I present my Homemade Cinnamon Rolls that bring together a dreamy blend of whole milk, melted butter, and eggs in the dough. Infused with granulated sugar and a hint of cinnamon and brown sugar in the filling, each roll is crowned with cream cheese frosting. I really hope you try them.

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I recently whipped up a batch of these homemade cinnamon rolls and I’m beyond excited to share the recipe with you. I’ve always believed that a great cinnamon roll can turn an average morning into something extraordinary.

In this recipe, I start with a soft, fluffy dough made with a cup of warmed whole milk, half a cup of warmed water, and half a cup of melted unsalted butter. I also mix in two large eggs, granulated sugar, and a little salt, along with active dry yeast to get things really rising.

The secret magic comes from the filling: a cup of packed brown sugar, three tablespoons of ground cinnamon, and softened unsalted butter that melts perfectly into the dough. And of course, no cinnamon roll is complete without the rich cream cheese frosting made with soft cream cheese, unsalted butter, powdered sugar, and a hint of vanilla extract.

I promise these rolls are both easy cinnamon rolls recipe and truly the best cinnamon rolls I’ve ever made. Try them out next time you crave something special.

Why I Like this Recipe

I like this recipe because it makes the cutest, most fluffy cinnamon rolls ever. When I bake them, they turn out so soft and warm that they’re difficult to resist.

I appreciate how the recipe breaks down the steps clearly, even if it means adding extra flour here and there. It makes the process feel approachable and not too overwhelming.

I love the rich flavor from the cream cheese frosting which perfectly contrasts the sweet and spicy cinnamon filling. It gives the rolls a tangy kick that makes every bite special.

Lastly, these cinnamon rolls bring back memories of special family brunches and holidays for me. They make me feel nostalgic and comforted, and that really adds to the experience of baking them.

Ingredients

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Whole milk: provides protein and calcium, adds richness to the dough structure.
Water: hydrates ingredients, helps gluten form, essential for good dough texture.
Unsalted butter: melts smoothly, giving moisture and a silky mouthfeel without extra salt.
All-purpose flour: loads up on carbohydrates, building structure and bulk for every roll.
Brown sugar: packs sweet flavor and moisture to make the filling sweet and tender.
Ground cinnamon: delivers a warm, spicy aroma perfect for that homemade comforting taste.
Cream cheese: offers mild tanginess and creaminess, making the frosting delightfully addictive.
Eggs: bind the dough together, adding protein, structure and a bit of richness.

Ingredient Quantities

Dough – 1 cup whole milk (warmed)

Dough – 1/2 cup water (warmed)

Dough – 1/2 cup unsalted butter (melted)

Dough – 2 large eggs

Dough – 1/2 cup granulated sugar

Dough – 1 teaspoon salt

Dough – 2 1/4 teaspoons active dry yeast (1 package)

Dough – 4 to 5 cups all-purpose flour (you might need more)

Filling – 1 cup packed brown sugar

Filling – 3 tablespoons ground cinnamon

Filling – 1/3 cup unsalted butter (softened)

Cream Cheese Frosting – 4 oz cream cheese (softened)

Cream Cheese Frosting – 1/4 cup unsalted butter (softened)

Cream Cheese Frosting – 1 to 1 1/2 cups powdered sugar

Cream Cheese Frosting – 1/2 teaspoon vanilla extract

How to Make this

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1. In a small bowl, combine 1 cup warm whole milk and 1/2 cup warm water. Sprinkle 2 1/4 teaspoons of active dry yeast over them and let it sit for about 5 minutes until it gets a little bubbly.

2. In a large bowl, mix the bubbly yeast mixture with 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup granulated sugar, and 1 teaspoon salt.

3. Slowly stir in 4 to 5 cups of all-purpose flour until a soft dough forms. You might need a bit more flour depending on the humidity and other stuff, so add it gradually.

4. Lightly flour your work surface and knead the dough for about 5 to 8 minutes until it becomes smooth and soft. Then put it in a greased bowl, cover with a towel, and let it rise for about 1 to 1 1/2 hours until doubled in size.

5. While the dough is rising, mix the filling ingredients in a medium bowl. Combine 1 cup packed brown sugar, 3 tablespoons ground cinnamon, and 1/3 cup softened unsalted butter until they form a smooth paste.

6. Once the dough has doubled, punch it down and roll it out into a rectangle (around 16 x 12 inches) on a lightly floured surface.

7. Spread the cinnamon-sugar butter mixture evenly over the dough, then tightly roll up the dough starting from one of the long sides.

8. Slice the rolled dough into about 12 equal pieces and arrange them in a greased baking dish. Cover and let them rise for another 30 minutes while you preheat your oven to 350°F.

9. Bake the rolls in the preheated oven for 25 to 30 minutes until they are golden brown on top.

10. While they’re baking, whip up the cream cheese frosting. Beat together 4 oz softened cream cheese, 1/4 cup softened unsalted butter, 1 to 1 1/2 cups powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Drizzle the creamy frosting generously over the warm rolls and enjoy!

Equipment Needed

1. Small bowl for combining warm milk, water, and yeast
2. Large bowl for mixing all the dough ingredients
3. Medium bowl for stirring together the sugar-cinnamon filling
4. Measuring cups and measuring spoons for accurate ingredient amounts
5. A whisk or fork for stirring the yeast mixture until bubbly
6. Rolling pin and a lightly floured work surface for rolling and kneading the dough
7. Greased bowl for the dough’s first rise and a greased baking dish for the rolls
8. Oven for baking the rolls
9. Knife or spatula for slicing the rolled dough into pieces
10. Mixer or spoon for beating together the cream cheese frosting ingredients

FAQ

Can I make the dough ahead of time?

