Introduction

These classic cinnamon rolls are soft, gooey, and bursting with warm cinnamon flavor. Topped with a rich cream cheese frosting, they make the perfect treat for breakfast or a cozy snack. Follow this recipe to enjoy bakery-style cinnamon rolls right at home.

This close-up image shows a batch of soft cinnamon rolls arranged tightly in a white pan, each roll featuring thick, creamy white icing generously spread over the top, melting slightly into the spirals. The rolls have a light golden-brown outer crust with visible swirls of dark cinnamon spice peeking through underneath the smooth, glossy layer of icing that covers the surface almost completely. The texture of the dough looks fluffy and tender, while the frosting adds a rich, silky contrast that follows the curves and folds of each roll. The setting is a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees
2 1/4 tsp active dry yeast
1 tsp granulated white sugar (to bloom the yeast)
4 3/4 cups (593 g) all-purpose flour, spooned and leveled
1 1/2 tsp salt
2 tbsp (25 g) granulated white sugar
2 eggs, whisked
1 tbsp vanilla
1/2 cup (112 g) unsalted butter, very softened (for dough)
1 cup (220 g) light brown sugar, packed (for filling)
2 tsp cinnamon (for filling)
1/3 cup (116 g) honey (for caramel sauce)
1/2 tbsp vanilla (for caramel sauce)
3 tbsp (45 ml) heavy cream (for caramel sauce)
1/4 tsp salt (for caramel sauce)
1/2 cup (112 g) unsalted butter, very softened (for caramel sauce)
1/4 cup (60 ml) heavy cream (for pouring between rolls)
6 tbsp (84 g) unsalted butter, very softened (for frosting)
6 oz (170 g) cream cheese, cold (for frosting)
3/4 cup (97 g) powdered sugar (for frosting)
1/2 tbsp vanilla (for frosting)

Instructions

Step 1: Bloom the yeast by mixing the active dry yeast, 1 tsp sugar, and warm milk in a bowl. Let it sit for 10 minutes until foamy on top.
Step 2: In a large bowl or stand mixer, whisk together the flour, salt, and 2 tbsp sugar.
Step 3: Add the whisked eggs, 1 tbsp vanilla, and 1/2 cup softened butter to the dry ingredients. Mix until combined.
Step 4: Pour in the yeast mixture and mix until blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the bowl, forms a ball, and springs back when pressed.
Step 5: Shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a towel and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
Step 6: While the dough rises, prepare the cinnamon caramel sauce by mixing 1/2 cup softened butter, 1 cup brown sugar, 2 tsp cinnamon, 1/3 cup honey, 1/2 tbsp vanilla, 3 tbsp heavy cream, and 1/4 tsp salt in a medium bowl.
Step 7: Grease a 9×13 inch casserole dish and spread the caramel sauce evenly over the bottom.
Step 8: Prepare the cinnamon filling by mixing 1/2 cup softened butter, 1 cup brown sugar, 2 tbsp cinnamon, and 1/4 tsp salt. If needed, add heavy cream a teaspoon at a time to achieve a spreadable consistency.
Step 9: After the dough has risen, punch it down and roll it out on a lightly floured surface to an 18×12 inch rectangle, about 1/4 inch thick.
Step 10: Spread the cinnamon filling evenly over the dough using an offset spatula.
Step 11: Roll the dough tightly into a log starting from the end closest to you. Trim the ends to make even edges. Cut the log into 12 rolls, about 1 1/2 inches wide, using unflavored floss or a sharp knife.
Step 12: Place the rolls in the prepared casserole dish over the caramel sauce. Pour room-temperature heavy cream in between each roll. Cover with plastic wrap and let the rolls proof in a warm place for about 1 hour, or until doubled in size.
Step 13: Preheat the oven to 350°F (175°C) about 15 minutes before baking.
Step 14: Bake the rolls for 29-32 minutes until golden brown. If the tops brown too quickly, cover loosely with foil for the last 5 minutes.
Step 15: While baking, prepare the cream cheese frosting. Beat 6 tbsp softened butter on high speed until pale and fluffy. Add cold cream cheese and mix until combined on medium speed.
Step 16: Sift powdered sugar into the mixture gradually, mixing on low speed until smooth. Add 1/2 tbsp vanilla and blend until frosting is creamy.
Step 17: Let the rolls cool for 10 minutes after baking, then spread the cream cheese frosting over the warm rolls. Serve immediately.

Tips & Variations

Use room-temperature ingredients for easier mixing and better yeast activation.
Add chopped nuts or raisins to the filling for extra texture and flavor.
If the filling is too thick, add a little heavy cream to make spreading easier.
Cover rolls with foil if they brown too quickly during baking to prevent burning.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat individual rolls in the microwave for 20-30 seconds or warm in the oven at 300°F (150°C) until heated through.

How to Serve

A cinnamon roll on a white plate with a thick, creamy white icing spread over the top. The roll is a light golden brown with visible dark brown cinnamon swirls inside. One side is broken, showing a gooey, sticky cinnamon syrup layer pooling slightly on the plate. The plate is placed on a white marbled surface with cinnamon sticks nearby, some in a small round wooden bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before. After kneading, cover and refrigerate it overnight. Let it come to room temperature and finish rising before assembling.

What if I don’t have a stand mixer?

You can knead the dough by hand on a floured surface for about 10-12 minutes until smooth and elastic. It may take a bit more effort but works just as well.