Here’s a classic Cinnamon Roll recipe 🍥 — soft, fluffy, and topped with sweet cream cheese icing.
🍥 Classic Cinnamon Rolls
Ingredients (makes 12 rolls)
Dough
- 1 cup warm milk (110°F / 43°C)
- 2¼ tsp active dry yeast (1 packet)
- ½ cup granulated sugar
- ⅓ cup melted butter
- 2 large eggs
- 1 tsp salt
- 4–4½ cups all-purpose flour
Filling
- ½ cup softened butter
- 1 cup brown sugar
- 2½ tbsp ground cinnamon
Cream Cheese Icing
- 4 oz (115 g) cream cheese, softened
- ¼ cup butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Activate yeast
- Mix warm milk and yeast with 1 tbsp sugar.
- Let sit 5–10 minutes until foamy.
- Make dough
- Add remaining sugar, melted butter, eggs, salt, and flour gradually.
- Knead 8–10 minutes until smooth and elastic.
- First rise
- Place dough in a greased bowl, cover, and rise 1–1½ hours until doubled.
- Roll & fill
- Roll dough into a 16×12-inch rectangle.
- Spread butter evenly.
- Sprinkle brown sugar and cinnamon over the butter.
- Shape rolls
- Roll tightly from the long side.
- Cut into 12 rolls and place in a greased baking dish.
- Second rise
- Cover and rise 30–45 minutes.
- Bake
- Preheat oven to 350°F (175°C).
- Bake 22–25 minutes until lightly golden.
- Ice
- Beat cream cheese icing ingredients until smooth.
- Spread over warm rolls.
💡 Tips
- Use warm milk, not hot, to activate yeast.
- Don’t overbake — centers should be soft.
- For extra gooey rolls, pour ½ cup warm cream over rolls before baking.
- Slice with dental floss for clean cuts.
🌟 Variations
- Overnight cinnamon rolls — refrigerate after shaping, bake in the morning.
- Pumpkin spice rolls — add pumpkin puree and spices.
- Nutty — add chopped pecans or walnuts.
- Cinnabon-style — use extra brown sugar + cream cheese frosting.
If you want, I can give you a quick 1-hour cinnamon roll version or a copycat bakery-style version that’s super gooey and photogenic.
Do you want me to do that?
