Oh, cinnamon rolls. Just the *thought* of them makes my kitchen smell amazing, doesn’t it? Seriously, is there anything better than that warm, gooey, cinnamon-y goodness? I’m telling you, forget store-bought, because this recipe for the *best* homemade cinnamon rolls is a game-changer. You’ll never go back!
I remember the first time I ever had a truly *amazing* cinnamon roll. It was at this tiny little bakery downtown, and the smell just pulled me in off the street. One bite, and I was hooked. That’s what I’m aiming for here – that “can’t-stop-eating-it” feeling! These aren’t just cinnamon rolls; they’re an experience. Trust me.
Why You’ll Love These BEST Homemade Cinnamon Rolls
Okay, so why ditch the canned stuff and make these from scratch? Let me tell you, it’s SO worth it! Here’s why you’re gonna be obsessed:
Soft and Gooey Texture
Seriously, forget dry and crumbly! These cinnamon rolls are pillowy soft and melt-in-your-mouth gooey. That’s the goal, right?
Delicious Cream Cheese Icing
Oh, the icing! It’s tangy, sweet, and the perfect complement to the warm cinnamon rolls. My favorite part is that it just melts right in.
Perfect for Breakfast or Brunch
Need I say more? These are the ultimate weekend treat! But hey, who says you can’t have cinnamon rolls for dinner? I won’t judge!
Impress Your Friends and Family
Want to be the star baker? Bring these to your next gathering, and watch everyone’s eyes light up. They’ll think you’re a total pro!
Ingredients for the BEST Homemade Cinnamon Rolls
Alright, let’s talk ingredients! Don’t worry, nothing too crazy here, but a few things are important for getting those *best* homemade cinnamon rolls *just* right. You’ll want to have:
- All-purpose flour: About 4-5 cups. Start with 4, and add more as needed while kneading.
- Granulated sugar: ¼ cup. For the dough!
- Instant yeast: One packet (2 ¼ teaspoons). Make sure it’s not expired!
- Salt: Just ½ teaspoon. Don’t skip it; it balances the sweetness!
- Water: ¾ cup, warm (not hot!).
- Whole milk: ½ cup, also warm.
- Unsalted butter: You’ll need it sliced for the dough (¼ cup) *and* softened for the filling (6 tablespoons).
- Large egg: Make sure it’s at room temperature!
- Brown sugar: ¾ cup, packed. Light or dark, your choice!
- Ground cinnamon: 1 ½ tablespoons. The star of the show!
- Cream cheese: 4 oz, full-fat, and softened for the icing. Trust me on the full-fat part!
- Powdered sugar: 1 ½ cups, for the icing.
- Vanilla extract: 1 teaspoon, for that extra touch of flavor in the icing.
How to Make the BEST Homemade Cinnamon Rolls: Step-by-Step Instructions
Okay, here’s where the magic happens! Don’t be scared; it’s easier than you think to whip up these *best* homemade cinnamon rolls. Just follow along, and you’ll be enjoying warm, gooey goodness in no time!
Preparing the Dough
First, grab a big bowl and whisk together 3 cups of flour (just to start, okay?), the sugar, yeast, and salt. Now, in a separate bowl, warm up the water and milk with the sliced butter. I usually zap it in the microwave in short bursts so the butter melts but the milk isn’t scalding. Then, whisk in the egg. Pour that wet mixture into the dry ingredients and mix it all together. It’ll be sticky – don’t panic! Add another cup of flour and keep mixing until it starts to form a ball.
Now comes the fun part: kneading! Turn the dough out onto a lightly floured surface and knead away, adding flour as needed to keep it from sticking. You want a smooth, elastic dough that springs back when you poke it. This usually takes me about 5-7 minutes. Once it’s ready, cover it up and let it rest for about 20 minutes. It won’t double in size, but this rest is key for easy rolling!
Rolling and Filling the Dough
Alright, roll that rested dough out into a rectangle, about 14×10 inches-ish. It doesn’t have to be perfect! Now, spread that softened butter all over the dough, leaving a little border around the edges. Sprinkle on the brown sugar, then the cinnamon. Use your hands to gently press it all in. This is where that amazing smell starts to really kick in!
Cutting and Proofing the Rolls
Starting from the long side, tightly roll the dough into a log. Trim off the ends (about ½ inch) – this just makes them look prettier, but you can skip it if you’re impatient (like me sometimes!). Now, grab a sharp serrated knife or, even better, unflavored dental floss (seriously, it works!). Cut the log into 12 even rolls. Arrange them in a greased 9×13 inch baking dish. They can be close together; they’ll puff up!
Cover the rolls and let them proof in a warm place for about 45 minutes, or until they’ve doubled in size. My trick? I put them in my (unheated!) oven. Keeps ’em away from drafts. They should be all snuggled up against each other when they’re ready!
