The Best Cinnamon Rolls Recipe (With A Homemade Cream Cheese Frosting)

If you’re looking to make a crowd-pleasing cinnamon roll recipe that’s easy and simple to make, you’re right where you need to be.

These cinnamon rolls are moist and fluffy, with a delicious cream cheese frosting to die for. This cinnamon roll recipe is top tier and will not disappoint.

It’s made in a traditional, classic way using just a handful of ingredients, which I think you’d appreciate. They’re the perfect dessert for a late-night snack or movie night with the family.

Have children? Well, they’ll love these with a cold cup of milk. Old folks like us will enjoy them warm with a hot cup of tea or coffee on the side. Lol!

So yeah, y’all definitely need to give this recipe a shot because making delicious cinnamon rolls couldn’t be easier. And as always, I use familiar ingredients that are easy to find.

The instructions are so simple a non-cooking mofo could perfect this dish. Lol! This recipe just couldn’t be more straight to the point or easier to follow.

So don’t even worry, with my detailed instructions and picture illustrations, this recipe is mess-up-proof!

My neighbor, Connie, loved these

I recently shared these very cinnamon rolls with my 62-year-old neighbor.

I told her I would drop them off downstairs by her step; we live in a dupolex with the same entrance so her apartment door is just a few steps below mine.

I heard her open her door to pick up the plate of cinnamon rolls as I was walked up the final set of stairs and into my apartment.

Y’all, I lie to you not, within two minutes, right as I took a seat on my couch, I heard her big-mouth self yelling, “Damn, these are good.” Lmbbo!

Seconds later my phone range and she said, Jarneeeeeell, “These are so friggin’ good!” I always have her test-taste my dessert recipes because I value her take on dessert.

She’s not only a sweets person, but she also comes from a family that was good at baking cakes, pies, and cobblers. She said that’s all her family did when she was young growing up in Reading, PA back in the day.

She said her family might as well have opened a pastry shop because they baked cakes, pies, cobblers, and cookies on the regular.

She said she remembers being young and neighbors coming over with the ingredients, requesting her mom to bake different baked goods for them.

Even though most of her elders are gone now, she still has all the recipes and a lot of knowledge stored in her head. She was the one who helped me to perfect my Delicious Homemade Carrot Cake Recipe.

So yeah, she knows her stuff when it comes to baking and pastry. When she says these are friggin’ good, I knew right away they were a winner.

Ingredients You’ll Need:

Below are all the ingredients and equipment you’ll need to make these scrumptious moist decannate cinnamon rolls.

For the dough:

• Flour: Use all-purpose flour to make the dough.
• Sugar: Pretty obvious but we’ll use white sugar to sweeten the dough.
• Salt: Salt is a flavor enhancer. Whenever you see salt in a sweet dessert, it’s usually used to enhance the flavors of the other ingredients.
• Butter: We’ll be using unsalted butter, so make sure it says that. Unsalted butter is used to add flavor to the cinnamon rolls and to help them brown on top. The butter makes a huge difference.
• Milk: Use regular whole milk. The milk adds moisture and activates the gluten process in the flour because it has water in it. Milk also adds richness, and the liquid content hydrates the flour, creating a softer dough.
• Egg: Eggs add flavor, provide color, add moisture for a tender cinnamon roll, and strengthen the gluten, contributing to the rise and shape of the rolls.

Yeast:

• Yeast: Yeast is the leavening agent we’ll use for this recipe. It’s what’s needed to make the cinnamon rolls rise, and they can’t do so without it. We’ll be using dry active yeast. I’ll get into the differences later.
• Water: We will be combining water, of at least a temperature of 105 – 115f and no warmer than 130.
• Sugar: We’ll be using white sugar.

The filling:

• Butter: The unsalted butter makes everything taste better, so we use it to provide flavor. In addition to that, it’s used as a gluing agent so the brown sugar and cinnamon stick to the dough.
• Brown Sugar: Brown sugar is what sweetens the cinnamon rolls, but brown sugar also adds depth of flavor due to its molasses content.
• Cinnamon: You can’t make cinnamon rolls without cinnamon. Lol! I use ground cinnamon!

