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Homemade Cinnamon Rolls Made Easy

Homemade Cinnamon Rolls Made Easy

Soft, fluffy cinnamon rolls with a quick-rise dough and a lush cream cheese glaze. Weekend bakery vibes, no fuss.
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Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1 cup warm whole milk
  • 0.25 cup granulated sugar
  • 2.25 tsp instant yeast rapid-rise works too
  • 5 tbsp unsalted butter, melted
  • 3.75 cup all-purpose flour
  • 1 tsp fine salt
  • 1 tbsp neutral oil, for greasing
  • 0.75 cup packed brown sugar
  • 1.5 tbsp ground cinnamon
  • 6 tbsp unsalted butter, softened for spreading
  • 2 tbsp all-purpose flour, for dusting
  • 4 oz cream cheese, softened
  • 1.25 cup powdered sugar
  • 1.25 tsp vanilla extract
  • 1.5 tbsp milk, for icing add more to thin

Instructions

Preparation Steps

  • Warm the milk until just hot to the touch, about 110°F.
  • Whisk in the sugar and yeast. Rest 5 minutes until foamy.
  • Stir in the melted butter and salt until combined.
  • Add most of the flour and mix until a shaggy dough forms.
  • Knead on a lightly floured surface 5–7 minutes, adding flour as needed, until smooth.
  • Grease a bowl with oil. Place dough inside, cover, and let rise until doubled, 45–60 minutes.
  • Stir brown sugar and cinnamon together for the filling. Grease a 9x13-inch pan.
  • Roll the dough into a 12x16-inch rectangle on a floured surface.
  • Spread softened butter over the dough. Sprinkle evenly with cinnamon sugar and press lightly.
  • Roll up from the long side into a tight log. Pinch the seam to seal.
  • Cut the log into 12 slices and arrange in the pan, slightly spaced.
  • Cover and let the rolls puff 20–30 minutes. Preheat oven to 350°F.
  • Bake 22–25 minutes, until lightly golden and set in the center.
  • Beat cream cheese and powdered sugar. Mix in vanilla and milk until smooth and spreadable.
  • Spread icing over warm rolls. Serve while cozy and soft.

Notes

For extra gooey rolls, drizzle about 1/3 cup warm heavy cream over the spirals just before baking. To make ahead, cover the shaped pan and refrigerate overnight; proof at room temperature until puffy, then bake. Leftovers keep covered at room temperature for 1 day or refrigerated up to 4 days; rewarm briefly to soften.
This recipe is an original creation inspired by classic Homemade Cinnamon Rolls Made Easy flavors. All ingredient ratios and instructions are independently developed.