Cinnamon Rolls Recipe


For the Dough:

  • 1 cup (240 ml) warm milk (about 110°F/43°C)
  • 1 packet (2 1/4 teaspoons) active dry yeast or quick rise/instant yeast
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 4 tablespoons (57g) unsalted butter, melted and cooled
  • 1 teaspoon salt
  • 4 to 4 1/2 cups (500g to 560g) all-purpose flour

For the Filling:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) packed light or dark brown sugar
  • 2-3 tablespoons ground cinnamon

For the Cream Cheese Frosting:

  • 4 ounces (113g) cream cheese, softened
  • 4 tablespoons (57g) unsalted butter, softened
  • 1 cup (125g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt


Make the Dough:

  • Activate the yeast: In a large bowl, or the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let stand for about 5 minutes until foamy.
  • Add wet ingredients: Whisk in the egg, melted butter, and salt.
  • Add flour: Gradually add the flour, starting with 4 cups. If using a stand mixer, use the dough hook attachment. Knead until dough is smooth and elastic (about 5-8 minutes with a stand mixer, longer by hand). Add more flour if necessary, but the dough should still be slightly tacky.
  • First rise: Form the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 1-2 hours).

Make the Filling:

  • While the dough rises, cream the softened butter, brown sugar, and cinnamon until well combined.

Assemble the Rolls:

  • Punch down and roll: Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a large rectangle (about 15×10 inches).
  • Spread the filling: Evenly spread the cinnamon-sugar filling over the dough, leaving a small border around the edges.
  • Roll and slice: Starting from the longer side, tightly roll the dough into a log. Cut into 12 even rolls (dental floss works well for clean cuts).
  • Second rise: Place rolls in a greased 9×13 inch baking dish. Cover and let rise in a warm place until nearly doubled (about 30-45 minutes).


  • Preheat oven: Preheat your oven to 375°F (190°C).
  • Bake: Bake the rolls for 20-25 minutes, or until golden brown on top.

Make the Frosting:

  • While the rolls cool slightly, beat together the cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and fluffy.

Frost and Enjoy:

  • Spread the cream cheese frosting over the slightly warm rolls.
  • Serve immediately and enjoy the warm, gooey goodness!


  • Warm Milk: Ensure the milk is warm, but not hot, to activate the yeast properly.
  • Don’t Over-flour: Add flour gradually. Excess flour can result in dry cinnamon rolls.
  • Room Temperature Ingredients: Softened butter and cream cheese make for easier spreading and mixing.


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