This homemade cinnamon rolls are a true classic. Topped with cream cheese frosting, this cinnamon roll recipe is perfect for a holiday or weekend breakfast with the family. We love to serve these quick orange rolls too, but nothing beats homemade cinnamon rolls from scratch!
Cinnamon Roll Recipe
These homemade cinnamon rolls are the kind you dream about, just like bakery style cinnamon rolls. They are baked with heavy cream poured on top then smothered with cream cheese frosting. This recipe makes plenty of cream cheese frosting too, enough for each cinnamon roll to get its fair share.
Time saving tips for making these cinnamon rolls
- If you like, you can bake these the night before so you can easily reheat them in the morning.
- You can make the brown sugar filling ahead of time. To use, bring it to room temperature or warm it just enough so that it’s spreadable.
- Make the cream cheese frosting ahead and store it in an air tight container. When ready to use it, just warm it in the microwave and pour it over the rolls.
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 fast rise yeast
- 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
How to Make the Cinnamon Roll Dough:
- 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.
How to Make the Filling:
- In a medium bowl, combine the softened butter, dark brown sugar, cinnamon until evenly combined and set aside.
Assembling 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.
How to Make the 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.
If you’d like a different twist, try my Vanilla Coconut Icing for a delicious variation!
We have lots of cake, rolls, and bun recipes here on Amanda’s Cookin’. Check out some of our most popular!
- Blueberry Breakfast Cake
- Cranberry Cream Cheese Pastries
- Quick Orange Rolls
- Monkey Bread
- Pumpkin Roll
- Lemon Rolls
This recipe would be great for Mother’s Day! Be sure to check out my foodie gift guide for mom too.
Homemade Cinnamon Rolls
This homemade cinnamon roll recipe is a classic. Topped with cream cheese frosting, homemade cinnamon rolls are perfect for the holidays or a weekend.
Print Pin Recipe RateServings: 12 Rolls
Calories: 644
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
Things You'll Need
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!
Expert Tips & FAQs
- If you like, you can bake these the night before so you can easily reheat them in the morning.
- You can make the brown sugar filling ahead of time. To use, bring it to room temperature or warm it just enough so that it’s spreadable.
- Make the cream cheese frosting ahead and store it in an air tight container. When ready to use it, just warm it in the microwave and pour it over the rolls.
Nutrition
Serving: 1roll | Calories: 644cal | Carbohydrates: 85g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 116mg | Sodium: 288mg | Potassium: 160mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1045IU | Calcium: 94mg | Iron: 2.6mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandaFormaro or tag #AmandasCookin!
This post was originally published on this blog on Feb 13, 2018.
Inspired by TastesofLizzyT.com
Sara Maniez
Owner/blogger at Life's Little Sweets
Sara is an architectural designer turned work-at-home Mom.She lives in NJ with her husband, toddler daughter and two dogs.She loves design, being creative and spending time with family and friends.She enjoys and shares baking, vegan, traditional & family recipes as well as DIY, lifestyle, organization and design ideas.
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Rocio says
This is the best recipe for cinnamon rolls. The rolls came out soft, fluffy with the perfect balance of sweetness. I can’t say anything about the glaze because I made it from a different recipe, but the rolls themselves were so good that my children say they didn’t need any glaze on top they were delicious just out of the oven. Next time I’m going to add nuts! Thank you for a wonderful recipe!!!
Amanda Formaro says
How wonderful, thank you so much for sharing!
Tina says
I don’t have any heavy cream can I use half and half? Or without?
Amanda Formaro says
I haven’t tried that, but I think it should be fine. :)
Raylene says
This is a great recipe, thanks so much for sharing! I have made these cinnamon rolls several times and everyone who tries them loves them. Adding the heavy cream before baking is the key to the gooey, wonderful texture. I cut the frosting in half as the full amount is too sweet for us. I have also added raisins and walnuts for variety and the rolls always turn out great. They freeze well (if you can make it to the freezer with any of them)..
Amanda Formaro says
Thanks so much Raylene, so glad you loved them! :)
Becky Delph says
LOVE LOVE these combining this w my moms family recipe and they are the BOMB! Kids LOVE them Thank You!
Amanda Formaro says
That’s great Becky, so glad you loved them, thank you!
Laura says
I 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
OMG such pressure!! LOL! I love it! So glad you guys enjoyed them as much as we do <3
Katie says
I’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
Just 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
Hello,
Can I make the rolls ahead of time and bake in the morning?
Amanda Formaro says
Yes, just be sure to store them in the refrigerator covered loosely with plastic wrap so they don’t dry out
B says
Loved 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
Thanks so much, so glad you enjoyed them!
Rick Horton says
I love Cinnamon rolls.
Katie says
Can 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
You 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!
Katie says
Hey,
I did try making everything the night before and putting in the fridge for the second rise. It worked out beautifully.
We have huge yummy cinnamon rolls for Christmas!
I will say that I personally wanst a fan of the frosting. However, EVERYONE else loved it. Tastes just differ. Wonderful recipe in the main, we plan to do it again this year.
Natalie says
Oh wow these cinnamon rolls look absolutely amazing! I love your photographs!
Sara @Life's Little Sweets says
Thank you so much! I am glad you like them!
Judy Bradfield says
I. 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