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Soft, fluffy homemade cinnamon rolls with a spiced buttery cinnamon swirl and rich cream cheese frosting. Suitable for same-day baking or overnight rise.

  • Total Time: 3 hours 45 minutes including rises
  • Yield: 12 rolls 1x

Ingredients

Scale
  • For the Dough:
  • 3 1/2 cups (440g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 tsp (1 packet) instant yeast
  • 1 tsp salt
  • 1 cup (240ml) whole milk, warmed
  • 2 large eggs + 1 egg yolk, room temperature
  • 6 tbsp (85g) unsalted butter, softened (plus more for filling and frosting)
  • For the Filling:
  • 1/2 cup (110g) packed light brown sugar
  • 2 tbsp ground cinnamon
  • 6 tbsp (85g) unsalted butter, softened (for spreading)
  • For the Cream Cheese Frosting:
  • 4 oz (115g) cream cheese, softened
  • 4 tbsp (57g) unsalted butter, softened
  • 1 1/2 cups (180g) confectioners’ sugar
  • 1–2 tbsp milk (to thin frosting)

Instructions

  1. Make the Dough: In a mixing bowl fitted with a dough hook, combine flour, cornstarch, granulated sugar, instant yeast, and salt. Stir to blend evenly.
  2. Turn mixer on low and gradually add warmed milk, eggs, and egg yolk. Mix until dough forms a shaggy ball.
  3. Add softened butter 1 tablespoon at a time, mixing after each addition until fully incorporated and dough is smooth.
  4. Knead dough with mixer for about 10 minutes until smooth and pulls away gently from sides (it may remain slightly sticky).
  5. Turn dough onto lightly floured surface, shape into ball, place into a large greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size (~2 hours).
  6. Prepare Filling: Mix light brown sugar and ground cinnamon in a small bowl.
  7. After dough has risen, place it on floured surface and gently pat into a rough rectangle.
  8. Roll dough into a 12-inch by 22-inch rectangle, flouring as needed to prevent sticking.
  9. Spread softened butter evenly over the dough surface, to edges.
  10. Sprinkle cinnamon sugar filling evenly on top, leaving a 1/2-inch border to avoid spillage.
  11. Starting from the edge closest to you, roll the dough tightly into a cylinder. Pinch the seam closed to seal.
  12. Press sides gently to shape into an even log, then cut into 12 equal rolls.
  13. Arrange rolls in prepared pan, cover loosely with plastic wrap, and let rise in a warm spot until doubled (~1 hour).
  14. For overnight baking, cover pan with plastic wrap and refrigerate after shaping. Before baking, let sit at room temperature for 1 hour.
  15. Preheat oven to 350°F (175°C). Bake rolls 30-35 minutes until golden brown and internal temperature 190-200°F (88-93°C).
  16. Cool rolls in pan for 10 minutes.
  17. Make frosting by beating cream cheese and butter until smooth. Add confectioners’ sugar and milk, whisking until spreadable. Adjust milk to desired consistency.
  18. Spread frosting over warm rolls and serve.

Notes

Dough is slightly sticky to ensure soft texture; use flour lightly when handling., Active dry yeast can be used but must be activated in warm milk with sugar for 5-10 minutes before mixing., Can substitute non-dairy milk and dairy-free butter and cream cheese for dairy-free version; texture will vary., Unbaked rolls can be frozen before second rise for up to 1 month; thaw overnight in fridge, then let rise an hour before baking., Baked unfrosted rolls freeze well; thaw and reheat before frosting and serving., Store leftover rolls at room temperature up to 2 days or refrigerated up to 1 week, wrapped airtight., Reheat gently in microwave or oven to restore softness.

  • Author: mapps6841@gmail.com
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Breakfast, Dessert, Snack
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: Approx. 350 kcal per roll
  • Fat: 15 g per roll
  • Carbohydrates: 45 g per roll
  • Protein: 6 g per roll