Easy Homemade Cinnamon Rolls Recipe

Introduction

These easy homemade cinnamon rolls are soft, fluffy, and filled with a buttery cinnamon-sugar swirl. Topped with a luscious cream cheese icing, they make the perfect treat for breakfast or any time you crave a sweet comfort snack.

Ingredients

• 4 1/2 – 5 cups all purpose flour
• 1/3 cup (75g) granulated sugar
• 2 packets Fleischmann’s® RapidRise® Yeast (about 4 1/2 tsp)
• 1 tsp salt
• 1 1/2 cups (355g) water
• 6 tbsp (85g) unsalted butter
• 1 large egg
• 1/4 cup (55g) unsalted butter, room temperature
• 1/2 cup (100g) light brown sugar, packed
• 1 tbsp cinnamon
• 4 oz cream cheese, room temperature
• 1/4 cup (55g) unsalted butter, room temperature
• 1 cup (120g) powdered sugar
• 2 tsp vanilla extract

Instructions

1. Step 1: In a large mixing bowl, whisk together 2 cups of flour, granulated sugar, yeast, and salt.
2. Step 2: In a heat-safe bowl, combine the water and butter cut into tablespoons. Heat in the microwave for 30 to 45 seconds until warm to the touch but not hot; the butter will not melt completely.
3. Step 3: Pour the warm water and butter mixture into the dry ingredients along with the egg. Mix with a wooden spoon.
4. Step 4: Add 2 more cups of flour and mix until thick and sticky.
5. Step 5: Stir in 1/2 cup more flour. The dough should become shaggy and harder to stir; switch to using your hands to mix and knead the dough.
6. Step 6: Add another 1/4 cup of flour and continue kneading by hand until the dough forms a smooth, soft, and tacky ball. If your finger sticks when pressed into the dough, add another 1/4 cup flour and knead more.
7. Step 7: Shape the dough into a ball and let it rest uncovered for 10 minutes. It should puff up but not double in size.
8. Step 8: Place the dough on a lightly floured surface and pat into a rough rectangle. Roll into a 10 by 15 inch rectangle.
9. Step 9: Spread the room temperature butter evenly over the dough, leaving a 1/2 inch border around the edges.
10. Step 10: Sprinkle the brown sugar evenly and then sprinkle the cinnamon over the top.
11. Step 11: Roll the dough tightly from the 15 inch side into a log. Squeeze gently at the ends to compact the roll.
12. Step 12: Using unflavored dental floss or thin sewing thread, slide it under the roll and cut into 12 equal pieces by first cutting the whole log into halves, then quarters, then thirds.
13. Step 13: Place the rolls in a buttered or greased 9×13 inch dish or two 9 inch round pans, with six rolls per pan. Rolls can touch.
14. Step 14: Cover with a towel and let rise for 1 hour in a warm spot. In cold climates, create a proofing environment by warming your oven to the lowest temperature, turning it off, and placing the rolls inside.
15. Step 15: Preheat oven to 350°F (remove rolls if proofed in the oven). The rolls should have doubled in size and fill the dish.
16. Step 16: Bake for 25–30 minutes until the tops are light golden brown.
17. Step 17: While the rolls are baking, prepare the icing by mashing together the cream cheese and butter until smooth. Add powdered sugar and vanilla, mashing with a fork, then whisking until smooth.
18. Step 18: Spread the cream cheese icing over warm rolls and enjoy!

Tips & Variations

• For easiest cutting, use unflavored dental floss or thin sewing thread to slice the rolls without squishing them.
• If you want an overnight option, prepare the rolls fully, cover tightly, and refrigerate after cutting. In the morning, let come to room temperature and continue with rising and baking steps.
• Try adding chopped nuts or raisins to the filling for extra texture and flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving. You can also freeze un-iced rolls wrapped tightly for up to 2 months; thaw and warm before icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can prepare the dough and rolls the night before. After shaping, cover the rolls tightly and refrigerate. In the morning, let them come to room temperature, allow to rise until puffy, then bake as directed.

What if I don’t have cream cheese for the icing?

If you don’t have cream cheese, you can make a simple glaze with powdered sugar, milk, and vanilla extract. Mix until smooth and drizzle over the warm rolls for a sweet finish.

