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The Perfect Cinnamon Roll Recipe (homemade)

Julia
The BEST cinnamon rolls you’ll ever make. Big, fluffy, soft, and unbelievably delicious. Once you try this recipe, you won’t need any other! Plus, it’s super flexible—make them overnight, prepare ahead of time, or even freeze them for later. You’re going to love these!
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls
Calories 475 kcal

Ingredients
  

Dough:

  • 3/4 Cup (180 ml) Warm Milk (110℉/45℃)
  • 2 1/4 tsp (7 g) Active Dry Yeast
  • 1/2 Cup (100 g) Sugar
  • 1/4 Cup (60 g) Sour Cream
  • 2 Large Eggs
  • 1/3 Cup (75 g) Butter (melted)
  • 1 tsp Salt
  • 5 Cups (625 g) All-purpose Flour (might need more or less depending on your brand)

Filling:

  • 2/3 Cup (135 g) Brown Sugar
  • 1 1/2 Tbsp Ground Cinnamon
  • 8 Tbsp (115) Butter (Softened)

Cream Cheese Frosting:

  • 4 oz (115) Cream cheese (softened)
  • 1/4 Cup (60 g) Butter (softened)
  • 1 1/2 Cups (180 g) Powdered Sugar
  • 1/2 tsp Vanilla extract or Paste
  • pinch of Salt

Instructions
 

Make the Dough:

  • In a large bowl or in stand mixer, whisk togther the warm milk and yeast. Let it sit for 5-10 minutes or until frothy.
    3/4 Cup (180 ml) Warm Milk 2 1/4 tsp (7 g) Active Dry Yeast
  • Add in sugar, sour cream, eggs, melted butter, and salt. Mix well
    1/2 Cup (100 g) Sugar 1/4 Cup (60 g) Sour Cream 2 Large Eggs 1/3 Cup (75 g) Butter 1 tsp Salt
  • Gradully add in the flour, about one cup at a time. Continue kneading for 8-10 min (i use my stand mixer on speed 2, but by hand works as well) until the dough is smooth, soft, and slightly tacky but not sticky. (you may need to use more or less flour according to your flour)
    5 Cups (625 g) All-purpose Flour
  • Grease the bowl, cover, and let rise in a warm place for 1 - 1 1/2 hours or until doubled in size. (i place mine in a over with just the light on)

Make the Filling:

  • Meanwhile, lets make the filling. Mix the brown sugar and cinnamon in a small bowl.
    2/3 Cup (135 g) Brown Sugar 1 1/2 Tbsp Ground Cinnamon
  • Once the dough is risen, roll it into a 14x18-inch (35x45 cm) rectangle on a lightly floured surface.
  • Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top
    8 Tbsp (115) Butter

Shape and Second Rise:

  • Roll the dough tightly into a log from the longer side
  • Cut into 12 equal pieces (i use a thin piece of string but a sharp knife works) and place them in a 9x13-inch (23x33 cm) greased baking dish.
  • Cover and let rise for 30-45 min or until nice and puffy
  • Preheat your oven to 350℉ (175℃) and once puffy, bake for 20-25 min or until golden brown on top but soft in the center
  • Make the Frosting:
  • Beat cream cheese and butter until smooth
    4 oz (115) Cream cheese 1/4 Cup (60 g) Butter
  • Add in powdered sugar, vanilla, and salt. Beat until fluffy
    1 1/2 Cups (180 g) Powdered Sugar 1/2 tsp Vanilla extract or Paste
  • Spread over warm rolls so it melts into the layers and enjoy!

Notes

*Store Covered at room temp for 1 day or in the fridge for up to a week
Keyword Cinnabons, easy cinnamon roll recipe, homemade cinnamon rolls