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Easy Cinnamon Rolls Recipe

Cinnamon Rolls

iamwinfred
These soft, fluffy cinnamon rolls are the ultimate holiday morning treat, filled with a rich cinnamon-brown sugar filling and topped with a luscious cream cheese frosting. Made with a forgiving, beginner-friendly dough that can be prepped the night before, they deliver bakery-quality results right from your own oven — filling your kitchen with an irresistible aroma that makes Christmas morning truly magical.
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Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 45 minutes
Course Brunch
Cuisine American
Servings 12 rolls
Calories 385 kcal

Equipment

  • Stand mixer with dough hook attachment Or large mixing bowl for hand mixing
  • Rolling Pin
  • 9x13-inch baking dish
  • Sharp knife or pastry cutter Unflavored dental floss can also be used
  • Measuring cups and spoons
  • Clean kitchen towel
  • Medium mixing bowl

Ingredients
  

For the Dough

  • 4 cups all-purpose flour about 480g, plus more for dusting
  • 1/3 cup granulated sugar about 65g
  • 2 1/4 tsp instant yeast 1 package; rapid rise yeast can be substituted
  • 1 tsp salt
  • 1 cup whole milk about 240ml, warmed to 110°F / 43°C
  • 1/4 cup butter 55g, melted
  • 1 large egg room temperature
  • 1 tsp vanilla extract

For the Filling

  • 1/2 cup butter 115g, softened to room temperature
  • 1 cup brown sugar 200g, packed
  • 3 tbsp ground cinnamon Ceylon cinnamon recommended for best flavor

For the Cream Cheese Frosting

  • 4 oz cream cheese 115g, softened to room temperature
  • 1/4 cup butter 55g, softened to room temperature
  • 2 cups powdered sugar about 240g, sifted
  • 1 tsp vanilla extract
  • 2-3 tbsp milk added as needed for consistency

Instructions
 

  • Combine warm milk (110°F / 43°C), sugar, and yeast in your stand mixer bowl and let sit for 5 minutes until foamy and bubbly.
  • Add melted butter, egg, and vanilla extract to the yeast mixture and mix on low speed until well combined.
  • Gradually add flour and salt one cup at a time, then knead with the dough hook on medium speed for 5–6 minutes until the dough is smooth, elastic, and slightly tacky.
  • Transfer dough to a greased bowl, cover with a kitchen towel, and let rise in a warm, draft-free spot for 45–60 minutes until doubled in size.
  • While the dough rises, mix softened butter, brown sugar, and cinnamon together until a smooth, spreadable paste forms; set aside at room temperature.
  • Punch down the risen dough, transfer to a floured surface, and roll into a 16x12 inch rectangle about 1/4 inch thick.
  • Spread the cinnamon filling evenly over the dough, leaving a 1/2 inch border along one long edge.
  • Tightly roll the dough from the filled long edge, pinch the seam shut, then cut into 12 equal slices using a sharp knife or unflavored dental floss.
  • Arrange rolls in a generously greased 9x13 inch baking dish, cover, and let rise in a warm place for 30–45 minutes until puffed and touching.
  • Preheat oven to 350°F (175°C) and bake rolls for 25–30 minutes until golden brown on top and the internal temperature reaches 190°F (88°C).
  • Beat cream cheese and butter until fluffy, gradually add powdered sugar, then mix in vanilla and enough milk to reach a smooth, spreadable consistency.
  • Cool rolls for 10 minutes, then generously spread cream cheese frosting over the top and serve warm.

Notes

  • Yeast temperature: Milk must be 105–115°F to activate yeast without killing it — use an instant-read thermometer for accuracy.
  • Don't skip the rises: Both rising periods are essential for achieving the signature soft, fluffy texture.
  • Room temperature ingredients: Ensure butter, egg, and cream cheese are at room temperature for the smoothest dough and frosting.
  • Make-ahead option: After cutting rolls and placing in the pan, cover tightly and refrigerate overnight. In the morning, let sit at room temperature for 30–45 minutes until puffy, then bake.
  • Clean cuts: Use unflavored dental floss to slice rolls — slide under the log, cross ends over the top, and pull for a clean cut without squishing.
  • Grease generously: Don't be shy with butter when greasing the pan to prevent sticking and encourage caramelized edges.
  • Freezing unbaked rolls: Freeze cut rolls in the pan until solid, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge, then let rise before baking.
  • Storage: Unfrosted rolls keep at room temperature in an airtight container for up to 2 days; frosted rolls refrigerate for up to 5 days.
  • Reheating: Microwave individual rolls for 20–30 seconds, or warm in a 300°F oven for 10 minutes to restore freshness.
  • Flavor upgrade: Ceylon cinnamon has a sweeter, more complex flavor than regular cinnamon and is highly recommended for special occasions.

Nutrition

Serving: 1RollCalories: 385kcalCarbohydrates: 60gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 285mgPotassium: 120mgFiber: 2gSugar: 32gVitamin A: 8IUCalcium: 8mgIron: 10mg
Keyword Christmas breakfast, cinnamon rolls, cream cheese frosting, homemade cinnamon rolls, make ahead breakfast
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