Name: BEST Homemade Cinnamon Rolls - Easy Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 2 h 35 min
Yield: 12
Ingredients: 4-5 cups (520g-650g) all-purpose flour, spooned and leveled; 1/4 cup (50g) granulated sugar; 2 1/4 teaspoons (1 package) instant yeast; 1/2 teaspoon salt; 3/4 cup (180mL) water*; 1/2 cup (120mL) whole milk; 1/4 cup (60g) unsalted butter, cut into 4 slices; 1 large egg, at room temperature; 6 tablespoons (85g) unsalted butter, very soft; 3/4 cup (150g) packed brown sugar, light or dark; 1 1/2 tablespoons ground cinnamon; 4 oz (115g) full fat block cream cheese, room temperature; 5 tablespoons (70g) unsalted butter, room temperature; 1 1/2 cups (195g) powdered sugar; 1 teaspoon pure vanilla extract

BEST Homemade Cinnamon Rolls are more than just a breakfast treat; they’re a warm hug on a plate, a sweet symphony that awakens the senses, and a guaranteed crowd-pleaser. There’s something undeniably magical about pulling apart a fluffy, warm roll, the sweet cinnamon sugar filling melting with the creamy frosting. This isn’t just any cinnamon roll; this is the culmination of comfort, nostalgia, and pure culinary joy. People adore them because they evoke cherished memories of childhood, family gatherings, or simply that feeling of indulgence that only a perfectly baked good can provide. What truly sets these BEST Homemade Cinnamon Rolls apart is the incredible texture – impossibly soft and pillowy – combined with a perfectly balanced sweet and spiced filling that doesn’t overpower, all crowned with a luscious, melt-in-your-mouth glaze. Get ready to discover your new go-to recipe for cinnamon roll perfection.

Ingredients:

4-5 cups (520g-650g) all-purpose flour, spooned and leveled
1/4 cup (50g) granulated sugar
2 1/4 teaspoons (1 package) instant yeast
1/2 teaspoon salt
3/4 cup (180mL) water*
1/2 cup (120mL) whole milk
1/4 cup (60g) unsalted butter, cut into 4 slices
1 large egg, at room temperature
6 tablespoons (85g) unsalted butter, very soft
3/4 cup (150g) packed brown sugar, light or dark
1 1/2 tablespoons ground cinnamon
4 oz (115g) full fat block cream cheese, room temperature
5 tablespoons (70g) unsalted butter, room temperature
1 1/2 cups (195g) powdered sugar
1 teaspoon pure vanilla extract

Making the Dough

In a large mixing bowl, combine 2 cups of the all-purpose flour, granulated sugar, instant yeast, and salt. Whisk these dry ingredients together thoroughly to ensure the yeast is evenly distributed. This is crucial for a good rise.
In a small saucepan, gently warm the water and milk over low heat. You want this mixture to be lukewarm, not hot. To test, dip your finger in; it should feel comfortably warm, around 105-115°F (40-46°C). If it’s too hot, it will kill the yeast. Add the 1/4 cup (60g) of unsalted butter, cut into slices, to the warm liquid and stir until the butter has melted.
Pour the warm liquid mixture into the dry ingredients in the large bowl. Add the room temperature large egg. Using a stand mixer fitted with a dough hook attachment, mix on low speed until the ingredients are just combined. This initial mixing will be quite shaggy.
Gradually add more flour, about 1/2 cup at a time, while continuing to mix on low speed. Continue adding flour until the dough starts to pull away from the sides of the bowl and forms a cohesive ball. You may not need all 5 cups of flour, or you might need a little more depending on humidity. The dough should be slightly sticky but manageable.
Once the dough has come together, increase the mixer speed to medium-low and knead for 5-7 minutes. The dough should become smooth, elastic, and slightly tacky. If the dough is too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of water at a time.
Lightly grease a clean large bowl with a little oil or cooking spray. Place the kneaded dough into the bowl, turning it to coat all sides with the grease. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. A slightly warm oven (turned off, with the light on) is a great place for this.

