The Best Homemade Cinnamon Rolls (Ultra-Fluffy + Foolproof Cream Cheese Frosting)
These are the best homemade cinnamon rolls I’ve ever made — unbelievably soft, fluffy, and bakery-style, with a cream cheese frosting that never splits and melts perfectly into every swirl.
Equipment
- 1 stand mixer
- 1 Measuring cups and spoons
- 2 Small bowls
- 1 Rolling Pin
- 1 Sharp knife
- 1 Spatula or small offset knife (for spreading the filling)
Ingredients
For the Dough
- 1 cup milk
- 2¼ tsp active dry yeast (10 grams)
- ½ cup granulated sugar
- ⅓ cup salted butter, melted (76 grams)
- 1/2 tsp salt
- 2 large eggs beaten
- 4¼ cups all-purpose flour (510 grams)
For the Cinnamon Filling
- 1/2 cup unsalted butter softened to room temperature
- 1 cup packed brown sugar
- 1½ tbsp ground cinnamon
- 1 pinch salt
For the Cream Cheese Frosting
- 4 ounces full-fat block cream cheese softened
- 2 tbsp unsalted butter softened
- 2/3 cup confectioners’ sugar
- 1 tsp pure vanilla extract
- 1/2 tsp fresh lemon juice
Instructions
- Make the Dough: In a stand mixer bowl fitted with the paddle attachment, combine the milk–yeast mixture, granulated sugar, melted butter, and salt. Mix until incorporated.Slowly add the beaten eggs, mixing until combined.Switch to the dough hook attachment. Gradually add the flour, mixing on low speed until a soft dough forms.Knead for 6–8 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should pull away from the sides of the bowl and form a soft ball.Cover the bowl with a clean kitchen towel. Let the dough rise in a warm place for about 1 hour, or until doubled in size.Once risen, gently punch down the dough.
- Make the Cinnamon Filling: In a small bowl, mix together the softened butter, brown sugar, cinnamon, and a pinch of salt until fully combined.
- Roll Out the Dough: Transfer the dough to a lightly floured surface.Roll into a 16 × 12-inch rectangle, about ¼-inch thick. Spread cinnamon filling evenly over the rolled-out dough, reaching all the way to the edges.
- Shape the Cinnamon Rolls (Cleaner Roll Method): Starting from the long side, cut the dough into long, even strips (about 1½–2 inches wide).Roll each strip tightly into individual cinnamon rolls. Keep the tension even to create clean, defined spirals.Place rolls seam-side down in a buttered baking dish, leaving a little space between each. Cover and let rise for 30–45 minutes, or until puffy and touching.
- Bake & Serve: Preheat oven to 175°C (350°F).Bake rolls for 22–26 minutes, or until lightly golden on top and soft in the center. Meanwhile, make the cream cheese frosting: in a medium bowl, beat the cream cheese on high speed until smooth.Add the softened butter and beat until fully combined.Beat in the confectioners’ sugar, vanilla, and lemon juice until creamy and smooth.Spread the frosting over warm (not hot) cinnamon rolls so it melts gently into the swirls.Serve immediately, or allow to cool slightly before enjoying.