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Ultimate Cinnamon Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 73 reviews
  • Author: Lauren
  • Prep Time: 120 min
  • Cook Time: 20 min
  • Total Time: 140 min
  • Yield: 9 large cinnamon rolls
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Description

These are the best cinnamon rolls you’ll ever eat—big, fluffy, soft, and incredibly delicious with a rich cinnamon-sugar filling and creamy cream cheese frosting. Perfect for breakfast or dessert, these homemade cinnamon rolls are made from scratch with a tender yeast dough, generously filled, baked to golden perfection, and topped with a luscious frosting. This recipe includes detailed instructions for making the dough, filling, and frosting, plus tips for storing and reheating to enjoy every bite fresh. Ideal for anyone craving a classic bakery-style cinnamon roll at home.

Ingredients

Scale

Dough

  • Âľ cup (180 grams) milk (whole milk or 2% preferred)
  • 2 ÂĽ teaspoons (one ÂĽ-ounce package) quick-rise (instant) or active dry yeast
  • ÂĽ cup (50 grams) granulated sugar
  • 4 tablespoons (57 grams) salted butter, melted and cooled
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 3 cups (360 grams) bread flour, plus more as needed
  • Âľ teaspoon kosher salt
  • Extra-virgin olive oil, for greasing the bowl

Filling

  • 4 tablespoons (57 grams) salted butter, softened
  • â…” cup (142 grams) packed dark brown sugar
  • 1 ½ tablespoons ground cinnamon

Cream Cheese Frosting

  • 4 oz (112 grams) cream cheese, softened
  • Âľ cup (85 grams) powdered sugar
  • 3 tablespoons salted butter, softened
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the dough: Warm the milk in a microwave-safe bowl for 45 seconds to 1 minute until it reaches about 115°F and feels like warm bath water. Place the warmed milk in the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. If using active dry yeast, add the sugar now and let the yeast sit until foamy, about 5 minutes. Then add the sugar (if using instant yeast), melted butter, egg, and egg yolk. Mix on medium speed for 30 seconds until well combined, or stir with a wooden spoon.
  2. Combine flour and salt: Remove the bowl from the mixer and use a wooden spoon to stir in the bread flour and kosher salt until a dough begins to form, preventing flour from flying.
  3. Knead the dough: Attach the dough hook and mix on medium speed for 8 to 10 minutes until the dough is soft and slightly sticky. If too sticky, add 1 to 3 tablespoons of flour, one at a time. Alternatively, knead by hand on a floured surface. Meanwhile, warm a clean dish towel in the dryer.
  4. First rise: Lightly grease a large bowl with olive oil and transfer the dough ball into it. Cover with plastic wrap and the warm towel. Let the dough rise until doubled in size, about 1 to 1½ hours, or until a light finger indentation remains.
  5. Roll out dough: Generously flour a surface and roll out the dough into a 10 Ă— 14-inch rectangle using a rolling pin.
  6. Prepare filling: Spread softened butter over the dough, leaving a ÂĽ-inch margin along one short edge. In a small bowl, mix brown sugar and ground cinnamon. Sprinkle and gently rub this mixture evenly over the buttered dough.
  7. Roll up dough: Starting from the short side without the margin, roll the dough very tightly into a log. Pinch and seal the edge to secure, then flip seam-side down. Trim ½ inch off each end and discard or bake separately. Gently compact the dough log with your hands.
  8. Cut rolls: Using unflavored dental floss or a serrated knife, cut the log into nine 1-inch slices.
  9. Second rise: Line a 9-inch round or square pan with parchment paper. Place the rolls in the pan, cover with plastic wrap and a towel, and let rise until doubled and touching, 45 minutes to 1 hour.
  10. Preheat oven: Preheat your oven to 350°F (175°C).
  11. Bake rolls: Remove cover and bake rolls for 20 to 25 minutes until golden brown on the edges but still soft inside. Let cool for 10 minutes before frosting.
  12. Make frosting: In a stand mixer with a whisk attachment, beat cream cheese, powdered sugar, butter, and vanilla on low speed for 30 seconds. Increase to medium-high and beat 1 to 2 minutes until smooth and fluffy, or whisk by hand.
  13. Frost and serve: Spread the cream cheese frosting over the warm cinnamon rolls and serve immediately.
  14. Storage: Cover the whole pan tightly with plastic wrap and foil or store individual rolls in airtight containers or silicone bags in the refrigerator for up to 5 days. Reheat individual rolls in the microwave in 15-second intervals until warm.

Notes

  • These cinnamon rolls are big, fluffy, soft, and absolutely delicious—the best you’ll ever taste.
  • You can make these cinnamon rolls overnight or ahead of time, and they freeze well for convenient future baking.
  • Not overbaking is key to keeping the rolls soft and tender in the middle.
  • Warming the dish towel for the dough rise helps create an ideal environment for yeast fermentation.
  • Use dental floss for clean, even cutting of the cinnamon roll slices without squashing the dough.
  • Leftover frosting can be stored in an airtight container in the fridge for up to a week.

Nutrition

  • Serving Size: 1 cinnamon roll
  • Calories: 380
  • Sugar: 20g
  • Sodium: 220mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg

Find it online: https://tastyrates.com/ultimate-cinnamon-roll-recipe/