This easy cinnamon rolls recipe is my absolute favorite. Frosted with cream cheese frosting, these make the best treats any time of the year. This is my basic recipe with lots of options to customize.
While I love making bread at home, I also love all kinds of sweet rolls. Brioche is one of my favorite bread for dinner, and cinnamon rolls are my favorite sweet rolls for any time treat. Cream cheese, of course, is classic, but I've also shared with you our family's favorite cinnamon rolls with condensed milk.
Table of Content
About this recipe
The recipe is very simple and easy. Some of you have used it with great success when making my cinnamon rolls with condensed milk. It is a winning recipe, so why change it. Here, instead of condensed milk, I have topped it with cream cheese frosting.
The dough is a classic white enriched dough that needs to rise for an hour, and then, proofed again for 30 to 45 minutes before baking. However, in the notes below I have given you instructions on how you can make these quicker using the warm-oven method or slower using an overnight method.
There are three components to this recipe for cinnamon rolls: the dough, the filling, and the icing. The process could not be any more simple.
- Prepare the dough - 10 minutes
- Rise the dough - 60 mins
- Prepare the filling - 5 mins
- Fill the rolls - 10 mins
- Proof the rolls - 30 mins
- Bake the rolls - 25 mins
- Prepare the cream cheese frosting - 10 mins
Ingredients and substitutes
- Flour – I have always used all-purpose flour for my cinnamon rolls, so that's what I have also used here. I think it works beautifully.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast you will need 2 ¼ tsp or one packet. And if you use fresh yeast you will need about 21 grams. Also, it’s not necessary to activate the yeast but I like to take the guesswork out and make sure my dough will rise.
- Sugar – While this is a sweet bread, I have added just 2 tbsp to the dough. After all, we do have more sugar in the filling. If you prefer you can substitute sugar in the dough with 2 tbsp of honey. For the filling, I have used a combination of both brown and white which I think works better than all brown. But you can use all brown just as well.
- Butter – This is an enriched dough. I like adding butter not just to feed the yeast but also to add flavor. I highly recommend adding the butter.
- Eggs - Add a lot of flavor to the bread, give a tender crumb and strengthen the texture.
- Milk - Enhances the flavor, and tenderizes the dough giving it a soft texture.
- Cinnamon - Use good quality cinnamon from a trusted source that will give you that cinnamon flavor, not just the woody texture.
Step by step instructions (pin)
Prepare dough
- Combine milk, yeast, sugar, and egg.
- Stir and set aside for 3 mins.
- Combine flour and salt in a mixer bowl.
- Add the yeast mixture.
- Knead on medium speed for about a minute scraping the sides of the bowl.
- Once all the flour is incorporated.
- Knead the dough for three minutes until smooth.
- The dough will be soft and slightly sticky (see video).
- Next, add the soft room temperature butter.
- Knead again for 2 minutes until smooth and elastic.
- Remove the dough from the mixer bowl onto a lightly floured surface.
- Form into a smooth ball. (see video)
- Place in an oiled bowl and cover with plastic wrap.
- Leave to rise in a warm place for about an hour until doubled in volume.
Prepare the filling
- Combine both sugars, butter, cinnamon, and vanilla.
- Set aside.
Fill the rolls
- Transfer the dough to a lightly floured surface.
- Roll into a 14 x 8 rectangle.
- Drop spoonfuls of the cinnamon mixture then use a spatula to spread evenly making sure to get to all the edges too. (see video)
- Roll up the dough and cut into 1 inch thick slices. I use a sewing thread instead of a knife. (see the video, read more above)
- Cut the roll into 12 slices.
- Lightly grease a 9-inch square baking pan and place the cinnamon rolls in the pan.
- Cover and let rise for 30 to 45 minutes.
Bake
- Preheat the oven at 190 C / 375 F.
- Once the rolls are doubled in volume, bake for about 25 to 28 minutes until the tops are lightly golden brown.
- If necessary, tent the top with foil to prevent browning too much.
- When done, remove from the oven and cool until just warm.
