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Cinnamon Rolls

Warm, gooey cinnamon rolls filled with buttery brown sugar cinnamon swirl and topped with velvety smooth cream cheese frosting. Perfect for breakfast, brunch, or dessert.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 1 hour 30 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup warm milk (110°F / 45°C) Ideal for activating yeast
  • 2¼ teaspoons active dry yeast (1 standard packet)
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup unsalted butter, melted
  • 1 teaspoon salt
  • 4 to 4½ cups all-purpose flour, plus more for rolling
For the Cinnamon Filling
  • ¾ cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter, softened to room temperature
For the Cream Cheese Frosting
  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 to 1½ cups powdered sugar, sifted for smoothness
  • ½ teaspoon vanilla extract
  • a pinch salt Balances sweetness beautifully

Method
 

Prepare the Dough
  1. In a large mixing bowl, combine the warm milk and yeast. Let sit for 5 to 10 minutes, until the mixture becomes foamy.
  2. Add the sugar, eggs, melted butter, and salt. Mix well to combine.
  3. Gradually incorporate the flour, about one cup at a time, until a soft, slightly sticky dough forms.
  4. Transfer the dough to a floured surface and knead by hand for 5–7 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Make the Filling
  1. In a small bowl, mix together the brown sugar and cinnamon. Set aside. Soften the butter for easy spreading.
Roll & Fill the Dough
  1. Once the dough has doubled in size, punch it down and transfer it to a floured surface. Roll it into a 16x12-inch rectangle, about ¼ inch thick.
  2. Evenly spread the softened butter over the dough, all the way to the edges. Sprinkle the cinnamon sugar mixture generously over the entire surface.
  3. Starting from the longer side, tightly roll up the dough into a log. Pinch the seam to seal it, then cut into 12 equal rolls.
Second Rise
  1. Place the rolls in a greased 9x13-inch baking dish, leaving a little space between each.
  2. Cover loosely and let them rise again in a warm spot for 30 minutes, or until puffy and touching.
Bake to Perfection
  1. Preheat the oven to 350°F (175°C).
  2. Bake the cinnamon rolls for 20–22 minutes, or until lightly golden on top and baked through.
Prepare the Frosting
  1. While the rolls are baking, beat together the cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until light, fluffy, and silky smooth.
Frost & Serve
  1. Once the rolls come out of the oven, let them cool for about 5 minutes, then spread the cream cheese frosting generously over the warm rolls.
  2. Serve immediately while warm or refrigerate and reheat for indulgence anytime.

Notes

For extra gooey rolls, pour a bit of heavy cream over the rolls before baking. Overnight version: Let the rolls rise in the fridge overnight after shaping. In the morning, bring them to room temp and bake fresh. Add chopped pecans or raisins to the filling for a twist. Leftovers? Store in an airtight container for 3 days or freeze individually.