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Golden brown homemade cinnamon rolls in a baking dish, generously drizzled with cream cheese glaze, shot from above showing the beautiful spiral pattern

Homemade Cinnamon Rolls

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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings 12 rolls
Calories 385 kcal

Equipment

  • Large mixing bowl
  • Kitchen scale
  • Rolling pin
  • 9x13 inch baking dish
  • Sharp knife

Ingredients
  

  • 4 cups bread flour plus extra for dusting
  • 1 packet active dry yeast 2¼ teaspoons
  • 1 cup whole milk warmed to 110°F
  • ⅓ cup granulated sugar
  • ⅓ cup unsalted butter melted
  • 1 large egg room temperature
  • 1 teaspoon salt

For the Filling:

  • ½ cup unsalted butter softened
  • 1 cup brown sugar packed
  • 2 tablespoons ground cinnamon
  • ¼ teaspoon salt

For the Cream Cheese Glaze:

  • 4 oz cream cheese softened
  • ¼ cup unsalted butter softened
  • 1½ cups powdered sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • In a small bowl, dissolve yeast in warm milk and let stand for 5 minutes until foamy.
  • In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, melted butter, and egg. Mix until a soft dough forms.
  • Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
  • For the filling, mix softened butter, brown sugar, cinnamon, and salt in a bowl until well combined.
  • Punch down risen dough and roll into an 18x12 inch rectangle on a floured surface.
  • Spread filling evenly over dough, leaving a ½-inch border on one long side. Starting from the opposite long side, tightly roll up the dough.
  • Using a sharp knife or dental floss, cut into 12 equal pieces. Place cut-side up in a greased 9x13 inch baking dish.
  • Cover and let rise for 30-45 minutes until puffy. Preheat oven to 350°F.
  • Bake for 22-25 minutes until golden brown on top.
  • For glaze, beat cream cheese and butter until fluffy. Gradually add powdered sugar, milk, and vanilla until smooth.
  • Drizzle warm rolls generously with glaze and serve immediately.

Notes

Storage: Keep covered at room temperature for 3 days or refrigerate for up to 1 week. Can be made ahead and refrigerated overnight before the second rise. Freeze unbaked rolls for up to 3 months.

Nutrition

Calories: 385kcalCarbohydrates: 65gProtein: 7gFat: 12gSodium: 285mgFiber: 2gSugar: 35g
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