These Easy Cinnamon Rolls are soft, fluffy, have the best cinnamon filling and cream cheese frosting. They are very easy to make if you follow my tips!
These rolls are perfect for a family breakfast, just like my Perfect Breakfast Casserole and the French Toast Casserole.
Our Christmas day traditions include Christmas jammies, songs, hot chocolate and these Easy Cinnamon Rolls. They are the fluffiest rolls you’ve ever had! I cover them with thick cream cheese frosting and my kids sometimes even add sprinkles. The rolls stay soft and fluffy for days! Learn my trick to easily cut the dough into perfect rolls. You have to try it!
Ingredients
- all-purpose flour
- yeast
- milk
- butter
- granulated sugar
- brown sugar
- large egg
- salt
- ground cinnamon
How to make easy cinnamon rolls from scratch?
- Step 1: Heat up milk, sugar, salt and butter in a saucepan, just until the butter is melted. The mixture should not be hot!
- Step 2: Whisk 1.25 cup of flour and yeast. Add heated up milk and stir in.
- Step 3: stir in 1/2 cup of flour at a time and stir well after each addition.
- Step 4: Add up to 2.25 cups more of flour, stirring well after each addition.
- Step 5: When the dough comes together, place it on lightly floured countertop and knead for 1 minute. Place dough in an oiled bowl, cover with plastic wrap, place in a microwave (see the tip in recipe box) and let rise until double in size.
- Step 6: Roll out the dough into a rectangle. I used a sheet of parchment paper for guidance.
- Step 7: Make the filling and spread over the dough.
- Step 8: Roll up the dough. Make marks with knife for guidance. First, make a mark in the middle of the dough roll. Then divide each half and so on. Try to keep the rolls about 1 to 1.5″ wide.
- Step 9: Using dental floss, cut the dough into rolls. Simply slide the floss under the dough and cross both ends over the mark you made with a knife. Pull the ends to cut the dough.
- Step 10: Place rolls in greased baking dish (13″x9″ or two 8″ round pans).
- Step 11: Let the rolls rise while you preheat the oven to 375 degrees F. When the rolls are puffed up, place in the oven and bake for 16 to 18 minutes.
- Step 12: Make the frosting and spread over still warm rolls.
The frosting:
There are two types commonly used for cinnamon rolls: cream cheese frosting and a simple powdered sugar glaze. We love the cream cheese frosting and that’s what I used for this recipe. Here is how to make both:
- cream cheese frosting: Mix softened cream cheese and butter with an electric mixer. Add milk and vanilla. Beat in powdered sugar until the frosting is thick.
- glaze: mix 1 cup powdered sugar with 2 teaspoons of milk until drizzling consistency. Add vanilla if desired. Drizzle over cinnamon rolls. Let cool to set.
The best cinnamon roll filling:
The classic way is to brush the dough with melted butter, sprinkle with brown sugar and cinnamon. I prefer to mix the butter with sugar and cinnamon and then spread the mixture over the dough.
How to cut cinnamon rolls?
The best way that I have found to cut the dough for perfect cinnamon rolls, is to use dental floss. First, mark the rolled-up dough with a knife. First mark should be in the middle of the roll. Then divide each half, and so on. See step 8 photos. Next, slide the floss under the dough and cross the ends of the floss over the mark. Pull until the dough is cut. Repeat to cut the whole dough.
Storing:
To prevent the rolls from drying, cover them with plastic wrap. I keep mine on the counter, but you can place them in a fridge. To warm up, place rolls on a plate and heat up in the microwave for 10 to 15 seconds.
Can I freeze this dough?
Yes! After the dough is prepared and risen, wrap it in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw out in the fridge, let it come to room temperature by setting it on your kitchen counter. Then proceed with step 6 of the recipe.
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These Easy Cinnamon Rolls are soft, fluffy, have the best cinnamon filling and cream cheese frosting. They are very easy to make if you follow my tips!
- 3 1/4 cup all-purpose flour
- 2 1/2 teaspoon active dry yeast
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter softened to room temperature (see tip)
- 1 large egg beaten
- 3 tablespoons butter melted
- 1/4 cup packed brown sugar
- 3 teaspoons ground cinnamon
- 4 oz. cream cheese softened to room temperature
- 2 tablespoons butter softened
- 2 tablespoons milk divided
- 1 cup powdered sugar
- In a medium saucepan, heat up milk, sugar, salt and butter in a saucepan, just until the butter is melted. The mixture should not be hot! If it gets too hot, cool it before proceeding.
- In a large mixing bowl, whisk 1 and 1/4 cup of flour and yeast. Add heated up milk and stir until smooth.
- Add beaten egg and stir well.
- Stir in 2 to 2 and 1/4 more cups of flour, 1/2 cup at a time and stir well after each addition. You can use electric or stand mixer with a dough hook attachment.
- When the dough comes together, place it on a lightly floured countertop and knead for 1 minute. Wash the bowl you made the dough in with warm water. Dry well and oil with olive oil (place 1 tablespoon of oil into the bowl and swirl around.
- Place dough in an oiled bowl, turn over to make sure it's covered in oil. Cover the bowl with plastic wrap. Heat up 1 cup of water in a microwave. When done, quickly place the bowl with dough inside and close the door. Let the dough rise in the microwave until doubled in size. This is a perfect warm and draft-free place for any yeast dough to rise.
- When done, punch the dough. Place it on a floured surface. Roll out the dough into a rectangle. I used a sheet of parchment paper for guidance.
- In a small bowl, stir together melted butter, brown sugar and cinnamon. Spread the filling over the dough.
- Roll up the dough, starting from the longer side. Make marks with a knife for guidance. First, make a mark in the middle of the dough roll. Then divide each half and so on. Try to keep the rolls about 1 to 1.5″ wide.
- Using dental floss, cut the dough into rolls. Simply slide the floss under the dough and cross both ends over the mark you made with a knife. Pull the ends to cut the dough.
- Place rolls in a greased baking dish (13″x9″ or two 8″ round pans).
- Let the rolls rise while you preheat the oven to 375 degrees F. When the rolls are puffed up, place in the oven and bake for 16 to 18 minutes.
- In a medium mixing bowl, beat cream cheese and butter with an electric mixer. Add milk and mix. Add powdered sugar, 1/2 cup at a time and mix in well. Spread the frosting over still warm rolls.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- If you prefer a glaze over a cream cheese frosting: mix 1 cup powdered sugar with 2 teaspoons of milk until drizzling consistency. Add vanilla if desired. Drizzle over cinnamon rolls. Let cool to set.
- To prevent the rolls from drying, cover them with plastic wrap. I keep mine on the counter, but you can place them in a fridge. To warm up, place rolls on a plate and heat up in the microwave for 10 to 15 seconds.
Laura Reese says
Love your amazing cinnamon rolls. Great flavor and easy to follow recipe.
Anna says
Thank you, Laura!
Katie says
These look soooo good! The easier the better, can’t wait to try them!
Anna says
I hope you love them, Katie!
Jamielyn says
These cinnamon rolls are so soft and delicious! A family fave!
Anna says
Thank you, Jamielyn!