Quick Recipe Version (TL;DR)
Quick Ingredients
- Dough: 1 cup whole milk, 2 1/4 teaspoons active dry yeast, 1/3 cup granulated sugar, 2 large eggs, 6 tablespoons unsalted butter, 1 teaspoon fine salt, 4 cups all-purpose flour
- Filling: 6 tablespoons unsalted butter, 3/4 cup packed light brown sugar, 2 tablespoons ground cinnamon, 1/4 teaspoon fine salt
- Glaze: 4 ounces cream cheese, 3 tablespoons unsalted butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, 1/8 teaspoon fine salt, 2 tablespoons whole milk
- For the pan: 1 tablespoon softened butter or nonstick baking spray
Do This
- 1. Warm milk to 105°F to 110°F, then mix with yeast and 1 tablespoon of the sugar. Rest 5 to 10 minutes until foamy.
- 2. Mix in remaining sugar, eggs, melted butter, salt, and flour. Knead until smooth and elastic, about 6 minutes in a mixer or 8 to 10 minutes by hand.
- 3. Let dough rise in a greased bowl for 60 to 90 minutes, until doubled.
- 4. Roll dough into a 16 by 12-inch rectangle. Spread with softened butter and sprinkle with brown sugar, cinnamon, and salt.
- 5. Roll up tightly, cut into 12 rolls, and place in a greased 9 by 13-inch baking dish. Rise 35 to 45 minutes.
- 6. Bake at 350°F for 23 to 27 minutes, until lightly golden and 190°F in the center.
- 7. Beat glaze ingredients until smooth, then spread over warm rolls and serve.
Why You’ll Love This Recipe
- Soft, plush dough: The enriched yeast dough bakes up tender, fluffy, and beautifully pull-apart.
- Classic cinnamon swirl: Brown sugar, butter, and plenty of cinnamon create gooey spirals in every bite.
- Rich cream cheese glaze: Tangy cream cheese balances the sweetness and melts slightly into the warm rolls.
- Home-cook friendly: Clear times, visual cues, and make-ahead options help you bake with confidence.
Grocery List
- Produce: No fresh produce required; optional orange zest if making the orange variation.
- Dairy: Whole milk, unsalted butter, large eggs, cream cheese.
- Pantry: Active dry yeast, granulated sugar, light brown sugar, all-purpose flour, fine salt, ground cinnamon, powdered sugar, vanilla extract, nonstick baking spray if not using butter for the pan.
Full Ingredients
For the Soft Cinnamon Roll Dough
- 1 cup whole milk, warmed to 105°F to 110°F
- 2 1/4 teaspoons active dry yeast, 1 standard packet
- 1/3 cup granulated sugar, divided
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted and cooled until warm but not hot
- 1 teaspoon fine salt
- 4 cups all-purpose flour, spooned and leveled, plus 2 tablespoons only if needed for kneading
For the Cinnamon Sugar Filling
- 6 tablespoons unsalted butter, very soft but not melted
- 3/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon fine salt
For the Cream Cheese Glaze
- 4 ounces full-fat cream cheese, softened to room temperature
- 3 tablespoons unsalted butter, softened to room temperature
- 1 cup powdered sugar, sifted if lumpy
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
- 2 tablespoons whole milk, plus 1 teaspoon more if you prefer a thinner glaze
For the Pan
- 1 tablespoon softened unsalted butter, or nonstick baking spray, for greasing a 9 by 13-inch baking dish
Step-by-Step Instructions
Step 1: Activate the yeast
Pour the warm milk into the bowl of a stand mixer or a large mixing bowl. The milk should be warm to the touch but not hot, ideally 105°F to 110°F. Stir in the yeast and 1 tablespoon of the granulated sugar. Let the mixture sit for 5 to 10 minutes, until it looks foamy and creamy on top. This tells you the yeast is alive and ready to lift the dough.
Step 2: Mix the dough
Add the remaining granulated sugar, eggs, melted butter, salt, and 4 cups of flour to the yeast mixture. Mix on low speed with a dough hook until a shaggy dough forms, about 1 to 2 minutes. If mixing by hand, stir with a sturdy wooden spoon or dough whisk until the flour is mostly hydrated and the dough begins to come together.
Step 3: Knead until smooth and elastic
Knead the dough on medium-low speed for 6 to 7 minutes, or knead by hand on a lightly floured surface for 8 to 10 minutes. The dough should become smooth, stretchy, and slightly tacky, but it should not be wet or soupy. If it sticks heavily to your hands or the bowl after several minutes of kneading, add up to 2 tablespoons additional flour, 1 tablespoon at a time. Avoid adding too much flour, since a soft dough makes softer cinnamon rolls.
