Easy Homemade Cinnamon Rolls

Picture this – a cold day indoors with a warm cup of hot chocolate and a warm blanket. What could perfect this cozy combo? Try adding delightfully soft, rich, and easy homemade cinnamon rolls to the mix!

The smell of freshly baked cinnamon rolls makes mouths water in my house. I bet this velvety cream cheese frosting will melt in your mouth and bring a joyful tear to anyone who takes a bite.

With that said, here is your guide to the best fluffy cinnamon roll recipe that will leave your taste buds wanting more.

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Tips on getting the perfect easy homemade cinnamon rolls

Make sure all your ingredients are at room temperature. This will ensure that the dough rises properly and that all the ingredients are combined smoothly.
Let the dough rise in a warm place.

I use my pressure cooker on the yogurt setting for 2 ½ hours or I preheat my oven and let the dough rise for 2 hours. If your environment is too cold the dough will hardly rise.

Use good-quality yeast to ensure the dough rises properly.
If you’re not getting defined spirals when rolling the dough into a “log” to prepare to cut the individual rolls, you can take each individual one and reroll them to be in a tighter spiral shape.

This will give you the perfect roll.
Make sure your butter is at room temperature otherwise, it will tear through the rolled-out dough.

Easy Homemade Cinnamon Rolls Recipe

• Ingredients

For the dough

• 4 cups flour
• ½ cup sugar
• 1 tsp salt
• 1/3 cup softened butter
• 1 cup milk
• 2 tsp instant yeast
• 2 eggs

For the cinnamon filling

• 1/3 cup softened butter
• ½ cup + ¼ cup sugar
• 2 tbsp ground cinnamon

For the cream cheese frosting

• 1 cup cream cheese
• ½ + ¼ cup icing sugar
• 6 tbsp milk
• 2 tsp vanilla essence

Method:
Making the dough
In a large mixing bowl combine flour, sugar, and salt.

Add in the softened butter and whisk with a hand mixer or stand mixer until crumbly.

In a smaller bowl, heat the milk until it is lukewarm then stir in the yeast.

Add the liquid mixture to the flour and whisk with the dough attachment until partially incorporated.

Add in eggs and mix the dough until fully incorporated. If you’re using a hand mixer, try not to overwork the mixer and do some by hand.

Lightly flour your working surface and begin to knead the dough. Knead it by folding the dough in on itself and working it with your hands for about 3 minutes or until the dough is smooth then round the dough.

Lightly grease the bottom of the bowl and place the rounded dough into it. Cover the bowl with plastic wrap and let the dough rise in a warm place for 2 hours or until it doubles in size.

Lightly flour your working surface and roll out the risen dough into a rectangle that is roughly 17” long, 13” wide, and ¼” thick. Or if you prefer not to measure, make sure it is long enough to cut 12 medium rolls, wide enough for multiple spirals, and not very thick.

The filling

Take ½ butter and spread it evenly across the rolled-out dough.

In a small bowl mix the sugar and cinnamon together, and evenly cover the dough with the cinnamon sugar.

Grab the edges of the dough and tightly roll the dough away from you into a log.

Cut the large cinnamon roll into 12 smaller even sections. This is to give you individual cinnamon rolls.

Lightly butter a large baking dish and place the rolls in. Preferably use a dish that can fit all 12 rolls without much excess space.

Place the tray in a preheated oven set at 355F for 25-35 minutes or until golden brown. Leave them out to cool for 30 minutes and in the meantime make the frosting.

Frosting the easy homemade cinnamon rolls

Whip the cream cheese and sugar until fluffy. Then add in the milk and vanilla. Add more milk if you want a thinner consistency.

Spread the frosting over the cinnamon rolls and serve. Enjoy!

Amazeballs baker’s notes:

When you’re not quite getting that defined spiral shape it really helps to take each individual one and reroll them to be in a tighter spiral shape. This really saves you when you’re trying to make your cinnamon roll LOOK like a roll!
Add more milk if you want the frosting to be more like a glaze and thinner. I prefer mine thicker. You can add less milk if you want it even thicker.
You can substitute the cream cheese frosting with another buttercream frosting. Just make sure the rolls are completely cool if using butter to prevent separation.