Yeah, you can prep it a day in advance. Just pop it in the fridge and let it come to room temp before the next rise. It might take a bit longer to get active though.

What if the dough seems too sticky?

If your dough feels too sticky, sprinkle in a little extra flour bit by bit until it comes together nicely. Just be careful not to add too much or it'll get dense.

Do I really need to let the rolls rise twice?

Yep, doing the first and second rise is key to getting those super fluffy, tender rolls. Skipping one might result in a less airy texture.

Can I swap water with more milk?

It's best to stick to the recipe. The water helps balance the liquid content in the dough so substituting it with milk might change the consistency a bit.

How do I know when the rolls are perfectly baked?

They should turn a nice golden color on top and a toothpick inserted in the middle should come out clean. Keep an eye on them, as every oven can be a bit different.

The Best Homemade Cinnamon Rolls Recipe Substitutions and Variations

Instead of whole milk, you can use almond or soy milk, although it might change the flavor a lil bit.
If you don’t have unsalted butter for the dough, try using melted coconut oil or a dairy free margarine.
For the cream cheese in the frosting, you can substitute it with mascarpone cheese if you can’t get your hands on cream cheese.
You can swap out eggs with flax eggs (mix 1 tablespoon flaxseed meal with 3 tablespoons water for each egg) if you need an egg-free version.

Pro Tips

1. When you mix the yeast with the warm milk and water, make sure the temperature ain’t too hot or too cold. If it’s off, the yeast might not bubble up properly which ruins the whole rise of your dough.

2. As you’re kneading, add flour gradually and don’t be afraid to stop and dust your work surface a bit more if the dough feels too sticky. It can be a bit trial and error until you nail that perfect soft texture.

3. Let the cinnamon sugar paste sit for a minute after mixing it with butter. This little rest helps the flavors blend better, so when you spread it on the rolled dough it spreads evenly and tastes richer.

4. For the frosting, let the cream cheese and butter soften fully first. It might seem like extra waiting time but trust me, the smoother it is, the easier it is to mix in the powdered sugar without any clumps.

The Best Homemade Cinnamon Rolls Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Small bowl for combining warm milk, water, and yeast
2. Large bowl for mixing all the dough ingredients
3. Medium bowl for stirring together the sugar-cinnamon filling
4. Measuring cups and measuring spoons for accurate ingredient amounts
5. A whisk or fork for stirring the yeast mixture until bubbly
6. Rolling pin and a lightly floured work surface for rolling and kneading the dough
7. Greased bowl for the dough’s first rise and a greased baking dish for the rolls
8. Oven for baking the rolls
9. Knife or spatula for slicing the rolled dough into pieces
10. Mixer or spoon for beating together the cream cheese frosting ingredients

Ingredients

Dough – 1 cup whole milk (warmed)
Dough – 1/2 cup water (warmed)
Dough – 1/2 cup unsalted butter (melted)
Dough – 2 large eggs
Dough – 1/2 cup granulated sugar
Dough – 1 teaspoon salt
Dough – 2 1/4 teaspoons active dry yeast (1 package)
Dough – 4 to 5 cups all-purpose flour (you might need more)
Filling – 1 cup packed brown sugar
Filling – 3 tablespoons ground cinnamon
Filling – 1/3 cup unsalted butter (softened)
Cream Cheese Frosting – 4 oz cream cheese (softened)
Cream Cheese Frosting – 1/4 cup unsalted butter (softened)
Cream Cheese Frosting – 1 to 1 1/2 cups powdered sugar
Cream Cheese Frosting – 1/2 teaspoon vanilla extract

Directions

In a small bowl, combine 1 cup warm whole milk and 1/2 cup warm water. Sprinkle 2 1/4 teaspoons of active dry yeast over them and let it sit for about 5 minutes until it gets a little bubbly.
In a large bowl, mix the bubbly yeast mixture with 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup granulated sugar, and 1 teaspoon salt.
Slowly stir in 4 to 5 cups of all-purpose flour until a soft dough forms. You might need a bit more flour depending on the humidity and other stuff, so add it gradually.
Lightly flour your work surface and knead the dough for about 5 to 8 minutes until it becomes smooth and soft. Then put it in a greased bowl, cover with a towel, and let it rise for about 1 to 1 1/2 hours until doubled in size.
While the dough is rising, mix the filling ingredients in a medium bowl. Combine 1 cup packed brown sugar, 3 tablespoons ground cinnamon, and 1/3 cup softened unsalted butter until they form a smooth paste.
Once the dough has doubled, punch it down and roll it out into a rectangle (around 16 x 12 inches) on a lightly floured surface.
Spread the cinnamon-sugar butter mixture evenly over the dough, then tightly roll up the dough starting from one of the long sides.
Slice the rolled dough into about 12 equal pieces and arrange them in a greased baking dish. Cover and let them rise for another 30 minutes while you preheat your oven to 350°F.
Bake the rolls in the preheated oven for 25 to 30 minutes until they are golden brown on top.
While they’re baking, whip up the cream cheese frosting. Beat together 4 oz softened cream cheese, 1/4 cup softened unsalted butter, 1 to 1 1/2 cups powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Drizzle the creamy frosting generously over the warm 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.