Warm, fluffy, and Homemade Cinnamon Rolls with Cream Cheese Icing melting into every spiral. These are the kind of cinnamon rolls that make the whole kitchen smell like a bakery, and suddenly everyone is wandering in to "check on them."
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I make Homemade Cinnamon Rolls whenever I want a cozy morning that feels a little extra, but still totally doable. If you have ever been nervous about yeast dough, this one is a friendly place to start. Ready to try it? Let's dive in!
WHY YOU'LL LOVE THIS RECIPE
- Soft, tender rolls with a buttery cinnamon ribbon
- One warm rise, so it fits a weekend morning
- Cream cheese icing that turns silky on the warm rolls
- Pantry basics, nothing fussy
- Family-friendly and holiday-ready
- Great make-ahead options for stress-free baking
INGREDIENTS
For the cinnamon roll dough
- 4 ½ to 5 cups all-purpose flour (spooned and leveled)
- ⅓ cup granulated sugar (75g)
- 2 packets Fleischmann's RapidRise Yeast (about 4 ½ tsp)
- 1 teaspoon salt
- 1 ½ cups water (355g), warm
- 6 tablespoon unsalted butter (85g), cut into tablespoons
- 1 large egg
The filling
- ¼ cup unsalted butter (55g), room temperature
- ½ cup light brown sugar (100g), packed
- 1 tablespoon ground cinnamon
The cream cheese icing
- 4 oz cream cheese, room temperature
- ¼ cup unsalted butter (55g), room temperature
- 1 cup powdered sugar (120g)
- 2 teaspoon vanilla extract
INGREDIENT NOTES & SUBSTITUTIONS
- Flour: Start with 4 ½ cups and add more only if the dough is still sticking to your finger in a messy way. You want it soft and a little tacky.
- Water temperature: Warm to the touch, not hot. If it feels like bath water, you are in the sweet spot.
- Yeast swap: If you only have active dry yeast, it can work, but the rise may take longer. Rapid-rise style yeast is meant to move faster. For a simple yeast refresher, King Arthur Baking has a clear guide on active dry vs instant yeast.
- Cream cheese icing texture: Want it thinner? Add 1 to 2 teaspoon milk. Want it thicker? Add a little more powdered sugar.
INSTRUCTIONS
- Mix dry ingredients. In a large bowl, whisk 2 cups flour, sugar, yeast, and salt.
Warm liquids. Microwave water and butter until warm to the touch, not hot. Butter does not need to melt fully. - Make the dough. Stir warm liquid and egg into the bowl. Add 2 more cups flour and mix until thick. Add ½ cup flour, then knead by hand, adding more flour as needed until soft and slightly tacky.
- Rest dough. Shape into a ball and let rest uncovered for 10 minutes.
- Roll and fill. Roll dough into a 10 x 15-inch rectangle. Spread butter, sprinkle brown sugar evenly, then cinnamon.
- Roll and cut. Roll tightly into a log and cut into 12 rolls using floss or a sharp knife.
- Rise. Place rolls in a greased 9 x 13-inch pan. Cover and let rise in a warm spot for 1 hour until doubled.
- Bake. Bake at 350F for 25 to 30 minutes until lightly golden.
- Make icing. Mash cream cheese and butter. Add powdered sugar and vanilla, then whisk until smooth.
- Ice and serve. Spread icing over warm rolls and enjoy.
PRO TIPS FOR SUCCESS
Top Tip
- Measure flour the gentle way. Spoon into your measuring cup and level it off. Packing flour can make the dough dry.
- Look for the "tacky, not sticky" feel. The dough should feel soft like a pillow, not like paste.
- Cutting trick: Floss gives clean spirals without squishing the dough.
- Golden top, soft center: Pull them when the tops are pale golden. Overbaking is the fastest way to lose that tender bite.
- Icing timing: I like icing them warm, not hot, so the icing turns creamy instead of disappearing.
STORAGE AND REHEATING
- Store covered at room temperature for 1 day, or in the fridge for up to 4 days.
- Reheat a roll in the microwave for 10 to 15 seconds. Add a tiny dab of butter on top if you want that just-baked feel again.
MAKE AHEAD & FREEZING
- Overnight option: After you slice and place the rolls in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature until puffy (usually 45 to 75 minutes), then bake.
