Servings
Font
Back
Cinnamon Roll Recipe
5 from 147 votes

Cinnamon Roll Recipe

This Cinnamon Roll Recipe features a yeast-based dough enriched with butter, whole milk, and eggs, rolled with a classic cinnamon and brown sugar filling. The dough is allowed to rise until doubled, then rolled out, spread with melted butter, sprinkled with sweet cinnamon sugar, and sliced into rolls. After baking, the rolls are topped with a cream cheese-based icing for a creamy finish. The recipe balances soft, fluffy dough with the warmth of cinnamon and a rich, tangy frosting.

Prep Time
15 mins
Cook Time
25 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 12
Calories: 447 kcal
Course: Breakfast
Cuisine: French

Ingredients

For the Cinnamon Rolls:
  • 1/3 cup sugar
  • 1 cup whole milk 2 tablespoons, warm 115°
  • 1 tablespoon active yeast
  • 4 cups all-purpose flour
  • 1 1/2 tick unsalted butter melted
  • 2 egg
  • 1 cup light brown sugar packed
  • 2 tablespoons ground cinnamon
For the Icing:
  • 1 tick unsalted butter softened
  • 4 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk whole

Instructions

    Cup of Yum
  1. Place 1 tablespoon of the sugar, warm milk, and yeast in a standing mixer bowl, whisk it, and let sit for 5 to 7 minutes or until it begins to foam. There will be a raft at the top.
  2. Next, add the flour, remaining sugar, and 1/2 stick of melted butter and mix with the hook attachment until combined at medium speed.
  3. Add 1 egg until combined, then mix on low speed for 3 to 4 minutes. Do not add the next egg until the one before is absorbed into the dough.
  4. Wrap the bowl with plastic wrap and set it in a warm place until it has doubled in size. If you plan on making the next day, chill in the refrigerator overnight.
  5. Roll out the dough on a clean surface lightly dusted with flour until the dough is roughly 18”x 24” inches in size.
  6. Evenly drizzle on 1 stick of melted butter, brown sugar, and cinnamon, covering all surface areas.
  7. Roll the dough from back to front and slice it into 2-inch wide slices.
  8. Place them in a 13” x 9” casserole dish, cut side up about 1 inch apart from each other, wrap them in plastic, and let them sit for another hour or until they’ve doubled in size.
  9. Bake the cinnamon rolls for 25 to 30 minutes at 375° or until they are browned on the top and cooked in the center.
  10. Remove the cinnamon rolls and let them cool slightly.
  11. While the cinnamon rolls are baking, whip together the butter, cream cheese, sugar, vanilla, and whole milk in a standing mixer using the whisk attachment until it is light and fluffy.
  12. Once the cinnamon rolls are done pour the icing all over the top and serve warm

Notes

  • Keep milk at about 115°F to activate yeast effectively during proofing.
  • Dough can be made ahead and refrigerated overnight for convenience.
  • Store baked cinnamon rolls covered in the refrigerator for up to 5 days or freeze for up to 2 months; thaw in the fridge before reheating.
  • Reheat rolls covered in the oven at 350°F for 10-12 minutes to warm through.
  • For freezing, avoid icing beforehand to prevent caramelization during baking.
  • Brush melted butter evenly over dough before adding cinnamon sugar to ensure consistent flavor.

Nutrition Information

Calories 447kcal (22%) Carbohydrates 69g (23%) Protein 7g (14%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 70mg (23%) Sodium 89mg (4%) Potassium 113mg (2%) Fiber 2g (8%) Sugar 36g (72%) Vitamin A 554IU (11%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 447

% Daily Value*

Calories 447kcal 22%
Carbohydrates 69g 23%
Protein 7g 14%
Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 70mg 23%
Sodium 89mg 4%
Potassium 113mg 2%
Fiber 2g 8%
Sugar 36g 72%
Vitamin A 554IU 11%
Calcium 63mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.