If you’re looking for the best easy cinnamon rolls recipe, look no further! What could be better than soft and fluffy cinnamon rolls warm from the oven, topped with a melty, gooey cream cheese frosting…..sigh.
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Don’t wait for a special occasion or Christmas morning to make our homemade cinnamon rolls. Our simple recipe is perfect for a weekend morning, brunch, and even as a game-day treat!
Just imagine the look on the faces of your friends and family when you serve these deliciously perfect cinnamon rolls, warm from the oven.
If you enjoyed our easy-to-make cinnamon rolls recipe, check out our Pecan Caramel Rolls and Cinnamon Roll Cake recipes.
Ingredients to Make Easy Cinnamon Rolls Recipe
Let’s start by gathering the ingredients we need to make our easy homemade cinnamon rolls recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
How to make Homemade Cinnamon Rolls
Add the all-purpose flour, granulated sugar, and table salt to a large bowl. Whisk to combine and set aside until needed.
- Add the whole milk and unsalted butter to a small saucepan.
- Heat until the butter has melted and the mixture is warm to the touch (105-110 degrees F). It’s okay if the butter isn’t completely melted.
- Add the yeast to the warm milk mixture.
- Whisk until it has dissolved.
- Add the yeast mixture, egg, and dry ingredients to the bowl of your stand mixer fitted with the dough hook attachment (or a large mixing bowl and wooden spoon).
- Mix on medium speed until a soft dough forms.
- Place the dough in a lightly greased bowl (butter or pan spray) and cover loosely with plastic wrap or a kitchen towel. For the first rise, let the dough rest in a warm spot in the kitchen for 10-15 minutes.
- Transfer the cinnamon roll dough to a lightly floured surface. Using floured hands, knead it for 3-5 minutes until it forms a smooth ball.
*If the dough seems too soft or sticky, you can add a little more flour. - Roll the dough out in a 14×8-inch rectangle.
- Spread the room temperature butter in a thin and even layer over the surface of the dough, spreading it evenly with a rubber spatula.
- Sprinkle the brown sugar over the top of the softened butter,
- Sprinkle the cinnamon evenly over the top of the brown sugar.
- Roll up the dough to make a 14-inch long log.
How to Make Cream Cheese Icing
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
- Whip on high speed until smooth and creamy.
- Add the butter to the whipped cream cheese.
- Beat at high speed until smooth and creamy.
- Add the confectioner’s sugar and vanilla extract to the mixture.
- Whip on medium-high speed until thoroughly combined.
How to Bake Easy Cinnamon Rolls
- Lightly grease a 9 or 10-inch round cake pan or square baking pan.
- Preheat the oven to 375 degrees F.
- Using a sharp knife, cut the log into ten even-sized rolls (12 if you use a square baking dish) and arrange them in the prepared pan.
- Cover the pan with plastic wrap or a clean kitchen towel and allow the rolls to rise in a warm place for 60–90 minutes or until they double in size.
- Place the pan on the center rack of the preheated oven and bake for 24–27 minutes or until a dark golden brown.
*If the tops start to brown too quickly, loosely cover the pan with aluminum foil and continue baking. - Remove the pan from the oven and place it on a wire rack to let the rolls cool down.
- Spread the cream cheese frosting over the warm rolls with a rubber spatula and serve warm.
You can use an instant-read thermometer to make sure the rolls are done. The internal temperature should be 190-200 degrees F.
Made with simple ingredients, these cinnamon rolls are not complicated or time-consuming to make. Making homemade dough takes a few minutes, but it’s so much better than the store-bought ones that pop out of a can.
Wouldn’t you love to sit down to these warm, buttery, cinnamon-filled buns with a melty, gooey cream cheese frosting? And if you’re like me, you won’t be able to stop with just one!
Any leftover cinnamon rolls should be stored in an airtight container (or tightly covered with plastic wrap) at room temperature for two days or refrigerated for three to four days.
You can freeze unbaked cinnamon rolls after placing them in a baking dish and covering them tightly with plastic wrap and aluminum foil. When ready to bake, let them thaw overnight in the fridge, bring them to room temperature in the morning, and bake.
You can also bake the rolls, let them cool, and freeze them. Thaw and heat when ready to serve.
