These homemade cinnamon rolls are fluffy, tender, and smothered in a silky cream cheese icing, ready in under two hours without using a fancy electric mixer. They are the ultimate “hug in a bowl” comfort food, perfect for slow weekend mornings or holiday brunches when you want bakery quality right from your own oven.
There is nothing quite like the smell of yeast dough rising in a warm kitchen, you know? It’s one of those aromas that instantly makes a house feel like a home. While many people get intimidated by yeast, this recipe is practically foolproof. By using rapid-rise yeast and a simple hand-mixing method, we skip the long proofing times and the heavy equipment. You get all the soft, gooey layers you crave without spending your entire day in the kitchen.
Key Takeaways
- Ready in just 2 hours: Thanks to rapid-rise yeast, you don’t need to wait all day for the dough to rise.
- No mixer required: This entire dough comes together by hand in one bowl, making cleanup a breeze.
- Ideally soft texture: The “stick test” ensures your dough stays moist and fluffy, never dry or dense.
- Perfect for beginners: If you can make my Ultimate Classic Waffles Recipe, you can absolutely handle these rolls.
Why You’ll Love This Easy Homemade Cinnamon Rolls
- Gooey center: Every bite is packed with melted butter and brown sugar that caramelizes perfectly.
- Silky icing: The cream cheese glaze melts into the warm crevices, creating that sticky, finger-licking finish we all love.
- Kitchen therapy: There is something so soothing about kneading soft dough by hand—it’s a great stress reliever!
- Crowd-pleaser: These vanish instantly at family gatherings; trust me, you might want to make a double batch.
- Wholesome ingredients: Homemade means no preservatives or artificial stabilizers, just simple pantry staples like flour, eggs, and real butter.
- Aromatic bliss: The scent of cinnamon baking is better than any candle you could ever buy.
- Comfort food status: They have the same cozy, warming spiced flavor profile as my The Best Moist Cinnamon Apple Cake.
Food or Cultural Background
I still remember the first time I successfully made cinnamon rolls from scratch. Growing up, we usually popped a can open on Sunday mornings—which, don’t get me wrong, has its place! But the first time I pulled a tray of real, homemade yeast rolls out of the oven, it was a total game-changer. The difference in texture is just night and day.
In our house, cinnamon rolls have become a non-negotiable tradition for major holidays like Christmas morning and Easter. There is this quiet anticipation while the coffee brews and the rolls do their final rise. It reminds me a lot of the nostalgia attached to simpler desserts, kind of like my Traditional Bread Pudding. It’s not just about the sugar; it’s about the act of slowing down, working the dough with your hands, and feeding the people you love something made with genuine care. Over the years, I’ve tweaked this recipe to be faster because, let’s be honest, waiting four hours for breakfast just isn’t happening with hungry kids in the house!
Ingredients for Easy Homemade Cinnamon Rolls
| Ingredient | Notes/Substitutes |
|---|---|
| All-Purpose Flour | Standard AP flour works great here. You don’t strictly need bread flour for this soft texture. |
| Granulated Sugar | Feeds the yeast and sweetens the dough slightly. |
| Instant Yeast | Look for “RapidRise” or “Instant.” Active dry works but takes longer to rise. |
| Unsalted Butter | You’ll need it for the dough, the filling, and the icing. If you only have salted, skip the added salt. |
| Egg | Provides richness and structure. Room temperature is best. |
| Brown Sugar | Light or dark works. Dark brown sugar gives a deeper molasses flavor. |
| Cinnamon | Use a high-quality ground cinnamon for the best punch of flavor. |
| Cream Cheese | Brick style, full fat. If you have leftovers, use them for my Strawberry Cheesecake Recipe. |
Equipment Needed
- Large Mixing Bowl: Glass or metal works fine.
- Rolling Pin: To get that perfect rectangle shape.
- 9×13 Baking Dish: Ceramic or glass heats evenly.
- Dental Floss (Unflavored): Trust me, this is the secret weapon for cutting dough without squishing it!
- Whisk and Spatula: For mixing the icing and dough.
How to Make Easy Homemade Cinnamon Rolls Step-by-Step
- Whisk the dry ingredients: In a large bowl, whisk together 2 cups of the flour, sugar, yeast, and salt.
- Warm the liquids: In a microwave-safe bowl, heat the water and butter until it’s warm to the touch (about 120°F). You don’t want it boiling hot, or it will kill the yeast!
- Mix the dough: Pour the warm butter mixture and the egg into the flour mixture. Stir it up, then gradually add the remaining flour until a sticky, shaggy dough forms.
- Knead by hand: Turn the dough onto a floured surface and knead for about 5–10 minutes. Use the “stick test”—it should be tacky but not messy.
- Rest: Cover the dough ball and let it rest for just 10 minutes. This relaxes the gluten, making it easier to roll. While you wait, you could blend up a High Protein Breakfast Smoothie to sip on!
