I created my version of the Best Cinnamon Rolls featuring all-purpose flour, active dry yeast, and unsalted butter. An indulgent filling of brown sugar and cinnamon paired with a creamy cream cheese frosting makes each bite unforgettable. I love how every roll delivers a delightful burst of flavor that keeps me smiling.

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I’ve been working on a recipe that totally blew my mind – these are seriously the Best Cinnamon Rolls I’ve ever made. When I started mixing 4 cups all-purpose flour with 1/3 cup granulated sugar and 1 teaspoon salt, I already knew something special was coming.

I used 2 1/4 teaspoons active dry yeast and 1 cup warm milk (about 110°F) along with 2 large eggs to form the base dough. It was kind of an experiment in the spirit of those fun homemade cinnamon roll recipes you see online, you know?

I later layered in 1/2 cup softened unsalted butter for that filling and a mix of brown sugar and cinnamon that just made my kitchen smell amazing. Topped with an irresistible cream cheese frosting made with 1/2 cup cream cheese and powdered sugar, these rolls are a baked dessert masterpiece perfect for that cool winter morning.

They’re fun, unforgettably tasty and a real treat every time.

Why I Like this Recipe

I really love this recipe cuz it gives me those soft, fluffy cinnamon rolls that make me feel all warm inside. The cinnamon-sugar filling mixed with melted butter is super gooey and just packs a ton of flavor in every bite. I also dig how the cream cheese frosting adds a tangy sweetness that makes the cinnamon rolls extra addictive. Plus, making them on a lazy winter morning feels like a cozy reward even though the process can get a bit messy sometimes.

Ingredients

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Flour: provides carbs and structure, making the dough fluffy and firm enough
Warm milk: enriches with protein and helps yeast wake up, boosting rise
Eggs: add moisture and protein, giving the roll a tender texture
Melted butter: adds rich flavor and binds ingredients, making dough smoother
Butter filling: makes the rolls extra gooey, creamy, and tasty
Brown sugar and cinnamon: form a warm sweet spice mix that updates flavor
Cream cheese frosting: gives a tangy, creamy contrast to the sweet dough
Powdered sugar: sweetens the frosting and smooths it out making icing silky
Salt: boosts flavours and balances sweetness in dough

Ingredient Quantities

4 cups all-purpose flour

1/3 cup granulated sugar

1 teaspoon salt

2 1/4 teaspoons active dry yeast

1 cup warm milk (about 110°F)

2 large eggs

1/3 cup unsalted butter, melted (for the dough)

1/2 cup unsalted butter, softened (for the filling)

1 cup brown sugar, packed

2 tablespoons ground cinnamon

1/2 cup cream cheese, softened (for the frosting)

1/4 cup unsalted butter, softened (for the frosting)

1 cup powdered sugar

1/2 teaspoon vanilla extract

How to Make this

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1. In a large bowl mix together 4 cups all-purpose flour, 1/3 cup granulated sugar, 1 teaspoon salt and 2 1/4 teaspoons active dry yeast.

2. In a separate bowl whisk together 1 cup warm milk (about 110°F), 2 large eggs and 1/3 cup unsalted butter that was melted until well combined.

3. Pour the wet ingredients into the dry and stir until a soft dough forms then knead on a floured surface for about 5-7 minutes until smooth and a little sticky.

4. Place the dough in a greased bowl, cover it with a cloth and let it proof in a warm place for about 1 hour until it has doubled in size.

5. While the dough is rising, preheat your oven to 375°F and prepare a greased baking dish.

6. Roll the risen dough out on a lightly floured surface into a large rectangle.

7. Spread 1/2 cup unsalted butter (softened) evenly over the dough then sprinkle 1 cup brown sugar and 2 tablespoons ground cinnamon evenly over the butter.

8. Roll the dough tightly along the long edge and cut it into 12 rolls, placing them cut side up into the prepared baking dish.

9. Cover the dish loosely and let the rolls rest for another 30 minutes before baking for about 25 minutes until they are golden brown.

10. While the rolls are baking, beat together 1/2 cup cream cheese (softened), 1/4 cup unsalted butter (softened), 1 cup powdered sugar and 1/2 teaspoon vanilla extract to make the frosting then drizzle it over the warm cinnamon rolls and enjoy!

Equipment Needed

1. A large mixing bowl for dry ingredients
2. A separate bowl for the wet ingredients
3. Measuring cups and spoons
4. A whisk to combine the wet ingredients
5. A stirring spoon for mixing the dough
6. A clean, lightly floured countertop or large cutting board for kneading and rolling out the dough
7. A rolling pin
8. A clean cloth or kitchen towel to cover the dough during proofing
9. An oven-safe, greased baking dish
10. A knife to cut the rolled dough into pieces
11. A mixing bowl and spatula for beating together the frosting ingredients

FAQ

Q: How do I proof the dough? A: Proofing is key. Let the dough sit in a warm spot until it doubles in size, which usually takes about an hour. If its too chilly, the dough might not rise as good.

