Perfect Homemade Cinnamon Rolls

 

Ingredients

For the Dough

4 cups (500 g) all-purpose flour

1 cup (240 ml) warm milk (about 40–43°C / 105–110°F)

¼ cup (50 g) granulated sugar

2¼ tsp (7 g) instant yeast (1 packet)

1 large egg

1 egg yolk

¼ cup (60 g) unsalted butter, melted

1 tsp salt

For the Cinnamon Filling

½ cup (115 g) unsalted butter, softened

1 cup (200 g) brown sugar

2 tbsp ground cinnamon

½ tsp nutmeg (optional)

1 tsp vanilla extract (optional)

Cream Cheese Frosting

4 oz (115 g) cream cheese, softened

¼ cup (60 g) unsalted butter, softened

1½ cups (180 g) icing (powdered) sugar

1 tsp vanilla extract

1–2 tbsp milk (if needed for consistency)

Instructions

1. Activate the Yeast

Mix the warm milk, sugar, and yeast. Let stand for 5–10 minutes until foamy.

2. Make the Dough

Add the egg, egg yolk, melted butter, and salt. Gradually mix in the flour until a soft dough forms.

3. Knead

Knead for 8–10 minutes until smooth and elastic.

4. First Rise

Place the dough in a lightly greased bowl. Cover and let rise for 1–1½ hours, or until doubled in size.

5. Prepare the Filling

Mix together the brown sugar and cinnamon.

6. Roll Out

Roll the dough into a rectangle about 12 × 18 inches (30 × 45 cm).

Spread the softened butter evenly over the dough.

Sprinkle the cinnamon-sugar mixture over the butter.

7. Roll & Slice

Roll the dough tightly from the long side.

Slice into 12 equal rolls using a sharp knife or dental floss.

8. Second Rise

Arrange the rolls in a greased 9 × 13-inch baking dish.

Cover and let rise for 30–45 minutes until puffy.

9. Bake

Bake in a preheated oven at 180°C (350°F) for 22–28 minutes, until golden brown.

10. Make the Frosting

Beat together:

Cream cheese

Butter

Vanilla

Icing sugar

Add a little milk if needed until smooth and spreadable.

11. Frost

Spread the frosting over the warm cinnamon rolls so it melts into every swirl.

Tips for Soft Bakery-Style Cinnamon Rolls

Use warm—not hot—milk to avoid killing the yeast.

Don't add too much flour; the dough should be soft and slightly tacky.

Allow both rises to complete for a light, fluffy texture.

Avoid overbaking; remove the rolls once they are lightly golden.

Frost while the rolls are still warm for the signature gooey finish.

Yield: 12 large cinnamon rolls
Prep Time: 30 minutes (plus rising time)
Rise Time: About 2 hours
Bake Time: 22–28 minutes
Total Time: About 3 hours