- Fill and roll: Roll the dough into a large rectangle. Spread softened butter over it, then sprinkle generously with the cinnamon-sugar mixture. Roll it up tight into a log.
- Cut and rise: Use dental floss to slice the log into 12 even rolls. Place them in your greased baking pan, cover, and let rise in a warm spot for 60–90 minutes until doubled.
- Bake and glaze: Bake at 375°F for 20–25 minutes until golden brown. Whisk the icing ingredients together and spread over the rolls while they are still warm so it melts into every layer.
Expert Tips for the Best Results
- Use dental floss to cut: I know it sounds weird, but knives tend to squish the beautiful spiral you just rolled. Slide a piece of unflavored floss under the log, cross it over the top, and pull quickly. It slices cleanly every time!
- Don’t overheat the water: If your water/butter mixture is too hot, your yeast won’t activate, and the rolls will be dense blocks. Aim for “bath water” temperature.
- Room temperature butter is key: For the filling, your butter must be soft enough to spread easily. If it’s hard, you’ll tear the dough. It’s a texture rule I stick to, just like when making Moist Banana Bread.
- The “Stick Test”: After kneading, press a clean, dry finger into the dough. If it comes away clean but the dough feels tacky (like a Post-it note), it’s perfect. If it’s sticky wet, add a tablespoon more flour.
- Warm spot for rising: If your kitchen is cold, preheat your oven to the lowest setting for 2 minutes, then turn it off. Place your covered dough inside to rise in the residual heat.
What to Serve With Easy Homemade Cinnamon Rolls
- Savory Balance: Since these are sweet, I love serving them alongside savory options like my Best Sausage and Egg Breakfast Roll Ups.
- Crispy Bacon: The saltiness of bacon cuts right through the rich cream cheese icing.
- Fresh Fruit: A bowl of berries or sliced melon adds a nice refreshing crunch.
- Hot Coffee: Essential for dunking or sipping between bites!
Storing and Reheating Tips
- Countertop: Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerator: You can keep them in the fridge for up to a week, but the bread may dry out slightly.
- Reheating: Microwave a single roll for 15–20 seconds. This re-melts the icing and makes the dough soft and gooey again.
- Freezing: You can freeze baked, un-iced rolls. Wrap them tightly in foil and freeze for up to 2 months. Thaw and warm before icing.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 310 kcal |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 45mg |
| Sodium | 180mg |
| Total Carbohydrates | 48g |
| Dietary Fiber | 2g |
| Sugars | 22g |
| Protein | 5g |
Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Easy Homemade Cinnamon Rolls
Can I make these ahead of time?
Yes! You can assemble the rolls, place them in the pan, cover them tightly, and refrigerate them overnight. The next morning, let them come to room temperature for about 45 minutes before baking.
Can I use bread flour instead of all-purpose?
Absolutely. Bread flour has a higher protein content, which will give the rolls a slightly chewier, more bread-like texture, whereas all-purpose flour makes them softer and cake-like.
Why didn’t my cinnamon rolls rise?
Usually, this happens if the liquid was too hot and killed the yeast, or if the yeast was expired. Always check the expiration date on your packet before starting!
Final Thoughts
I really hope you give these a try this weekend. There is just something so rewarding about pulling a bubbling pan of homemade rolls out of the oven and seeing your family’s eyes light up. It’s a little bit of effort for a huge payout in happiness. Can’t wait to see your photos! If you’re still in a baking mood after this, definitely check out my Gooey Butter Cookies from Scratch for another melt-in-your-mouth treat.
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Easy Homemade Cinnamon Rolls
Ingredients
Equipment
Method
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups of the flour, sugar, instant yeast, and salt until well combined.
- Heat Liquids: In a microwave-safe bowl, combine the water and 6 tablespoons of butter. Microwave in 30-second increments until the mixture is warm to the touch (approx 120°F). The butter does not need to melt completely.
- Make the Dough: Pour the warm butter mixture and the egg into the dry ingredients. Mix with a spatula. Gradually stir in the remaining flour until a shaggy, sticky dough forms.
- Knead: Turn the dough onto a floured surface and knead by hand for 5-10 minutes. Use the “stick test”—the dough should be tacky but not wet. Add small amounts of flour if needed.
- Rest: Form the dough into a ball, cover it, and let it rest for 10 minutes to relax the gluten.
- Roll & Fill: Roll the dough into a large rectangle. Spread the 1/4 cup softened butter over the surface, leaving a small border. Sprinkle evenly with the brown sugar and cinnamon mixture. Roll the dough up tightly into a log.
- Cut & Rise: Use unflavored dental floss to cut the log into 12 even rolls. Place them into a greased 9×13 baking dish. Cover and let rise in a warm spot for 60-90 minutes, or until doubled in size.
- Bake: Preheat oven to 375°F. Bake the rolls for 20-25 minutes until the tops are golden brown.
- Frost: Whisk together the cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over the rolls while they are still warm.