Easy Homemade Cinnamon Rolls Recipe
These easy homemade cinnamon rolls feature a soft, fluffy dough filled with cinnamon sugar and topped with a smooth cream cheese icing. Perfect for breakfast or brunch, they require basic ingredients and a bit of time for rising and baking. The rolls are made from scratch with a tender yeast dough, rolled with cinnamon and brown sugar, baked to golden perfection, then finished with a rich cream cheese frosting.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 4 1/2 – 5 cups all purpose flour
- 1/3 cup (75g) granulated sugar
- 2 packets Fleischmann’s® RapidRise® Yeast (about 4 1/2 tsp)
- 1 tsp salt
- 1 1/2 cups (355g) water
- 6 tbsp (85g) unsalted butter
- 1 large egg
Filling
- 1/4 cup (55g) unsalted butter, room temp
- 1/2 cup (100g) light brown sugar, packed
- 1 tbsp cinnamon
Cream Cheese Icing
- 4 oz cream cheese, room temp
- 1/4 cup (55g) unsalted butter, room temp
- 1 cup (120g) powdered sugar
- 2 tsp vanilla extract
Instructions
- Make the Dough: In a large mixing bowl, whisk together 2 cups of the flour, granulated sugar, yeast, and salt until combined.
- Warm Butter and Water: In a heat-safe bowl, combine the water and butter cut into tablespoons. Warm in the microwave for 30-45 seconds until warm to the touch but not hot; the butter will not fully melt.
- Mix Wet and Dry Ingredients: Pour the warm water and butter mixture into the dry ingredients along with the egg. Mix with a wooden spoon to combine thoroughly.
- Add More Flour: Add 2 more cups of flour and mix until the dough is thick and sticky.
- Incorporate Remaining Flour: Add 1/2 cup flour and mix again; dough will become shaggy and hard to stir with a spoon.
- Knead the Dough: Set the spoon aside and use your hands to knead, adding another 1/4 cup flour as needed to form a soft, smooth, and tacky dough that doesn’t stick excessively when pressed.
- Rest the Dough: Shape dough into a ball and let rest uncovered for 10 minutes. It should puff up but not double in size.
- Shape and Roll Dough: Place dough on a lightly floured surface, pat into a rough rectangle, then roll out to a 10×15 inch rectangle.
- Add Filling: Spread room temperature butter evenly over dough, leaving a 1/2 inch border. Sprinkle with brown sugar and cinnamon evenly over the top.
- Roll and Slice: Roll the dough tightly from the 15-inch side into a log, compress gently. Using unflavored dental floss or a sharp knife, cut off the ends and then slice the log into 12 equal rolls by halving and quartering then slicing each quarter into 3 pieces.
- Prepare for Rising: Place rolls in a buttered or greased 9×13 inch baking dish or divide between two 9-inch round pans, allowing rolls to touch.
- Let Rolls Rise: Cover rolls with a towel and place in a warm spot to rise for 1 hour until doubled in size. Alternatively, proof inside a turned-off warm oven for colder climates.
- Preheat Oven: Remove rolls from oven if proofed inside and preheat oven to 350°F (175°C).
- Bake Rolls: Bake for 25-30 minutes until tops are light golden brown.
- Prepare Cream Cheese Icing: In a bowl, mash softened cream cheese and butter with a fork until smooth. Add powdered sugar and vanilla, first mashing then whisking until the icing is smooth and creamy.
- Ice and Serve: Spread cream cheese icing over warm cinnamon rolls and enjoy fresh.
Notes
- You can use unflavored dental floss or sewing thread to cut the rolls neatly without squishing them.
- For an overnight option, after shaping the rolls in the pan, cover and refrigerate overnight. Let rise at room temperature for about 1 hour before baking.
- If your kitchen is cold, use the warm oven method to proof the dough by turning the oven on low then off and placing rolls inside while covered.
- Ensure butter and cream cheese are at room temperature for smooth icing without lumps.
