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BEST Homemade Cinnamon Rolls

BEST Homemade Cinnamon Rolls
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These are truly the BEST Homemade Cinnamon Rolls—soft, fluffy, and irresistibly gooey. Made with a pillowy homemade dough, a rich brown sugar–cinnamon filling, and topped with a luscious cream cheese frosting, these rolls are everything a classic cinnamon roll should be.

Ingredients

Scale

For the Dough

  • 4–5 cups (520–650 g) all-purpose flour, spooned and leveled

  • ¼ cup (50 g) granulated sugar

  • 2¼ teaspoons (1 packet) instant yeast

  • ½ teaspoon salt

  • ¾ cup (180 ml) water

  • ½ cup (120 ml) whole milk

  • ¼ cup (60 g) unsalted butter, sliced

  • 1 large egg, room temperature

For the Cinnamon Filling

  • 6 tablespoons (85 g) unsalted butter, very soft

  • ¾ cup (150 g) packed brown sugar (light or dark)

  • 1½ tablespoons ground cinnamon

For the Cream Cheese Frosting

  • 4 oz (115 g) full-fat block cream cheese, room temperature

  • 5 tablespoons (70 g) unsalted butter, room temperature

  • 1½ cups (195 g) powdered sugar

  • 1 teaspoon vanilla extract

Instructions

Make the Dough

  1. In a large bowl, whisk together 3 cups of flour, sugar, yeast, and salt.

  2. In a microwave-safe bowl (or saucepan), combine water, milk, and butter. Heat in short bursts until the butter just melts and the mixture feels warm—not hot.

  3. Whisk the egg into the warm liquid mixture.

  4. Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until a thick, sticky dough forms.

  5. Add 1 additional cup of flour and mix until the dough begins to come together.

  6. Knead the dough in the bowl or on a lightly floured surface, adding flour as needed, until smooth, elastic, and slightly tacky (about 5–7 minutes). The dough should spring back when lightly pressed.

  7. Cover and rest for 20 minutes to relax the gluten.

Assemble the Rolls

  1. Roll the dough into a 14×10-inch rectangle on a lightly floured surface.

  2. Spread softened butter evenly over the dough, leaving a ½-inch border around the edges.

  3. Sprinkle brown sugar evenly over the butter, followed by the cinnamon.

  4. Roll the dough tightly from the long side into a log.

  5. Trim the ends if desired, then cut into 12 equal rolls using a serrated knife or unflavored dental floss.

  6. Arrange rolls cut-side up in a 9×13-inch baking dish.

Rise & Bake

  1. Cover and let rise in a warm place for 45 minutes, or until doubled in size.

  2. Preheat oven to 350°F (175°C).

  3. Bake for 25–30 minutes, until golden brown on top.

Make the Frosting

  1. In a medium bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

  2. Spread frosting over the warm rolls so it melts slightly into the swirls.

Notes

  • Warm, not hot liquids keep yeast alive

  • Soft butter spreads easily for even filling

  • Dental floss gives clean cuts without squishing

  • Don’t overbake—soft centers are key

  • Frost while warm for extra gooey rolls

Find it online: https://chocotune.com/best-homemade-cinnamon-rolls/