Cinnamon rolls are a cozy and delicious treat that can brighten any morning. They are soft, fluffy, and topped with creamy icing that melts in your mouth. Making cinnamon rolls from scratch is easier than you might think, and the results are well worth the effort!
Why Make This Recipe
These Easy Cinnamon Rolls are perfect for brunch, breakfast, or a simple dessert. The homemade dough is tender and flaky, filled with sweet cinnamon and sugar. You can impress your family and friends with this delightful recipe. Plus, there’s nothing better than the smell of freshly baked cinnamon rolls wafting through your home!
How to Make Easy Cinnamon Rolls
Ingredients
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter
- 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
- 1 large egg, at room temperature
- 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Directions
- In a large bowl, whisk the flour, sugar, and salt together. Set aside.
- In a heatproof bowl, combine the milk and butter. Microwave or heat on the stove until the butter melts and the mixture is warm (about 110°F/43°C).
- Whisk in the yeast until dissolved. Pour this mixture into the dry ingredients, add the egg, and stir using a spatula or wooden spoon. You can also use a stand mixer on medium speed. Mix until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for 3-5 minutes until smooth. If the dough is too sticky, add more flour. Place the dough in a greased bowl, cover loosely, and let it rest for about 10 minutes.
- After 10 minutes, roll the dough into a rectangle (14×8 inches). Spread the softened butter on top, then mix the cinnamon and brown sugar together and sprinkle over the dough.
- Roll the dough into a log and cut into 10-12 even rolls. Place them in a greased 9 or 10-inch round cake pan or baking dish.
- Cover the pan and let the rolls rise in a warm place for 60-90 minutes until doubled in size.
- Preheat the oven to 375°F (190°C). Bake for 24-27 minutes until lightly browned. If they brown too fast, tent with foil.
- When done, remove from the oven and cool slightly. To make the icing, beat the cream cheese and butter in a medium bowl until smooth. Mix in the confectioners’ sugar and vanilla.
- Spread the icing over the warm rolls and serve immediately. For leftovers, cover tightly and store at room temperature for a day or in the fridge for up to 5 days.
How to Serve Easy Cinnamon Rolls
Serve these warm cinnamon rolls fresh out of the oven with a drizzle of icing on top. They are great on their own or paired with a cup of coffee or tea. Enjoy them as a special breakfast treat or a delightful dessert!
How to Store Easy Cinnamon Rolls
To store leftover cinnamon rolls, cover them tightly with plastic wrap or aluminum foil. They can be kept at room temperature for a day or stored in the refrigerator for up to five days. If you want to enjoy them again, you can reheat them in the oven or microwave until warm.
Tips to Make Easy Cinnamon Rolls
- Make sure your milk is warm, but not too hot, when activating the yeast.
- Don’t skip the resting time for the dough, as it helps develop the texture.
- For a richer flavor, add a pinch of nutmeg to the cinnamon filling.
- If you prefer, you can make the dough the night before, let it rise in the fridge, and bake them fresh in the morning.
Variation
For a twist, consider adding nuts, like chopped pecans or walnuts, to the filling. You can also experiment with different flavors of icing, such as maple or orange.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the rolls may be denser. You can mix half all-purpose and half whole wheat for a lighter result.
2. How can I make my cinnamon rolls fluffier?
Make sure to knead the dough well and give it enough time to rise. Using warm milk helps activate the yeast for a better rise.
3. Is it possible to freeze cinnamon rolls?
Absolutely! You can freeze the rolled and cut rolls before baking. Just wrap them tightly and store in the freezer. When ready to bake, let them thaw and rise before baking as usual.
Enjoy your baking journey with these Easy Cinnamon Rolls, and delight in every sweet, gooey bite!
Easy Cinnamon Rolls
Ingredients
Dough Ingredients
- 2 and 3/4 cups 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
- 1/4 cup 1/4 cup (50g) granulated sugar
- 1/2 teaspoon 1/2 teaspoon salt
- 3/4 cup 3/4 cup (180ml) whole milk Warm, about 110°F (43°C)
- 3 Tablespoons 3 Tablespoons (43g) unsalted butter Melted
- 2 and 1/4 teaspoons 2 and 1/4 teaspoons Platinum Yeast or instant yeast 1 standard packet
- 1 large 1 large egg, at room temperature
Filling Ingredients
- 3 Tablespoons 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon 1 Tablespoon ground cinnamon
Icing Ingredients
- 4 ounces 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 Tablespoons 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2/3 cup 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon 1 teaspoon pure vanilla extract
Instructions
Preparation
- In a large bowl, whisk the flour, sugar, and salt together. Set aside.
- In a heatproof bowl, combine the milk and butter. Microwave or heat on the stove until the butter melts and the mixture is warm (about 110°F/43°C).
- Whisk in the yeast until dissolved. Pour this mixture into the dry ingredients, add the egg, and stir using a spatula or wooden spoon. Mix until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for 3-5 minutes until smooth. If the dough is too sticky, add more flour.
- Place the dough in a greased bowl, cover loosely, and let it rest for about 10 minutes.
Rolling and Rising
- After 10 minutes, roll the dough into a rectangle (14×8 inches). Spread the softened butter on top, then mix the cinnamon and brown sugar together and sprinkle over the dough.
- Roll the dough into a log and cut into 10-12 even rolls. Place them in a greased 9 or 10-inch round cake pan or baking dish.
- Cover the pan and let the rolls rise in a warm place for 60-90 minutes until doubled in size.
Baking
- Preheat the oven to 375°F (190°C). Bake for 24-27 minutes until lightly browned. If they brown too fast, tent with foil.
- When done, remove from the oven and cool slightly.
Icing and Serving
- To make the icing, beat the cream cheese and butter in a medium bowl until smooth. Mix in the confectioners’ sugar and vanilla.
- Spread the icing over the warm rolls and serve immediately.
