A homemade cinnamon rolls recipe should give you tender dough, a buttery cinnamon swirl, and a cream cheese glaze that sets without turning runny. This version uses a straightforward enriched dough that rises once, gets shaped, then bakes in a standard pan so the sides stay soft. You’ll get a reliable result without a stand mixer or overnight planning.
The method below builds gluten slowly with a short knead, then lets the fat and sugar do their work during a single rise. We use instant yeast so there’s no separate proofing step, and the filling uses brown sugar for deeper molasses notes than white sugar gives. If you want the baseline method, our soft and gooey guide covers the same dough with a different glaze ratio. Making this homemade cinnamon rolls at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Homemade Cinnamon Rolls
- One rise keeps the work short while still producing a light, pillowy crumb.
- Brown sugar and butter filling creates a sticky layer that stays moist after baking.
- Cream cheese glaze uses a 2:1 sugar-to-cheese ratio so it firms without cracking.
- Standard 9×13 pan means no special tin and easy portioning into 12 rolls.
Ingredients You’ll Need
- 500 g all-purpose flour, plus extra for dusting
- 7 g instant yeast (about 2¼ tsp)
- 50 g granulated sugar
- 5 g fine salt (about 1 tsp)
- 240 ml whole milk, warmed to 38°C
- 1 large egg, room temperature
- 70 g unsalted butter, softened, divided (40 g dough, 30 g filling)
- 150 g brown sugar, packed, for filling
- 10 g ground cinnamon (about 2 tbsp)
- 120 g cream cheese, room temperature, for glaze
- 60 g powdered sugar, for glaze
- 15 ml maple syrup, for glaze
Ingredient Substitutions
Whole milk: Replace with an equal volume of oat milk for a dairy-free base. Oat milk has less protein so the crumb will be slightly less structured and a touch more tender. Expect a marginally slower rise by about 10 minutes and a lighter surface color after baking. The homemade cinnamon rolls works well for weeknight cooking when time is limited.
All-purpose flour: Swap with an equal weight of bread flour for a chewier bite. Bread flour’s higher gluten content firms the crumb and raises the oven spring, so add 1 tbsp extra milk if the dough feels stiff. The rolls will hold their shape better when sliced but brown a little faster on top. Storing leftover homemade cinnamon rolls correctly keeps it tasting good for days.
Cream cheese: Use an equal weight of mascarpone for a softer, less tangy glaze. Mascarpone whips looser, so cut the maple syrup to 10 ml to avoid a runny top. The finished glaze will look glossier and spread thinner across the warm rolls. For the best results with this homemade cinnamon rolls, read through all the steps before starting.
Brown sugar: Replace with coconut sugar at a 1:1 weight for a lower-glycemic filling. Coconut sugar is drier and less sticky, so mix it with the 30 g softened butter first, then add cinnamon. The swirl will be less gooey but carry a faint caramel-toffee note. If you enjoyed this, our terms use is worth trying next.
Step-by-Step Instructions
- In a large bowl, whisk 500 g flour, 7 g instant yeast, 50 g granulated sugar, and 5 g salt. Add 240 ml warm milk, 1 egg, and 40 g softened butter. Mix with a spatula until a shaggy dough forms, then knead on a lightly floured surface for 8 minutes until smooth and springy.
- Cover the dough with a damp towel and let it rise in a warm spot at 27°C for 60 minutes, until doubled and a finger poke springs back slowly.
- Roll the dough into a 40×30 cm rectangle on a floured counter. Spread the remaining 30 g softened butter across the surface, then sprinkle 150 g brown sugar and 10 g cinnamon evenly to the edges.
- Starting from the long side, roll the dough into a tight log. Use a serrated knife to cut 12 equal pieces, then place them cut-side up in a greased 9×13 pan with small gaps.
- Cover and rest the pan at room temperature for 20 minutes while the oven heats to 180°C / 350°F. Bake 25–30 minutes until the centers reach golden and crisp on top and the internal temp hits 90°C.
- Beat 120 g cream cheese, 60 g powdered sugar, and 15 ml maple syrup until smooth. Spread over the warm rolls so it melts into the swirls, then cool 10 minutes before serving.
Pro Tips
Keep the milk at 38°C because hotter liquid slows yeast and colder extends the rise past two hours. Use a kitchen thermometer instead of guessing by touch for a consistent crumb.
When rolling the log, pull gently so the spiral stays tight without tearing the dough. A loose roll bakes into separated layers instead of a clean swirl.
For cleaner slices, chill the rolled log for 15 minutes before cutting so the butter firms and the knife doesn’t compress the shape.
Read technique details from easy vegan bakes if you want to adapt the glaze to plant-based cream cheese without splitting.
Spread glaze while rolls are warm, not hot, so it sinks into gaps but doesn’t fully liquefy and slide off the pan edges.
Common Mistakes to Avoid
Adding cold egg to warm milk shocks the yeast and slows the rise by 20 minutes or more. Let the egg sit out for 30 minutes before mixing to keep the dough on schedule.
Over-flouring the counter during knead makes the dough stiff and the baked roll dry. Add flour one teaspoon at a time only when the surface truly sticks.
Skipping the 20-minute pan rest leads to pale, tight rolls because the cold dough hits the oven before relaxing. That rest also evens the bake so the center isn’t doughy.
