One cinnamon roll on a plate

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls are gooey and fluffy with tons of cream cheese frosting on top! Make them ahead of time to enjoy in the morning. A family favorite!

Course Breakfast, Dessert
Cuisine American
Keyword homemade
Prep Time: 25 minutes
Cook Time: 30 minutes
Rising time 4 hours
Total Time: 4 hours 55 minutes
Yields: 12 rolls
Recipe by Tessa Arias


For the dough:

  • 1/2 cup milk
  • 1/2 cup warm water
  • 1 stick (113 grams) unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 envelope (2 1/4 teaspoons) instant yeast
  • 1/4 cup (50 grams) sugar
  • 1 large egg, at room temperature
  • 2 egg yolks, at room temperature
  • 1 1/2 teaspoons fine salt
  • 4 cups (508 grams) all-purpose flour, plus more for dusting

For the filling:

  • 3 tablespoons (53 grams) butter, melted
  • 3/4 cup (150 grams) packed light brown sugar
  • 2 to 3 tablespoons ground cinnamon
  • 1/8 teaspoon salt

For the cream cheese icing:

  • 8 ounces (227 grams) cream cheese, at room temperature
  • 2 tablespoons corn syrup or golden syrup, omit if you'd prefer
  • 2 tablespoons heavy cream
  • 1 cup (125 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch salt


Make the dough:

  1. In a small saucepan, heat the milk, water, and butter until the butter melts. Remove from heat and let cool until lukewarm (about 110°F).
  2. In the bowl of an electric mixer, use a spatula to mix together the milk mixture, yeast, sugar, egg, and egg yolks until well combined. Add in the salt, vanilla, and half of the flour and stir with the spatula until combined. Fit the mixer with the dough hook and gradually add the remaining flour until a dough begins to form. Only add as much flour as you need to form the dough. Knead at medium speed until the dough is smooth and doesn’t stick to the sides of the bowl, about 8 to 10 minutes. If the dough is unbearably sticky add more flour 1 tablespoon at a time.
  3. Lightly grease a large bowl. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, 1 1/2 to 2 hours or allow to rise in the fridge overnight.

Shape the dough:

  1. Press down the risen dough and turn out onto a lightly floured work surface. Use a rolling pin, shape the dough into a 16x12-inch rectangle, long side facing you. Brush all over with melted butter.
  2. Combine remaining filling ingredients in a small bowl. Sprinkle evenly over the dough, leaving a 1/2-inch border at the far edge. Roll the dough up, pinching with your fingers to keep it tightly rolled. Lightly flour the roll.
  3. Grease a 13x9-inch baking dish or two 9-inch cake pans. Cut the roll into 12 equal pieces using a sharp serrated knife or unflavored dental floss. Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and place in a warm place until doubled, about 1 1/2 to 2 hours.
  4. Meanwhile, preheat the oven to 350°F. Bake the rolls until golden brown, 25 to 30 minutes. Invert the rolls on a wire rack and cool for 10 minutes.

Make the icing:

  1. While the rolls cool slightly, place the cream cheese, corn syrup, cream, sugar, vanilla, and salt in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until combined. Increase speed to high and beat until the icing is smooth, about 2 minutes.
  2. If making the plain icing, beat together the butter, sugar, cream, and vanilla until smooth.
  3. Turn the rolls out onto a serving plate and spread the icing all over. Serve warm.