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Cinnamon Rolls Recipe

Cinnamon Rolls Recipe

Soft, fluffy, bakery-style cinnamon rolls loaded with gooey cinnamon-sugar filling and topped with rich cream cheese frosting. Perfect for weekend breakfasts, holidays, or whenever you’re craving warm homemade comfort. This recipe is beginner-friendly and delivers ultra-soft, melt-in-your-mouth results every time.
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Prep Time 20 minutes
Cook Time 25 minutes
1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 3 people
Course: Breakfast, Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Dough:
  • cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 1/2 cups warm milk
  • 6 tablespoons unsalted butter melted
  • 1 large egg
Filling:
  • 1/2 cup softened unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • Pour-Over: 1/2 cup heavy cream
Frosting:
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Mix flour, sugar, yeast, and salt in a large bowl.
  2. Add warm milk, melted butter, and egg; mix and knead until smooth and elastic.
  3. Cover and let dough rise for 1 hour or until doubled in size.
  4. Roll dough into a 12x18 inch rectangle on a floured surface.
  5. Spread softened butter over dough evenly.
  6. Combine brown sugar and cinnamon, then sprinkle evenly over butter.
  7. Roll tightly into a log and cut into 12 slices.
  8. Place rolls in a greased 9x13 baking dish and let rise 30–45 minutes.
  9. Preheat oven to 350°F and pour heavy cream evenly over rolls.
  10. Bake for 22–28 minutes until golden brown.
  11. Beat frosting ingredients until smooth and spread over warm rolls before serving.

Notes

Use milk at a warm (not hot) temperature to avoid killing yeast.
Do not overmix the dough to keep the rolls soft and fluffy.
Pouring heavy cream before baking creates an extra gooey texture.
Roll dough tightly for perfect swirls.
Store leftovers in an airtight container for up to 3 days.
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