Cream cheese frosting
- Combine cream cheese, powdered sugar, vanilla, and milk until smooth.
- Then, slather generously over the warm cinnamon rolls.
15 Tips for making the perfect cinnamon rolls
- Measure all ingredients ahead of time, so you don't forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. When unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. and, if not, it's best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Use soften butter for the filling, a lumpy butter will not spread evenly but will also melt easily in the dough.
- Make sure to spread the filling right up to the edges or those will have no filling.
- Slice using a sewing thread or floss to cut the cinnamon slices. A knife tends to squish the slices closed.
- Make sure to leave space between the rolls to allow for rising.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
- Do not over bake the cinnamon rolls. It will make them hard.
- Let the rolls cool to almost room temperature barely warm otherwise the icing will melt and you will end up adding too much making them too sweet.
Frequently asked questions
These cinnamon rolls recipe will keep at room temperature for 2 days without frosting. Once frosted it needs to be in the fridge because cream cheese is a perishable frosting. You can keep them in the fridge for a week. You can also freeze it for up to a month.
A couple of things could happen - the dough is too soft and sticky, which causes it to dry out when baking. Alternatively, over-baking can also cause the cinnamon rolls recipe to become hard.
Once they are out of the oven, wrap them with a clean kitchen cloth so the steam stays in the rolls keeping them soft.
If you want, yes. However, there is lots of cinnamon powder, so any other spice will be lost in there. During winter I like to substitute half the cinnamon powder with the pumpkin spice mix.
You can add soaked raisins or cranberries. I like to use a rum-soaked raisins. These can be added to the dough when just after kneading.
The topping for these cinnamon rolls recipe are endless. I have shared with you my condensed milk as well as cream cheese frosting. I have also given you a classic sugar icing.
Maple icing is wonderful over cinnamon rolls - all you need is 2 cups powdered sugar and 4 tbsp maple syrup. Or try
Orange icing - is 2 cup powdered sugar with 4 tbsp orange juice and 1 tsp orange zest.
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Printable Recipe
Cinnamon Rolls with Cream Cheese Frosting
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Video
Ingredients
Rolls
- ¾ cup (180 ml) Milk warm
- ¼ cup (4 tbsp) Butter (½ stick)
- 2 Egg large
- 2 ¼ tsp (7 g) Instant dry yeast (1 packet)
- 2 tbsp Sugar
- 1 ½ tsp Salt
- 3 ½ cups (440 g) All-purpose flour
- ½ cup (60 g) All-purpose flour for kneading
Filling
- ¼ cup (55 g) Brown sugar
- ¼ cup (50 g) White sugar
- ¼ cup (60 g) Butter
- 3 tsp Cinnamon ground
- 1 tsp Vanilla extract
- ¼ tsp Salt
Cream cheese frosting
- 1 cup (227 g) Cream cheese (8 oz)
- 2 tbsp Powdered sugar
- 2 tbsp Milk
- 1 tsp Vanilla extract
Instructions
Prepare dough
- Combine milk, yeast, sugar, and egg.
- Stir and set aside for 3 mins.
- Combine flour and salt in a mixer bowl.
- Add the yeast mixture.
- Knead on medium speed for about a minute scraping the sides of the bowl.
- Once all the flour is incorporated.
- Knead the dough for three minutes until smooth.
- The dough will be soft and slightly sticky (see video).
- Next, add the soft room temperature butter.
- Knead again for 2 minutes until smooth and elastic.
- Remove the dough from the mixer bowl onto a lightly floured surface.
- Form into a smooth ball. (see video)
- Place in an oiled bowl and cover with plastic wrap.
- Leave to rise in a warm place for about an hour until doubled in volume.
Prepare the filling
- Combine both sugars, butter, cinnamon, and vanilla.
- Set aside.
Fill the rolls
- Transfer the dough to a lightly floured surface.
- Roll into a 14 x 8 rectangle.
- Drop spoonfuls of the cinnamon mixture then use a spatula to spread evenly making sure to get to all the edges too. (see video)
- Roll up the dough and cut into 1 inch thick slices. I use a sewing thread instead of a knife. (see the video, read more above)
- Cut the roll into 12 slices.