Frosting:

• Cream Cheese: The star of the show! It gives the frosting that rich, tangy flavor and ultra-creamy texture that balances out the sweet cinnamon rolls. Use a good brand like Philadelphia cream cheese.
• Butter: Softened unsalted butter helps make the frosting rich, velvety, and smooth.
• Powdered Sugar: Make sure to get confectioners’ sugar. It sweetens the frosting and gives it that thick, fluffy structure so it spreads nicely over the rolls.
• Vanilla Extract: Adds a warm, sweet background note that rounds out all the flavors.
• Milk: We’ll be using just a splash of whole milk! It help thins out the frosting if needed, getting it to that perfect, sticky consistency.

Other

• Oil: Vegetable oil is used to coat the bowl we set the dough in. It helps to prevent the dough from sticking to the bowl and helps the cinnamon rolls brown in the oven.
• Flour: All-purpose flour for the surface and rolling pin to prevent the dough from sticking.
• Softened Butter: Softened unsalted butter for the baking dish.
• Melted Butter: Melted butter to brush over the rolls before baking to help them brown.

Equipment You’ll Need:

• Large Mixing Bowls: You’re going to need a large mixing bowl to make the dough in and later to make the frosting in.
• Hand Mixers: A hand mixer is optional. You’ll use this to combine the dry and wet ingredients to form a ball of dough and to mix the frosting. You can use your hands to make the dough and a spoon to make the frosting if you choose to or don’t have a hand mixer on hand.
• Spatula: I like using a spatula to push down the flour that sticks to the side of the bowl when making the dough. I use it to push the frosting on the sides of the bowl into the center of the mixing bowl too.
• Whisk: Use a whisk to beat in the egg, butter, milk, and sugar.
• Rolling Pin: You need a rolling pin to flatten and stretch out the dough.
• Knife: Make sure to have a very sharp knife on hand to cut out the cinnamon rolls.
• Baking Dish: You’ll be baking the cinnamon rolls in a baking dish and here are a variety of sizes when you click on this link.
• Measuring Cups: Measuring cups are to accurately measure the flour, sugar, butter, and milk.
• Measuring Spoons: Measuring spoons are to accurately measure the sugar, spices, yeast, and more.
• Basting Brush: Use a basting brush if necessary to dust off any excess flour that may be under the dough as you fold it.

Everything you need to know about yeast

Ok, so when it comes to cinnamon rolls, yeast is traditionally used to make them rise, not baking powder or baking soda, which are typically used for cakes.

However, there are different types of yeast, and you use them differently depending on the type you’re working with. But first, you may be asking, what actually is yeast?

Yeast is a natural, living single-celled organism that, when combined with sugar and warmth, converts sugars and starches into alcohol and carbon dioxide. That release of gas is what causes baked goods to rise and expand.

So in this section, I’ll break down everything you need to know about yeast—which is the most important ingredient here—and go over some key rules for proofing.

• Dry Active Yeast: This type of yeast requires activation by warmth to function properly. You can use warm water or milk to wake it up.
• Instant aka Rapid Rise Yeast: This type of yeast has finer granules and can be mixed directly into your dry ingredients without needing to be pre-activated with warm water or milk.
• Liquid temperature: Warm liquid is needed to wake up and activate dry active yeast. Use warm water or milk between 105 and 115°F. Hot liquid above 130°F will kill the yeast, preventing it from producing the carbon dioxide needed for your rolls to rise. If the liquid is too cool, it won’t activate, and the yeast will just stay dormant.
• Sugar: Sugar gives the yeast a boost of energy, which speeds up the fermentation process, making it more active and allowing your dough to rise even quicker. You typically stir this right into your warm water or milk before adding the yeast.
• Warm environment: A warm environment is yeast’s best friend. It thrives and works most efficiently in a warm spot, which is just as important as starting with warm liquid. After mixing your dough, let it rest in a warm area so it rises right on schedule.