Baking the Cinnamon Rolls
Preheat your oven to 350°F (175°C). Uncover those gorgeous rolls and bake for 25-30 minutes, or until they’re a beautiful golden brown on top. Keep an eye on them! While they’re baking, get ready to make the icing.
Making the Cream Cheese Icing
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract. Mix on low speed at first (powdered sugar explosions are *not* fun!), then increase the speed and beat until it’s light and fluffy. Once the cinnamon rolls are out of the oven and *still warm*, slather that icing all over them. It’ll melt a little and create the most amazing, gooey, deliciousness! And that’s it! Dig in and enjoy your *best* homemade cinnamon rolls!
Tips for the BEST Homemade Cinnamon Rolls
Want to take your homemade cinnamon rolls from “good” to “OMG, these are amazing?!” Here are a few of my top tips for getting them *perfect* every single time:
Use Room Temperature Ingredients
Seriously, don’t skip this! Room temperature butter and eggs blend together *so* much better, creating a smoother dough and a lighter, fluffier texture. It makes a HUGE difference, trust me!
Don’t Over-Knead the Dough
Kneading is important, but overdoing it can lead to tough, chewy cinnamon rolls. Yuck! Just knead until the dough is smooth and elastic, and springs back when you poke it. That’s the sweet spot!
Proof in a Warm Place
A warm environment helps the yeast do its thing, making the rolls rise properly. If your house is chilly, try my oven trick (unheated, of course!) or even a warm spot near a sunny window. Just be patient; that rise is key!
Ingredient Notes and Substitutions for Your BEST Homemade Cinnamon Rolls
Okay, so you’re ready to bake the *best* homemade cinnamon rolls, but maybe you’re missing an ingredient or two? No sweat! Here are some notes and swaps to help you out:
Flour Type
I usually use all-purpose flour for these cinnamon rolls, and it works great! But, if you wanna get fancy, you *can* use bread flour. It’ll give you a slightly chewier texture. Just be careful not to over-knead it!
Yeast Options
This recipe calls for instant yeast (also called rapid rise). It’s my fave because it’s super easy to use. But, if you only have active dry yeast, that’s okay too! Just dissolve it in the warm milk mixture for about 5-10 minutes before adding it to the dry ingredients. Make sure it gets foamy – that means it’s alive!
Sugar Substitutions
Want to cut down on the sugar? You *could* try using a sugar substitute like Stevia or Monk Fruit sweetener in the dough and/or icing. I haven’t tested it myself, so I can’t guarantee the results, but it should work! Just follow the package directions for converting it to sugar. As for the brown sugar in the filling, coconut sugar could be a good swap for a slightly different (but still delicious!) flavor.
Frequently Asked Questions About BEST Homemade Cinnamon Rolls
Got questions about making the *best* homemade cinnamon rolls? Don’t worry; I’ve got answers! Here are a few of the most common things people ask me:
Can I make these cinnamon rolls ahead of time?
Absolutely! You can totally prep these the night before. Just assemble the rolls in the baking dish, cover them tightly, and pop them in the fridge. In the morning, take them out about an hour before baking to let them warm up and finish proofing. Easy peasy!
How do I store leftover cinnamon rolls?
If you somehow manage to have leftovers (seriously, how?!), store them in an airtight container at room temperature for up to 2 days. They’re best when they’re fresh, but they’re still pretty darn good the next day!
Can I freeze these cinnamon rolls?
Yep! You can freeze either the unbaked rolls *or* the baked ones. For unbaked rolls, freeze them on a baking sheet until solid, then transfer them to a freezer bag. When you’re ready to bake, let them thaw overnight in the fridge and then proof as usual. For baked rolls, wrap them individually in plastic wrap and then freeze them in a freezer bag. Thaw them at room temperature or pop them in the microwave for a quick warm-up.
Why are my cinnamon rolls dry?
Aww, bummer! Dry cinnamon rolls usually mean you over-baked them or used too much flour. Make sure you’re measuring your flour correctly (spoon and level!) and keep a close eye on them in the oven. Remember, moist crumbs are what you’re after!
What can I use instead of cream cheese in the icing?
If you’re not a fan of cream cheese (gasp!), you can try using mascarpone cheese or even softened butter for a richer, sweeter icing. You might need to adjust the amount of powdered sugar to get the right consistency, so just play around with it until it’s perfect!
Storing and Reheating Your BEST Homemade Cinnamon Rolls
Okay, so you’ve made these *best* homemade cinnamon rolls, and maybe, just maybe, you have a few leftover (unlikely, I know!). Here’s how to keep them tasting amazing!
