The Best Cinnamon Rolls Ever
These classic homemade cinnamon rolls are the ultimate cozy fall treat — soft, fluffy, and filled with buttery cinnamon – sugar goodness. The dough is rich and tender thanks to the use of warm whole milk, butter, and a touch of vanilla, creating that bakery-style texture everyone loves. Each roll is generously spread with a cinnamon – brown sugar filling that caramelizes beautifully as it bakes, filling your kitchen with an irresistible aroma.
What truly sets this recipe apart is its simplicity and reliability — it’s forgiving, easy to work with, and consistently produces perfect rolls every time. Topped with a smooth, lightly tangy cream cheese frosting enhanced by a hint of lemon juice, these cinnamon rolls strike the ideal balance of sweetness and richness. Whether you’re baking for brunch, holidays, or just because, this is a timeless recipe that never disappoints.
The Best Cinnamon Rolls Ever
Course: DessertCuisine: AmericanDifficulty: Medium12
servings2
hours30
minutes350-400
kcalIngredients
- For the Dough:
1 cup whole milk (warm)
4 tbsp unsalted butter (melted or softened)
¼ cup granulated sugar
1 large egg
1–2 tsp vanilla extract
About 3–3½ cups all-purpose flour
- For the Filling:
½ cup unsalted butter
¾ cup brown sugar
1½ tbsp ground cinnamon
Pinch of salt
- For the Frosting:
½ cup cream cheese
3 tbsp unsalted butter
1½ cups powdered sugar
½ tsp vanilla extract
1 tsp lemon juice
Pinch of salt
Directions
- Warm the Milk and Butter
In a microwave-safe bowl or saucepan, gently heat whole milk and butter until the butter is just melted and the mixture is warm but not hot. This helps activate the yeast without killing it. - Mix the Dough
In the bowl of a stand mixer fitted with a dough hook, combine instant yeast and sugar. Add the warm milk-butter mixture, egg, and a splash (or two) of vanilla extract. Begin mixing, then gradually add flour until a soft dough forms. Knead the dough on medium speed for about 5–6 minutes, until smooth and elastic. - Let the Dough Rise
Cover the dough in its bowl with a towel or reusable bowl cover. Allow it to rise in a warm place until it has doubled in size — this usually takes about 1½ to 2 hours. The dough should feel light and puffy when ready. - Prepare the Cinnamon Filling
While the dough rises, combine softened unsalted butter, brown sugar, ground cinnamon, and a pinch of salt in a bowl. Mix until it becomes a smooth, spreadable paste. You can also melt the butter and brush it on the dough before sprinkling the sugar mixture, but the paste method keeps things neater. - Roll Out the Dough
Once risen, punch down the dough and transfer it to a lightly floured surface. Roll it into a 15×10-inch rectangle, using your baking dish (9×13 inches) as a size guide. Trim the edges slightly so it’s even. - Add the Filling and Shape the Rolls
Spread the cinnamon filling evenly over the dough, leaving a small border at the edges. Cut the dough into 12 equal strips, then roll each strip into a tight spiral. Arrange the rolls in a buttered and parchment-lined 9×13-inch baking pan. - Second Rise
Bake the cinnamon rolls for 25–35 minutes, or until golden brown and fragrant. The centers should be soft but fully cooked through. Remove from the oven and let them cool slightly while preparing the frosting. - Bake
Bake the cinnamon rolls for 25–35 minutes, or until golden brown and fragrant. The centers should be soft but fully cooked through. Remove from the oven and let them cool slightly while preparing the frosting. - Make the Cream Cheese Frosting
In a bowl, beat together softened cream cheese and unsalted butter until creamy. Add a splash of vanilla extract, a pinch of salt, and gradually mix in powdered sugar until smooth and fluffy. Whip for several minutes for a light texture. Finally, add a touch of lemon juice to balance the sweetness. - Frost and Serve
Spread the cream cheese frosting over the warm rolls so it melts slightly and creates a glossy glaze. Allow them to set for a few minutes before serving — though they’re best enjoyed warm!