- Freezer option: Bake and cool completely. Wrap rolls well and freeze up to 2 months. Thaw overnight in the fridge and warm before serving.
TIPS AND VARIATIONS
- Orange-cinnamon: Add 1 teaspoon orange zest to the filling and a tiny splash of orange juice to the icing.
- Nutty crunch: Sprinkle ½ cup chopped pecans over the filling before rolling.
- Extra gooey bottoms: Spread 2 tablespoon melted butter in the pan, then sprinkle 2 tablespoon brown sugar before adding rolls.
- Lighter icing: Swap cream cheese icing for a simple vanilla glaze (powdered sugar + milk + vanilla).
- Holiday twist: Add a pinch of nutmeg to the cinnamon sugar for a warmer spice note.
FAQs
Why did my rolls turn out dense?
Usually it's too much flour or the dough did not rise long enough. Next time, stop adding flour as soon as the dough feels soft and tacky, and let the pan rise until visibly puffy.
Can I make these without a stand mixer?
Yes. I make these by hand all the time. It takes a few minutes of kneading, but it is very doable.
How do I know the dough is ready after the first rest?
After the 10-minute rest, it should look puffier and feel more relaxed. It will roll out easier too.
Can I use a knife instead of floss?
You can, just use a gentle sawing motion. Pressing straight down can squash the rolls.
What's the best way to learn yeast basics?
If yeast still feels mysterious, the King Arthur Baking yeast resources are a helpful read.
📖 Recipe
Homemade Cinnamon Rolls
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Warm, fluffy, and cinnamon-sweet with glossy cream cheese icing melting into every spiral. These are the kind of cinnamon rolls that make the whole kitchen smell like a bakery.
Ingredients
Units
Scale
- 4 ½ to 5 cups all-purpose flour (spooned and leveled)
- ⅓ cup granulated sugar (75g)
- 2 packets Fleischmann's RapidRise Yeast (about 4 ½ tsp)
- 1 tsp salt
- 1 ½ cups water (355g), warm
- 6 tbsp unsalted butter (85g), cut into tablespoons
- 1 large egg
- ¼ cup unsalted butter (55g), room temperature (filling)
- ½ cup light brown sugar (100g), packed (filling)
- 1 tbsp ground cinnamon (filling)
- 4 oz cream cheese, room temperature (icing)
- ¼ cup unsalted butter (55g), room temperature (icing)
- 1 cup powdered sugar (120g) (icing)
- 2 tsp vanilla extract (icing)
Instructions
- In a large bowl, whisk 2 cups flour, sugar, yeast, and salt.
- Microwave water and butter until warm to the touch. Butter does not need to melt fully.
- Stir warm liquid and egg into the bowl. Add 2 more cups flour and mix until thick. Add ½ cup flour, then knead by hand, adding more flour as needed until soft and slightly tacky.
- Shape dough into a ball and let rest uncovered for 10 minutes.
- Roll dough into a 10 x 15-inch rectangle. Spread butter, sprinkle brown sugar evenly, then cinnamon.
- Roll tightly into a log and cut into 12 rolls using floss or a sharp knife.
- Place rolls in a greased 9 x 13-inch pan. Cover and let rise in a warm spot for 1 hour until doubled.
- Bake at 350F for 25 to 30 minutes until lightly golden.
- Mash cream cheese and butter. Add powdered sugar and vanilla, then whisk until smooth.
- Spread icing over warm rolls and enjoy.
Notes
Store covered at room temperature for 1 day, or refrigerate up to 4 days. Reheat rolls in the microwave for 10 to 15 seconds. For make-ahead, refrigerate the rolls before baking, or freeze baked rolls for up to 2 months.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
SERVING SUGGESTIONS
- Serve with hot coffee and a bowl of fresh fruit for a cozy weekend breakfast.
- Bring them to a sleepover brunch or holiday morning. People light up when they see a pan of warm cinnamon rolls.
- If you are feeling extra, warm a little icing and drizzle it right before serving.
Related Recipes You May Love
If baking cinnamon rolls made your kitchen feel extra cozy, here are a few more comforting favorites to try next:
- Classic French Brioche
Soft, buttery, and perfect for breakfast or brunch. A great next step if you enjoyed working with yeast. - Fluffy Homemade Dinner Rolls
Light, tender, and ideal for holidays or Sunday dinners. This dough is wonderfully forgiving.
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