- Lightly grease a 9-inch square baking pan and place the cinnamon rolls in the pan.
- Cover and let rise for 30 to 45 minutes.
Bake
- Preheat the oven at 190 C / 375 F.
- Once the rolls are doubled in volume, bake for about 25 to 28 minutes until the tops are lightly golden brown.
- If necessary, tent the top with foil to prevent browning too much.
- When done, remove from the oven and cool until just warm.
Cream Cheese Frosting
- Combine cream cheese, powdered sugar, vanilla, and milk until smooth.
- Then slather generously over the warm cinnamon rolls. Or pipe it over the cinnamon rolls.
Recipe Notes
Quick cinnamon rolls
- If you don't have time to proof the rolls.Â
- Before you start the dough turn the oven on 35 C / 100 FÂ
- Prepare the dough and place in an oiled bowl (step 13)Â
- Turn the oven OFF and place the bowl in the oven.
- The dough will get double in size in about 20 minutes.Â
- Remove the dough from the oven and warm the oven again to 35 C/ 100 FÂ
- Prepare the cinnamon rolls - fill and slice then place them in the baking pan.Â
- Turn the oven OFF and proof the rolls in the oven for 10 minutes.Â
- Remove the rolls from the oven.Â
- Preheat the oven, then bake the cinnamon rolls as directed above. Â
Overnight Cinnamon RollsÂ
Want to keep these overnight. You can, here's how- Once you have prepared and cut the cinnamon rolls - place them in the baking pan. (fill the rolls step 6)Â
- Cover them with plastic or aluminum foil (to prevent them from drying out)Â
- Keep them in the fridge for 8 to 12 hours.Â
- The next morning - remove them from the oven and let thaw for about 1 to 1 ½ hours.Â
- Preheat the oven at 190 C / 375 FÂ
- Eggwash (optional)Â
- Bake for 25 to 30 minutes until golden brownÂ
Make-ahead cinnamon rolls dough
- Prepare the dough (step 13) but instead of proving it on the counter for an hourÂ
- Place the bowl in the fridge for 8 to 12 hours.Â
- Remove from the fridge - thaw, and proof until double in volume. This can take 2 to 2 ½ hours because the dough has to thaw first.
- Once doubled continue with the recipe above - to fill, slice, proof, and bake.Â
Freezing unbaked cinnamon rollsÂ
- This can be done if you want to make quick cinnamon rolls on holidays and weekends without having to wait hours for the rolls to thaw and proof.Â
- You follow the recipe above until baking.Â
- Bake the cinnamon rolls for just 15 minutes - these will be underbaked of course.Â
- Remove them from the oven - let cool completely.Â
- Once cooled wrap with cling wrap and aluminum foil (double wrap to prevent freezer burn)Â
- Freeze for up to a monthÂ
- Thaw in the fridge overnight then on the counter for an hour to bring to room temperature.Â
- Continue baking at 190 CÂ 375 F for 15 to 20 minutes or until golden brown.Â
Freezing baked cinnamon rolls
- I like to freeze rather than put leftover cinnamon rolls in the fridge. The fridge dries them out.Â
- Once baked cool them completely. Separate them so you can remove a few at a time. Â
- Place them in freezer-safe storage bags
- Freeze for up to three months.Â
- Best to thaw in the fridge overnight then warm them in the oven wrapped in foil.
- My kids just put the frozen cinnamon rolls in the microwave for 30 to 45 seconds. The condensation helps keep them moist.Â
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Shannon
Hi ya! I noticed the written instructions regarding when to incorporate the butter is different from in your video. It looks like the video incorporates the butter with the wet items and then mixed with the flour, but the written instruction says to incorporate the butter while kneading. Which one is correct?
Veena Azmanov
You can do either with this recipe. I realized that when people added the butter in wet ingredients they were also adding more flour. So, adding it later helps not adding excess flour. I hope that makes sense. Thanks