Key things about proofing:

You might be wondering what “proofing” actually means. It simply refers to the signs and stages that act as “proof” that your yeast is alive and working. There are three key stages of proofing to look out for:

• Checking for Yeast Viability: You’ll know if your dry active yeast is alive and active when it gets bubbly and foamy about 5 to 10 minutes after mixing it with sugar and warm liquid.
• Bulk Proof: This happens after you mix the yeast into your dry ingredients and form your dough. If the dough doubles in size during its first rise (which usually takes 1 to 3 hours), you know your yeast is active and doing its job.
• Final Proof: This is the second rise, which happens after you’ve rolled, filled, and cut your dough into individual cinnamon rolls and let them rest in the baking dish before baking.

Large cinnamon rolls vs small cinnamon rolls

When you roll out your dough, you want to aim for a nice rectangle shape rather than a square. Before we get into the rolling, keep in mind how your dough is laid out.

Since we’re working with a rectangle, your left and right sides are the long edges, while the top and bottom are your shorter ends, as illustrated in the photo below.

Once you’ve got your dough rolled out into that rectangular shape and have applied your filling, you actually have the option to roll the dough in two different directions. Which direction you choose depends on the size of the cinnamon rolls you want.

Here is how it works:

If you want bigger, taller cinnamon rolls, you’ll roll the dough from the short end (bottom to top). Starting from the bottom end gives the dough more room to roll over and over as you “Roll up vertically, which creates a buildup.” those nice, thick, tall layers.

If you want smaller, more bite-sized cinnamon rolls, you’ll roll the dough from side to side (left to right, or horizontally).

I personally like mine nice and thick, so I roll mine from bottom to top vertically. But whichever way you choose, you’re going to end up with something delicious!

How To Make Cinnamon Rolls From Scratch

1. The Yeast: Add the warm water to a small mixing bowl.
2. Add the sugar and stir well.
3. Sprinkle in the yeast and set aside for 5 to 10 minutes to activate.
   
4. The Dough: Add the butter to a large mixing bowl, melt it in the microwave, then set aside.
5. Once it cools down, add the milk and egg, then whisk well.
   
6. Add the flour, sugar, and salt to a medium mixing bowl and whisk well.
7. Add half of the flour mixture to the wet ingredients and blend on low speed with a hand mixer.
   .
8. Pour in the activated yeast and the remaining flour mixture.
9. Blend everything together with a hand mixer on low speed until a big ball of dough forms.
   
   
10. Remove the dough from the bowl.
11. Wipe down the mixing bowl with vegetable oil.
12. Place the dough back into the oiled bowl.
13. Cover with plastic wrap and set aside until it rises.
    
14. Dust a flat surface and your rolling pin with flour.
15. Place the dough on the floured surface and roll it out into a rectangle.
    
    
16. Filling: Place a small skillet over medium heat, add the butter, brown sugar, and cinnamon, and stir until melted.
17. Pour the filling over the dough, leaving a 1/2-inch space on the sides.
    
    
18. Sprinkle a little water over the very end of the dough.
19. Roll it up tightly from the bottom to the top, then slice it into cinnamon rolls.
20. Baking and Frosting: Rub the baking dish with softened butter, add the cinnamon rolls, cover with plastic wrap, and let rise for an hour.
    
    
21. Add the sugar, cream cheese, whole milk, and vanilla to a medium bowl, blend well on low speed with a hand mixer, then store in the refrigerator.
    
    
22. Preheat the oven to 350°F.
23. Once the cinnamon rolls have risen, remove the plastic wrap, melt a separate portion of butter, pour it over the rolls, and place them in the oven.
    
