Best Homemade Cinnamon Rolls Recipe
These are the best homemade cinnamon rolls—light and fluffy, soft and chewy, and made with simple ingredients. These step-by-step instructions also include our recipe for a delicious cream cheese icing that is perfect for slathering over your warm cinnamon rolls right out of the oven.
Servings: 12 people
Calories: 342kcal
Ingredients
Cinnamon Roll Dough
- 2 cups water lukewarm
- 1/4 cup sugar
- 2 tablespoons active dry yeast
- 1/4 cup butter melted
- 2 large eggs
- 1 tablespoon salt
- 5½-6 cups all-purpose flour
Cinnamon Roll Filling
- 6 tablespoons butter melted
- 1 cup light brown sugar
- 2 tablespoons cinnamon
Cinnamon Roll Icing
- 1/4 cup butter room temperature
- 8 ounces cream cheese room temperature
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
Cinnamon Roll Dough
- In the bowl of a stand mixer, add the warm water, sugar, and yeast and stir well. Let the mixture sit for 5-10 minutes until it gets bubbly and activates the yeast.
- Once bubbly, add the melted butter, eggs, salt and 3 cups of flour into the yeast mixture, then mix on low using the bread hook for 2 minutes, or until everything is well-mixed.
- Add an additional 2½ cups of flour, then stir on low to combine. Add up to 1 cup more flour slowly, only until the dough pulls away from the edges of the bowl. Once all of the flour has been added, continue to knead on low for 3 minutes more.
- Turn off the mixer and cover the bowl with a kitchen towel. Let the dough rest in a warm place for about 30 minutes, or until doubled in size.
Rolling and Cutting Cinnamon Rolls
- Once the dough has doubled, turn it out onto a floured surface. Form the dough into a small rectangle with your hands. Using a rolling pin, gently roll the dough into a rectangle that is 1/2" thick and approximately 24" x 18."
- Using an offset spatula, or knife, carefully spread the soft or melted butter evenly onto the rolled dough. Evenly sprinkle the brown sugar and cinnamon over the top, then pat down gently.
- Starting at either 24" side, roll the dough up evenly making sure to get a nice tight tube, then cut into 1" slices using a very sharp knife or floss. Lay the slices ½"-1" apart in a greased 9" x 13" baking pan and cover loosely with a kitchen towel. Let the cinnamon rolls rise for another 30 minutes, or until doubled and touching in the pan.
- While your dough is rising, preheat the oven to 350 degrees. Once risen, bake in a preheated oven for 18-22 minutes, or until the bottom and the top are golden brown.
- Remove from the oven and spread the cinnamon roll icing over the tops while they are still warm. Let them cool for about 5 minutes, then serve warm. Enjoy!
Cinnamon Roll Icing
- In an electric mixer using the paddle attachment, beat the room temperature butter and room temperature cream cheese until light and fluffy. Turn the mixer down very low and add 3 cups of powdered sugar, 2 tablespoons of milk and the vanilla. Mix on low until all the ingredients are combined, then turn the mixer on high again and beat until fluffy.
- Add more powdered sugar and/or milk until you reach your desired consistency, then spread a thick layer of frosting over the warm cinnamon rolls, paying close attention to evenly coat the edges. Enjoy!
Video
Notes
Storing leftovers: wrap leftover cinnamon rolls in plastic wrap and store in the refrigerator for up to 3 days, or in the freezer for up to 1 month. To thaw, transfer to the fridge overnight.
Reheating: either reheat in the microwave or add the entire pan of sweet rolls back into the oven at 300 degrees for about 10-15 minutes—until warmed through.
Nutrition
Calories: 342kcal | Carbohydrates: 53g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 722mg | Potassium: 52mg | Sugar: 51g | Vitamin A: 460IU | Calcium: 42mg | Iron: 0.4mg