These Homemade Cinnamon Rolls are a true classic. Topped with cream cheese frosting, these gooey cinnamon rolls satisfy your sweet cravings. They also make the perfect holiday or weekend breakfast with the family.
We love to serve these quick orange rolls too, but nothing beats homemade cinnamon rolls from scratch!
Homemade Cinnamon Rolls
These homemade cinnamon rolls are the kind you dream about, just like bakery style cinnamon rolls. Nice and big and gooey! They are baked with heavy cream poured on top then smothered with cream cheese frosting.
Ah, they’ll have you floating in cinnamon roll heaven. This recipe makes plenty of cream cheese frosting too, enough for each cinnamon roll to get its fair share.
Warm cinnamon rolls are the perfect partner to a hot cup of coffee or tea, the kind of food you want to linger over on a Saturday morning.
If you like, you can bake these the night before so you can easily reheat them in the morning, which is what I usually do.
Ingredients for Homemade Cinnamon Rolls
Dough for Cinnamon Rolls
- cooking spray (vegetable or Canola oil)
- 1 cup warm milk (the temperature should be between 105-115 degrees F)
- 2 1/2 tsp (5/16 oz./8.75 g) fast rise yeast (I like Hodgson Mill)
- 2 large eggs (room temperature)
- 1/3 cup unsalted butter, melted (but not hot)
- 4 1/2 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1/2 cup granulated white sugar
Cinnamon-Sugar Filling
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar
- 2 tablespoons cinnamon
- 1/2 cup heavy cream
Cream Cheese Frosting
- 8 ounces (226 grams) regular cream cheese
- 6 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1/2 tablespoon pure vanilla extract
Helpful Kitchen Tools for Homemade Cinnamon Rolls
- 9 x 13-inch baking pan
- mixing bowls
- stand mixer with dough hook
- handheld electric mixer
- pastry mat (optional)
- rolling pin
The amazing thing about these homemade cinnamon rolls is that they are so moist and gooey when they come out of the oven. They actually have cinnamon-sugar “juice” that you can spoon on top after you cut them out of the baking pan.
Dough for Cinnamon Rolls:
- Spray a large mixing bowl with cooking spray and set aside.
- In a stand mixer (set up with the paddle attachment), add the warm milk and yeast. Add eggs, unsalted butter, Kosher salt and granulated white sugar and mix until just combined.
- Add the flour and mix until combined, scraping down the sides, if needed. Allow the dough to rest for a few minutes before the next step. Remove the paddle attachment and attach the dough hook.
- On low speed, beat with the dough hook for 5 minutes. The dough will be sticky and will stick to the sides of the bowl.
- Place the dough into the prepared large mixing bowl, using a rubber spatula to scrape out any dough sticking to the sides.
- Cover and allow the dough to rest for 30 minutes or until it has doubled in size.
Cinnamon-Sugar Filling (You can make this while the dough is rising):
In a medium bowl, combine the softened butter, dark brown sugar, cinnamon until evenly combined and set aside.
Assemble the Rolls:
- Lightly sprinkle a floured surface or pastry mat, roll the dough out into a 12 x 15-inch rectangle.
- Using an offset or baking spatula, spread the cinnamon-sugar mixture evenly over the dough.
Roll the dough, lengthwise, into a roll.
Cut into 12 even pieces and arrange in a greased 9 x 13 baking pan.
Cover with a towel until the rolls have doubled in size, approximately 20 minutes. Preheat oven to 375 degrees F.
- Heat the cream in the microwave for 50 seconds, stir and then 50 more seconds (or until it’s not cold).
- Pour the cream over the rolls so that they are covered and then the cream will soak to the bottom (this makes the rolls gooey and moist).
- Bake for 17-19 minutes (19 minutes works best for me). While the rolls are baking you can make the cream cheese frosting.
Cream Cheese Frosting:
- In a large mixing bowl, using a handheld electric mixer (or your stand mixer and paddle attachment) mix the softened cream cheese, softened butter, 2 cups powdered sugar and 1/2 tablespoon pure vanilla extract until combined. (for storing the frosting, store in the refrigerator in an airtight container).
- When the rolls are done, serve with the cream cheese frosting, enjoy!
If you’d like a different twist, try my Vanilla Coconut Icing for a delicious variation!
I know you will love this Homemade Cinnamon Rolls recipe!
We have lots of cake, rolls, and bun recipes here on Amanda’s Cookin’. Check out some of our most popular!
Homemade Cinnamon Rolls
Ingredients
Dough for Cinnamon Rolls:
- cooking spray vegetable or Canola oil
- 1 cup warm milk the temperature should be between 105-115 degrees F
- 2 1/2 tsp fast rise yeast (I like Hodgson Mill) 5/16 oz./8.75 g
- 2 large eggs room temperature
- 1/3 cup unsalted butter melted (but not hot)
- 4 1/2 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1/2 cup granulated white sugar
Cinnamon-Sugar Filling:
- 1/2 cup unsalted butter softened
- 1 cup dark brown sugar
- 2 tablespoons cinnamon
- 1/2 cup heavy cream
Cream Cheese Frosting:
- 8 ounces regular cream cheese 226 grams
- 6 tablespoons unsalted butter softened
- 2 cups powdered sugar
- 1/2 tablespoon pure vanilla extract
Instructions
- Dough for Cinnamon Rolls:
- Spray a large mixing bowl with cooking spray and set aside.