    
24. Bake for 30 minutes, then remove and let cool for 10 to 15 minutes.
25. Pour the frosting over the cinnamon rolls.
    
    

Pro Baking Tips:

• Use a sharp knife: Use a sharp knife to cut out the cinnamon rolls. A sharp knife makes it easy to cut out the cinnamon rolls.
• Let dough rise at room temperature: After creating the dough and covering it with plastic wrap, leave it at room temperature sitting on a table or kitchen counter. This will allow it to rise quicker than letting it rest in a cold refrigerator.
• Coat the surface well with flour before rolling: Coat the surface with enough flour so the dough doesn’t stick when you flatten it with the rolling pin. Make sure to dust the rolling pin with a bit of flour as well.
• Dust off excessive Flour: As you’re rolling the dough, dust off any of the flour you sprinkled onto the surface that may be sticking to the dough with a brush.
• Don’t add too much butter to the top? Too much butter over the cinnamon rolls will result in very dark brown cinnamon rolls, and if you like them on the lighter side with a more traditional light golden color, less butter is best.

Variations:

• Wanna spice things up? Add some caramel syrup, pecans, or walnuts to the frosting if you want to try something new. You can add whatever your taste buds desire to your frosting.

Serving Suggestions:

• Cold Milk: In my opinion, nothing goes better with warm cinnamon rolls than a ice cold cup of milk… omg! It should be a sin to eat something this good. Cold milk is the standard side drink for cinnamon rolls, the perfect quencher.
• Hot tea: Hot tea is old school. Older folks and young people love this combo. You cant go wrong with a cinnamon roll and team. I dont warm my cinnamon rolls up, though when I have it with hot tea.
• Coffee: If you want to keep it hot, coffee! Another beverage if you will that goes great with cinnamon rolls. Especially on a cold morning when you tryna warm yourself. A warm cinnamon roll and hot cup of coffee is the way to go.
• Vanilla Ice Cream: What goes better with a sweet pastry than ice cream? I dont have to elaborate much this combo goes without saying.

Storage and reheating

• Do you store cinnamon rolls in the refrigerator? No! Storing the cinnamon rolls in the refrigerator will dry them out due to the cold air. Keep them at room temperature so they stay nice and moist, wrapped in aluminum foil or a container, preferably glass.
• How to freeze before baking: So you can freeze the cinnamon rolls until you’re ready to bake them. Place them in a Ziploc bag and make sure it’s tightly sealed to prevent freezer burn. If properly sealed, they can remain fresh for months.
• How to freeze after baking: You can definitely freeze the cinnamon rolls after baking them. Allow them to cool off first. Then store them in a Ziploc bag and make sure they’re sealed tightly to prevent freezer burn
• How to heat cinnamon rolls?

Cinnamon Roll FAQ’s

• Why isn’t my dough rising? Yeast needs a warm environment to rise. Make sure you follow the proofing steps to ensure your yeast is active. If it is, maybe letting it sit in a cool environment disrupted the rising process, or the yeast is just outdated. It could also be because you added too much flour, especially if you didn’t follow my recipe to a T.

• How to know it’s done rising? Well, once I see a bunch of holes in the dough and it’s twice, sometimes even three times as tall as it was, I know it’s what I need it to be.
• Why did my cinnamon rolls come out hard? One of the most common reasons for this is overworking the dough. Another common reason is a lack of fat and moisture (which includes the butter, milk, and egg mixture). When you use a lot of flour and not enough fat and moisture, dry Cinnamon rolls can be the outcome. It can also be because they were in the oven for too long.

• What should I do if the sides of my cinnamon rolls are crunchy and hard? With a knife, create space between the sides of the cinnamon rolls and the baking dish, and pour some of the frosting on the sides so they soften.

• I don’t like cream cheese frosting; how else could I make it? If you don’t like cream cheese frosting, you can omit the cream cheese and make a basic butter cream frosting. To do so, combine powdered sugar with a bit of butter and milk to create a butter cream frosting.

That’s it for now, folks. Please do me a big favor and give me a 5-star rating if you like this recipe, and make sure you subscribe to get notifications via email every time I post a new, delicious, easy-to-make recipe. 

Enjoy, later!

Pbj~

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