If you've ever sniffed fresh-baked cinnamon rolls first thing in the morning, you know it's... well, it's the best 'good morning' you can get (outside of someone bringing you coffee in bed, which, let's be honest, is rare around here). I first started making these when I was trying to woo my now-husband—he claims it was the cinnamon rolls that convinced him to stick around. Maybe it's true; if you've ever had a warm, fluffy roll with gooey frosting melting down the sides, you get it. Or maybe he just couldn't run fast enough with his mouth full, who knows!
Why You'll Love This (Or At Least Why I Do)
I whip these up when I'm craving something cozy—like, on rainy Saturdays or honestly just when I need a distraction from folding laundry. My family goes a little nuts for these. My aunt once tried to eat three before dinner and then blamed me for making them "too tempting." (Sorry, Aunt Jean!) And for years I couldn't get them right—there was that one time I added salt instead of sugar. Pro tip: don't do that.
What You’ll Need (I Sometimes Improvise, Too)
- 4 cups plain flour (sometimes I swap in a cup of wholewheat, but it never tastes quite as naughty)
- ¾ cup warm milk (full fat, or I use oat milk if my neighbor is over, she's vegan)
- ¼ cup white sugar (Granulated. My grandma always said it had to be C&H; honestly, whatever's on hand works)
- 1 packet active dry yeast (2 ¼ teaspoons but I do not sweat it if it's a bit less)
- ⅓ cup softened butter (okay, yes, sometimes I cut this with margarine because I forgot to buy more butter)
- 2 eggs (room temp is best, unless you forgot to take them out—I've whisked them in cold and it's fine)
- 1 teaspoon salt (I sometimes use kosher salt, but let's not get precious about it)
For the filling:
- ½ cup butter, very soft (I've microwaved it for 'just a second' and accidentally made a puddle—still delish)
- 1 cup brown sugar (light or dark but if you use dark, it’s kind of over the top… in a good way, tbh)
- 2 ½ tablespoons ground cinnamon (I don’t measure that precisely; more if you love cinnamon!)
For the icing (my favorite bit):
- 2 oz cream cheese (just a big spoonful, really, or skip it for a glaze)
- ¼ cup butter (soft)
- 1 - 1 ½ cups powdered sugar (I start small and taste as I go)
- ½ teaspoon vanilla extract
- Pinch salt (makes it pop, I think)
Alright, Let's Make Some Magic: Directions
- Wake Up Your Yeast: Mix the warm milk, half the sugar, and the yeast in your biggest mixing bowl. Let it get bubbly—should take about 5-ish minutes, unless your kitchen is cold, then it'll sulk a bit. If it never gets frothy, your yeast was probably having a bad day (just grab a fresh packet and try again).
- Mash It All Together: Toss in the rest of the sugar, eggs, soft butter, and salt. Stir, then add 3 cups of the flour. Mix until it's a shaggy dough (I use a wooden spoon and some elbow grease, but you can use a dough hook—up to you). Once it kind of comes together, knead in the last cup of flour, bit by bit. If it's sticky, sprinkle more flour till it stops clinging for dear life to your hands.
- First Rise: Oil up the bowl, plop in your dough, cover with a towel, and stick it someplace warm (I've been known to use a heating pad under the bowl when my kitchen's cold). Let it double—about 1 hour. If it takes more or less time, meh, that's life.
- Fill ‘Em Up: Roll the dough out into a big rectangle (mine's never a perfect shape, neither is anyone else's I've seen). Smear on the super-soft butter (get to the edges!), then sprinkle over the brown sugar and cinnamon. At this point, I often sneak a fingerful. You should too.
- Roll, Slice, & Second Rise: Roll it up (longways, like a sleeping bag), then slice into chunky rolls—maybe 12? Doesn’t matter. Sometimes mine come out wonky—still tastes grand. Arrange in your buttered baking dish, giving them a little breathing room. Cover and let them puff up for another 30-40 mins. Or until they're obviously a bit bigger. I sometimes forget and they get huge—no one in my house complains.
- Bake: Preheat your oven to 350F (180C). Pop them in for 22-28 minutes; you're aiming for just golden on the tops. They should still feel soft. If your oven cooks hot on one side (like mine), spin the pan halfway though. Don't panic if the sugar bubbles up—sticky bottoms are the best part.
- Slather On The Icing: Beat all icing bits together with a fork or mixer; spread over warm rolls so it melts. Actually, I find it works better if you wait five mins so the frosting doesn’t totally disappear into the nooks (unless you love that... which, fair enough).