Easy Homemade Cinnamon Rolls Recipe

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This Easy Homemade Cinnamon Rolls recipe guides you through creating fluffy, tender rolls filled with a sweet cinnamon and brown sugar filling, topped with a creamy smooth cream cheese icing. Perfect for breakfast or dessert, these rolls boast a soft dough made from scratch and bake to a golden brown perfection with a luscious glaze that melts in your mouth.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 1/2 – 5 cups all purpose flour
• 1/3 cup (75g) granulated sugar
• 2 packets Fleischmann’s® RapidRise® Yeast (about 4 1/2 tsp)
• 1 tsp salt
• 1 1/2 cups (355g) water
• 6 tbsp (85g) unsalted butter
• 1 large egg

Filling Ingredients

• 1/4 cup (55g) unsalted butter, room temperature
• 1/2 cup (100g) light brown sugar, packed
• 1 tbsp cinnamon

Cream Cheese Icing

• 4 oz cream cheese, room temperature
• 1/4 cup (55g) unsalted butter, room temperature
• 1 cup (120g) powdered sugar
• 2 tsp vanilla extract

Instructions

1. Prepare the Cinnamon Roll Dough: In a large mixing bowl, whisk together 2 cups of flour, granulated sugar, yeast, and salt to combine the dry ingredients evenly.
2. Warm the Liquids: In a heat-safe bowl, combine the water and butter cut into tablespoons. Heat in the microwave for 30 to 45 seconds until warm to the touch but not hot; the butter will not fully melt.
3. Mix Wet and Dry Ingredients: Pour the warm water and butter mixture into the dry ingredients along with the egg. Mix with a wooden spoon to combine.
4. Add More Flour and Knead: Add 2 more cups of flour and mix until the dough becomes thick and sticky. Then add 1/2 cup more flour and mix again until the dough is shaggy and hard to stir. Switch from spoon to hands to knead, adding an additional 1/4 cup of flour as needed until the dough forms a soft, smooth, and tacky ball. Perform a sticky test with a finger and add up to another 1/4 cup flour if necessary.
5. Rest the Dough: Let the dough rest uncovered for 10 minutes so it can puff up slightly but not fully double in size.
6. Shape and Roll the Dough: Transfer the dough to a lightly floured surface. Pat into a rough rectangle and roll out into a 10 by 15-inch rectangle using a rolling pin.
7. Apply Filling: Spread the room temperature butter thinly over the dough, leaving a 1/2 inch border around the edges. Sprinkle the brown sugar evenly and then dust the cinnamon over it.
8. Roll into a Log: Starting from the long (15-inch) side, roll the dough tightly into a log. Compress gently with hands to compact the shape back together.
9. Cut the Rolls: Use unflavored dental floss or thin sewing thread to cut the log into 12 even rolls by first slicing it in half, then each half into halves, and then each quarter into thirds. Alternatively, gently saw with a sharp knife to avoid squishing the rolls.
10. Arrange for Proofing: Place the rolls in a greased 9×13 inch baking dish or two 9-inch round pans, allowing them to touch each other. Cover and set in a warm place to rise for 1 hour until doubled in size. In colder climates, use the oven on its lowest setting as a proofing environment.
11. Preheat Oven and Bake: Remove rolls from the oven if used for proofing and preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until the tops turn a light golden brown.
12. Prepare the Cream Cheese Icing: In a bowl, mash together softened cream cheese and butter with a fork until smooth. Add powdered sugar and vanilla extract, mashing first with the fork, then whisking until the icing is smooth and fluffy.
13. Apply Icing and Serve: Spread the cream cheese icing onto the warm cinnamon rolls immediately after baking for the best flavor and texture. Enjoy warm.

Notes

• For overnight rising: After cutting the rolls and placing them in the dish, cover tightly with plastic wrap and refrigerate overnight. Take them out to come to room temperature and rise until doubled before baking.
• Adding flour gradually when kneading helps prevent the dough from becoming too dry or tough.
• Using dental floss or thread to cut rolls creates the cleanest edges without squashing the dough.
• Proofing rolls in a warm place helps achieve light, fluffy texture.
• Ensure butter and cream cheese are at room temperature to avoid lumps in the icing.

Keywords: cinnamon rolls, homemade cinnamon rolls, easy cinnamon rolls, cream cheese icing, breakfast rolls, sweet rolls