Cutting with a thin string instead of a knife can crush the spiral if pulled too hard. A gentle serrated knife gives cleaner lines with less compression. For another easy option, check out our image.
Serving Suggestions
Plate two rolls on a warm plate with a side of cinnamon focaccia for a brunch board that doubles the spice note without repeating the texture. The focaccia’s crisp crust balances the soft roll crumb.
Offer strong coffee or cold milk because the glaze’s tang needs a blunt drink to cut the sweetness. A small scoop of plain yogurt on the side also lowers the perceived sugar load.
For a holiday table, dust the glaze with fresh orange zest so the citrus lifts the cinnamon. Keep portions to one roll per plate if serving with regional pastries from other cuisines.
Storage and Reheating
Store cooled rolls in an airtight container in the fridge for up to 4 days. The glaze firms when cold, which actually makes slicing cleaner the next day.
Freeze unglazed baked rolls for up to 2 months in a zip bag, then thaw overnight and warm before adding fresh glaze. Glazed rolls freeze less well because the topping weeps on thaw.
Reheat single rolls in a 180°C / 350°F oven for 8 minutes until the center reads 65°C. Microwave only as backup for 30 seconds covered with a damp paper towel to avoid rubbery edges. You might also like our recipe courses.
Recipe Variations
Pecan Crunch Version
Add 60 g chopped toasted pecans to the filling with the brown sugar for a nutty bite and extra texture. The nuts toast in 5 minutes at 180°C before mixing so they stay crisp after bake. Expect a slightly longer chew and a deeper roasted note in the swirl.
Orange Glaze Swap
Replace maple syrup in the glaze with 15 ml fresh orange juice plus 1 tsp zest for a bright citrus top. The juice thins the glaze, so add 10 g more powdered sugar to keep it spreadable. The rolls taste lighter and pair better with black tea.
Cardamom Rolls
Cut cinnamon to 5 g and add 5 g ground cardamom for a Scandinavian-style roll with floral warmth. Cardamom browns faster, so check the pan at 22 minutes to avoid dark tops. The crumb stays identical but the aroma shifts sharply.
Small Batch Mini
Scale all dough ingredients to half and bake in an 8×8 pan for 9 rolls in 20–22 minutes. The thinner pan means faster heat reach, so drop oven temp to 175°C. Good for two people without leftover storage needs. Pair this with our register for more ideas.
Homemade Cinnamon Rolls 2
Description
These homemade cinnamon rolls use a straightforward enriched dough that rises once for a light, pillowy crumb with a buttery brown sugar swirl. A 2:1 sugar-to-cheese cream cheese glaze firms without cracking for an easy, reliable brunch treat.
Ingredients
Instructions
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Mix dry and wet ingredients
In a large bowl, whisk together 500 g flour, 7 g instant yeast, 50 g granulated sugar, and 5 g salt until evenly combined. Add 240 ml warm milk at 38°C, 1 egg, and 40 g softened butter, then mix with a spatula until a shaggy dough forms with no dry flour pockets.
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Knead the dough
Turn the shaggy dough onto a lightly floured surface and knead by hand for 8 minutes until smooth and springy to the touch. Add flour only one teaspoon at a time if the surface truly sticks, to avoid a stiff, dry baked roll.
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First rise
Cover the dough with a damp towel and let it rise in a warm spot at 27°C for 60 minutes until doubled in size. Test by poking with a finger — the indentation should spring back slowly, showing the gluten is relaxed and ready to shape.
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Roll and fill
Roll the dough into a 40x30 cm rectangle on a floured counter with gentle, even pressure to keep the spiral tight. Spread the remaining 30 g softened butter across the surface, then sprinkle 150 g brown sugar and 10 g cinnamon evenly to the edges for a full sticky swirl.
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Shape and cut rolls
Starting from the long side, roll the dough into a tight log, pulling gently so the spiral stays compact without tearing. Use a serrated knife to cut 12 equal pieces, then place them cut-side up in a greased 9x13 pan with small gaps between each for even expansion.
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Pan rest and preheat
Cover the pan and rest it at room temperature for 20 minutes while the oven heats to 180°C / 350°F. This rest relaxes the cold dough so the rolls bake pale-and-soft instead of tight and doughy in the center.
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Bake the rolls
Bake at 180°C / 350°F for 25–30 minutes until the centers are golden and the tops are crisp with an internal temp of 90°C. Pull the pan when the rolls spring back lightly and the edges show a toasted brown for a fully set crumb.
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Glaze and cool
Beat 120 g cream cheese, 60 g powdered sugar, and 15 ml maple syrup until smooth, then spread over the warm (not hot) rolls so it melts into the swirls. Cool for 10 minutes before serving so the glaze sets and slices stay clean.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 45mg15%
- Sodium 220mg10%
- Total Carbohydrate 54g18%
- Dietary Fiber 2g8%
- Sugars 28g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store cooled rolls in an airtight container in the fridge for up to 4 days; the cold glaze firms for cleaner slicing the next day.
- Reheating: Reheat single rolls in a 180°C oven for 8 minutes until the center reads 65°C, or microwave 30 seconds covered with a damp towel as backup.
- Pro tip: Chill the rolled log for 15 minutes before cutting so the butter firms and the knife leaves clean spiral lines, and pair with cinnamon focaccia for a brunch board.
- Glazing: Spread glaze while rolls are warm, not hot, so it sinks into gaps but does not fully liquefy and slide off the pan edges.
