These homemade cinnamon rolls are soft, fluffy, and perfectly sweet with a rich cream cheese icing on top. They’re ideal for breakfast, brunch, or a cozy weekend treat. Fresh out of the oven with coffee or milk, they taste even better than bakery-style rolls—and they’re easier to make than you might think.
Ingredients
Dough
- 2 cups whole milk, warm (about 100–110°F)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 packet (2 1/4 tsp) active dry yeast
- 5 cups all-purpose flour
- 1 tsp baking powder
- 2 tsp salt
- 2 tbsp unsalted butter, melted (extra for dough finishing)
Filling
- 3/4 cup salted butter, softened
- 3/4 cup light brown sugar
- 2 tbsp ground cinnamon
Cream Cheese Icing
- 4 oz cream cheese, softened
- 2 tbsp salted butter, softened
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine warm milk, sugar, and melted butter. The mixture should be warm but not hot (around 100–110°F). Sprinkle the yeast over the top, whisk lightly, and let it sit for about 5 minutes until it becomes foamy.
Add 4 cups of flour and mix until a soft dough begins to form. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 2: Make the Dough Ready
Prepare two round cake pans by greasing them with butter.
Once the dough has risen, add baking powder, salt, and the remaining 1 cup of flour. Mix well, then transfer the dough to a lightly floured surface. Knead gently until the dough is smooth and no longer sticky, adding a little extra flour if needed.
Roll the dough into a large rectangle, about 1/2 inch thick.
Step 3: Add Filling and Roll
Spread softened butter evenly over the dough surface. Sprinkle brown sugar and cinnamon on top, pressing lightly so it sticks.
Carefully roll the dough into a tight log, sealing the edge by pinching it closed. Cut into 14 equal slices, about 1 1/2 inches thick.
Place 7 rolls into each prepared pan, spacing them slightly apart. Cover and let rise again for 30 minutes.
Step 4: Bake the Rolls
Preheat the oven to 350°F (175°C).
Brush the tops of the rolls with melted butter. Bake for 25–30 minutes, or until golden brown and fully cooked through.
Step 5: Make the Icing
In a medium bowl, beat together cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing well. Slowly add milk until the icing reaches your desired consistency.
Step 6: Finish and Serve
Drizzle the cream cheese icing generously over warm cinnamon rolls. Serve immediately and enjoy while soft and gooey.
Tips for Best Results
- Make sure your milk is warm, not hot, to activate the yeast properly.
- For extra gooey rolls, don’t overbake them.
- Add chopped pecans or walnuts for a crunchy twist.
- Best served fresh, but can be reheated for a few seconds in the microwave.
Enjoy these soft, homemade cinnamon rolls with their rich, creamy frosting—perfect for sharing or indulging on your own.
