Best Homemade Cinnamon Rolls You’ll Ever Make (Promise!)

ByEmma

There’s nothing like the smell of warm cinnamon rolls fresh out of the oven—especially when you’re the one who made them. Forget store-bought dough or sad dry bakery rolls. This homemade cinnamon roll recipe is fluffy gooey and packed with just the right amount of spice. Plus I’m throwing in some pro tips to make sure yours turn out perfect every time.

Ready to impress yourself (and anyone lucky enough to snag one)? Let’s bake!

Contents

Ingredients You’ll Need

(Makes 12 heavenly rolls)

For the Dough:

  • 1 cup warm milk (about 110°F—not hot!)
  • 2 ½ tsp active dry yeast (1 packet)
  • ½ cup granulated sugar
  • 2 eggs room temp
  • ⅓ cup melted butter (unsalted)
  • 1 tsp salt
  • 4 cups all-purpose flour (plus extra for dusting)

For the Filling:

  • ½ cup softened butter (almost melted but not quite)
  • 1 cup packed brown sugar
  • 2 ½ tbsp cinnamon (yes this much!)
  • ¼ tsp nutmeg (optional but amazing)

For the Cream Cheese Frosting:

  • 4 oz cream cheese softened
  • ¼ cup softened butter
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • A pinch of salt

Step-by-Step Instructions

1. Wake Up the Yeast

In a bowl mix warm milk yeast and a pinch of sugar. Let it sit for 5-10 minutes until frothy. If it doesn’t bubble your yeast is dead—start over (trust me this step is crucial!).

2. Make the Dough

  • Whisk in sugar eggs melted butter and salt.
  • Gradually add flour mixing until a soft dough forms.
  • Knead for 5-7 minutes (by hand or mixer) until smooth and elastic.
  • Place in a greased bowl cover and let rise for 1-1.5 hours (or until doubled).

Pro Tip: No warm spot? Heat your oven to 200°F turn it off then place the dough inside with the door slightly open.

3. Roll & Fill Like a Boss

  • Punch down the dough and roll it into a 16×12-inch rectangle.
  • Spread softened butter evenly leaving a small border.
  • Sprinkle the brown sugar cinnamon and nutmeg (press it down lightly so it sticks).

4. Roll Slice and Rise Again

  • Tightly roll the dough into a log (start from the long side!).
  • Cut into 12 even slices (dental floss works better than a knife for clean cuts).
  • Place in a greased 9×13 pan cover and let rise for 30-45 minutes.

5. Bake to Golden Perfection

Preheat oven to 350°F and bake for 20-25 minutes until golden brown. Don’t overbake—they should be soft not dry!

6. Frost While Warm

Beat all frosting ingredients until smooth. Slather it on the rolls while they’re still warm (so it melts into every crevice).

Why These Are the Best

  • Fluffy AF: The dough is soft but sturdy thanks to the perfect flour-to-liquid ratio.
  • Gooey Center: More cinnamon + brown sugar = next-level caramelization.
  • Cream Cheese Frosting: Because let’s be real glaze just doesn’t cut it.

Pro Tip: Want overnight cinnamon rolls? Prep the rolls cover and refrigerate after the second rise. Bake straight from the fridge (add 5-10 extra minutes).

Final Thoughts

These cinnamon rolls are 100% worth the effort—and way better than anything from a can. Serve them warm with a big cup of coffee and prepare for actual applause.

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