Classic Cinnamon Rolls
Classic cinnamon rolls are soft, fluffy sweet rolls filled with a rich cinnamon-sugar filling and topped with a smooth cream cheese frosting. These homemade cinnamon rolls are perfect for breakfast, brunch, or dessert. The dough is buttery and light, the filling is warm and aromatic, and the frosting melts beautifully over the warm rolls.
This recipe may take a little time because of the rising process, but the final result is incredibly soft and delicious cinnamon rolls that taste just like those from a bakery.
Ingredients
For the Dough
- 1 cup (240 ml) warm milk (not hot)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 egg yolk
- ¼ cup (60 g) unsalted butter, melted
- 3 cups (360 g) all-purpose flour
- ½ teaspoon salt
For the Cinnamon Filling
- ½ cup (120 g) brown sugar
- 2 tablespoons ground cinnamon
- ⅓ cup (80 g) softened butter
For the Cream Cheese Frosting (Optional)
- 4 oz (115 g) cream cheese, softened
- 3 tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm milk and yeast. Add about one teaspoon of the sugar and gently stir. Let the mixture sit for about 5–10 minutes until it becomes foamy. This step ensures the yeast is active and will help the dough rise properly.
Step 2: Prepare the Dough
Add the remaining sugar, the egg, egg yolk, and melted butter to the yeast mixture. Whisk everything together until well combined.
Gradually add the flour and salt. Mix until a soft dough begins to form.
Transfer the dough to a lightly floured surface and knead it for about 8–10 minutes. The dough should become smooth, soft, and slightly elastic. If it feels too sticky, add a little flour, but avoid adding too much.
You can also knead the dough using a stand mixer with a dough hook for about 6–8 minutes.
Step 3: First Rise
Place the dough into a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm place for about 1 to 1½ hours, or until it doubles in size.
Step 4: Prepare the Cinnamon Filling
In a small bowl, mix the brown sugar and ground cinnamon together until well combined. Set it aside.
Make sure the butter is softened so it can easily spread over the dough.
Step 5: Roll Out the Dough
Once the dough has doubled in size, punch it down gently to release the air.
Transfer it onto a lightly floured surface and roll it out into a large rectangle, approximately 16 × 12 inches (40 × 30 cm).
Spread the softened butter evenly across the surface of the dough, leaving a small border around the edges.
Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
Step 6: Shape the Cinnamon Rolls
Starting from the long side of the rectangle, tightly roll the dough into a log.
Using a sharp knife or dental floss, cut the log into 9 to 12 equal pieces.
Place the rolls into a greased baking dish, leaving a little space between them so they can expand during the second rise.
Step 7: Second Rise
Cover the baking dish with a towel and allow the rolls to rise again for about 30–45 minutes until they become slightly puffy.
This step helps make the cinnamon rolls soft and fluffy.
Step 8: Bake the Rolls
Preheat your oven to 350°F (180°C).
Bake the cinnamon rolls for 20–25 minutes, or until the tops are lightly golden brown.
Avoid overbaking, as this can make the rolls dry.
Step 9: Make the Cream Cheese Frosting
While the cinnamon rolls are baking, prepare the frosting.
In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, then mix until fully combined.
Add milk gradually until the frosting reaches your desired consistency.
Step 10: Frost and Serve
Once the cinnamon rolls are out of the oven, let them cool for about 5–10 minutes.
Spread the cream cheese frosting over the warm rolls so it melts slightly and coats them beautifully.
Serve warm and enjoy your homemade classic cinnamon rolls.
Tips for the Best Cinnamon Rolls
Make sure the milk is warm but not hot, as hot milk can kill the yeast.
Let the dough rise in a warm environment for the best texture.
Use dental floss to cut the rolls cleanly without squishing them.
Do not overbake the rolls; they should remain soft and fluffy.