I recently perfected the Best Cinnamon Rolls. Blending milk, eggs, melted butter and a pinch of salt with flour and sugar, plus a cinnamon burst and cream cheese frosting, this recipe is delightful to create. Every roll has a soft, fluffy texture that invites you to explore its delicious secrets.

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I’ve been working on the ultimate Homemade Cinnamon Rolls recipe and I think I’ve finally nailed it. I started with 1 cup of warm milk, about 110°F, and 2 1/4 teaspoons of active dry yeast to help bring my dough to life.

Mixing in 1/3 cup granulated sugar and 2 large eggs really sets the stage for a beautifully soft and fluffy roll. I melted 1/2 cup unsalted butter and folded it into the dough along with a teaspoon of salt and gradually added 4 to 4 1/2 cups of flour until I had the perfect texture.

For the filling, I used 1/2 cup unsalted butter (softened), 1 cup of packed brown sugar, and 2 to 3 tablespoons of ground cinnamon to deliver an intense flavor experience. The secret ingredient?

My homemade cream cheese frosting made with 1/2 cup cream cheese, 1/4 cup unsalted butter, 1 1/2 cups powdered sugar and a splash of vanilla extract. This recipe is one of my all-time favorites for special brunches and high tea.

Why I Like this Recipe

I like this recipe because it always makes me feel like im getting a warm hug; the dough turns out so soft and fluffy every time and theres something comforting about the whole process.

I also love how the cream cheese frosting adds a sweet, tangy finish that just complements the cinnamon perfectly, making it so addicting.

Another thing is that the recipe is easy enough to follow even if im not a pro in the kitchen. Even when i mess up a step or two, the end product is still amazing and that makes me feel encouraged to try again.

Ingredients

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Warm milk is rich in carbs that helps activate yeast for a softer dough.
Active dry yeast is that magic ingredient that makes the dough airy and puffy.
Granulated sugar sweetens the dough while feeding yeast so that it rises nicely.
Eggs provide protein and richness, making the dough tender and moist.
Unsalted butter gives a soft flavor and moisture to both the dough and filling.
Brown sugar offers a deep molasses taste, making the filling extra sweet.
Ground cinnamon delivers warm spice and aroma for a truly classic roll flavor.
Cream cheese in the frosting adds tangy creaminess that balances the sweetness perfectly.

Ingredient Quantities

1 cup warm milk (about 110°F)

2 1/4 teaspoons active dry yeast

1/3 cup granulated sugar

2 large eggs, at room temperature

1/2 cup unsalted butter, melted (for the dough)

1 teaspoon salt

4 to 4 1/2 cups all-purpose flour

1/2 cup unsalted butter, softened (for the filling)

1 cup brown sugar, packed

2 to 3 tablespoons ground cinnamon

For the cream cheese frosting:

1/2 cup cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

How to Make this

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1. In a large bowl, warm up 1 cup of milk to about 110°F. Stir in 2 1/4 teaspoons of active dry yeast and 1/3 cup granulated sugar. Let it sit for around 5 minutes until it gets foamy.

2. Beat 2 large eggs at room temperature with 1/2 cup of melted unsalted butter (for the dough) and 1 teaspoon salt. Pour the yeast mixture into the bowl and mix well.

3. Gradually add 4 to 4 1/2 cups of all-purpose flour, stirring until a soft dough forms. Turn it out on a floured surface and knead for about 6 to 8 minutes until it becomes smooth and elastic.

4. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour or until it doubles in size.

5. While the dough is rising, mix 1/2 cup unsalted butter (softened for the filling) with 1 cup brown sugar and 2 to 3 tablespoons of ground cinnamon until well blended.

6. Once the dough has risen, punch it down and roll it out on a lightly floured surface into a roughly 16×12 inch rectangle, trying to keep the thickness even.

7. Spread the cinnamon butter filling evenly all over the dough, leaving a very small border around the edges.

8. Carefully roll the dough up into a tight log starting from the long side. Cut the roll into slices about 1 inch thick and arrange them in a greased baking dish.

9. Let the slices rise for another 30 minutes while you preheat your oven to 350°F. Then, bake the rolls for about 25 to 30 minutes until they are lightly golden on top.

10. For the cream cheese frosting, beat together 1/2 cup softened cream cheese, 1/4 cup softened unsalted butter, 1 1/2 cups powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Drizzle the frosting generously over the warm cinnamon rolls and enjoy!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Microwave-safe bowl or small saucepan to warm the milk
4. Whisk or fork for beating the eggs
5. Wooden spoon or spatula for mixing
6. Clean countertop with a rolling pin for rolling out the dough
7. Greased bowl for dough rising (use extra bowl if you prefer)
8. Clean towel to cover the dough while it rises
9. Baking dish or pan for arranging the cinnamon roll slices
10. Oven to bake the rolls
11. Knife or bench scraper to cut the roll into slices
12. Mixer or hand-beater to beat together the ingredients for the frosting

FAQ

What if my dough doesn't rise properly?

Make sure the milk is warm but not too hot, since overly hot milk can kill the yeast. If it still won't rise, your yeast might be old or not active.

Can I prepare the dough ahead of time?

Yup, the dough can be made a day ahead and kept in the fridge. Just let it come back to room temp before rolling it out.

Do I have to use unsalted butter?

It's best to use unsalted butter to have full control over the salt. But if you only got salted butter, cut back a bit on the extra salt in the recipe.

How do I get my cinnamon rolls soft and moist?

Avoid overbaking them and slather on the cream cheese frosting while they're still warm. This keeps them nice and tender.

Can I substitute the cream cheese frosting for something else?

Sure, if you dont have cream cheese you can use a vanilla glaze. But honestly, the cream cheese frosting really maximizes flavor.

The Best Homemade Cinnamon Rolls Recipe Substitutions and Variations

You can swap out warm milk with oat or almond milk. Just make sure it’s warmed up to about 110°F so the yeast does its thing.
If you don’t have active dry yeast, try using instant yeast. Use about 25% less because it’s more potent.
Melted unsalted butter in the dough can be swapped for melted coconut oil. It might change the flavor a bit, but it works well.
For the cream cheese frosting, mascarpone cream can be used in place of cream cheese if you’re looking for a slightly richer taste.

Pro Tips

1. Make sure your milk is really just warm (around 110°F) so you dont kill the yeast. If its too hot the yeast might not do its job and your rolls won’t rise properly.
2. When rolling out the dough, try to keep it evenly thick so every bite has a balanced amount of cinnamon butter. Uneven dough can make some rolls too dry while others may end up soggy.
3. For a perfect rise, find a warm but not overly hot spot, like an off oven with just the light on. This little hack helps get that ideal fluffy texture in your cinnamon rolls.
4. Let the rolls cool for a few minutes before drizzling on the cream cheese frosting; if its too hot the frosting can melt and become a runny mess, making it harder to enjoy the flavor and texture.