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Hey y’all! If you’re looking for the ultimate comfort food, these homemade Cinnamon Rolls are truly irresistible—soft, fluffy, and loaded with swirls of cinnamon-sugar goodness. Whether it’s a lazy Sunday, a festive brunch, or just a sweet craving, this recipe brings bakery-style treats right to your kitchen. Let’s get cooking!

Why You’ll Love This Cinnamon Rolls Recipe

Ultra-soft and fluffy rolls with a gooey cinnamon swirl in every bite.

Easy-to-follow steps make this perfect for beginner and seasoned bakers alike.
Customizable with your favorite toppings or add-ins.
Makes your kitchen smell absolutely amazing!

Perfect for breakfast, brunch, or a special sweet treat any time of day.

Cinnamon Rolls Ingredients

For the Dough

3 1/2 cups (420g) all-purpose flour
1/4 cup (50g) granulated sugar

2 1/4 tsp (1 packet) instant yeast
1/2 cup (120ml) warm milk (110°F/43°C)
1/4 cup (60g) unsalted butter, melted

2 large eggs, room temperature
1/2 tsp salt

For the Filling

1/2 cup (110g) unsalted butter, softened

3/4 cup (150g) brown sugar, packed
2 tbsp ground cinnamon

For the Cream Cheese Icing

4 oz (115g) cream cheese, softened

2 tbsp unsalted butter, softened
1 cup (120g) powdered sugar
2-3 tbsp milk

1/2 tsp vanilla extract

Directions: How to Make Cinnamon Rolls

1. Make the Dough

In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
Add melted butter, eggs, and salt. Mix until combined.

Gradually add flour, mixing until a soft dough forms.
Knead for 6-8 minutes, until dough is smooth and slightly tacky.
Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

2. Prepare the Filling

Mix brown sugar and cinnamon in a small bowl.
On a floured surface, roll dough into a rectangle about 16×12 inches.
Spread softened butter over dough, then sprinkle evenly with the cinnamon sugar mixture.

3. Shape and Slice

Roll dough up tightly, starting from the long side. Pinch the seam to seal.
Cut into 12 even rolls using a serrated knife or unflavored dental floss.
Arrange rolls in a greased 9×13-inch baking pan.

4. Second Rise

Cover the pan and let the rolls rise for about 30 minutes until puffy.

5. Bake Cinnamon Rolls

Preheat oven to 350°F (175°C).
Bake for 22-25 minutes, or until golden brown and centers are cooked through.

6. Make the Icing

Beat cream cheese and butter until smooth. Add powdered sugar, milk, and vanilla; mix until creamy.

7. Ice & Serve

Spread icing over warm cinnamon rolls. Serve immediately and enjoy!

Notes for Perfect Cinnamon Rolls

For extra gooey rolls, pour 1/4 cup heavy cream over the rolls just before baking (source).

Let your ingredients (especially eggs and butter) come to room temperature for best texture.
Check yeast freshness for optimal rise—learn more about yeast types from King Arthur Baking.

Cinnamon Rolls Variations

Nutty Delight: Add 1/2 cup chopped pecans or walnuts to the filling.

Chocolate Swirl: Sprinkle mini chocolate chips along with the cinnamon sugar.
Apple Cinnamon: Add 1/2 cup finely diced apples for a fruity twist.

Required Equipment for Cinnamon Rolls

Large mixing bowls

Measuring cups and spoons
Stand mixer (optional, for kneading)
Rolling pin

9×13-inch baking pan
Serrated knife or dental floss (for slicing)

Cinnamon Rolls Storage & Shelf Life

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days. Reheat briefly in the microwave before serving.
To freeze, wrap individually and store for up to 2 months. Thaw overnight and warm before icing and serving.

Serving Suggestions & Pairings for Cinnamon Rolls

Pair with a hot cup of coffee, chai latte, or cold brew for a breakfast treat.

Serve alongside scrambled eggs and fresh fruit for a hearty brunch.
Top with extra cream cheese icing or a drizzle of caramel sauce for dessert.

Pro Tips for the Best Cinnamon Rolls

Use a thermometer to ensure your milk is around 110°F—too hot can kill the yeast, too cold and it won’t activate (more tips here).

Let the dough rise in a slightly warm, draft-free area—an oven with just the light on works well.
For even, pretty rolls, use dental floss to slice rather than a knife.

Cinnamon Rolls FAQ

Can I make cinnamon rolls ahead of time?: Yes! Assemble and slice the rolls, then refrigerate overnight before the second rise. In the morning, let them rise for about an hour and bake as directed.
Can I use bread flour instead of all-purpose flour?: Absolutely! Bread flour can give your cinnamon rolls a chewier, more bakery-style texture.
How do I know when the cinnamon rolls are done baking?: The tops should be golden and the centers no longer doughy—a thermometer inserted into the center should read about 190°F (88°C).

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Cinnamon Rolls

Why You’ll Love This Cinnamon Rolls Recipe