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Fluffy Cinnamon Rolls

Soft, pillowy homemade cinnamon rolls swirled with cinnamon sugar and finished with a creamy glaze. Perfect for slow weekend mornings.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
For the dough:
  • 1 cup warm milk 110°F
  • 2 1/4 tsp active dry yeast ​
  • 1/2 cup granulated sugar ​
  • 1/3 cup unsalted butter melted
  • 2 large eggs room temperature
  • 4 1/2 cups all-purpose flour ​
  • 1 tsp salt ​
For the filling:
  • 1/2 cup unsalted butter softened
  • 1 cup packed brown sugar ​
  • 2 1/2 tbsp ground cinnamon ​
For the glaze:
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 cup powdered sugar ​
  • 1/2 tsp vanilla extract ​
  • 2 tbsp milk as needed

Equipment

  • 9x13-inch baking pan ​

Method
 

  1. Warm the milk to about 110°F and stir in the yeast and a pinch of the sugar. Let it sit for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk the foamy yeast mixture with the sugar, melted butter, and eggs. Add the flour and salt and mix into a shaggy dough.
  3. Knead by hand or with a dough hook for 8 to 10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled.
  5. Roll the dough into a 16x12-inch rectangle. Spread with the softened butter, then sprinkle evenly with the brown sugar and cinnamon.
  6. Roll up tightly from the long side and cut into 12 rolls using dental floss or a sharp knife.
  7. Arrange the rolls in a greased 9x13-inch pan, cover, and let rise for 30 to 45 minutes until puffy.
  8. Bake at 350°F for 22 to 25 minutes until golden brown.
  9. Beat the cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over the warm rolls and serve.

Notes

Make ahead: After shaping, cover the pan tightly and refrigerate overnight. In the morning, let the rolls sit at room temperature for 30 to 45 minutes before baking.
Storage: Keep leftovers in an airtight container at room temperature for 2 days or in the fridge for 5 days. Reheat for 20 to 30 seconds in the microwave.
Freezing: Freeze baked, unglazed rolls for up to 2 months. Thaw at room temperature and add the glaze before serving.