Description
I’ve been baking this Cinnamon Rolls Recipe for years, ever since my first batch flopped at a family brunch (way too dense!). Now, it’s my go-to for soft, gooey rolls that fill the house with cinnamon magic. My kids beg for these every weekend, and the cream cheese frosting is the cherry on top. Perfect for cozy mornings or special occasions, this recipe’s a labor of love that’s worth every second.
Ingredients
Here’s what I use to make my Cinnamon Rolls Recipe taste like a bakery treat. Quality ingredients are key, and I always check my yeast to avoid a flop. Everything’s straightforward and easy to find.
Dough
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4 cups (480g) all-purpose flour, for a tender texture
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1/4 cup (50g) granulated sugar, for a touch of sweetness
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2 1/4 teaspoons (7g) active dry yeast, for a good rise
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1 teaspoon salt, to balance flavors
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1 cup (240ml) whole milk, warmed to 110°F
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1/4 cup (60g) unsalted butter, melted
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2 large eggs, at room temperature
Filling
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1/2 cup (115g) unsalted butter, softened
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3/4 cup (150g) brown sugar, packed
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2 tablespoons ground cinnamon
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1/4 teaspoon ground nutmeg (optional)
Cream Cheese Frosting
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4 oz (115g) cream cheese, softened
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1/4 cup (60g) unsalted butter, softened
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1 cup (120g) powdered sugar
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1 teaspoon vanilla extract
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2 tablespoons (30ml) heavy cream
Instructions
This Cinnamon Rolls Recipe is a breeze if you follow my steps. I’ve learned a few tricks (and dodged some disasters!) to make it foolproof.
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Activate Yeast: Warm milk to 110°F, stir in yeast and a pinch of sugar, and let sit 5-10 minutes until foamy. I messed up the temp once, and my dough was a dud!
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Make Dough: Mix flour, sugar, and salt in a large bowl. Add yeast mixture, butter, and eggs; knead 8 minutes until smooth. I lean on my stand mixer for this.
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First Rise: Place dough in a greased bowl, cover, and let rise 1-1.5 hours until doubled. I use a warm oven with hot water for a cozy spot.
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Prepare Filling: Mix brown sugar, cinnamon, and nutmeg. Roll dough into a 12×18-inch rectangle, spread with butter, and sprinkle filling. I go big on cinnamon!
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Roll and Cut: Roll dough tightly into a log, slice into 12 rolls, and place in a greased 9×13-inch pan. Dental floss cuts like a dream—try it!
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Second Rise: Cover and let rise 30-45 minutes until puffy. Preheat oven to 350°F (175°C). I rushed this once, and the rolls were dense—patience!
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Bake: Bake 25-30 minutes until golden. Check at 25 minutes. Let cool slightly. My family hovers like vultures!
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Frost: Beat cream cheese, butter, powdered sugar, vanilla, and cream until smooth. Spread over warm rolls. I slather it on thick!
Notes
Test your yeast to avoid a flat Cinnamon Rolls Recipe—I’ve had to toss dough before! Roll tightly for perfect swirls; loose rolls fall apart (been there). Store frosting separately if refrigerating. For a twist, add pecans to the filling—my dad’s fave. You can prep these the night before and refrigerate after shaping; just bake in the morning. Don’t overbake, or they’ll dry out (I learned the hard way!).
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Equipment:
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Stand mixer or large mixing bowl
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9×13-inch baking pan
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Rolling pin
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Measuring cups and spoons
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Dental floss (for cutting)
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Oven
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- Prep Time: 30 minutes (more if I’m chatting with kids!)
- Cook Time: 25-30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Cinnamon Rolls Recipe, homemade cinnamon rolls, breakfast baking, cream cheese frosting