Description
Classic homemade cinnamon rolls with a soft, fluffy dough, sweet cinnamon-sugar filling, and creamy cream cheese icing. Perfect for breakfast or dessert, these rolls are easy to prepare and bake, delivering warm, gooey indulgence with every bite.
Ingredients
Scale
For the dough:
- 1 cup warm milk (about 110°F)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ teaspoon salt
For the filling:
- ⅔ cup brown sugar, packed
- 1 ½ tablespoons ground cinnamon
- ¼ cup unsalted butter, softened
For the cream cheese icing:
- 4 oz cream cheese, softened
- 3 tablespoons unsalted butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (to thin, as needed)
Instructions
- Activate the yeast: In a large bowl, whisk together warm milk and yeast. Let sit for 5–10 minutes until foamy, indicating yeast is active.
- Make the dough: Add granulated sugar, whole egg, egg yolk, and melted butter to the yeast mixture. Mix well. Gradually stir in flour and salt until a dough forms.
- Knead the dough: Transfer dough to a floured surface and knead for 8–10 minutes until smooth and elastic, or knead with a stand mixer dough hook for 5–6 minutes. Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1½ hours until doubled in size.
- Prepare the filling: In a small bowl, mix together brown sugar and ground cinnamon. Punch down the risen dough and roll into a 14×9-inch rectangle on a lightly floured surface.
- Assemble rolls: Spread softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture evenly on top. Starting from the long side, tightly roll the dough into a log and slice into 9–12 equal rolls.
- Second rise: Arrange rolls in a greased 9×13-inch baking dish or round pan. Cover and let rise for 30–45 minutes until puffy.
- Preheat oven and bake: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes or until they are lightly golden and cooked through in the center.
- Prepare icing: While rolls bake, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until creamy. Add milk 1 tablespoon at a time to reach desired consistency.
- Serve: Spread the cream cheese icing over warm rolls right after baking and serve immediately for best flavor and texture.
Notes
- You can prepare the rolls the night before and let them rise in the fridge overnight. Bake the next morning after bringing them to room temperature.
- For extra gooeyness, add a splash of heavy cream over the rolls before baking.
