Description

Indulge in the warm, gooey goodness of freshly baked cinnamon rolls that will fill your home with an irresistible aroma! These homemade cinnamon rolls are soft, fluffy, and perfectly spiced with cinnamon sugar, making them the ultimate breakfast treat or dessert. Topped with a rich cream cheese frosting, they are guaranteed to impress family and friends. This recipe is easy to follow and perfect for any occasion—weekend brunches, holidays, or just because you deserve a sweet treat!

Ingredients

Units Scale

For the Dough:

1 cup warm water (about 110°F or 43°C)
1 cup warm milk (about 110°F or 43°C)
1/2 cup unsalted butter, sliced
1 large egg
4 cups all-purpose flour (plus more for dusting)
1/4 cup granulated sugar
1 teaspoon salt
2 teaspoons active dry yeast

For the Filling:

1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (to adjust consistency)

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Instructions

Prepare the Wet Ingredients:
In a medium microwave-safe bowl, combine the warm water, warm milk, and sliced butter. Microwave in 10-second bursts until the butter just melts and the mixture feels warm but not hot. Alternatively, you can warm the mixture in a pot over low heat on the stove.
Combine Wet and Dry Ingredients:
Whisk the egg into the warm water and milk mixture to combine. In a large mixing bowl, whisk together the flour, sugar, and salt. Pour the wet ingredients over the flour mixture.
Mix the Dough:
Using a wooden spoon, mix until you have a very thick and sticky dough. Add an additional cup of flour to the dough and mix until it begins to come together into a ball.
Knead the Dough:
This next step can be done by hand in the bowl or on a lightly floured work surface, or by using a stand mixer fitted with a dough hook attachment on medium speed. Knead the dough, adding flour as needed to prevent sticking, until smooth, elastic, and slightly tacky. When poked, the dough should spring back—if it doesn’t, continue kneading.
Rest the Dough:
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for about 20 minutes. The dough will puff up slightly, making it easier to roll out.
Roll Out the Dough:
Turn the rested dough onto a lightly floured work surface and roll it out into a rectangle approximately 14×10 inches. Use your hands to gently press and pull the edges to achieve a rectangular shape (it doesn’t have to be perfect!).
Prepare the Filling:
Spread the softened butter evenly over the rolled-out dough. In a small bowl, mix the brown sugar and ground cinnamon together, then sprinkle the mixture evenly over the buttered dough.
Roll the Dough:
Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal and ensure it holds its shape.
Cut the Rolls:
Using a sharp knife or dental floss, slice the log into 12 equal rolls. Place the rolls in a greased baking dish or on a lined baking sheet, leaving space between each roll to allow for rising.
Second Rise:
Cover the rolls with a kitchen towel and let them rise in a warm place for about 30-45 minutes, or until they have puffed up.
Bake the Rolls:
Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes or until golden brown and cooked through.
Prepare the Frosting:
While the rolls are baking, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth. Add milk as needed to achieve your desired consistency.
Frost the Rolls:
Once the cinnamon rolls are out of the oven, let them cool for a few minutes before spreading the cream cheese frosting on top.

Prep Time: 50mins
Cook Time: 1hr