Recipe FAQ’s
Yes, you can. Prepare the rolls, cover them tightly with plastic wrap, and refrigerate overnight. When ready to bake the next morning, let them sit at room temperature for about 30 minutes before baking.
Absolutely, you can add raisins, pecans, walnuts, or chocolate chips to the brown sugar-cinnamon layer before rolling the log.
The most likely reason is inactive yeast. Make sure the yeast is not expired. The liquid you mix it with needs to be warm (105 -110 degrees F.), not hot.
Other reasons could be overworking the dough or not letting them rise long enough.
Overbaking is the typical reason they are dry. Too much flour or not enough butter is another reason. The dough should be soft and pliable.
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Easy Cinnamon Rolls
Equipment
- round cake pan 9 or 10 inch
Ingredients
Dough
- 2 ¾ cups all-purpose flour spooned & leveled
- ¼ cup granulated sugar
- ½ teaspoon table salt
- ¾ cup whole milk
- 3 tablespoon unsalted butter softened
- 2 ¼ teaspoon instant yeast one packet
- 1 large egg room temperature
Filling
- 3 tablespoon unsalted butter very soft
- ⅓ cup light brown sugar packed
- 1 tablespoon ground cinnamon
Cream Cheese Frosting
- 4 ounces full-fat cream cheese softened to room temperature (block not whipped cream cheese)
- 2 tablespoon unsalted butter softened to room temperature
- ⅔ cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
Dough
- Add the all-purpose flour, granulated sugar, and table salt to a large bowl. Whisk to combine and set aside until needed.
- Add the milk and butter to a small sauce and heat until the butter has melted and the mixture is warm to the touch (about 110 degrees F).*It's okay if the butter isn't completely melted.
- Add the yeast to the warm milk mixture and whisk until it has dissolved.
- Add the yeast mixture, egg, and dry ingredients to the bowl of your stand mixer fitted with the dough hook attachment (or a large mixing bowl and wooden spoon).
- Mix on medium speed until a soft dough forms.
- Place the dough in a lightly greased bowl (butter or pan spray) and cover loosely with plastic wrap or a kitchen towel. For the first rise, let the dough rest in a warm spot in the kitchen for 10-15 minutes.
- Transfer the dough to a lightly floured surface.
- Using floured hands, knead it for 3-5 minutes until it forms a smooth ball.*If the dough seems too soft or sticky, you can add a little more flour.
Filling and Assembly
- Roll the dough out in a 14×8-inch rectangle.
- Spread the room temperature butter in a thin and even layer over the surface of the dough, spreading it evenly with a rubber spatula.
- Sprinkle with the brown sugar over the top of the butter.
- Sprinkle the cinnamon evenly over the top of the brown sugar.
- Roll up the dough to make a 14-inch long log.
- Cut the log into 10–12 even sized rolls.
- Lightly grease a 9- or 10-inch round cake pan, or square baking pan.
- Arrange the rolls in the greased pan.
- Cover the pan with plastic wrap or a clean kitchen towel. Allow the rolls to rise in a warm place in the kitchen for 60–90 minutes or until they double in size.
- After the rolls have doubled in size, preheat the oven to 375°F.
- Place the pan on the center rack of the preheated oven and bake for 24–28 minutes or until golden brown. *If the tops start to get too brown too quickly, loosely cover the pan with aluminum foil and continue baking.*You can use an instant-read thermometer to make sure the rolls are done. The temperature should be 195-200 degrees F.
- Remove the pan from the oven and place it on a wire rack to let the rolls cool down.
Cream Cheese Frosting
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachments and whip on high speed until smooth and creamy.
- Add the butter and beat at high speed until smooth and creamy.
- Add the confectioner's sugar and vanilla extract and whip on medium-high speed until thoroughly combined.
- Using an icing spatula or rubber spatula, spread the icing over the warm rolls and serve immediately.
- Any leftover cinnamon rolls should be stored in an airtight container (or tightly covered with plastic wrap) at room temperature for two days or refrigerated for three to four days.
Julia says
Lovely end product – very moreish!
Chef Dennis Littley says
Thank you!
Henry T says
Amazing recipe Chef! Made this for a sunday brunch, next time I need to make two batches. The whole family loved them.
Chef Dennis Littley says
That’s what I like to hear!