Q: Can I make these cinnamon rolls in advance? A: Yep, you can make them a day ahead. Just store the unbaked rolls in the fridge and let them come to room temp before baking. They reheat really well too.

Q: What can I use if I need a dairy-free version? A: You can swap out the milk with almond or coconut milk and use a vegan butter instead of regular butter. Just note, it might slightly change the flavor and texture.

Q: How do I get a perfect cinnamon swirl? A: Make sure you evenly spread the butter, brown sugar and cinnamon mix over the dough before you roll it. Rolling tightly and cutting evenly helps keep the swirl consistent.

Q: What's the best way to store leftover rolls? A: Store them in an airtight container to keep them soft. If they go a bit dry, a quick 10 to 15 second zap in the microwave should bring them back to life.

The Best Cinnamon Rolls ✨ Recipe Substitutions and Variations

If you dont have active dry yeast, you can use instant yeast instead but use about 25% less so about 1 3/4 teaspoons.
If you’re out of all-purpose flour, a mix of 3 cups bread flour and 1 cup whole wheat flour works fine, just be mindful that whole wheat flour can make the dough a bit denser.
Instead of warm milk, you could use almond milk or soy milk, though the taste might be slightly different.
You can substitute salted butter for the unsalted butter in the dough and filling if that’s what you have on hand, just lower extra salt in the recipe.
If you dont have cream cheese for the frosting, try using mascarpone cheese; it gives a similar creamy texture with a subtle flavor change.

Pro Tips

1. Make sure your milk is actually warm and not hot or else the yeast might die and your dough may not rise properly
2. If your dough feels too sticky while kneading, dust your work surface with a little extra flour to help it come together without adding too much extra flour
3. When letting the dough rise, try covering it loosely with a kitchen towel and even put it in a slightly warm spot like an off oven with the light on if you dont have a proper proofing area
4. Once your rolls are baked, let them sit for a few minutes before drizzling the frosting so the warm rolls absorb a bit of the butter and sugar flavor better

The Best Cinnamon Rolls ✨ Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A large mixing bowl for dry ingredients
2. A separate bowl for the wet ingredients
3. Measuring cups and spoons
4. A whisk to combine the wet ingredients
5. A stirring spoon for mixing the dough
6. A clean, lightly floured countertop or large cutting board for kneading and rolling out the dough
7. A rolling pin
8. A clean cloth or kitchen towel to cover the dough during proofing
9. An oven-safe, greased baking dish
10. A knife to cut the rolled dough into pieces
11. A mixing bowl and spatula for beating together the frosting ingredients

Ingredients

4 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
1 cup warm milk (about 110°F)
2 large eggs
1/3 cup unsalted butter, melted (for the dough)
1/2 cup unsalted butter, softened (for the filling)
1 cup brown sugar, packed
2 tablespoons ground cinnamon
1/2 cup cream cheese, softened (for the frosting)
1/4 cup unsalted butter, softened (for the frosting)
1 cup powdered sugar
1/2 teaspoon vanilla extract

Directions

In a large bowl mix together 4 cups all-purpose flour, 1/3 cup granulated sugar, 1 teaspoon salt and 2 1/4 teaspoons active dry yeast.
In a separate bowl whisk together 1 cup warm milk (about 110°F), 2 large eggs and 1/3 cup unsalted butter that was melted until well combined.
Pour the wet ingredients into the dry and stir until a soft dough forms then knead on a floured surface for about 5-7 minutes until smooth and a little sticky.
Place the dough in a greased bowl, cover it with a cloth and let it proof in a warm place for about 1 hour until it has doubled in size.
While the dough is rising, preheat your oven to 375°F and prepare a greased baking dish.
Roll the risen dough out on a lightly floured surface into a large rectangle.
Spread 1/2 cup unsalted butter (softened) evenly over the dough then sprinkle 1 cup brown sugar and 2 tablespoons ground cinnamon evenly over the butter.
Roll the dough tightly along the long edge and cut it into 12 rolls, placing them cut side up into the prepared baking dish.
Cover the dish loosely and let the rolls rest for another 30 minutes before baking for about 25 minutes until they are golden brown.
While the rolls are baking, beat together 1/2 cup cream cheese (softened), 1/4 cup unsalted butter (softened), 1 cup powdered sugar and 1/2 teaspoon vanilla extract to make the frosting then drizzle it over the warm cinnamon rolls and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.