Stuff I Learned The Hard Way (Aka Notes)
- If you use margarine, the dough is stickier, so you need more flour. Not a disaster, just a heads-up.
- Once I left the salt out—nope, don't recommend. Tasted like eating a sweet cloud with no flavor.
- Rolling too tight can make center buns pop up; rolling too loose and they spill everywhere. Honestly, you’ll figure out the sweet spot after a few tries.
- You can microwave day-old rolls for ~10 seconds; they'll taste oven-fresh.
Fun Twists You Can Try (Trust Me, I've Done Weirder)
- Add raisins or toasted nuts if you’re more "adult" about breakfast. (My kids boycott these additions—so good luck.)
- I once tried adding orange zest to the icing. It was okay, but not the bright burst I imagined. Maybe more zest next time?
- Replace cinnamon with cardamom if you’re feeling Swedish. Tastes like cozy winter afternoons, honestly.
- Bacon bits... I wanted to love it, but it was just odd—maybe that's a Texas thing, y'all?
Got The Wrong Equipment? No Stress
No stand mixer? No worries. Just use your hands. It's more satisfying anyway. (Fair warning: the dough is a bit sticky, so I just flour up and pretend I’m on Great British Bake Off.) If you don’t have a rolling pin, a wine bottle will do just fine. In fact, last time I used one, my friend thought it was genius!
How to Store Them (But I Doubt You'll Need This)
In theory, these can stay in an airtight box on the counter for 2-3 days, but in my place, they barely survive until sunrise. If you want to make them last (ha), wrap 'em up tight and freeze for up to 2 months. Reheat gently, maybe with a little water spritzed on, so they don't dry out. Learn more on King Arthur Baking’s cinnamon roll guide—honestly, their freezing tips are solid, even if their recipe isn't quite like mine.
If You Want to Be Fancy: Serving Ideas
I always serve these with a giant mug of coffee (the stronger, the better), and sometimes, if it's the holidays, we break out the eggnog (yeah, seriously). Once, I tried pairing them with crispy bacon and fresh oranges—it's the sweet-savory-tangy mix that’s kinda irresistible.
Things I Figured Out the Hard Way (Pro-Style... Sorta)
- I once tried to rush the rising—whoops. Rolls turned out dense. Take your time and let the dough puff up. Trust me, it's worth the wait.
- If you add the icing too hot, it just vanishes. Now I wait, impatiently, and it’s so worth it.
- On second thought, don’t try to halve the batch. You’ll just wish you made more, every time (feel free to ignore me and try though!).
FAQ (Questions I Keep Getting!)
- Do I have to use a stand mixer? Nope. I usually use my hands—it’s messier but weirdly calming.
- Can I make the dough ahead? Oh, definitely! I sometimes make it night before, let it rise in the fridge. Cold dough’s easier to slice anyway.
- Is there a dairy-free option? Yeah—swap in plant milk and vegan butter. Even the icing works with non-dairy cream cheese. Check out Minimalist Baker’s version here, if you want more ideas.
- Why are my rolls kinda dry? Could be overbaking, or skimping on the gooey filling (no shame, just... load it up next time).
- How big should I cut the rolls? Meh, I aim for 1 ½ inches, but I've gone random before. Some small ones are perfect for sneaky snacking.
- Is this recipe forgiving? Oh, more than you’d think. I mess up something nearly every time, and they still turn out grand.
And, just so you know, if you ever run out of cinnamon halfway through (it happened to me once, mid-mixing), a dash of pumpkin spice works in a pinch. Tasted, well, a bit like fall met breakfast. Happy baking! And if you do end up with extra icing, it’s wicked good on pancakes—that’s a little bonus from my kitchen table to yours.
Ingredients
- 4 cups all-purpose flour
- 1 cup warm milk
- ½ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- ⅓ cup unsalted butter, melted
- 1 large egg
- ½ teaspoon salt
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, softened (for filling)
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons milk (for frosting)
Instructions
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1In a large bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5 minutes until foamy.
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2Add melted butter, granulated sugar, egg, and salt to the yeast mixture. Stir in the flour gradually to form a soft dough.
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3Knead the dough on a floured surface for about 8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
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4Roll dough into a rectangle. Spread with softened butter, sprinkle evenly with brown sugar and cinnamon. Roll up tightly and cut into 12 rolls.
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5Arrange rolls in a greased baking dish, cover, and let rise for 25 minutes. Bake at 350°F (175°C) for 25 minutes or until golden brown.
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6For the frosting, beat cream cheese, powdered sugar, and milk until smooth. Spread over warm cinnamon rolls before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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