Sweet and Fluffy Cinnamon Rolls
These cinnamon rolls are the perfect beginner-friendly bake: soft, fluffy dough swirled with a rich dark brown sugar cinnamon filling, topped with a dreamy cream cheese icing that melts into every warm layer. Perfect for weekend mornings, cozy nights, or whenever your soul needs a hug.
Equipment
- Rolling Pin
- Mixing Bowls
- 9x13 inch baking pan
- Measuring cups and spoons
- Sharp knife or dental floss for slicing those rolls clean!
Ingredients
Dough Ingredients:
- 1 cup warm milk (not hot — think cozy bath water!)
- 2 ¼ teaspoons instant yeast (one packet)
- 2 eggs (room temperature)
- ⅓ cup unsalted butter (melted)
- 4 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup granulated sugar
Filling Ingredients:
- ¾ cup dark brown sugar (pack it in like it’s moving day)
- 2 ½ tablespoons ground cinnamon
- ⅓ cup unsalted butter (softened (for spreading))
Cream Cheese Icing Ingredients:
- 4 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- Tiny pinch of salt
Instructions
Step 1: Make the Dough
- In a big bowl (or a stand mixer if you're feeling fancy), pour in the warm milk. Sprinkle the yeast over it, give it a quick stir, and let it sit for 5-10 minutes until it gets a little foamy.
- Add the eggs, melted butter, sugar, and salt. Mix.
- Slowly add the flour, 1 cup at a time. When it gets thick, knead it by hand for about 5 minutes (or use your mixer's dough hook for 3-4 minutes). You're looking for soft, slightly sticky dough — like a fluffy cloud that decided to stay grounded.
- Cover the bowl with a clean towel and let it rise in a warm place until doubled — about 1 hour. (Tip: You can preheat your oven for like 2 minutes, then turn it off and stick the bowl inside. Instant cozy rising space.)
Step 2: Make the Filling
- In a small bowl, mix your dark brown sugar and cinnamon.
- Get your softened butter ready to spread!
Step 3: Roll It Out
- Once the dough has risen, punch it down (gently — don’t scare it 😌) and roll it out into a big rectangle, about 14x9 inches.
- Spread the soft butter all over it like you’re buttering a giant piece of toast.
- Sprinkle your cinnamon-sugar mix allll over. Every corner, every edge — no sad bites allowed.
Step 4: Roll Up & Slice
- Roll the dough up tightly, starting from the long side.
- Cut into 12 even slices. (Tip: Use unflavored dental floss to slice cleanly! Just shimmy it under the roll, cross the ends over the top, and pull tight.)
- Place your rolls into a buttered 9x13" pan.
Step 5: Final Rise
- Cover and let them rise again for about 30 minutes, until they look puffy and ready for their moment.
Step 6: Bake!
- Bake at 350°F (175°C) for 22–26 minutes until they’re lightly golden on top but still soft and tender.
Step 7: Make That Dreamy Icing
- Beat together the softened cream cheese, butter, powdered sugar, vanilla, and salt until creamy and smooth.
- Spread it generously over the warm (but not burn-your-fingers hot) cinnamon rolls. Let it melt into all the nooks and crannies.
- No judgment if you double the icing.
Notes
Storage Tips:
- Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- If icing is already on them, refrigerate for food safety (thanks, cream cheese).
Reheating:
- Microwave 1 roll for about 15–20 seconds to bring back that gooey, just-baked feel.
- Want that bakery-warm finish? Pop them in a 350°F oven for 5–8 minutes (cover with foil to keep them soft).
Freezing Tips:
- You can freeze unbaked rolls after shaping (before 2nd rise). Just place on a tray to freeze solid, then transfer to a freezer bag. When ready, thaw in the fridge overnight, rise at room temp for 1–2 hours, then bake.
- Or freeze baked (but unfrosted) rolls and reheat before icing.