Just pop them in an airtight container at room temp, and they’ll be good for a day or two. Wanna reheat? My fave way is a quick zap in the microwave – just a few seconds does the trick! Or, you can warm them up in a low oven (like 300°F) for a few minutes. Either way, get ready for that gooey, cinnamon-y goodness all over again!
Nutritional Information Disclaimer for BEST Homemade Cinnamon Rolls
Okay, so here’s the deal: the nutrition info below is just an estimate, okay? It can totally change depending on the brands you use and how big you cut those *best* homemade cinnamon rolls. So, don’t take it as gospel!
Rate This Recipe
Okay, you made ’em, you ate ’em (probably all of them!), so now tell me what you think! Did you love these *best* homemade cinnamon rolls as much as I do? Go ahead and give the recipe a rating and leave a comment below. I wanna hear all about it!
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BEST Homemade Cinnamon Rolls: Conquer the Craving in 12 Steps
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 35 minutes (includes proofing time)
- Yield: 12 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make the best homemade cinnamon rolls. This recipe provides step-by-step instructions for soft, gooey, and delicious cinnamon rolls, complete with a cream cheese icing.
Ingredients
- 4–5 cups (520g-650g) all-purpose flour, spooned and leveled
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (1 package) instant yeast
- ½ teaspoon salt
- ¾ cup (180mL) water
- ½ cup (120mL) whole milk
- ¼ cup (60g) unsalted butter, cut into 4 slices
- 1 large egg, at room temperature
- 6 tablespoons (85g) unsalted butter, very soft
- ¾ cup (150g) packed brown sugar, light or dark
- 1 ½ tablespoons ground cinnamon
- 4 oz (115g) full fat block cream cheese, room temperature
- 5 tablespoons (70g) unsalted butter, room temperature
- 1 ½ cups (195g) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, combine 3 cups of flour (to start), sugar, yeast, and salt. Whisk to combine and set aside.
- In a medium microwave safe bowl or cup, combine water, milk, and sliced butter. Microwave in 10 second bursts until the butter just melts and the mixture feels warm but not hot. You can also do this with a pot placed on a stove burner set to low heat.
- Whisk the egg into the water mixture to combine.
- Pour the wet ingredients over the flour mixture. Using a wooden spoon, mix together until you have a very thick and sticky dough.
- Add another 1 cup of flour to the dough and mix until it starts coming together into ball.
- Knead the dough, adding flour as needed to keep it from sticking to your hands / the sides of the bowl, until it’s smooth, elastic, and slightly tacky. If you poke the top of the dough, it should spring back – if the indent remains, the dough needs more kneading.
- Cover the dough and set aside for about 20 minutes. The dough will puff up slightly but won’t double in size. This is just to relax the gluten and make the dough easier to roll without it pulling in on itself.
- Turn the rested dough onto a lightly floured work surface and roll it out into a roughly 14×10 inch rectangle. Use your hands to press and pull the edges to get as nice of a rectangular shape as you can – it doesn’t have to be perfect though!
- Spread the softened butter over the dough, leaving a roughly ½ inch boarder along the edges. Sprinkle the sugar on top and use your hands to spread it out into an even layer over the butter. Finally, sprinkle the cinnamon evenly on top.
- Working from the longer side of the dough, roll it up into a log.
- Cut about ½ an inch off each end of the log (this just makes for nicer and more uniform rolls – you can bake them off separately or just skip this step if you don’t mind the appearance).
- Use a sharp serrated knife or unflavored dental floss to cut the log into 12 even rolls. If using a knife, cut the rolls using a sawing motion to prevent squishing. If using floss, break off a large string of unflavored dental floss and wiggle it under your log of dough positioned where you’d like to cut. Lift the ends of the floss up and over the log and cross to form an X. Pull on the ends of the floss to cut through the dough.
- Arrange the rolls cut side up in a 9×13 inch baking dish. There should be a tiny bit of space between each roll but it’s fine if they’re touching.
- Cover the rolls and set aside in a warm place for about 45 minutes or until about doubled in size. My favorite place to keep cinnamon rolls during this time is in the oven (it shouldn’t be on or hot) just because it keeps the rolls safe from any cold drafts. They’ll be pressed up against each other once they puff up – that’s normal!
- Take the rolls out of the oven and preheat the oven to 350F.
- Uncover the rolls and place into the center of your preheated oven. Bake for 25 to 30 minutes or until a nice golden brown on top. Set aside while you make the icing.
- In a medium sized bowl, combine icing ingredients. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until smooth. If using a mixer, start on low speed just to incorporate everything together and then whip on medium speed to smoothen the mixture out.
- While the cinnamon rolls are still warm, spread the icing on top. It’ll melt slightly and make them extra gooey!
Notes
- For best results, use room temperature ingredients.
- Kneading the dough is essential for a soft texture.
- Proofing in a warm place helps the rolls rise properly.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
