The Best Ever Cinnamon Rolls
Soft, fluffy, gooey, and loaded with cinnamon-sugar goodness. This recipe makes 12 large rolls and includes a cream cheese frosting that melts right into the swirls. Perfect for cozy mornings or special occasions!
Ingredients
Roll Dough
- 1 Cup Whole Milk Warmed to 100 - 110 Degrees Fahrenheit
- 2 1/4 tsp Active Dry Yeast One Packet
- 2 Large Eggs Room Temperature
- 1/3 Cup Unsalted Butter Melted
- 1/2 Cup Granulated Sugar
- 1 tsp Salt
- 4 Cups All-Purpose Flour Start with 4 and add more if needed.
Cinnamon Filling
- 3/4 Cup Packed Brown Sugar
- 2 Tbsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg Optional, but Cozy
- 1/3 Cup Unsalted Butter Very Soft but Not Melted
Cream Cheese Frosting
- 4 oz Cream Cheese Softened
- 1/4 Cup Unsalted Butter Softened
- 1 Cup Powdered Sugar
- 1/2 tsp Vanilla Extract
- 1 Pinch Salt
Instructions
Activate the Yeast
- In a large mixing bowl (or bowl of a stand mixer), combine warm milk and yeast. Let it sit for 5–10 minutes, until foamy.
Make the Dough
- Add the melted butter, eggs, sugar, and salt to the yeast mixture. Mix until combined.Add 4 cups of flour and mix until a soft dough forms. If it’s too sticky, add more flour 1 tablespoon at a time. Knead (by hand or mixer with dough hook) for 5–7 minutes until the dough is smooth and elastic.Cover with a towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Make the Filling
- Mix the brown sugar, cinnamon, and nutmeg. Set aside. Keep the butter separate
Roll it Out
- Punch down the risen dough and roll it out on a floured surface into a large rectangle—about 16x12 inches.Spread the softened butter all over the dough, then sprinkle evenly with the cinnamon sugar mixture.
Roll and Cut
- Roll the dough up tightly from the long side into a log. Slice into 12 equal rolls using a sharp knife or dental floss.Place rolls in a greased 9x13 baking dish. Cover and let rise again for 30–45 minutes until puffy.
Bake the Rolls
- Preheat oven to 350°F (175°C).Bake for 22–26 minutes, or until just golden on top and cooked through. Don’t overbake—soft is key!
Make the Frosting
- While the rolls bake, beat together the cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy.Spread over warm rolls so it melts into the swirls. For a thicker topping, wait until the rolls cool slightly before frosting.
Serve and Enjoy
- Serve warm with coffee, cocoa, or a cozy chai. These are best the day of, but leftovers keep well covered at room temp for 2 days or in the fridge for up to 5 days.Optional: Reheat individual rolls in the microwave for 15–20 seconds for that fresh-from-the-oven taste.
Make Ahead Tip
- Make the rolls through Step 5 and refrigerate the pan overnight (covered). In the morning, let them sit at room temp for 45–60 minutes before baking.
Notes
- You can reduce calories and sugar by using less frosting or a lighter alternative (e.g., glaze).
- To make them a little lighter: consider swapping half of the flour for white whole wheat flour and using reduced-fat cream cheese.
💡 Ways to Save:
- Use store-brand butter, cream cheese, and spices.
- Buy ingredients like flour, sugar, and cinnamon in bulk.
- Skip the frosting or use a light glaze for a budget version.