Homemade Cinnamon Rolls

You know you’re an adult when the smell of cinnamon rolls feels more exciting than your weekend plans. These rolls are soft, sweet, and sticky—in the best way. Making them at home sounds like a big deal, but it’s mostly about waiting, not working. And yes, licking the icing spoon is allowed.

Let’s roll.

Why Make These Cinnamon Rolls

• They taste better than store-bought
• You can control how gooey or golden you want them
• Your kitchen will smell like a bakery
• You get bragging rights

Prep Time

• Prep: 25 minutes
• Rising time: 1 hour 30 minutes
• Bake: 20 minutes
• Total: 2 hours 15 minutes

Servings

• Makes 12 cinnamon rolls

Calories

• About 320 per roll (with icing)

Ingredients

For the dough

• 1 cup warm milk (110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• ½ cup granulated sugar
• 2 large eggs
• ⅓ cup unsalted butter, melted
• 4½ cups all-purpose flour
• 1 teaspoon salt

For the filling

• 1 cup brown sugar, packed
• 2½ tablespoons ground cinnamon
• ⅓ cup unsalted butter, softened

For the icing

• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 to 1½ cups powdered sugar
• ½ teaspoon vanilla extract
• 1 to 2 tablespoons milk

How to Make Homemade Cinnamon Rolls

1. Make the dough

• In a large bowl, mix warm milk and yeast. Wait 5 minutes.
• Add sugar, eggs, and melted butter. Stir to combine.
• Add flour and salt. Mix until a dough forms.
• Knead the dough on a floured surface for 8 minutes.
• Place it in a greased bowl, cover, and let it rise for 1 hour. It should double in size.

2. Make the filling

• Mix brown sugar and cinnamon in a bowl.
• Set aside the softened butter.

3. Roll and fill

• Roll dough into a 16×12-inch rectangle.
• Spread butter over the dough.
• Sprinkle the cinnamon sugar evenly.
• Roll the dough up tightly from the long side.
• Cut into 12 even slices.

4. Second rise

• Place rolls in a greased 9×13-inch baking dish.
• Cover and let them rise again for 30 minutes.

5. Bake

• Heat oven to 350°F (175°C).
• Bake for 20 minutes or until golden brown.
• Let cool for 10 minutes.

How to Make Homemade Icing for Cinnamon Rolls

• Beat cream cheese and butter until smooth.
• Add powdered sugar, vanilla, and milk. Beat again.
• Spread icing on warm rolls. Watch it melt. Try not to cry.

Tips

• Use floss to cut the rolls cleanly. Yes, dental floss. Just don’t use the mint kind.
• Don’t rush the rising. Good things take time.
• Want to prep ahead? Refrigerate the unbaked rolls overnight. Let them come to room temp before baking.

How to Store Homemade Cinnamon Rolls

Keep your cinnamon rolls fresh and soft with these simple storage methods:

At Room Temperature (1–2 days)

• Let rolls cool completely.
• Place in an airtight container or wrap tightly with plastic wrap.
• Store at room temp for up to 2 days.
• Reheat in microwave for 10–15 seconds before eating.

In the Fridge (3–5 days)

• Place cooled rolls in an airtight container.
• Keep them in the fridge for up to 5 days.
• Warm in microwave or oven before serving.

In the Freezer (up to 3 months)

• Wrap each roll tightly in plastic wrap, then foil.
• Or place all in a freezer-safe bag or container.
• Thaw overnight in the fridge or for 1 hour at room temp.
• Reheat in a 350°F oven for 10–15 minutes.

Bonus Tip

Add a damp paper towel when microwaving to keep them from drying out.
Your rolls deserve to stay soft and fluffy.

Final Thought

Cinnamon rolls are basically edible hugs. You don’t need a holiday or excuse—just a little time and a love for sticky fingers. Want to impress someone? Serve them warm. Want to impress yourself? Eat two.

Continue to Content

Homemade Cinnamon Rolls

Prep Time: 25 minutes

Cook Time: 20 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 15 minutes

Warm, pillowy-soft roll, its layers glistening with gooey cinnamon sugar that caramelizes into sticky perfection. The crisp, golden edges give way to a cloud-like center, while the velvety cream cheese glaze drips lazily over every spiral—each bite a perfect balance of fluffy, buttery dough, spiced-sweet filling, and luscious, tangy frosting. 

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Ingredients

For the dough

• 1 cup warm milk (110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• ½ cup granulated sugar
• 2 large eggs
• ⅓ cup unsalted butter, melted
• 4½ cups all-purpose flour
• 1 teaspoon salt

For the filling

• 1 cup brown sugar, packed
• 2½ tablespoons ground cinnamon
• ⅓ cup unsalted butter, softened

For the icing

• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 to 1½ cups powdered sugar
• ½ teaspoon vanilla extract
• 1 to 2 tablespoons milk

Instructions

1. Make the Dough

• Mix warm milk + yeast in a large bowl. Wait 5 mins.
• Add sugar, eggs, melted butter. Stir well.
• Mix in flour + salt until dough forms.
• Knead on floured surface for 8 mins.
• Place in greased bowl, cover, let rise 1 hour (until doubled).

2. Make the Filling

• Mix brown sugar + cinnamon in a bowl.
• Have softened butter ready.

3. Roll & Fill

• Roll dough into a 16x12-inch rectangle.
• Spread butter, then sprinkle cinnamon sugar evenly.
• Roll up tightly (long side first), cut into 12 slices.

4. Second Rise

• Place rolls in greased 9x13-inch dish, cover, rise 30 mins.

5. Bake

• Preheat oven to 350°F (175°C).
• Bake 20 mins or until golden. Cool 10 mins.

6. Icing (The Best Part)

• Beat cream cheese + butter until smooth.
• Add powdered sugar, vanilla, milk. Beat again.
• Spread on warm rolls. Resist the urge to eat them all. 😭🍽️

Enjoy your gooey, delicious cinnamon rolls! 🎉

Notes

Slice cleanly with floss—yes, dental floss! (Just avoid minty kinds.)

Patience pays off—don’t rush the rise.

Prep ahead? Chill unbaked rolls overnight, then let them warm up before baking.

Happy baking! 🍞✨

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 320kcal