If you’re craving something sweet, these homemade Cinnamon Rolls are sure to hit the spot! Made from soft, pillowy dough and filled with a rich cinnamon-sugar mixture, these rolls are perfect for breakfast or dessert. Topped with a generous layer of creamy Cinnabon-style icing, they’re indulgent, delicious, and surprisingly easy to make. Whether you’re serving them fresh from the oven or enjoying them later, these cinnamon rolls will satisfy any sweet tooth!

What You’ll Need

Ingredients

• Cinnamon Dough
• 1 (1/4 ounce) package active dry yeast
• 1 cup warm milk
• ½ cup granulated sugar
• ⅓ cup softened butter
• 1 tsp salt
• 2 eggs
• 4 cups flour
• Cinnamon Rolls Filling
• 1 cup packed brown sugar
• 3 tbsp cinnamon
• ⅓ cup butter, softened
• Cinnabon Icing
• 1 cup cream cheese
• 3/4 cup butter
• 1/2 tablespoon vanilla
• 3 cups powdered sugar

Equipment I Used

• Stand Mixer
• Mixing Bowl
• Pastry Mat
• Rolling Pin
• Dough Cutter
• Baking Dish 9×13
• Spatula
• Measuring Cups & Spoons
• Glass Measuring Cup

How to Make It

Preparing the Cinnamon Dough

Activate the yeast

In a large bowl, dissolve the active dry yeast in warm milk. Stir gently and let it sit for about 5-10 minutes, until the mixture becomes frothy, indicating the yeast is activated.

Mix the dough ingredients

In a separate large mixing bowl, combine the granulated sugar, softened butter, salt, eggs, and flour. Mix until everything is well combined. You can use a spatula or wooden spoon if mixing by hand.

Combine yeast mixture with dough ingredients

Pour the activated milk/yeast mixture into the flour mixture. If you’re using a stand mixer, attach the dough hook and mix on low speed until the dough comes together and forms a smooth, elastic ball. This should take about 5-7 minutes. If kneading by hand, knead for about 10 minutes.

Let the dough rise

Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour or until it doubles in size. To speed up the rising, you can place the bowl near a warm oven or in a warm spot in the kitchen.

Roll out the dough

Once the dough has risen, transfer it to a lightly floured surface or silicone mat. Roll the dough out into a rectangle, approximately 16-18 inches long by 12 inches wide, and about ¼ inch thick.

Making the Cinnamon Roll Filling

Prepare the filling

In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until it forms a smooth, spreadable paste.

Spread the filling

Evenly spread the cinnamon-sugar mixture over the surface of the rolled-out dough. You can either spread the butter first and then sprinkle the brown sugar-cinnamon mixture on top or mix them all together before spreading—whichever you prefer.

Roll the dough

Starting from the long edge of the dough, carefully roll it up into a tight log. Make sure to keep the roll even and firm, as this will ensure nicely shaped cinnamon rolls.

Cut the rolls

Once rolled, use a sharp knife or dental floss to cut the log into 1½ inch slices. You should end up with about 12 rolls.

Lightly oil or butter a 13×9 inch baking pan and sprinkle with flour. Place the cut rolls into the prepared pan, leaving a bit of space between them to allow for rising. Cover the rolls with a damp towel and let them rise again for about 30 minutes, or until they have doubled in size.

While the rolls are rising, preheat your oven to 350°F (175°C).

Bake the cinnamon rolls

Once the rolls have risen, place the pan in the preheated oven. Bake for about 20 minutes, or until the tops are golden brown and the rolls are cooked through. Turn the pan halfway through the baking time for even cooking.

Preparing the Icing

Mix the icing

While the rolls are baking, prepare the icing. In a medium mixing bowl, beat the cream cheese and softened butter together until smooth and creamy. Add the vanilla extract and powdered sugar, and continue to beat until the icing is fluffy and well combined. Note: This recipe makes more icing than you’ll need for the cinnamon rolls. I had leftover icing from my Chocolate Cupcakes with Cream Cheese Frosting recipe and used it for these rolls, which worked out perfectly!

Ice the rolls

Once the cinnamon rolls are out of the oven, let them cool for at least 15 minutes. While still warm, generously spread the prepared cream cheese icing over the tops of the rolls, allowing it to melt slightly into the crevices.