Introduction

These cinnamon rolls are soft, fluffy, and packed with a rich cinnamon-sugar filling. Topped with a creamy cream cheese frosting, they are perfect for breakfast or a comforting treat any time of day.

A soft cinnamon roll with visible layers of light golden dough swirled around a cinnamon sugar filling, topped with a thick, creamy white frosting that slightly drips down the sides, placed on a white scalloped plate. The roll has a bite taken out, showing the moist, fluffy inside with cinnamon streaks. The plate rests on a white marbled surface, with green holly leaves and red berries near the front, and a glowing white candle with a flame softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup milk, heated to 110 degrees F
2 + 1/4 tsp. active dry yeast
1 large room temperature egg
2 Tbsp. melted butter, divided
4 Tbsp. granulated sugar
1/2 tsp. salt
3 cups all-purpose flour, plus 2-4 Tbsp
6 Tbsp. softened butter (for filling)
1/4 cup brown sugar
1 Tbsp. ground cinnamon
4 Tbsp. softened butter (for frosting)
4 oz. softened cream cheese
2 tsp. vanilla extract
1 cup powdered sugar

Instructions

Step 1: In a large bowl, whisk together warm milk, active dry yeast, egg, 1 Tbsp. melted butter, granulated sugar, and salt. Stir in 3 cups flour with a wooden spatula. Add 1 Tbsp. more flour at a time until the dough is no longer sticky. Knead by hand for about 3 minutes. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour.
Step 2: Meanwhile, prepare the cinnamon filling by mixing softened butter, brown sugar, and cinnamon in a small bowl.
Step 3: When dough has risen, dust your work surface with flour and roll dough into a 17 x 10 inch rectangle. Spread the cinnamon filling evenly over the dough. Roll the dough lengthwise into a log. Using dental floss, cut into 8 equal rolls.
Step 4: Place the rolls in a 9×13 inch pan. Cover with plastic wrap and let rise in a warm place for 30 minutes. Brush the tops with remaining melted butter. Bake at 350°F for 20-25 minutes. Let cool for about 15 minutes.
Step 5: While rolls cool, beat together softened butter, cream cheese, and vanilla extract with a hand mixer. Gradually add powdered sugar and mix until smooth.
Step 6: Spread frosting over warm cinnamon rolls and serve immediately. Enjoy!

Tips & Variations

Use room temperature ingredients for better yeast activation and dough rising.
For extra gooey rolls, add a sprinkle of chopped nuts or raisins to the filling.
Make ahead by prepping rolls, refrigerating overnight, then baking fresh in the morning.
Swap cream cheese frosting for a simple vanilla glaze if preferred.

Storage

Store cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15-20 seconds to refresh softness before serving. You can also freeze the baked rolls without frosting for up to 2 months; thaw before reheating and frosting.

How to Serve

A white rectangular baking dish filled with fresh cinnamon rolls, some still plain showing their golden brown swirled layers, while others have a thick, creamy white frosting being spread on top with a spoon held by a woman's hand from the right side. Each cinnamon roll has well-defined spiral layers of dough with a soft, slightly shiny golden crust and dark brown cinnamon filling. The frosting texture is smooth and creamy, generously covering parts of the rolls, blending softly into their rounded tops. The dish is placed on a white marbled textured surface with a white candle blurred in the background and some green holly with red berries near the front corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same amount. Mix it directly with the dry ingredients and reduce the initial rising time slightly, as instant yeast acts faster.

Why didn’t my cinnamon rolls rise properly?

Common reasons include using milk that’s too hot or too cold, expired yeast, or not giving enough time for the dough to rise in a warm environment. Ensure milk is at about 110°F and proof yeast beforehand if unsure.