These Homemade Cinnamon Rolls are the ultimate comfort bake — soft, buttery dough swirled with cinnamon-sugar filling and topped with a creamy, tangy cream cheese icing.

Whether you’re prepping for a cozy weekend brunch, a holiday breakfast, or just a well-deserved treat, this classic recipe delivers bakery-level results from your own kitchen.

Why You’ll Love This Recipe

Pillowy Soft Dough: The yeast-based dough is tender and fluffy.

Rich Cinnamon Sugar Filling: A warm and cozy blend of brown sugar, cinnamon, and butter.

Cream Cheese Icing Perfection: Sweet and slightly tangy — melts beautifully over warm rolls.

Homemade and Freezer-Friendly: Make-ahead and reheat easily for busy mornings.

Baking Satisfaction: The scent alone makes it worth the effort!

What You’ll Need (Ingredient Highlights)

Dough:

Whole or 2% Milk – Provides moisture and richness.

Unsalted Butter – For both flavor and softness.

Yeast – One 0.25-ounce packet (make sure it’s fresh!).

Granulated Sugar & Salt – For flavor balance.

Egg & Vanilla Extract – For richness and aroma.

All-Purpose Flour – Builds the dough structure.

Cinnamon Sugar Filling:

Softened Unsalted Butter – Easy to spread over the rolled dough.

Brown Sugar & Granulated Sugar – Classic sweet filling combo.

Ground Cinnamon & Vanilla Extract – Flavor-packed swirl.

Cream Cheese Icing:

Softened Cream Cheese – Smooth base for the icing.

Powdered Sugar & Vanilla – Sweet, creamy, and aromatic.

Milk – Adjusts icing consistency.

Pro Tips Before You Start

Use fresh yeast for proper rise and soft texture.

Proof in a slightly warm oven to speed up dough rising.

Roll the dough evenly for consistent-sized rolls.

Saw gently with floss or a serrated knife to keep filling intact.

Spread icing while warm for gooey, glossy results.

How to Make Homemade Cinnamon Rolls

Step 1: Warm the Butter and Milk

Melt ½ stick (¼ cup) of butter in the microwave.

Then warm 1 cup of milk until it reaches 100–110°F. Combine in a bowl.

Step 2: Activate the Yeast

Stir in ¼ cup granulated sugar and one packet of yeast.

Cover with a towel and let it sit for 10 minutes, until frothy.

Step 3: Make the Dough

Add 1 large egg, ½ tsp salt, and 1 tsp vanilla to the yeast mixture.

Slowly fold in 3½ cups of flour, ½ cup at a time, until a soft, tacky dough forms.

Step 4: Proof the Dough

Form the dough into a ball and cover with a tea towel.

Place in a warm (but off) oven to rise for 10 minutes.

Step 5: Make the Filling

In a bowl, use a mixer to combine 1 stick softened butter, ½ cup brown sugar, ½ cup granulated sugar, 1½ Tbsp cinnamon, and 1 tsp vanilla. Set aside.

Step 6: Roll and Fill

Roll dough on a floured surface into a 14×18 inch rectangle.

Spread the cinnamon filling evenly to the edges.

Step 7: Roll and Slice

Roll the dough from the short edge to form a log.

Use floss or a knife to slice into 12 even rolls.

Step 8: Bake

Place rolls in a greased baking dish.

Bake at 350°F for 20–25 minutes until golden.

Step 9: Cool and Ice

Let rolls cool 10 minutes.

Mix 4 oz softened cream cheese, 2 cups powdered sugar, 1 tsp vanilla, and 2–4 Tbsp milk to desired icing consistency.

Spread over warm rolls and serve.

What to Serve It With

Hot coffee or chai latte for a cozy breakfast

Scrambled eggs or a veggie omelet for balance

Fresh fruit or a citrus salad for brightness

Yogurt parfaits for a brunch spread

Maple sausage or bacon for a sweet-savory pairing

Variations / Substitutions

Add chopped pecans or raisins to the filling.

Use pumpkin spice mix instead of just cinnamon for fall flair.

Swap cream cheese icing with a classic powdered sugar glaze.

Make them mini-sized by cutting into 16 smaller rolls.

Use bread flour for a chewier dough.

Storage & Leftovers

Store at room temperature (covered) for 2 days.

Refrigerate up to 5 days; reheat before serving.

Freeze baked rolls for up to 2 months; thaw and warm in the oven.

Freeze unbaked rolls after slicing — proof and bake when ready.

Icing can be stored separately and added after reheating.

FAQs

Can I make the dough the night before?
Yes! Let it rise, then refrigerate overnight.

Bring to room temp before rolling.

Do I need to use whole milk?
Whole or 2% milk is best, but plant-based milk will work with slight texture changes.

Can I freeze them?
Absolutely. Freeze baked or unbaked rolls and enjoy later!

Why didn’t my dough rise?
Check your yeast — it may be expired or the liquid was too hot or cold.

What’s the best way to cut cinnamon rolls cleanly?
Use unflavored dental floss for perfect, clean slices.

Can I make this gluten-free?
Yes, with a 1:1 gluten-free flour blend, though texture may differ slightly.

Can I reduce the sugar?
You can slightly cut sugar in the filling or icing if desired, but it will affect sweetness and texture.

Final Thoughts

These Homemade Cinnamon Rolls bring bakery flavor into your kitchen with soft dough, warm cinnamon filling, and rich cream cheese icing.

They’re surprisingly easy to make, completely irresistible, and perfect for sharing with friends and family — or saving for yourself!

Whether it’s a holiday morning or a cozy weekend bake, this recipe is a keeper.