Homemade cinnamon rolls are a sweet, indulgent treat perfect for any occasion. Made from a soft and tender dough, these rolls are swirled with a rich mixture of cinnamon, sugar, and butter, creating irresistible layers of flavour.
Once baked to golden perfection, the rolls are topped with a luscious cream cheese icing that melts into every swirl, making them even more decadent. The result is a pillowy, flavorful bun with the perfect balance of sweetness and spice.
These cinnamon rolls are surprisingly easy to make and are a wonderful choice for a cosy breakfast, a special brunch, or simply to enjoy with a cup of coffee or tea.
If you love this recipe, you’ll love these Easy Hot Cross Buns!
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Dry Active Yeast – this gives the dough its rise. If you only have instant yeast, you can use it without proofing the dough, but mix it well with the dry ingredients.
- White Sugar – adds sweetness to the dough and feeds the yeast. Stick with regular white sugar for best results, as alternatives may change the dough’s texture.
- Whole Milk – adds richness and moisture. You can swap for 2% milk, but avoid non-dairy milk unless it’s full-fat for a similar result.
- Butter – essential for a soft, tender dough and rich filling. Make sure it’s softened for easy mixing.
- Egg – binds and enriches the dough.
- Salt – omit the salt if using salted butter.
- All-Purpose Flour – the best choice for soft, fluffy rolls.
- Brown Sugar – creates a deep, caramel-like sweetness in the filling.
- Cinnamon – the key flavour in the filling. Use quality ground cinnamon for the best results.
Helpful Kitchen Tools
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Step 1: In the bowl of a stand mixer, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until the mixture becomes frothy. This step ensures the yeast is active and ready to rise.
Step 2: Add the egg, softened butter, flour, and salt to the bowl. Use the dough hook attachment to knead at medium speed for 2–3 minutes, or knead by hand for about 10 minutes until the dough is smooth and elastic.
Step 3: Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 30 minutes or until it has doubled in size.
Step 4: While the dough is rising, prepare the cinnamon filling. Mix the softened butter, brown sugar, cinnamon, and vanilla in a small bowl until smooth and spreadable.
Step 5: Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 40x30cm (16×12 inches).
Step 6: Spread the cinnamon-sugar mixture evenly over the rolled-out dough, covering the surface right to the edges.
Step 7: Starting at the longer edge, roll the dough tightly into a log. Use a sharp knife or unflavoured dental floss to slice the log into 12 even pieces.
Step 8: Arrange the rolls cut-side up in a greased 9×13″ baking pan, leaving a little space between them for expansion. Cover loosely and let them rise in a warm spot for 1–1½ hours or until doubled in size.
Step 9: Preheat the oven to 180°C (350°F). Bake the rolls for 20-25 minutes or until they are golden brown on top.
Step 10: Allow the cinnamon rolls to cool slightly before adding cream cheese frosting. Enjoy!
Top these cinnamon rolls with this incredible Cream Cheese Cinnamon Rolls Frosting!
How To Store
At Room Temperature – These cinnamon rolls can remain at room temperature for serving, but be sure to cover them to prevent them from drying out. If left out for more than two hours, transfer them to the refrigerator to keep fresh.
Refrigerate – Store cinnamon rolls in an airtight container in the refrigerator for up to 3–4 days. Warm them in the microwave for 15–20 seconds before serving for that fresh-baked taste.
Freeze – Cinnamon rolls freeze well. Wrap them tightly in plastic wrap or aluminium foil, and place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature, then warm in the oven or microwave before enjoying.
Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 2 ½ tablespoons dry active yeast
- ¼ cup white sugar
- 1 cup whole fat milk warm
- 50 grams butter softened
- 1 large egg
- 3 cups all purpose flour
- 1 teaspoon salt
Cinnamon Filling
- ½ cup butter softened
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until the mixture becomes frothy. This step ensures the yeast is active and ready to rise.
- Add the egg, softened butter, flour, and salt to the bowl. Use the dough hook attachment to knead at medium speed for 2–3 minutes, or knead by hand for about 10 minutes until the dough is smooth and elastic.
- Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 30 minutes or until it has doubled in size.
- While the dough is rising, prepare the cinnamon filling. Mix the softened butter, brown sugar, cinnamon, and vanilla in a small bowl until smooth and spreadable.
- Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 40x30cm (16×12 inches).
- Spread the cinnamon-sugar mixture evenly over the rolled-out dough, covering the surface right to the edges.
- Starting at the longer edge, roll the dough tightly into a log. Use a sharp knife or unflavoured dental floss to slice the log into 12 even pieces.
- Arrange the rolls cut-side up in a greased 9×13" baking pan, leaving a little space between them for expansion. Cover loosely and let them rise in a warm spot for 1–1½ hours or until doubled in size.
- Preheat the oven to 180°C (350°F). Bake the rolls for 20-25 minutes or until they are golden brown on top.
- Allow the cinnamon rolls to cool slightly before adding cream cheese frosting. Enjoy!
Notes
- Frosting: Lather with this Cream Cheese Cinnamon Rolls Frosting!
- Let It Rise in a Warm Spot: Yeast thrives in warmth. If your kitchen is cool, try placing the dough near a sunny window, on top of a warm oven, or inside an oven with the light on (but no heat).
- Roll Evenly: When rolling out the dough, aim for an even thickness to ensure the rolls bake uniformly. A rectangle about 40×30 cm (16×12 inches) works well.
- Use Dental Floss to Cut: For clean, even slices, slide unflavored dental floss under the dough log, cross the ends over the top, and pull tight. This prevents squashing the rolls.
- Proofing Takes Time: During the second rise, patience is key. The rolls should double in size and feel light and puffy. If they haven’t risen enough, the texture will be dense.
- Don’t Overbake: Cinnamon rolls are best when soft and slightly gooey. Check them at 15 minutes, and remove from the oven when they’re just golden on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
