered sugar, for frosting
  • 2 tablespoons cream cheese, softened, for frosting
  • 1 teaspoon vanilla extract, for frosting
  • 1 tablespoon milk, for frosting

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of granulated sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine the yeast mixture, 1/2 cup granulated sugar, softened butter, and eggs. Mix until just combined.
  3. Add dry ingredients: Gradually add the flour and salt to the wet ingredients. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the 1/2 cup brown sugar and 2 tablespoons of cinnamon in a small bowl. Set aside the 1/2 cup softened butter for the filling.
  6. Shape the rolls: Punch down the risen dough gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches.
  7. Spread butter and sugar: Spread the 1/2 cup softened butter evenly over the dough, leaving a 1-inch border on one long edge. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
  8. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  9. Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover loosely and let them rise again in a warm spot for 30 to 45 minutes, or until puffy.
  10. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown.
  11. Make the frosting: While the rolls cool slightly, beat together the powdered sugar, cream cheese, vanilla extract, and 1 tablespoon of milk until smooth. Add more milk, a half teaspoon at a time, if you prefer a thinner consistency.
  12. Frost and serve: Spread the cream cheese frosting generously over the warm cinnamon rolls. Serve immediately for the best gooey texture.

Notes

  • For a quicker rise, place the dough in an oven that has been turned off but still retains some warmth.
  • If you prefer a less sweet glaze, reduce the powdered sugar in the frosting by 2 tablespoons.
  • To make these ahead, assemble the rolls, cover the pan tightly with plastic wrap, and refrigerate for up to 12 hours before baking. Add 5-10 minutes to the bake time if baking directly from the refrigerator.

Nutrition

Find it online: https://carlacooking.com/easy-homemade-cinnamon-rolls/