Description

This recipe for Easy Cinnamon Rolls from scratch is perfect for beginners and promises soft, fluffy rolls with a sweet cinnamon filling and a creamy, rich cream cheese icing. With just one dough rise, this recipe simplifies the classic treat, making it accessible without sacrificing flavor or texture. These cinnamon rolls are perfect for breakfast or dessert and deliver a comforting homemade experience.

Ingredients

Scale

Dough Ingredients

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
1/4 cup (50g) granulated sugar
1/2 teaspoon salt
3/4 cup (180ml) whole milk
3 Tablespoons (43g) unsalted butter
2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
1 large egg, at room temperature

Filling Ingredients

3 Tablespoons (43g) unsalted butter, extra softened
1/3 cup (67g) packed light or dark brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Icing Ingredients

4 ounces (113g) full-fat block cream cheese, softened to room temperature
2 Tablespoons (28g) unsalted butter, softened to room temperature
2/3 cup (80g) confectioners’ sugar
1 teaspoon pure vanilla extract

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Instructions

Mix Dry Ingredients: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
Heat Milk and Butter, Add Yeast: Combine the milk and butter in a heatproof bowl and warm until the butter melts and the mixture is approximately 110°F (43°C). Whisk in the instant yeast until dissolved.
Form Dough: Pour the warm milk mixture into the dry ingredients, add the egg, and stir vigorously with a rubber spatula, wooden spoon, or stand mixer on medium speed until a soft dough forms.
Knead Dough: Transfer dough to a lightly floured surface and knead for 3-5 minutes until smooth. Add a little flour if dough is too sticky. Place dough in a lightly greased bowl, cover loosely, and let rest for 10 minutes.
Roll and Fill Dough: Roll dough out into a 14×8-inch rectangle. Spread softened butter over the dough. Mix cinnamon and brown sugar, then sprinkle evenly on top. Roll dough into a 14-inch log.
Cut Rolls: Slice the log into 10 to 12 even rolls and place them in a greased 9- or 10-inch round cake pan or similar baking dish.
Proof Rolls: Cover with foil, plastic wrap, or towel and let rise in a warm spot for 60–90 minutes until doubled in size.
Bake: Preheat oven to 375°F (190°C). Bake rolls for 24–27 minutes until lightly browned. If tops brown too fast, tent with foil. Rolls are done when internal temperature reads 195–200°F (91–93°C). Remove from oven and cool slightly on a wire rack.
Make Icing: Beat cream cheese on high until smooth, then add butter and combine. Beat in confectioners’ sugar and vanilla until smooth.
Frost Rolls and Serve: Spread cream cheese icing over warm rolls and serve immediately.
Storage: Cover leftover rolls tightly; store at room temperature for up to 1 day or refrigerate for up to 5 days.

Notes

These cinnamon rolls require only one rise, making them ideal for beginners.
You can customize toppings; this recipe uses simple cream cheese icing but coffee or vanilla icings are great alternatives.
If rolls brown too quickly during baking, cover loosely with foil to prevent burning.
Ensure milk mixture is warm but not hot to properly activate yeast.
Roll length may be adjusted but yields about 10-12 rolls depending on thickness.
Using a stand mixer can make dough preparation easier but is not required.
Room temperature egg and softened butter ensure better dough texture and mixing.

Nutrition

Serving Size: 1 roll
Calories: 320
Sugar: 15g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg