I still remember the first time I made cinnamon rolls. It was a chilly, gray Sunday morning, the kind that practically begs you to warm the house with the smell of butter, sugar, and cinnamon. My hands were covered in flour, the yeast was acting fussy, and the first batch looked more like folded socks than pastries. But my God, they tasted like love in dough form.
So here’s the thing—cinnamon rolls from scratch aren’t just some weekend project. They’re a form of edible therapy. And when done right? They’re fluffy, gooey, unapologetically indulgent spirals of joy. This recipe isn’t just easy—it’s stupidly good, forgiving, and downright addictive.
Let’s dive deep. Like, dough-under-your-nails deep.
What Makes These Cinnamon Rolls Special?
You’re not getting dry, bready swirls here. This recipe gives you tender, buttery rolls with that sticky, melt-in-your-mouth center that people (read: everyone) fight over. No bread machine. No pre-mixes. Just you, your kitchen, and a little bit of patience.
We use a rich, enriched dough (more butter, egg, milk) for softness. The filling is dark brown sugar, cinnamon, and softened butter—none of that dry sprinkle nonsense. And the cream cheese glaze? Yeah, it’s tangy-sweet magic that drips into every crack and crevice.
Wanna know a secret? A little cornstarch in the filling keeps it from oozing out everywhere. Not a typo. It’s a pro trick.
Ingredients & Substitutions
For the Dough:
- 2 ¾ cups (330g) all-purpose flour, plus more for dusting
You can use bread flour for chewier rolls, but all-purpose gives softer bites. - 2 ¼ tsp instant yeast (1 packet)
Active dry works too—just proof it in the warm milk. - ¼ cup (50g) granulated sugar
- ½ tsp fine sea salt
- ¾ cup (180ml) whole milk, warm (about 110°F)
Plant-based milk works too, but whole gives best texture. - ¼ cup (57g) unsalted butter, melted
If using salted butter, skip the added salt. - 1 large egg, room temp
For the Filling:
- ½ cup (1 stick / 113g) unsalted butter, softened
- ¾ cup (150g) packed dark brown sugar
- 2 tbsp ground cinnamon
- 1 tsp cornstarch (optional but awesome)
For the Cream Cheese Icing:
- 4 oz (113g) cream cheese, softened
- 3 tbsp unsalted butter, softened
- ¾ cup (90g) powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp milk or cream, for consistency
Don’t have cream cheese? Greek yogurt + powdered sugar + vanilla is a surprisingly decent hack. It won’t be the same, but hey—life’s all about good-enough-sometimes.
Step-by-Step Instructions (With Pro Tips Thrown In)
1. Make the Dough
In a large bowl, whisk flour, sugar, salt, and yeast. Pour in warm milk, melted butter, and the egg. Mix with a wooden spoon until it gets shaggy. Then ditch the spoon and get in there with your hands.
Knead it on a floured surface for about 8 minutes until smooth and stretchy. If it sticks like crazy, sprinkle more flour—a tablespoon at a time. Don’t overdo it. Sticky dough makes softer rolls.
Cover the dough with a damp towel and let it rise in a warm spot for about 60–90 minutes, until doubled. If your kitchen’s cold? Turn your oven to 170°F for 2 mins, then turn it off. Boom. Instant proofing box.
2. Roll and Fill
Punch down the dough. Roll it into a rectangle (roughly 16×12 inches). Slather on the softened butter—edges too. Mix brown sugar, cinnamon, and cornstarch, then sprinkle evenly.
Now roll it up tightly from the long edge. Slice into 12 pieces. Use unflavored dental floss for clean cuts. Knife smashes ’em—trust me.
Grease a 9×13 inch baking dish and place the rolls cut-side up, evenly spaced. Cover and let rise another 30–45 minutes.
3. Bake the Rolls
Preheat oven to 350°F (175°C). Bake rolls for 22–26 minutes, until golden brown on top. Don’t overbake—center rolls should still be slightly squishy.
If tops brown too fast, tent with foil around 18 mins in. And if your oven runs hot? Check at 20 mins.
4. Make the Icing
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and just enough milk to make it spreadable but thick.
Spread the glaze on warm rolls so it melts into all those glorious cracks. For a frosted-top look, wait till they cool. I never wait.
Cooking Techniques & The Science Behind It All
Why enriched dough?
Milk, butter, and eggs create a tender crumb and richer flavor. They also slow down yeast a bit—meaning more time for flavor to develop.
Why use instant yeast?
Instant yeast doesn’t need proofing. It’s fast and reliable. But if you’re using active dry, bloom it in warm milk with a pinch of sugar first.
Why cornstarch in the filling?
Cornstarch thickens the sugar-cinnamon butter as it melts. Keeps it inside the rolls instead of leaking out and burning at the bottom. Game-changer.
Tool tip:
Use a bench scraper to lift sticky dough. A stand mixer with dough hook? Saves your arms. But your hands will learn more doing it old-school.
Serving & Pairing Suggestions
Serve them warm. Always warm. If they’re cold? 10 seconds in the microwave, tops.
Garnish with chopped toasted pecans, orange zest, or a pinch of flaky sea salt. Sweet meets salt = heavenly.
Pair with strong coffee, chai, or cold milk. I sometimes go rogue and eat ’em with a spoonful of peanut butter on top. Don’t knock it.
For brunch: Serve alongside scrambled eggs, bacon, and something acidic—like a grapefruit salad or lemony yogurt. It balances the sweetness like a dream.
Conclusion
These easy cinnamon rolls from scratch are the kind of thing that turns an average morning into a memory. They’re not perfect-looking. They’re better than that—they’re honest. Slightly sticky, a lil’ messy, and unapologetically rich.
What makes them special? The balance. Soft dough. Spiced filling. Tangy frosting. They hit every craving at once.
Final tip? Don’t rush. Let the dough rise fully. And if you mess up—burn the tops or underbake the middles—know that even the ugliest rolls still taste like home.
Bake ’em once, and you’ll never go back to the store-bought tubes. Pinky swear.
FAQs
1. Can I make the dough the night before?
Yes! After shaping the rolls, cover and refrigerate overnight. Let them come to room temp for 45–60 minutes before baking.
2. Can I freeze them?
Totally. Freeze after shaping (before second rise) or after baking. If frozen unbaked, thaw and let rise before baking. If baked, just reheat and glaze.
3. Why are my rolls dense or dry?
Too much flour or under-kneading. Always measure flour correctly—spoon, don’t scoop. And knead till smooth and stretchy.
4. How do I know if my yeast is alive?
If using active dry yeast, it should foam in warm milk + sugar within 5–10 mins. No foam? Toss it. Dead yeast = dead rolls.
5. Can I make them vegan?
Yes! Swap dairy milk for almond or oat, butter for vegan butter, egg for a flax egg (1 tbsp ground flax + 3 tbsp water), and use dairy-free cream cheese for icing.
