Prep Time: 30 minutes | Rise Time: 1 hour 30 minutes | Bake Time: 25 minutes | Total Time: 2 hours 25 minutes (plus optional overnight rest)
Yield: 12 large rolls
Skill Level: Intermediate (Requires comfort with yeast dough)
Recipe Category: Breakfast, Baking, Sweet Breads
There’s nothing quite like the aroma of warm cinnamon rolls filling your kitchen. This recipe is designed for maximum softness, flavor, and that iconic gooey center. While it requires patience for the dough to rise, the process is straightforward and deeply rewarding. We include options for a same-day bake or an overnight rest for a stress-free morning treat.
Ingredients
For the Dough:
1 cup (240ml) warm whole milk (about 110°F/43°C)
2 ¼ teaspoons (1 packet) active dry yeast
½ cup (100g) granulated sugar
2 large eggs, at room temperature
⅓ cup (75g) unsalted butter, melted
1 teaspoon fine sea salt
4 to 4 ½ cups (500-560g) all-purpose flour, divided, plus more for dusting
For the Cinnamon Filling:
¾ cup (165g) packed dark brown sugar
2 tablespoons (15g) ground cinnamon
¼ cup (57g) unsalted butter, very soft (almost melted)
For the Cream Cheese Frosting:
4 ounces (113g) full-fat cream cheese, softened
¼ cup (57g) unsalted butter, softened
1 cup (120g) confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
A pinch of salt
Equipment
Stand mixer with dough hook (or large bowl and wooden spoon)
Lightly greased 9×13 inch baking dish
Rolling pin
Kitchen towel
Parchment paper (optional, for easy cleanup)
Instructions
Part 1: Making the Dough (Prep: 20 min | Rise: 60-90 min)
Activate the Yeast: In the bowl of your stand mixer, combine the warm milk, yeast, and a pinch of the measured sugar. Let it sit for 5-7 minutes until foamy and fragrant. This proves your yeast is alive.
Combine Wet Ingredients: To the yeast mixture, add the remaining sugar, melted butter, eggs, and salt. Mix with the paddle attachment on low until just combined.
Knead the Dough: Switch to the dough hook. Add 4 cups of flour, one cup at a time, mixing on low speed until a shaggy dough forms. Increase speed to medium and knead for 5-7 minutes. The dough should be very soft, slightly tacky, but pull away from the sides of the bowl. If it’s too sticky, add the remaining ¼-½ cup of flour, one tablespoon at a time. The goal is a soft, pliable dough, not a stiff one.
First Rise: Shape the dough into a ball. Place it in a lightly greased bowl, turning once to coat. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours.
Part 2: Shaping & Second Rise (Prep: 15 min | Rise: 30 min)
Prepare Pan & Filling: While the dough rises, butter your 9×13 inch baking dish. In a small bowl, mix the brown sugar and cinnamon for the filling. Set the softened butter aside.
Roll Out Dough: Punch down the risen dough. Turn it out onto a lightly floured surface. Using a rolling pin, roll it into a 16×12 inch rectangle (approximately).
Add Filling: Spread the ¼ cup of very soft butter evenly over the entire surface of the dough, leaving a ½-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing it in gently with your hands.
Roll Tightly: Starting with the long edge opposite the clean border, tightly roll the dough into a log, pinching the clean edge to seal.
Slice: Using a sharp serrated knife or unflavored dental floss, trim the uneven ends. Cut the log into 12 even rolls (about 1.5 inches thick).
Second Rise: Place the rolls cut-side up in the prepared baking dish, spacing them slightly apart. Cover the dish and let the rolls rise again until puffy and nearly doubled, about 30-45 minutes. Meanwhile, preheat your oven to 350°F (175°C).
Part 3: Baking & Frosting (Bake: 25 min | Cool: 10 min)
Bake: Bake the risen rolls on the center rack for 22-28 minutes, or until they are golden brown on top and sound hollow when gently tapped. The center should be set but soft.
Make Frosting: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually add the sifted confectioners’ sugar, vanilla, and salt. Beat until creamy.
Frost & Serve: Let the baked rolls cool in the pan for about 10 minutes. This allows them to set slightly. Spread or dollop the cream cheese frosting generously over the warm rolls. Serve immediately.
Make-Ahead & Storage Tips
Overnight Method: After placing the shaped rolls in the pan, cover tightly and refrigerate for 8-12 hours. In the morning, let them sit at room temperature for 30-60 minutes while your oven preheats, then bake as directed.
Storage: Store leftover frosted rolls covered at room temperature for 1-2 days. For longer storage, keep unfrosted rolls in an airtight container and freeze for up to 2 months. Thaw and warm before frosting.
Reheating: Warm individual rolls in the microwave for 15-20 seconds or in a 300°F oven for 5-8 minutes.
