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A pan of warm, soft homemade cinnamon rolls topped with melting cream cheese frosting

Homemade Cinnamon Rolls

Soft, fluffy yeast rolls filled with a gooey brown sugar cinnamon swirl and topped with tangy cream cheese frosting. Can be made overnight.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rising 1 hour 45 minutes
Total Time 2 hours 40 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup whole milk warmed to 110°F (240 ml)
  • 2 1/4 teaspoons instant yeast one 1/4-ounce packet
  • 1/3 cup granulated sugar (67 g)
  • 1/3 cup unsalted butter melted (76 g)
  • 2 large eggs room temperature
  • 1 teaspoon salt
  • 4 cups all-purpose flour plus more for rolling (500 g)
Filling
  • 1/3 cup unsalted butter very soft (76 g)
  • 3/4 cup light brown sugar packed (150 g)
  • 2 1/2 tablespoons ground cinnamon
Cream cheese frosting
  • 4 ounces cream cheese softened (113 g)
  • 1/4 cup unsalted butter softened (57 g)
  • 1 1/2 cups powdered sugar (180 g)
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk as needed

Method
 

Make the dough
  1. In a large bowl, stir the warm milk, yeast and sugar, then add the melted butter, eggs and salt. Add the flour and stir until a shaggy dough forms.
  2. Knead for 6 to 8 minutes until smooth and slightly tacky. Place in a greased bowl, cover and let rise for about 1 hour, until doubled.
Fill and shape
  1. Roll the dough into a 16x12-inch rectangle. Spread with the soft butter and sprinkle with the brown sugar and cinnamon.
  2. Roll tightly from the long side into a log and cut into 12 rolls. Arrange in a buttered 9x13-inch pan, cover and let rise for 30 to 45 minutes.
Bake and frost
  1. Heat the oven to 350°F (175°C). Bake for 25 to 30 minutes, until golden and about 190°F (88°C) in the center.
  2. Beat the cream cheese and butter until smooth, then add the powdered sugar, vanilla and enough milk to spread easily. Frost the warm rolls.

Notes

Overnight option: After cutting, cover the pan and refrigerate 8 to 14 hours. Let the rolls puff at room temperature before baking.
Storage: Keep 2 days at room temperature, 4 days refrigerated, or freeze unfrosted rolls for 3 months.
Nutrition is an estimate per frosted roll.