Description
These Easy Cinnamon Rolls from scratch combine a soft, pillowy dough with a sweet cinnamon-sugar filling and a creamy cream cheese frosting. Perfectly fluffy and tender, these cinnamon rolls are baked to golden perfection and topped with a luscious homemade icing that melts into every bite. Ideal for breakfast, brunch, or a comforting treat any time of day.
Ingredients
Scale
Dough
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter
- 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
- 1 large egg, at room temperature
Filling
- 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Frosting
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare dry ingredients: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
- Activate yeast and form dough: Heat milk and butter in a heatproof bowl until the butter melts and mixture is warm to the touch (about 110°F/43°C). Whisk in the yeast until dissolved. Pour into dry ingredients, add the egg, and stir with a sturdy spatula or use a stand mixer with paddle attachment on medium speed until a soft dough forms.
- Knead the dough: Transfer dough to a lightly floured surface. Knead for 3-5 minutes until smooth. Add more flour if the dough is sticky. Place dough in a lightly greased bowl, cover loosely, and let it rest for 10 minutes.
- Roll out dough and add filling: Roll dough into a 14×8-inch rectangle. Spread softened butter on top. Mix cinnamon and brown sugar, then sprinkle evenly over the buttered dough. Roll dough tightly into a 14-inch log.
- Slice and arrange rolls: Cut the log into 10–12 even pieces. Arrange the rolls in a lightly greased 9 or 10-inch round, pie dish, or square baking pan.
- Let rolls rise: Cover pan with foil, plastic wrap, or a towel. Allow rolls to rise in a warm place for 60–90 minutes, or until doubled in size.
- Bake the rolls: Preheat oven to 375°F (190°C). Bake rolls for 24–27 minutes until lightly browned. If tops brown too quickly, tent with foil. Internal temperature should be 195–200°F (91–93°C) when done. Remove from oven and cool on a wire rack.
- Make the frosting: Beat cream cheese on high speed until smooth. Add butter and beat until combined. Beat in confectioners’ sugar and vanilla until frosting is smooth and creamy. Spread frosting over warm rolls and serve immediately.
- Store leftovers: Cover leftover frosted or unfrosted rolls tightly. Store at room temperature for 1 day or refrigerate up to 5 days.
Notes
- Use instant yeast for quick and reliable rising without proofing.
- If dough is sticky during kneading, add additional flour gradually to achieve a smooth texture.
- Ensure milk-butter mixture is warm but not hot to keep yeast alive.
- Roll cinnamon sugar filling evenly to get consistent flavor in every bite.
- Cover rolls loosely during rising to prevent drying out.
- Check internal temperature of rolls to ensure perfect doneness.
- Frost rolls while warm for easier spreading and better absorption.
- Leftover rolls can be reheated gently before serving.
