I have perfected a recipe that combines four cups all purpose flour with active dry yeast and whole milk, enriched by granulated sugar and unsalted butter. This Best Cinnamon Rolls recipe features a luscious cinnamon-brown sugar filling and a creamy cream cheese frosting that fills me with anticipation each time I bake them.

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I recently stumbled upon this recipe for The Best Cinnamon Rolls and I just had to share it with you. I’ve been experimenting with lots of baked dessert recipes lately and these cinnamon rolls really stand out.

When making them, I start with 4 cups all purpose flour and one package active dry yeast (2 1/4 teaspoons) mixed into 1 cup warm whole milk along with 1/3 cup granulated sugar and 1/3 cup unsalted butter, melted. These simple ingredients combine to create a dough that’s soft yet structured enough to handle a generous filling made of 1 cup packed brown sugar, 3 tablespoons ground cinnamon, and softened butter.

I finished them off with a luscious cream cheese frosting made with cream cheese, unsalted butter, powdered sugar and a hint of vanilla extract. It’s an easy baking recipe that turned out to be a huge hit at brunch even if my attempt was not perfect.

Enjoy experimenting and tweaking it to your ideal taste!

Why I Like this Recipe

I love this recipe for a few reasons. First, I really enjoy how soft and fluffy the dough turns out. There’s something so satisfying about a roll that’s pillowy and light. Second, the cinnamon-sugar filling is pure magic – it fills every bite with warm, gooey flavor that makes all the effort worth it. And finally, that cream cheese frosting ties everything together in a sweet, tangy way that just melts in your mouth.

These cinnamon rolls are honestly the best brunch recipe i have ever tried on a cold winter morning. The process might seem a bit long with all the rising and kneading, but it’s totally worth it once you see them come out golden and inviting. I love how the rolls are big, soft, and perfectly spread with the cinnamon-sugar butter; it makes the whole kitchen smell amazing. Even if you’re not a pro baker, this recipe feels approachable and makes you feel really proud once you bite into that creamy, delicious top layer.

Ingredients

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Flour: Provides carbs to form the dough structure and gives rolls a soft, squishy body.
Yeast: Helps the dough rise so your cinnamon rolls turn out light and fluffy.
Milk: Adds some richness and a bit of protein that improves the texture a lot.
Butter: Gives a rich taste, keeping the dough tender and moist throughout.
Sugars: Granulated and brown sugars both offer sweetness and help boost flavor.
Cinnamon: Brings a warm, spicy kick that truly makes these rolls special.
Cream Cheese & Powdered Sugar: Form a tangy, smooth icing that melts perfectly.

Ingredient Quantities

4 cups all purpose flour

1 package active dry yeast (2 1/4 teaspoons)

1 cup warm whole milk

1/3 cup granulated sugar

1/3 cup unsalted butter, melted

2 large eggs, room temperature

1/2 teaspoon salt

1 cup packed brown sugar (for the filling)

3 tablespoons ground cinnamon (for the filling)

1/3 cup unsalted butter, softened (for the filling)

4 ounces cream cheese, softened (for the frosting)

1/4 cup unsalted butter, softened (for the frosting)

1 to 1 1/2 cups powdered sugar (for the frosting)

1/2 teaspoon vanilla extract (for the frosting)

How to Make this

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1. In a large bowl, stir together 1 cup warm milk, 1/3 cup granulated sugar, 1/3 cup melted butter, 2 eggs, and 1/2 teaspoon salt. Sprinkle the 1 package of active dry yeast over the mixture and let it sit for about 5-10 minutes until it gets a bit frothy.

2. Add 4 cups of all purpose flour slowly to the mixture while stirring until a soft dough forms. It might be a little sticky at first.

3. Turn the dough onto a floured surface and knead it for 5-7 minutes until it becomes smooth and elastic. Place it back in the bowl, cover with a clean towel, and let it rise for about an hour in a warm spot until doubled in size.

4. For the filling, mix together 1 cup packed brown sugar, 3 tablespoons ground cinnamon, and 1/3 cup softened unsalted butter in a separate bowl until it forms a smooth spreadable paste.

5. Roll out the risen dough on a lightly floured countertop into a large rectangle, approximately 16×12 inches.

6. Spread the cinnamon-sugar butter mixture evenly all over the dough, making sure to cover it completely.

7. Roll the dough tightly starting from the longer side to form a log. Using a sharp knife, slice the log into 12 even pieces, about 1 inch thick.

8. Arrange the cinnamon rolls in a greased baking pan, leaving a little space between each piece. Cover with a towel and let them proof again for about 30-45 minutes until puffy.

9. Preheat your oven to 350°F and then bake the rolls for 25-30 minutes or until they turn a lovely golden color.

10. While the rolls are baking, prepare the cream cheese frosting by beating together 4 ounces softened cream cheese, 1/4 cup softened unsalted butter, 1/2 teaspoon vanilla extract, and 1 to 1 1/2 cups powdered sugar until smooth. Once the rolls are out of the oven, slather the frosting on top and enjoy your delicious cinnamon rolls!

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A whisk or fork for stirring
4. A small bowl for the filling
5. A rolling pin and a lightly floured countertop
6. A sharp knife for slicing
7. A greased baking pan
8. A clean kitchen towel
9. An oven
10. A medium mixing bowl (or mixer) for the cream cheese frosting

FAQ

How do I know when my dough has risen enough?

The dough should roughly double in size. If it feels puffy and looks airy after about an hour in a warm spot, it's good to go. If not, give it a little more time.

Can I use instant yeast instead of active dry yeast?

Yeah, you can, but be sure to adjust the mix. Instant yeast mixes right in. If you swap it in, use about 25% less than what the recipe calls for active dry yeast.

My dough feels too sticky. What should I do?

Sometimes it can be a bit sticky. Just sprinkle a little extra flour on your counter while kneading until it becomes smooth and easy to work with.

How do I store leftover cinnamon rolls?

Once theyre cooled down, place them in an airtight container. They stay fresh for a couple of days at room temperature and can be reheated in the microwave or oven.

Can I freeze these cinnamon rolls?

Sure thing! Wrap them tight in plastic wrap then foil before placing in the freezer. When you're ready, defrost them overnight in the fridge and warm 'em up before serving.

The Best Cinnamon Rolls ✨ Recipe Substitutions and Variations

Active dry yeast: You can use instant yeast instead. Just use about 25% less than what the recipe calls for.
Warm whole milk: Almond milk or soy milk are fine substitutes if you need a dairy-free option. It might change the flavor a bit though.
Melted unsalted butter: Melted coconut oil works well in its place, but keep in mind you’ll get a slight coconut aroma.
Cream cheese for the frosting: Try using mascarpone or even strained ricotta for a similar creamy texture.

Pro Tips

1. Make sure your milk is just right – about 110°F works best so it wakes up the yeast without burning it. If you dont have a thermometer, test it with your finger; it should feel really warm but not hot.

2. While kneading the dough, try not to overwork it or it might turn too tough. If it seems too sticky, sprinkle a little more flour but be careful not to add too much – you want it soft and light.

3. When rolling out the dough, leave those air bubbles intact so your rolls get extra fluffy. A light dusting of flour on your counter helps, but you dont wanna coat it fully.

4. Let your rolls cool a bit before slapping on the cream cheese frosting. Otherwise, the heat can melt the frosting and make it all runny which isnt as neat. Enjoy and happy baking!