Go Back
easy cinnamon rolls

Homemade Cinnamon Rolls From Scratch

Soft, pillowy cinnamon rolls made with a lightly enriched yeast dough, filled with a thick brown sugar and cinnamon paste  and finished with a pourable cream cheese glaze that melts into every layer while still warm.These are the rolls worth waking up early for.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 8 hours 25 minutes
Servings: 12 rolls
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 4 cups 500g all-purpose flour, plus extra for dusting
  • 2¼ teaspoons 7g instant yeast
  • 1 cup 240ml whole milk, warmed to 110°F (43°C)
  • ⅓ cup 67g granulated sugar
  • ⅓ cup 75g unsalted butter, melted and cooled
  • 2 large eggs room temperature
  • 1 teaspoon fine salt
For the Cinnamon Sugar Filling:
  • ⅓ cup 75g unsalted butter, softened
  • ¾ cup 150g packed light brown sugar
  • 2½ tablespoons ground cinnamon
  • 1 pinch fine salt
  • For the Cream Cheese Glaze:
  • 4 oz 113g full-fat block cream cheese, softened
  • 1 cup 120g powdered sugar, sifted
  • 3 to 4 tablespoons whole milk
  • 1 teaspoon pure vanilla extract

Method
 

  1. Warm milk to 110°F (43°C). Combine with melted butter, sugar, eggs, and salt in the mixer bowl.
  2. Add instant yeast and 3 cups flour. Mix on low until shaggy. Add remaining flour and mix on medium for 6 minutes until smooth and slightly tacky.
  3. Place in a greased bowl, cover, and rise in a warm spot for 60 minutes until doubled.
  4. Mix softened butter, brown sugar, cinnamon, and salt into a thick paste for the filling.
  5. Roll dough into an 18x12 inch rectangle. Spread filling to the edges, leaving a ½-inch border along the far long edge.
  6. Roll tightly into a log, pinch the seam, and cut into 12 pieces with a bench scraper.
  7. Place cut-side up in a greased 9x13 inch pan. Cover loosely and rise 30 minutes.
  8. Bake at 350°F (175°C) for 23 to 25 minutes until center rolls read 190°F (88°C).
  9. Beat cream cheese smooth. Add powdered sugar, vanilla, and 3 tablespoons milk. Stir until pourable.
  10. Pour glaze over rolls 5 minutes out of the oven. Serve warm from the pan.

Notes

  • Measure flour by weight for consistent results
  • Pull rolls at 190°F (88°C) internal temperature, not by color
  • For overnight rolls, refrigerate after step 6 and let rise 30 minutes at room temperature before baking