Easy Cinnamon Rolls (from scratch)

These homemade cinnamon rolls are the ultimate indulgence for any breakfast or brunch! Soft, fluffy, and perfectly spiced with cinnamon sugar, each roll is topped with a rich and creamy cream cheese icing that melts into the warm dough.

Made from scratch with simple ingredients like butter, milk, and yeast, these cinnamon rolls are guaranteed to be a hit with family and friends. Whether you’re treating yourself to a special morning or making a batch to share, these cinnamon rolls will fill your kitchen with mouthwatering aromas and leave everyone wanting more!

Plus, they can be made ahead or frozen for later enjoyment—perfect for busy mornings or holiday celebrations.

Cinnamon Roll Recipe (from scratch)

Ingredients

Dough:

2 and 3/4 cups (344g) all-purpose flour (measured by spooning and leveling), plus extra for dusting

1/4 cup (50g) granulated sugar

1/2 teaspoon salt

3/4 cup (180ml) whole milk

3 tablespoons (43g) unsalted butter

2 and 1/4 teaspoons instant yeast (such as Platinum Yeast from Red Star or any other instant yeast)

1 large egg (at room temperature)

Filling:

3 tablespoons (43g) unsalted butter (extra softened)

1/3 cup (67g) brown sugar (light or dark, packed)

1 tablespoon ground cinnamon

Cream Cheese Icing:

4 ounces (113g) full-fat cream cheese (softened to room temperature)

2 tablespoons (28g) unsalted butter (softened to room temperature)

2/3 cup (80g) powdered sugar

1 teaspoon pure vanilla extract

Instructions

Prepare the dough: In a large mixing bowl, whisk together the flour, sugar, and salt. Set aside.

In a microwave-safe bowl, combine the milk and butter. Heat until the butter is melted and the mixture is warm to the touch (about 110°F/43°C, not hotter). Stir in the yeast until fully dissolved.

Pour the mixture into the dry ingredients, add the egg, and mix using a wooden spoon, rubber spatula, or a stand mixer with the paddle attachment. Continue mixing until a soft dough forms.

Knead the dough: Transfer the dough to a lightly floured surface. Knead the dough with floured hands for 3–5 minutes until smooth and elastic. If the dough feels too sticky, add more flour a little at a time. Shape it into a ball and place it in a lightly greased bowl. Cover the bowl loosely and let the dough rest for about 10 minutes.

Prepare the filling: While the dough rests, soften the butter for the filling. In a small bowl, combine the brown sugar and cinnamon.

Assemble the rolls: After 10 minutes, roll the dough into a 14×8-inch rectangle. Spread the softened butter over the dough, then evenly sprinkle the cinnamon-sugar mixture over it. Carefully roll the dough into a log (14 inches long), then slice it into 10–12 rolls. Arrange the rolls in a greased 9-inch round cake pan, pie dish, or square baking pan.

Let the rolls rise: Cover the pan with aluminum foil, plastic wrap, or a clean towel. Let the rolls rise in a warm spot for 60–90 minutes, or until they’ve doubled in size.

Bake the rolls: Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them for 24–27 minutes, or until they’re golden brown. If they start to brown too quickly, tent the pan with foil and continue baking. For the most accurate results, use an instant-read thermometer to check that the rolls have reached an internal temperature of 195–200°F (91–93°C). Remove from the oven and set the pan on a wire rack.

Make the icing: While the rolls bake, prepare the cream cheese icing. Using a stand or hand mixer, beat the cream cheese until smooth. Add the softened butter and beat until fully incorporated. Gradually add the powdered sugar and vanilla extract, and continue beating until the icing is smooth and creamy.

Frost and serve: Spread the cream cheese icing over the warm rolls and serve immediately. Store leftover rolls tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

 

Notes

Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.

Freezing Instructions: Baked rolls can be frozen up to 2–3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (190°C). Cool completely, then cover tightly and freeze. To serve, take the pan of rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them for the remaining 15–18 minutes.

Special Tools (affiliate links): Electric Stand Mixer or Glass Mixing Bowl with Silicone Spatula/Wooden Spoon | Rolling Pin | 9- inch Round Cake Pan, 9-inch Pie Dish, or 9-inch Square Baking Pan | Instant Read Thermometer | Cooling Rack | Electric Mixer (Handheld or Stand) for icing | Icing Spatula

Yeast: I highly recommend instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will take longer to raise the dough.

Milk: This recipe used to call for 1/2 cup (120ml) milk and 1/4 cup (60ml) water. The rolls taste much richer using all milk, and that is what I recommend. Whole milk or even buttermilk are ideal for this dough. If needed, you can substitute 3/4 cup (180ml) lower-fat or nondairy milk.

Coffee Icing (or Vanilla Icing): Whisk 1 cup (120g) confectioners’ sugar, 1/2 teaspoon pure vanilla extract, and 2–3 Tablespoons (30–45ml) strong brewed coffee together until smooth. Or swap milk for coffee for regular vanilla icing. Drizzle over warm rolls.