These cinnamon rolls have a fluffy exterior and a sweet, cinnamony, gooey interior. They are so easy to make if you have the time. There is something about the smell of cinnamon wafting into the air that makes you feel joyful. Growing up, I always begged my mom to make cinnamon rolls. My favorite thing to do when she made them was sit down with a Nancy Drew book and read a cozy mystery. That hasn’t changed much over the past few years. The only difference is I’m normally the one making the cinnamon rolls and I’m currently reading lots of fantasy books. 

This cinnamon roll recipe is so easy and calls for things you will probably already have in our pantry. I made this for my first book club of the year, and it was a huge hit with everyone who tried it. For these cinnamon rolls I used organic bread flour. I got it from Costco because I love making homemade sourdough and other baked goods as often as I can. These cinnamon rolls were inspired by the recipe on Ambitious Kitchen’s blog. They have the perfect blend of sweetness, softness, and spiciness to it. They have the best cream cheese icing to top them. They are served best when served fresh out of the oven.  

Tips for Success

Use room temperature eggs. Sometimes when you use cold eggs it can affect the yeast or the butter. Leave your eggs out until they are room temperature for success. 

Heat milk to 110-115 F. Using milk that is warm but not too hot is important to activate the yeast and not mess up the yeast.  

Use room temperature butter. Using room temperature butter is important so the butter is easy to mix in. Using melted butter can make the butter leak through the rolls which is not ideal. 

Use bread flour. Using bread flour gives the cinnamon rolls that perfect soft, chewy texture. The outisde is golden brown and slightly crusty.  

Let cinnamon rolls rise two times before baking. Letting your bread rise is so important for the success of yeast breads. Let the dough rise once in the bowl and again once in the pan before baking for light, fluffy cinnamon rolls. 

Questions & Answers

Can I make this vegan? Yes! This can be made vegan easily by using dairy-free milk, butter, and a vegan egg substitute like flax eggs.  

Can I sub gluten-free flour for the bread flour? Yes, but you’ll have to add double the amount of yeast and use a gluten-free bread flour. This is important for the yeast development.  

How long can I store these? Store these on the counter for 3-4 days, a week in the fridge, or freeze them for up to 3 months. Defrost the cinnamon rolls at room temperature on the counter or in the fridge. Then heat them up in the oven or in the microwave. 

Can I double the recipe? Yes! I’ve doubled the recipe and it’s still turned out perfectly. 

What can I do if they dry out? If the cinnamon rolls start to get a little dry after sitting on the counter or on the fridge heat them up in the microwave for 30 seconds or in the oven on 350 F for 5-10 minutes. 

Ingredients List:

For the dough: 

• 1 cup warm milk (110°F/43°C) 
• 2 1/2 teaspoons active dry yeast 
• 1/2 cup granulated sugar 

• 1/3 cup salted butter, room temperature 
• 3-4 cups bread flour 
• 1/2 teaspoon salt 
• 2 large eggs 

For the filling: 

• 2/3 cup packed brown sugar 
• 2 1/2 tablespoons ground cinnamon 
• 1/3 cup salted butter, softened 

For the cream cheese icing: 

• 6 oz (113g) cream cheese, softened 
• 1/4 cup salted butter, softened 
• 1 cup powdered sugar 
• 1/2 teaspoon vanilla extract 

Instructions: 

• Heat milk to 110-115 F.  
• In a bowl, pour milk into it and sprinkle yeast over milk. Let it sit for 5-10 minutes until bubbly. If your yeast is not bubbling you may need to use new yeast. 
• In a large mixing bowl, combine the sugar, butter, salt, eggs, and the yeast mixture. Add in flour gradually. I like to do one cup at a time. Mix until dough is stringy and sticky.  
• Knead the dough on a floured surface for about 5-10 minutes until it becomes smooth and elastic. Place the dough in a bowl, cover it with a damp cloth, and let it rise in a warm place for 30 minutes to an hour, or until doubled in size. 
• Preheat your oven to 350°F (175°C). 
• Roll out the dough on a floured surface into a 16×21-inch rectangle. 

• In a small bowl, mix the brown sugar, butter, and cinnamon for filling. Spread the mixture over the rolled-out dough and add some extra cinnamon if you would like. 
• Roll up the dough tightly and cut into 12 equal pieces. I like to use a serrated knife or floss. Circle the floss around the cinnamon roll log and pull floss together to cut the cinnamon roll. This is such an easy method! 
• Place the rolls in a greased baking pan and let them rise for an additional 30 minutes. 
• Bake in the preheated oven for 20-25 minutes or until golden brown. 
• While the rolls are baking, prepare the cream cheese icing. In a bowl, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth. 
• Once the cinnamon rolls are out of the oven, spread the cream cheese icing over them while they are still warm. 

Enjoy your delicious homemade cinnamon rolls!