- In a stand mixer (set up with the paddle attachment), add the warm milk and yeast. Add eggs, unsalted butter, Kosher salt and granulated white sugar and mix until just combined.
- Add the flour and mix until combined, scraping down the sides, if needed. Allow the dough to rest for a few minutes before the next step. Remove the paddle attachment and attach the dough hook.
- On low speed, beat with the dough hook for 5 minutes. The dough will be sticky and will stick to the sides of the bowl.
- Place the dough into the prepared large mixing bowl, using a rubber spatula to scrape out any dough sticking to the sides. Cover and allow the dough to rest for 30 minutes or until it has doubled in size.
- Cinnamon-Sugar Filling (You can make this while the dough is rising):
- In a medium bowl, combine the softened butter, dark brown sugar, cinnamon until evenly combined and set aside.
- Assemble the Rolls:
- Lightly sprinkle a floured surface or pastry mat, roll the dough out into a 12 x 15 inch rectangle. Using a offset or baking spatula, spread the cinnamon-sugar mixture evenly over the dough. Roll the dough, lengthwise, into a roll. Cut into 12 even pieces and arrange in a greased 9 x 13 baking pan. Cover with a towel until the rolls have doubled in size, approximately 20 minutes.
- Preheat oven to 375 degrees F.
- Heat the cream in the microwave for 50 seconds, stir and then 50 more seconds (or until it's not cold). Pour the cream over the rolls so that they are covered and then the cream will soak to the bottom (this makes the rolls gooey and moist). Bake for 17-19 minutes (19 minutes works best for me). While the rolls are baking you can make the cream cheese frosting.
- Cream Cheese Frosting:
- In a large mixing bowl, using a handheld electric mixer (or your stand mixer and paddle attachment) mix the softened cream cheese, softened butter, 2 cups powdered sugar and 1/2 tablespoon pure vanilla extract until combined. (for storing the frosting, store in the refrigerator in an air tight container).
- When the rolls are done, serve with the cream cheese frosting, enjoy!
Nutrition
This post was originally published on this blog on Feb 13, 2018.
Recipe Attribution
This recipe was inspired by TastesofLizzyT.com
Sara Maniez
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Laura says
February 2, 2019 at 11:23 pmI made these the first time for Thanksgivig for my family, but more of a challenge to shut my boyfriend up. He said, “I will know your the one once you make cinnamon rolls,” so guess what I did looked up a delicious roll recipe and found these and he was soooooo surprised! My brothers loved them. I decided to make them again tonight as my boyfriend also loves them and I’m trying to remind him that I want that ring on my finger ASAP. ?
Thank you for this recipe they always turn out delicious.
Amanda Formaro says
February 3, 2019 at 12:36 pmOMG such pressure!! LOL! I love it! So glad you guys enjoyed them as much as we do <3
Katie says
October 13, 2018 at 3:53 pmI’m so confused!! I poor the warm heavy whipping cream over the risen rolls before I put them in the oven. Do I whip the cream at all or just warm it up?? Thanks
Katie
Sara M. says
October 19, 2018 at 10:19 amJust warm it up in the microwave so just to get the chill out. You do not need to whip it at all. Hope that helps!
Margaret says
February 22, 2018 at 7:41 pmHello,
Can I make the rolls ahead of time and bake in the morning?
Amanda Formaro says
March 3, 2018 at 7:36 pmYes, just be sure to store them in the refrigerator covered loosely with plastic wrap so they don’t dry out
B says
February 18, 2018 at 9:55 amLoved these cinnamon rolls! Mine took a little longer to raise. But they are delicious. I loved the tip about the cream. Will be using this as my go to recipe for cinnamon rolls.
Amanda Formaro says
February 19, 2018 at 7:56 pmThanks so much, so glad you enjoyed them!
Rick Horton says
February 17, 2018 at 5:22 pmI love Cinnamon rolls.
Katie says
February 15, 2018 at 2:16 pmCan any part of this be made ahead of time? I’d love to try it, but with the yeast and all I’d have to wake up 1 hour before just to get them ready for baking.
Can I make it up to the point of pouring the warm cream and then put the rolls in the fridge to finish the next day?
Sara @Life's Little Sweets says
March 19, 2018 at 9:53 pmYou can make the brown sugar filling ahead of time – just be sure that is at room temperature or warmed just enough so that it’s spreadable. You can also make the cream cheese frosting ahead of time, I will always do this because it just takes one step out of the way and you can keep it in an air tight container and just warm it in the microwave up if you want to pour it over. You can try doing the whole recipe the day before and keeping the rolls in the 13 x 9 pan (covered with plastic wrap so they don’t dry out) for the 2nd rise in the refrigerator and before baking bring them out and let them get to room temperature (about a 1/2 hour, depending on how the temperature of your house is). So essentially you do the whole recipe the evening before, cut the rolls, put them in the pan, cover with wrap and have them in the fridge all night, they will rise but just slower. I haven’t tried this personally but in theory it should work, I’ve done this with other yeast bread recipes. If you try it out, let me know how it turns out! Best of luck!
Natalie says
February 13, 2018 at 11:50 pmOh wow these cinnamon rolls look absolutely amazing! I love your photographs!
Sara @Life's Little Sweets says
March 19, 2018 at 9:46 pmThank you so much! I am glad you like them!
Judy Bradfield says
February 13, 2018 at 3:46 pmI. Have a dumb roll that has been in my hubby FAM that is a really good one it has been in the fam for over 100 years