These homemade cinnamon rolls bake up soft and fluffy, with a buttery brown sugar-cinnamon swirl and a smooth cream cheese icing. The dough is made with pantry staples, and the method gives you clear visual cues for both rises so you can plan the timing around your morning or brunch.
Jump to Recipe · Make-ahead and baking tips
What makes these cinnamon rolls soft
A slightly tacky dough keeps the crumb tender. Knead until it feels smooth and elastic, then let it rise until visibly doubled instead of relying on the clock alone. After shaping, the second rise makes the rolls puffy before baking. If your kitchen is cool, either rise may take longer; avoid adding extra flour unless the dough is truly too sticky to handle.
Ingredient notes
Spoon the flour into the measuring cup and level it; packing flour can make the dough dry. Milk should feel warm, not hot (about 105–110°F / 40–43°C), so it can activate the yeast without overheating it. Instant yeast can be mixed directly with the flour; if using active dry yeast, bloom it in the warm milk with a pinch of the measured sugar for 5 to 10 minutes first. Softened butter spreads more evenly than melted butter in the filling.
How to shape and bake cinnamon rolls
1. Mix and knead the dough
Combine warm milk, yeast, sugar, egg, and softened butter. Add the flour and salt, mixing until a shaggy dough forms. Knead by hand for 7 to 8 minutes, or with a dough hook for about 5 minutes, until smooth and elastic. Put it in a lightly greased bowl, cover, and let it rise in a warm place until doubled, about 45 to 60 minutes.
2. Fill and cut
Roll the dough on a lightly floured surface into a rectangle about 16 by 12 inches. Spread with softened butter. Mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the dough. Roll it up from a long edge into a snug log and cut into 12 even pieces with a sharp knife or unflavored dental floss.
3. Proof, bake, and ice
Arrange the rolls in a greased 9-by-13-inch baking dish, cover, and let them rise until puffy, about 30 to 40 minutes. Bake at 350°F (175°C) for 20 to 24 minutes, until lightly golden and the centers are set. Beat the cream cheese and butter smooth, add powdered sugar and vanilla, then add milk a little at a time until spreadable. Ice the rolls while warm.
Make-ahead, storage, and serving tips
- Make ahead: Shape the rolls and place them in the baking dish. Cover and refrigerate overnight. In the morning, let them sit at room temperature until puffy, usually 45 to 75 minutes, then bake as directed.
- Store: Keep iced rolls covered in the refrigerator for up to 4 days because of the cream cheese icing. Warm individual portions briefly before serving.
- Freeze: Freeze baked, uniced rolls airtight for up to 2 months. Thaw, warm, and add fresh icing. The dough may also be frozen after shaping; thaw overnight in the refrigerator and allow it to finish proofing before baking.
- Serve with: For a brunch spread, pair them with our homemade blueberry muffins or cheesy hash brown breakfast casserole.
Estimated nutrition
Approximate values per roll (1 of 12); brands, portion size, and the amount of icing change the final numbers.
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Carbohydrates | 62 g |
| Protein | 7 g |
| Total fat | 18 g |
| Saturated fat | 10 g |
| Fiber | 2 g |
| Total sugars | 29 g |
| Sodium | 350 mg |
More breakfast and dessert favorites
For another soft-baked treat, try our blueberry muffins. If you want a fruit-forward dessert after brunch, our classic strawberry shortcake is a lovely option.
Homemade Cinnamon Rolls
Ingredients
Equipment
Method
- Combine the warm milk, instant yeast, sugar, egg, and softened butter in a large bowl. Add the flour and salt, then mix until a shaggy dough forms. If using active dry yeast instead, first stir it into the warm milk with a pinch of sugar and let it stand for 5 to 10 minutes until foamy.
- Knead by hand for 7 to 8 minutes, or with a dough hook for about 5 minutes, until the dough is smooth and slightly tacky. Place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 45 to 60 minutes.
- On a lightly floured surface, roll the dough into a rectangle about 16 by 12 inches. Spread with the filling butter. Mix the brown sugar and cinnamon, then sprinkle it evenly over the butter. Starting at a long edge, roll the dough into a log and cut into 12 even rolls.
- Arrange the rolls in a greased 9-by-13-inch baking dish. Cover and let rise until puffy, about 30 to 40 minutes. Heat the oven to 350°F (175°C) and bake for 20 to 24 minutes, until lightly golden and the centers are set.
- Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then beat in 1 tablespoon milk; add more a little at a time until spreadable. Spread over the warm rolls and serve.
- Serve warm while the icing is soft.
