Few things rival the comforting aroma of cinnamon rolls baking in the oven. Whether you’re making them for a cozy family breakfast, a weekend brunch, or a sweet afternoon treat, these homemade cinnamon rolls deliver a soft, buttery texture with just the right balance of cinnamon and brown sugar. Topped with a luscious cream cheese glaze, they melt in your mouth and leave everyone asking for seconds. This recipe walks you through every step, from mixing and rolling to baking and glazing—no special equipment needed, just a little love and time.
Ingredients:
For the Dough:
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¾ cup warm milk (110°F / 43°C)
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2¼ teaspoons (1 packet) active dry yeast
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¼ cup granulated sugar
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1 egg + 1 egg yolk, room temperature
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¼ cup unsalted butter, melted
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3 cups all-purpose flour
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½ teaspoon salt
For the Filling:
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⅔ cup brown sugar, packed
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1½ tablespoons ground cinnamon
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¼ cup unsalted butter, softened
For the Cream Cheese Glaze:
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4 oz cream cheese, softened
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3 tablespoons unsalted butter, softened
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¾ cup powdered sugar
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½ teaspoon vanilla extract
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1–2 tablespoons milk (as needed for consistency)
Instructions:
1. Make the Dough (20–25 minutes + 1 hour rise):
In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy. Add the egg, egg yolk, and melted butter, then stir in the flour and salt. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm area for about 1 hour or until doubled in size.
2. Prepare the Filling (5 minutes):
In a small bowl, mix together the brown sugar and cinnamon. Set aside. Roll out the dough on a lightly floured surface into a 14×9-inch rectangle. Spread the softened butter over the entire surface, then sprinkle the cinnamon sugar evenly on top.
3. Roll and Cut (10 minutes):
Starting from the long edge, roll the dough into a tight log. Pinch the seam to seal. Slice into 12 even pieces using a sharp knife or dental floss. Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 30–45 minutes until puffy.
4. Bake (20–25 minutes):
Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes, or until the tops are lightly golden and the centers are cooked through. Avoid overbaking—they should be soft!
5. Make the Glaze (5 minutes):
While the rolls are baking, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract. Mix well, adding a little milk if needed to achieve a spreadable consistency.
6. Glaze and Serve:
Spread the cream cheese glaze over the warm rolls right out of the oven so it melts into the layers. Serve immediately for the best texture and flavor.
These soft, gooey cinnamon rolls are guaranteed to become a family favorite. With their sweet cinnamon filling and rich cream cheese glaze, they’re everything you want in a bakery-style roll—made right in your own kitchen. Perfect for holidays, brunches, or a sweet treat any day of the week, this recipe is worth every step. Store any leftovers (if there are any!) in an airtight container at room temperature for up to two days, or refrigerate for up to five. Warm gently before serving for that fresh-out-of-the-oven magic.