Assembling the Rolls

While the dough is rising, prepare the cinnamon-sugar filling. In a small bowl, combine the very soft 6 tablespoons (85g) of unsalted butter, packed brown sugar, and ground cinnamon. Mix with a fork until it forms a thick, spreadable paste. Don’t worry if it’s a little lumpy; that’s perfectly fine.
Once the dough has doubled in size, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches (30×46 cm). Aim for an even thickness across the entire rectangle.
Spread the cinnamon-sugar filling evenly over the surface of the rolled-out dough, leaving a small border (about 1/2 inch or 1 cm) along one of the long edges. This border will help seal the roll.
Starting from the long edge that is NOT buttered, tightly roll up the dough, keeping it as compact as possible. Gently pinch the seam to seal it.
Using a sharp knife or dental floss (which is great for clean cuts), cut the roll into 12 equal slices, about 1.5 inches (4 cm) thick. If using dental floss, slide a piece under the log, cross the ends over the top, and pull them in opposite directions to slice.
Lightly grease a 9×13 inch baking dish. Arrange the cinnamon roll slices in the prepared dish, cut-side up. They should be slightly crowded, which will help them puff up and bake into each other, creating that classic cinnamon roll texture.
Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise again for another 30-45 minutes, or until they look puffy and have increased in size. Preheat your oven to 375°F (190°C) during this second rise.

Baking and Glazing

Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until they are golden brown on top and cooked through. You’ll know they’re done when the centers are no longer doughy. If the tops start to brown too quickly, you can loosely tent the dish with aluminum foil.
While the cinnamon rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the room temperature cream cheese and the 5 tablespoons (70g) of room temperature unsalted butter together until smooth and creamy. A hand mixer or a stand mixer works best here to get a truly lump-free frosting.
Add the powdered sugar and pure vanilla extract to the cream cheese and butter mixture. Beat on low speed initially until the powdered sugar is incorporated, then increase the speed to medium-high and beat until the frosting is light, fluffy, and smooth. If the frosting is too thick, you can add a teaspoon of milk or cream at a time until it reaches your desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time.
Once the cinnamon rolls are out of the oven, let them cool in the baking dish for about 10-15 minutes. This allows them to set up slightly before frosting.
Generously spread the warm cream cheese frosting over the warm cinnamon rolls. The residual heat will help the frosting melt slightly, creating that irresistible gooey layer we all love. Serve immediately and enjoy your BEST Homemade Cinnamon Rolls!

Conclusion:

You’ve done it! You’ve successfully created the BEST Homemade Cinnamon Rolls, a true testament to the magic of baking. The aroma filling your kitchen is just the begin extractning of the reward. These warm, gooey rolls, swirled with sweet cinnamon and drizzled with a creamy glaze, are perfect for any occasion, from a leisurely weekend brunch to a comforting afternoon treat. Serve them warm with a glass of cold milk or a hot cup of coffee for the ultimate indulgence. Don’t be afraid to get creative with your toppings – chopped nuts, caramel drizzle, or even a sprinkle of sea salt can elevate these already divine rolls to new heights.

Remember, baking is a journey, and each time you make these BEST Homemade Cinnamon Rolls, you’ll discover new nuances and perfect your technique. So go ahead, share them with loved ones, or savor every bite yourself. You’ve earned it!

FAQs

Can I make the dough for these BEST Homemade Cinnamon Rolls ahead of time?

Absolutely! You can prepare the dough, let it rise, punch it down, and then refrigerate it overnight. In the morning, let it sit at room temperature for about 30 minutes before shaping and baking. This makes enjoying fresh BEST Homemade Cinnamon Rolls even easier on busy mornings!

What are some other filling ideas for these BEST Homemade Cinnamon Rolls besides cinnamon and sugar?

The possibilities are endless! You could try a brown sugar and cardamom filling for a slightly different spice profile, or add a sprinkle of cocoa powder to the cinnamon sugar for a chocolatey twist. Some people even enjoy adding finely chopped apples or a layer of cream cheese filling before rolling.