Classic Cinnamon Rolls
These cinnamon rolls might just be better than Cinnabon. The soft, fluffy dough, gooey cinnamon sugar center, and luscious cream cheese frosting make them absolutely irresistible.
Ingredients you’ll need
- All-purpose flour: When measuring out the flour, use a spoon to scoop the flour into the measuring cup. This helps prevent overpacking and helps create a fluffy dough.
- Granulated Sugar: Sugar adds sweetness to the dough.
- Yeast: This recipe calls for active dry yeast. If you’re using instant yeast, skip the step of adding it in liquid and add it directly to your flour mixture.
- Milk: Whole milk or 2% is recommended for this recipe.
- Butter: You’ll need unsalted butter for the dough, filling, and frosting.
- Egg: One egg is used to bind all of the ingredients together.
- Vanilla: For extra flavor!
- Heavy Cream: This is poured over the rolls after they’ve proofed. This helps create that soft, gooey center.
- Brown Sugar: Brown sugar is used in the cinnamon sugar filling.
- Cinnamon: Because they’re not cinnamon rolls without the cinnamon!
- Cream Cheese: Make sure the it’s softened to avoid any lumps in the frosting.
- Powdered Sugar: Powdered sugar is used to stabilize and sweeten the frosting.
The Breakdown
01. Dough
The dough is everything. We go for soft, fluffy, and slightly sweet. It’s made with butter, milk, and a touch of sugar to keep it tender and melt-in-your-mouth.
02. Filling
Classic butter, brown sugar, and cinnamon is always a win. Spread it evenly over the dough so every bite is gooey and delicious.
03. Frosting
Our favorite part is the frosting. We went with a brown butter cream cheese version, and honestly, it takes these rolls to a whole new level. Totally optional, but highly recommended! If you want something simpler, just skip the brown butter and use softened butter instead.
Fill, Roll, Slice, & Bake
- Fill: To fill the dough, roll it out into a large rectangle and spread the cinnamon sugar filling all across the dough.
- Roll: Starting from the long end, tightly roll up the dough into a log. Try to keep it even as you roll so the spirals come out uniform when baked.
- Slice: For clean, round rolls (without squishing the layers), use a piece of thread or unflavored floss. Slide it under the log, cross the ends over the top, and pull. Alternatively, you can use a knife to cut. Repeat until you have 8 rolls, each about 2 inches wide.
- Bake: Place the rolls into a 9×13 pan. Cover and let them proof for 30 minutes. Then, pour the heavy cream over the rolls and bake for 20-25 minutes, until golden and just set.
Watch how we made them:
Recipe Tips
Frosting first: Make the brown butter cream cheese frosting before the dough so it has time to cool and firm up. This way it’s ready when your rolls come out of the oven.
Room-temperature ingredients: Make sure your butter, milk, and cream cheese are at room temperature so the dough and frosting mix evenly.
Proofing: After you cut the rolls, allow them to proof until slightly puffy but not over-proofed, otherwise they may collapse in the oven. About 30 minutes is usually perfect.
Make ahead: You can assemble the rolls the night before, cover them tightly, and let them proof in the fridge overnight. Bake them fresh in the morning. The rolls can also be frozen for up to a month. When ready to bake, let them rise at room temperature (about 1 1/2-2 hours).
Shop the Tools:
More Recipes You’ll Love:
Classic Cinnamon Rolls
Ingredients
Dough
- 3 cups all-purpose flour plus more if needed
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast
- 3/4 tsp salt
- 1 cup warm milk
- 5 tbsp unsalted butter
- 1 whole egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1/2 cup heavy cream
Filling
- 1 cup brown sugar
- 1/2 cup unsalted butter melted
- 2 tbsp cinnamon
Frosting
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 1/3 cup unsalted butter
- 2 tsp vanilla bean paste or vanilla extract
Instructions
Start with the frosting
- This recipe uses brown butter, and it needs time to cool and firm up before mixing. Making the frosting first gives the butter enough time to chill while you prepare the dough and filling, so it’s ready to use when the rolls come out of the oven. (Alternatively, you can skip the browning step and use softened butter instead).
- To make brown butter: In a saucepan over medium heat, add the butter and melt, constantly swirling the pan. Once melted, the butter will begin to foam and get bubbly. Watch the butter closely, being careful not burn. After the butter turns golden brown, remove from heat and transfer to a bowl and place in the fridge to harden, about 30 minutes.
- When the brown butter is ready, beat the butter and cream cheese together until smooth and creamy. Add the powdered sugar and vanilla. Beat on medium-high until fluffy and spreadable, about 1–2 minutes.
To make the dough
- In the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, instant yeast, and salt. (Alternatively, whisk the ingredients together in a large mixing bowl if making the dough by hand).
- In a separate bowl, whisk together the warm milk, melted butter, egg, egg yolk, and vanilla. Add to the dry ingredients and mix on low speed until a rough dough forms. (If mixing by hand, stir with a wooden spoon or spatula until a shaggy dough forms).
- Increase the speed to medium and knead for 10–12 minutes. (If kneading by hand, knead on a lightly floured surface for 12–15 minutes). The dough will be soft and sticky at first but will become smooth and elastic as it kneads. If it's still very wet and not coming together after kneading, add flour 1 tablespoon at a time until it forms a soft, workable dough.
- Transfer the dough to a lightly greased bowl, cover, and let the dough rise for 1-1 1/2 hours until doubled in size.
Make the Filling
- Meanwhile, make the filling by mixing the brown sugar, butter, and cinnamon.
Roll out, proof, and bake
- Once the dough has risen, generously dust a surface with flour. Using a rolling pin, roll out the dough into a 12×16 inch rectangle, about 1/4 inch thick. Spread the filling into an even layer. Starting from the long end, tightly roll up the dough into a log.
- Use a piece of thread or unflavored floss. Slide it under the log, cross the ends over the top, and pull. Alternatively, you can use a knife to cut. Repeat until you have 8 rolls, each about 2 inches wide.
- Place the rolls into a 9×13 pan and let proof for 30 minutes. Meanwhile, preheat the oven to 350℉.
- Once the cinnamon rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour over the rolls. Bake at 350℉ for 20-25 minutes. Allow to cool for 10 minutes then spread the frosting on top.
