Oh, my dear friend, there’s something wonderfully comforting about homemade old-fashioned cinnamon rolls. The soft, pillowy dough, the sweet, buttery cinnamon filling, and the rich, tangy cream cheese icing—it’s a combination that has been warming hearts and filling kitchens with joy for generations.
These are the cinnamon rolls of my childhood—the ones that filled the house with the most incredible aroma on a lazy Saturday morning. They’re a little bit of work, but the reward is absolutely worth it.
Why You’ll Love This Recipe
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Soft and Pillowy: A tender, yeasted dough that’s perfectly risen.
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Sweet and Buttery: A rich cinnamon filling that’s absolutely irresistible.
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Creamy Cream Cheese Icing: A tangy, creamy finish that balances the sweetness.
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Perfect for Any Occasion: Great for holidays, weekend mornings, or a cozy treat.
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Crowd-Pleaser: Loved by both kids and adults.
The Ingredients
This recipe uses simple ingredients that come together beautifully.
For the Dough
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 4 cups (500 g) | |
| Granulated sugar | ¼ cup (50 g) | |
| Salt | 1 teaspoon | |
| Active dry yeast | 2¼ teaspoons (1 packet) | |
| Milk | 1 cup (240 ml), warm | |
| Unsalted butter | ¼ cup (½ stick), melted | |
| Eggs | 2 large |
For the Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | ½ cup (1 stick), softened | |
| Brown sugar | ¾ cup (150 g), packed | |
| Ground cinnamon | 1½ tablespoons |
For the Cream Cheese Icing
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese | 4 oz (½ block), softened | |
| Unsalted butter | ¼ cup (½ stick), softened | |
| Powdered sugar | 1½ cups (180 g) | |
| Vanilla extract | ½ teaspoon |
Step-by-Step Instructions
1. Make the Dough
In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until foamy. Add the melted butter, eggs, remaining sugar, salt, and 2 cups of flour. Mix until smooth. Gradually add the remaining flour until a soft dough forms.
2. Knead
Turn the dough out onto a floured surface and knead for 5-8 minutes, until smooth and elastic.
3. Let It Rise
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place until doubled in size—about 1 to 1½ hours.
4. Prepare the Filling
In a small bowl, combine the brown sugar and cinnamon.
5. Roll the Dough
Punch down the dough and roll it out into a large rectangle (about 16×12 inches). Spread the softened butter evenly over the dough and sprinkle with the cinnamon-sugar mixture.
6. Roll and Slice
Roll the dough tightly from the long side, forming a log. Slice the log into 12 even rolls.
7. Let Them Rise Again
Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 30-45 minutes.
8. Bake
Preheat your oven to 350°F (175°C) . Bake the rolls for 20-25 minutes, until golden brown.
9. Make the Cream Cheese Icing
While the rolls are baking, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth.
10. Ice and Serve
Spread the cream cheese icing over the warm rolls. Serve immediately.
Pro Tips for the Best Cinnamon Rolls
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Use Warm, Not Hot, Milk: If the milk is too hot, it can kill the yeast. It should be warm to the touch.
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Let the Dough Rise Twice: The second rise gives the rolls their soft, pillowy texture.
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Don’t Overbake: Keep an eye on them—they should be golden, not too dark.
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Add a Little Extra: Fold in chopped pecans or raisins to the filling.