Nutrition Information
Serving Size: 1 frosted roll | Servings: 12
Nutrient Amount
Calories ~490
Total Fat 19g
Saturated Fat 11g
Cholesterol 75mg
Sodium 260mg
Total Carbs 75g
Dietary Fiber 2g
Sugars 38g
Protein 7g
Prep Time: 30 minutes | Rise Time: 1 hour 30 minutes | Bake Time: 25 minutes | Total Time: 2 hours 25 minutes (plus optional overnight rest)
Yield: 12 large rolls
Skill Level: Intermediate (Requires comfort with yeast dough)
Recipe Category: Breakfast, Baking, Sweet Breads
There’s nothing quite like the aroma of warm cinnamon rolls filling your kitchen. This recipe is designed for maximum softness, flavor, and that iconic gooey center. While it requires patience for the dough to rise, the process is straightforward and deeply rewarding. We include options for a same-day bake or an overnight rest for a stress-free morning treat.
Ingredients
For the Dough:
1 cup (240ml) warm whole milk (about 110°F/43°C)
2 ¼ teaspoons (1 packet) active dry yeast
½ cup (100g) granulated sugar
2 large eggs, at room temperature
⅓ cup (75g) unsalted butter, melted
1 teaspoon fine sea salt
4 to 4 ½ cups (500-560g) all-purpose flour, divided, plus more for dusting
For the Cinnamon Filling:
¾ cup (165g) packed dark brown sugar
2 tablespoons (15g) ground cinnamon
¼ cup (57g) unsalted butter, very soft (almost melted)
For the Cream Cheese Frosting:
4 ounces (113g) full-fat cream cheese, softened
¼ cup (57g) unsalted butter, softened
1 cup (120g) confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
A pinch of salt
Equipment
Stand mixer with dough hook (or large bowl and wooden spoon)
Lightly greased 9×13 inch baking dish
Rolling pin
Kitchen towel
Parchment paper (optional, for easy cleanup)
Instructions
Part 1: Making the Dough (Prep: 20 min | Rise: 60-90 min)
Activate the Yeast: In the bowl of your stand mixer, combine the warm milk, yeast, and a pinch of the measured sugar. Let it sit for 5-7 minutes until foamy and fragrant. This proves your yeast is alive.
Combine Wet Ingredients: To the yeast mixture, add the remaining sugar, melted butter, eggs, and salt. Mix with the paddle attachment on low until just combined.
Knead the Dough: Switch to the dough hook. Add 4 cups of flour, one cup at a time, mixing on low speed until a shaggy dough forms. Increase speed to medium and knead for 5-7 minutes. The dough should be very soft, slightly tacky, but pull away from the sides of the bowl. If it’s too sticky, add the remaining ¼-½ cup of flour, one tablespoon at a time. The goal is a soft, pliable dough, not a stiff one.
First Rise: Shape the dough into a ball. Place it in a lightly greased bowl, turning once to coat. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours.
Part 2: Shaping & Second Rise (Prep: 15 min | Rise: 30 min)
Prepare Pan & Filling: While the dough rises, butter your 9×13 inch baking dish. In a small bowl, mix the brown sugar and cinnamon for the filling. Set the softened butter aside.
Roll Out Dough: Punch down the risen dough. Turn it out onto a lightly floured surface. Using a rolling pin, roll it into a 16×12 inch rectangle (approximately).
Add Filling: Spread the ¼ cup of very soft butter evenly over the entire surface of the dough, leaving a ½-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing it in gently with your hands.
Roll Tightly: Starting with the long edge opposite the clean border, tightly roll the dough into a log, pinching the clean edge to seal.
Slice: Using a sharp serrated knife or unflavored dental floss, trim the uneven ends. Cut the log into 12 even rolls (about 1.5 inches thick).
Second Rise: Place the rolls cut-side up in the prepared baking dish, spacing them slightly apart. Cover the dish and let the rolls rise again until puffy and nearly doubled, about 30-45 minutes. Meanwhile, preheat your oven to 350°F (175°C).
Part 3: Baking & Frosting (Bake: 25 min | Cool: 10 min)
Bake: Bake the risen rolls on the center rack for 22-28 minutes, or until they are golden brown on top and sound hollow when gently tapped. The center should be set but soft.
Make Frosting: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually add the sifted confectioners’ sugar, vanilla, and salt. Beat until creamy.
Frost & Serve: Let the baked rolls cool in the pan for about 10 minutes. This allows them to set slightly. Spread or dollop the cream cheese frosting generously over the warm rolls. Serve immediately.
Make-Ahead & Storage Tips
Overnight Method: After placing the shaped rolls in the pan, cover tightly and refrigerate for 8-12 hours. In the morning, let them sit at room temperature for 30-60 minutes while your oven preheats, then bake as directed.
Storage: Store leftover frosted rolls covered at room temperature for 1-2 days. For longer storage, keep unfrosted rolls in an airtight container and freeze for up to 2 months. Thaw and warm before frosting.
Reheating: Warm individual rolls in the microwave for 15-20 seconds or in a 300°F oven for 5-8 minutes.
Nutrition Information
Serving Size: 1 frosted roll | Servings: 12
Nutrient Amount
Calories ~490
Total Fat 19g
Saturated Fat 11g
Cholesterol 75mg
Sodium 260mg
Total Carbs 75g
Dietary Fiber 2g
Sugars 38g
Protein 7g