Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Cinnamon Rolls from Scratch Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

These easy cinnamon rolls from scratch offer a soft, fluffy texture with a rich cinnamon-sugar filling and a creamy cream cheese icing. Perfect for a cozy breakfast or brunch, they require basic ingredients and straightforward steps, delivering bakery-quality rolls at home.

  • Total Time: 2 hours 5 minutes
  • Yield: 10 servings

Ingredients

Dough

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (43g) unsalted butter
  • 2 and 1/4 teaspoons instant yeast (1 standard packet, Platinum Yeast from Red Star or any instant yeast)
  • 1 large egg, at room temperature

Filling

  • 3 Tablespoons (43g) unsalted butter, extra softened
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon

Icing

  • 4 ounces (113g) full-fat block cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 2/3 cup (80g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the dough: Whisk together flour, sugar, and salt in a large bowl and set aside. In a heatproof bowl, warm the milk and butter until butter is melted and mixture is around 110°F (43°C). Whisk in yeast until dissolved. Pour wet mixture into dry ingredients, add the egg, and mix using a rubber spatula, wooden spoon, or stand mixer with paddle attachment on medium speed until a soft dough forms.
  2. Knead the dough: Transfer dough to a lightly floured surface. Knead with floured hands for 3-5 minutes until smooth. Add a little flour if dough is too sticky. Place dough in a lightly greased bowl, cover loosely, and let rest for 10 minutes.
  3. Prepare the filling and shape rolls: Roll dough out into a 14×8-inch rectangle. Spread softened butter evenly over the surface. Mix cinnamon and brown sugar, then sprinkle over the dough. Roll tightly into a 14-inch log. Cut into 10–12 even rolls and arrange them in a lightly greased 9- or 10-inch round pan, pie dish, or square baking pan.
  4. Let the rolls rise: Cover the pan with foil, plastic wrap, or a clean towel. Allow the rolls to rise in a warm place for 60–90 minutes, or until doubled in size.
  5. Bake the rolls: Preheat oven to 375°F (190°C). Bake rolls for 24–27 minutes until lightly browned. Tent with foil if browning too fast. Rolls are done when internal temperature reaches 195–200°F (91–93°C). Remove from oven and place on wire rack.
  6. Make the icing: Beat cream cheese until smooth and creamy. Add butter and beat well. Gradually beat in confectioners’ sugar and vanilla until combined. Spread icing over warm rolls with a knife or spatula and serve immediately.
  7. Storage: Cover leftover rolls tightly. Store at room temperature up to 1 day or refrigerate up to 5 days.

Notes

  • Ensure milk mixture is warm but not hot to avoid killing the yeast (around 110°F/43°C).
  • If dough is very sticky, add flour gradually to achieve smooth consistency.
  • Allow sufficient rise time for airy, fluffy rolls; rising time may vary with room temperature.
  • Check doneness with an instant-read thermometer to avoid under or overbaking.
  • Use full-fat cream cheese for best flavor and texture in icing.
  • These rolls are best enjoyed fresh but can be reheated gently before serving.
  • For softer tops, tent with foil during baking if browning too fast.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 27 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/easy-cinnamon-rolls-from-scratch-recipe/