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Homemade Cinnamon Rolls

Deliciously gooey Homemade Cinnamon Rolls come with step-by-step photos, detailed instructions, and all my top tips for perfect rolls every single time.
Course Breakfast, Dessert
Cuisine American
Keyword Homemade Cinnamon Rolls
Prep Time 30 minutes
Cook Time 18 minutes
Dough Rising 1 hour 15 minutes
Total Time 48 minutes
Servings 12 large cinnamon rolls
Calories 376kcal
Author Chelsea


For the Dough:

  • 1 cup whole milk (I wouldn't recommend a lower fat)
  • 2 and 1/2 teaspoons active dry yeast not instant or rapid rise
  • 1/3 cup + 1/2 teaspoon white granulated sugar
  • 4 tablespoons unsalted butter, melted and cooled to room temperature
  • 1/2 tablespoon pure vanilla extract
  • 1 large egg yolk
  • 2 and 3/4 cups all-purpose white flour, plus some additional flour as needed
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon

For the Filling:

  • 1/2 cup butter, softened
  • 1 cup brown sugar, packed (I like dark, but light works great too)
  • 2 tablespoons ground cinnamon
  • 1/3 cup heavy cream, slightly warmed

For the Frosting/Glaze

  • 4 ounces full-fat cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla bean paste OR 1 teaspoon pure vanilla extract
  • Pinch of ground cinnamon
  • Pinch of fine sea salt


Make the Dough:

  • Preheat the oven to 170 degrees F. Heat the milk in a medium pot over low heat until it reaches 100 degrees F. Remove the pot from heat and add in the yeast and 1/2 teaspoon sugar. Do not stir. Let sit until foamy, which should take roughly 5-10 minutes. (If the mixture doesn't foam, you may need new yeast, or you could have killed the yeast with milk that was too hot. Start over or your rolls won't rise.)
  • While the yeast is proofing, melt the butter and let it return to room temperature. Once cooled, whisk in the vanilla extract and egg yolk until smooth. Whisk this mixture into the yeast/milk mixture.
  • Using a stand mixer, mix together the flour, the remaining 1/3 cup sugar, the salt and the cinnamon. Once combined, make an indent in the center and pour the yeast mixture into that spot. Mix on low speed with the dough hook until thick and slightly sticky (~2 minutes), scraping down the sides with a spatula as needed. Knead on medium speed until the dough gathers around the hook, (~5-6 minutes). If the dough is not gathering around the hook, you can slowly add additional flour (1/4 cup up to 3/4 cup extra). You DO want the dough to be slightly sticky and tacky. Resist the urge to add too much additional flour as this will take away from the softness of the dough. The dough should gather around the dough hook and be slightly sticky and tacky, but not stick to your fingers.
  • Remove the dough and shape it into a ball (it will be a little sticky!). Grease the mixing bowl with cooking spray or butter and return the dough to the bowl, turning to coat with the spray or butter. Cover with plastic wrap or a towel and let rise until doubled. This takes roughly 45 mins to 1.5 hours. Placing the dough in a warm environment will make it rise faster. (I turn off the oven that preheated to 170 degrees, add the bowl of dough into the oven, and crack the oven open 4-5 inches).
  • Lightly flour a clean surface and roll out the dough. Try to get a rectangle shape that is approximately 15x12 inches (with the 15-inch side facing you). Avoid overworking the dough.

For the Filling:

  • In a large bowl, combine the 1/2 cup softened butter with the brown sugar and cinnamon. Beat until you have a thick mixture.
  • Use a knife or spatula to spread the cinnamon-sugar mixture over the entire dough rectangle. Starting on the long side (closest to you), tightly roll up the dough jelly-roll style.
  • Cut the roll of dough into 12 equal slices and place in a greased 9x13-inch ceramic or glass pan. (Avoid metal pans if possible.)
  • Cover the rolls in the pan and allow them to rise until nearly doubled. Again, place in a warm environment to make them rise quicker. About 20-30 minutes.
  • Preheat the oven to 375 degrees F. Warm the heavy cream for 15-20 seconds in the microwave (you don't want it hot, just not cold/straight from the fridge).
  • Using a pastry brush, spread the heavy cream over the risen rolls and allow it to soak down, in, and around the rolls.
  • Bake cinnamon rolls at 375 degrees F for 17-26 minutes, until the rolls are lightly golden brown at the edges and the center of the rolls are cooked through.

For the Frosting/Glaze:

  • While the rolls are cooling, prepare the frosting/glaze. Combine the room-temperature cream cheese and butter in a large bowl and beat until smooth and creamy, about 2-3 minutes. Add in the powdered sugar, vanilla, cinnamon, and salt. Beat until smooth.
  • Allow cinnamon rolls to cool at room temperature for 10-15 minutes and then spread the glaze evenly over the rolls. Enjoy warm!



Calories: 376kcal | Carbohydrates: 61g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 243mg | Potassium: 156mg | Fiber: 2g | Sugar: 36g | Vitamin A: 407IU | Calcium: 109mg | Iron: 2mg