Step 4: Let the dough rise
Lightly grease a large bowl with butter or nonstick spray. Shape the dough into a ball, place it in the bowl, and turn it once so the surface is lightly coated. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free spot for 60 to 90 minutes, until doubled in size. A good rising temperature is about 75°F to 80°F.
Step 5: Make the cinnamon filling
In a small bowl, stir together the brown sugar, cinnamon, and salt. Keep the softened butter separate so it can be spread evenly over the rolled dough. The butter should be soft enough to spread easily, like a thick frosting, but not melted; melted butter can leak out of the rolls during shaping and baking.
Step 6: Roll, fill, and shape the rolls
Lightly flour your counter and turn out the risen dough. Roll it into a 16 by 12-inch rectangle, keeping the edges as even as you can. Spread the softened butter over the dough, leaving a 1/2-inch border along one long edge. Sprinkle the cinnamon sugar mixture evenly over the butter and gently press it into the surface with your hands. Starting from the long edge opposite the border, roll the dough into a tight log. Pinch the seam to seal.
Step 7: Cut and arrange the rolls
Grease a 9 by 13-inch baking dish with 1 tablespoon softened butter or nonstick baking spray. Trim about 1/2 inch from each uneven end of the dough log if desired, then cut the log into 12 equal rolls. For the cleanest spirals, use unflavored dental floss: slide the floss under the log, cross the ends over the top, and pull to cut. Arrange the rolls in the prepared baking dish in 3 rows of 4, leaving a little space between each roll.
Step 8: Let the rolls rise a second time
Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise for 35 to 45 minutes, until puffy and nearly touching. While they rise, preheat the oven to 350°F with a rack in the center position. The rolls are ready to bake when they look pillowy and slowly spring back when gently pressed.
Step 9: Bake until golden and tender
Bake the cinnamon rolls at 350°F for 23 to 27 minutes, until the tops are lightly golden and the center rolls are cooked through. For best accuracy, the internal temperature in the center of a middle roll should be about 190°F. If the tops brown too quickly before the centers are done, loosely tent the pan with foil for the last 5 minutes of baking. Let the rolls cool in the pan for 10 minutes before glazing.
Step 10: Make and spread the cream cheese glaze
While the rolls cool slightly, beat the softened cream cheese and softened butter together in a medium bowl until smooth and creamy, about 1 minute. Add the powdered sugar, vanilla extract, salt, and 2 tablespoons milk. Beat until smooth, fluffy, and spreadable. For a thinner glaze, mix in 1 additional teaspoon of milk. Spread the glaze over the warm rolls so it melts gently into the spirals, then serve immediately.
Pro Tips
- Use warm, not hot, milk: Milk above 115°F can weaken or kill the yeast. If you do not have a thermometer, the milk should feel pleasantly warm, not hot.
- Keep the dough soft: A slightly tacky dough is ideal. Too much flour can make cinnamon rolls dry and bready instead of pillowy.
- Cut evenly: Mark the dough log in the center, then mark each half into 6 pieces before cutting. This helps you get 12 even rolls.
- Do not overbake: Pull the rolls when they are just lightly golden and cooked through. Deep browning can make the edges firmer.
- Glaze while warm: A warm roll softens the cream cheese glaze just enough to seep into the swirls without completely disappearing.
Variations
- Orange cinnamon rolls: Add 1 tablespoon finely grated orange zest to the filling and replace 1 tablespoon of the milk in the glaze with fresh orange juice.
- Pecan cinnamon rolls: Sprinkle 3/4 cup finely chopped toasted pecans over the cinnamon sugar before rolling up the dough.
- Extra gooey rolls: Pour 1/3 cup warm heavy cream evenly over the risen rolls right before baking. Bake as directed; the centers will be richer and softer.
Storage & Make-Ahead
Room temperature: Store glazed cinnamon rolls tightly covered at room temperature for up to 1 day if your kitchen is cool. For longer storage, refrigerate them because of the cream cheese glaze.
Refrigerator: Store in an airtight container for up to 4 days. Reheat individual rolls in the microwave for 15 to 25 seconds, or warm the covered pan in a 300°F oven for 10 to 15 minutes.
Freezer: Freeze baked, unglazed rolls tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, warm at 300°F for 15 to 20 minutes, then glaze before serving.
Overnight make-ahead: Prepare the rolls through shaping and place them in the greased baking dish. Cover tightly and refrigerate overnight for 8 to 12 hours. The next morning, let the pan sit at room temperature for 45 to 60 minutes, until the rolls look puffy, then bake at 350°F for 23 to 27 minutes and glaze while warm.
Nutrition (per serving)
Approximate nutrition per 1 cinnamon roll, based on 12 servings: 410 calories, 17 grams fat, 10 grams saturated fat, 58 grams carbohydrates, 2 grams fiber, 26 grams sugar, 7 grams protein, and 330 milligrams sodium. Nutrition will vary depending on ingredient brands, exact roll size, and the amount of glaze used.
