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Cinnamon Rolls

YIELD - 8 larger rolls or 12 smaller rolls

There’s nothing like the smell of fresh cinnamon rolls baking to make your whole kitchen feel like home. These rolls are ultra-soft, perfectly swirled, and filled with a rich cinnamon-sugar butter that melts into every layer. Finished with a smooth, velvety cream cheese glaze, this recipe gives you that classic bakery flavor — but even better because it’s homemade.
This step-by-step cinnamon roll recipe is beginner-friendly and walks you through everything from mixing the dough to getting that perfect rise and soft, fluffy texture. Whether it’s for a cozy weekend breakfast, a holiday morning, or a sweet treat just because, these rolls always steal the show.

Ingredients
¾ cup (180 ml) warm milk (about 110°F — warm like a bath, not hot)
½ cup (110 g) granulated sugar, divided
2½ tsp (9 g) active dry yeast (or instant yeast)
½ cup (120 g) Greek yogurt or sour cream, room temp
½ cup (113 g) salted butter, very soft
2 large eggs, room temp
1 tsp vanilla extract or vanilla bean paste
4½ cups (540 g) bread flour (or all-purpose)
1 tsp (6 g) salt

Cinnamon Filling
½ cup (113 g) salted butter, softened
1 cup (240 g) light brown sugar
2 tbsp (12 g) ground cinnamon
1 tsp vanilla
½ cup (120 ml) heavy cream (for baking)

Cream Cheese Frosting
8 oz (250 g) cream cheese, softened
¼ cup (58 g) salted butter, softened
1¾ cups (210 g) powdered sugar
1 tsp vanilla

Activate the Yeast
Pour warm milk into a bowl. Stir in 1 tbsp of the sugar and sprinkle yeast on top. Let sit for 5–7 minutes until foamy.
Using instant yeast? Skip this step and mix everything together directly.
Make the Dough
In a bowl, whisk flour and salt.
In a stand mixer bowl (or large mixing bowl), combine: Yeast mixture, remaining sugar, yogurt or sour cream, soft butter, eggs, vanilla.


Add the flour mixture. Mix on low for 1 minute until combined. Let rest for 5 minutes.
Mix on medium for 5–7 minutes until the dough is smooth and elastic. It should be slightly sticky but pull from the bowl sides. Add extra flour 1 tbsp at a time only if needed.
Mixing by hand? Knead on a floured surface for 5–7 minutes.
Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 30–45 minutes. It will puff but not fully double — that’s perfect.

Make Filling & Prep Pan
Mix butter, brown sugar, cinnamon, and vanilla until spreadable.
Grease a 9×13-inch baking pan.

Roll & Fill
Turn dough onto a lightly floured surface.
For 8 large rolls → Roll into a 16×15-inch rectangle
For 12 smaller rolls → Roll into a 24×15-inch rectangle

Spread filling evenly, leaving a small border around edges.
Roll tightly from the long side into a log. Slice into rolls about 2 inches thick using a sharp knife or floss.
Place rolls in the prepared pan. Cover and let rise for 25–30 minutes until puffy.
Preheat the oven to 350°F.

Bake
Warm heavy cream for 15 seconds and pour evenly over the rolls.
For 8 large rolls:
Bake at 350°F for 22–24 minutes, then increase to 375°F and bake 5–7 more minutes.
For 12 rolls:
Bake at 350°F for 20–22 minutes, then 375°F for 5–7 minutes.
Tops should be golden and centers fully cooked.

Make Frosting
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat until fluffy and creamy.

Frost & Serve
Let rolls cool 10–15 minutes, then spread frosting generously over the warm rolls.
Serve soft, gooey, and irresistible


Tips
Ovens vary — if centers seem underbaked, return to the oven at 350°F in 5-minute increments.
Weighing ingredients gives the best results. If using cups, spoon flour into the cup and level (don’t scoop directly).
If yeast doesn’t foam, it may have expired or the milk was too hot/cold.