Name: Cinnamon Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; 1/3 cup sugar; 2 1/4 tsp active dry yeast; 1 cup warm milk (110°F/45°C); 1/3 cup butter, melted; 2 large eggs; 1/2 tsp salt; 1/2 cup butter, softened (for filling); 1 cup brown sugar, packed (for filling); 2 1/2 tbsp ground cinnamon (for filling); 4 oz cream cheese, softened (for glaze); 1 cup powdered sugar (for glaze); 1 tsp vanilla extract (for glaze); 2–3 tbsp milk (for glaze)

These cinnamon rolls are soft, fluffy, and filled with a sweet cinnamon-sugar swirl that makes them irresistible. I love baking them fresh for breakfast or brunch, and the smell of warm cinnamon filling the kitchen is always the best part.

Cinnamon Rolls

Why You’ll Love This Recipe

I like this recipe because it gives me classic, bakery-style cinnamon rolls right at home. The dough is pillowy and light, the filling is gooey and sweet, and the cream cheese glaze on top adds the perfect finishing touch. They’re special enough for holidays and gatherings, but easy enough to make on a weekend when I’m craving something cozy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
sugar
yeast
warm milk
butter
eggs
salt
brown sugar
cinnamon
cream cheese
powdered sugar
vanilla extract

Directions

I start by making the dough: I mix warm milk, yeast, and sugar, then add melted butter, eggs, salt, and flour. I knead until smooth and let it rise until doubled in size.
I roll the dough into a rectangle and spread softened butter evenly over the surface.
I sprinkle a generous mixture of brown sugar and cinnamon across the dough.
I roll the dough tightly into a log and slice it into rolls.
I place the rolls in a greased baking dish, cover them, and let them rise again until puffy.
I bake at 350°F (175°C) for 25–30 minutes, until golden brown.
While they cool slightly, I prepare the cream cheese glaze by mixing cream cheese, powdered sugar, vanilla, and a splash of milk.
I spread the glaze over the warm rolls before serving.

Servings and timing

This recipe makes about 12 cinnamon rolls. The prep time usually takes me 25 minutes, rising time about 1½ hours, and baking around 25 minutes, so they’re ready in about 2½ hours total.

Variations

Sometimes I add chopped pecans or walnuts to the filling for crunch. If I’m in the mood for something fruity, I sprinkle raisins or dried cranberries over the cinnamon sugar. For a holiday twist, I like adding a pinch of nutmeg or cardamom to the filling.

storage/reheating

I store leftover cinnamon rolls in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in the microwave for 20–30 seconds or in the oven at 325°F (160°C) for about 10 minutes. They can also be frozen (before or after baking) for up to 2 months.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the rolls up to the second rise, refrigerate overnight, and bake them fresh the next morning.

Do I need a stand mixer for the dough?

No, I usually knead by hand. A stand mixer just makes the process quicker and less messy.

Can I make them without cream cheese frosting?

Yes, I sometimes make a simple glaze with powdered sugar, milk, and vanilla instead.

How do I keep the rolls soft?

I make sure not to overbake them, and I cover them lightly with foil if they start browning too quickly.

Can I use instant yeast instead of active dry yeast?

Yes, I substitute it directly and skip the proofing step—just mix it in with the dry ingredients.

Conclusion

I love making cinnamon rolls because they’re the ultimate comfort bake. The process feels rewarding, the aroma fills my home, and the result is a soft, gooey, sweet roll that’s hard to resist. Whether for a special breakfast or just a cozy treat, these rolls always bring smiles.