Classic Cinnamon Rolls
Recipe Guy
Baking | Desserts | Merienda and Bakery
Soft dough, a clear cinnamon spiral, and cream cheese glaze are enough to make these rolls feel generous. Keep the dough slightly tacky as you knead, spread the filling evenly, and give the shaped rolls their second rise before they meet the oven.
About This Recipe
Milk, butter, and egg enrich the yeast dough, while the filling uses very soft butter with brown sugar and cinnamon. Extra flour should help you handle the dough, not turn it stiff. An even rectangle gives the twelve rolls a similar number of turns and a more consistent size.
The cream cheese finish is a pourable glaze rather than a thick frosting. Beat it smooth and spoon it over warm rolls after a brief cooling period, letting it settle into the spirals instead of piling it into heavy caps.
Ingredient Notes
Dough
A soft enriched dough makes the rolls plush. The dough should feel tacky but not wet after kneading.
Cinnamon Filling
Soft butter helps the brown sugar and cinnamon spread evenly without tearing the dough.
Proofing
The second rise matters. Bake when the rolls look puffy and touch each other lightly in the pan.
Cooking Notes
- Use very soft, not melted, butter for the filling. Spread it gently over the rolled dough so the cinnamon mixture stays in place without tearing the surface.
- Mark the log into twelve portions before cutting. Consistent widths give the rolls similar heights in the pan and help prevent a few narrow pieces from baking much faster.
Classic Cinnamon Rolls Recipe
Soft homemade cinnamon rolls with brown sugar cinnamon filling and a pourable cream cheese glaze.
Shopping List
- all-purpose flour
- instant yeast
- whole milk
- unsalted butter
- egg
- brown sugar
- ground cinnamon
- cream cheese
- powdered sugar
- vanilla extract
Ingredients
Dough
- 3 1/4 cups all-purpose flour, plus more only as needed
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine salt
- 3/4 cup warm whole milk, about 105 to 110 F
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Cinnamon Filling
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, very soft
- Pinch of fine salt
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Whisk warm milk, sugar, melted butter, egg, and vanilla in a large bowl or stand mixer bowl.
- Add flour, yeast, and salt and mix until a shaggy dough forms.
- Knead 6 to 8 minutes, adding only enough extra flour to keep the dough workable.
- Cover and rise in a warm place until doubled, about 60 to 90 minutes.
- Butter a 9 by 13-inch baking pan.
- Roll the dough on a lightly floured counter into a 14 by 10-inch rectangle.
- Mix the filling's brown sugar, cinnamon, very soft butter, and salt; spread evenly, leaving a small bare edge on one long side.
- Roll tightly from the opposite long side, pinch the seam, and cut into 12 rolls.
- Arrange in the pan, cover, and proof until puffy, 35 to 50 minutes.
- Bake in a preheated 350 F oven for about 22 to 26 minutes, until golden with a set center, about 190 F in the dough of a middle roll.
- Let the rolls cool briefly while you prepare the glaze in the next step.
- Beat cream cheese, butter, powdered sugar, milk, vanilla, and salt until smooth.
- Spoon the glaze over warm rolls so it settles into the spirals.
Nutrition Estimate
Approximate values per roll based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Classic Cinnamon Rolls
- Measure the flour carefully: Too much flour is the main reason cinnamon rolls bake dry.
- Roll evenly: A rectangle about 14 by 10 inches gives a balanced swirl and even baking.
- Cut cleanly: Unflavored dental floss or a sharp serrated knife keeps the spirals round.
- Frost at the right time: Use glaze on warm rolls for a melty finish, or frosting on slightly cooled rolls for a thicker layer.
How To Serve And Store
Serve warm for breakfast, brunch, or merienda. Unglazed rolls may be covered at room temperature for 1 day. Refrigerate cream-cheese-glazed rolls and unused glaze at 40 F or below within 2 hours of preparation, or within 1 hour above 90 F, and use within 4 days. Sugar in this glaze does not establish room-temperature shelf stability.
Common Questions
Can I make the rolls overnight?
Yes. Shape the rolls, cover the pan, refrigerate overnight, then bring them close to room temperature before baking.
Can I use active dry yeast?
Yes. Bloom it in the warm milk with a pinch of sugar for 5 to 10 minutes before mixing.
How do I know they are baked?
The centers should be set and the middle roll should register about 190 F if checked with a thermometer.
Can I freeze them?
Yes. Freeze baked unfrosted rolls, then thaw, warm, and glaze before serving.
How do I know the shaped cinnamon rolls have risen enough?
Look for noticeably puffy rolls after the second rise, rather than relying only on the estimated minutes. They should have expanded in the pan instead of remaining tight, compact spirals when they go into the oven.
Why is my cream cheese glaze lumpy?
Cold cream cheese or butter is difficult to beat smooth. Soften both before mixing, work them until smooth, then incorporate the powdered sugar and milk. Add the milk gradually to keep the glaze pourable without making it watery.
Technique and food-safety references: ask.fsis.usda.gov; kingarthurbaking.com.
