The Ultimate Guide to Irresistible Easy Homemade Cinnamon Rolls

There’s something almost magical about the aroma of Easy Homemade Cinnamon Rolls wafting through your kitchen. That warm, comforting scent of yeast, cinnamon, and brown sugar baking in the oven is a promise of pure, unadulterated joy. For many, the idea of making cinnamon rolls from scratch can feel daunting—a project reserved for expert bakers or special holidays. But what if I told you that you can create the most soft, fluffy, and decadent cinnamon rolls of your life, with a foolproof recipe that demystifies the entire process?

Today, we’re throwing away the tubes and the bakery boxes. We are diving headfirst into creating the best Easy Homemade Cinnamon Rolls you will ever taste. This recipe is designed for the home baker, with clear, step-by-step instructions and explanations for why each step is important. By the end of this guide, you’ll not only have a pan of perfect rolls, but you’ll also have the confidence to make them again and again.

Let’s preheat our ovens and our enthusiasm, and get ready to bake!

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Why This Recipe for Easy Homemade Cinnamon Rolls Works

Before we even measure our first cup of flour, it’s important to understand what makes this recipe so special and, more importantly, so easy.

• RapidRise Yeast: We use RapidRise or instant yeast, which eliminates the need for “proofing” the yeast in a separate step. It gets mixed directly with the dry ingredients, saving time and reducing hassle.

• The Perfect Flour Balance: The recipe provides a range for flour, guiding you to add just enough to create a soft, tacky—but not sticky—dough. This is the secret to incredibly soft rolls, as over-measuring flour is the number one cause of dense, dry baked goods.

• A Simple, No-Cook Filling: The filling is a classic, straightforward mix of butter, brown sugar, and cinnamon. No complicated pastes or ingredients needed.

• The Dental Floss Trick: We’ll use a brilliant, non-kitchen tool to cut our rolls: unflavored dental floss. This guarantees perfectly shaped rolls without squishing them flat with a knife.

• A Silky Cream Cheese Icing: The crowning glory! A simple, no-mixer cream cheese icing that melts delectably into the warm rolls.

This recipe for Easy Homemade Cinnamon Rolls is a masterclass in simplicity and technique, ensuring a spectacular result every single time.

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The Best Ever Easy Homemade Cinnamon Rolls

Total Time: 1 hour 45 minutes (including rising time)
Yield: 12 generous rolls

These are the Easy Homemade Cinnamon Rolls of your dreams—soft, moist, fluffy, and topped with a silky, tangy cream cheese icing that perfectly balances the sweet, spiced interior.

Ingredients

For the Cinnamon Roll Dough:

• 4 1/2 – 5 cups all purpose flour, divided

• 1/3 cup (75g) granulated sugar

• 2 packets Fleischmann’s® RapidRise® Yeast (about 4 1/2 tsp)

• 1 tsp salt

• 1 1/2 cups (355g) water

• 6 tbsp (85g) unsalted butter, cut into tablespoons

• 1 large egg

For the Cinnamon Sugar Filling:

• 1/4 cup (55g) unsalted butter, room temperature (for easy spreading)

• 1/2 cup (100g) light brown sugar, packed

• 1 tbsp ground cinnamon

For the Cream Cheese Icing:

• 4 oz cream cheese, room temperature

• 1/4 cup (55g) unsalted butter, room temperature

• 1 cup (120g) powdered sugar

• 2 tsp vanilla extract

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Step-by-Step Instructions for Your Easy Homemade Cinnamon Rolls

Part 1: Making the Dough

1. Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of the all-purpose flour, the granulated sugar, the RapidRise yeast, and the salt. Whisking ensures the yeast and salt are evenly distributed, which is crucial for a consistent rise and flavor.

2. Heat Liquids and Butter: In a heat-safe bowl or large measuring cup, combine the water and the 6 tablespoons of butter. Heat this in the microwave in 30-second bursts (likely 30-45 seconds total) until the mixture is warm to the touch but not hot. A good test is that you should be able to comfortably hold your finger in it. The butter does not need to be completely melted; a few small lumps are fine. This step warms the yeast to activate it without killing it.

3. Combine Wet and Dry: Pour the warm water-butter mixture into the dry ingredients. Crack in the egg. Use a wooden spoon to mix everything together. At this stage, the mixture will be very wet and soupy.

4. Incorporate Remaining Flour: Add 2 more cups of flour and mix with the wooden spoon. The dough will become very thick and sticky. Now, add another 1/2 cup of flour and mix again. The dough will now look “shaggy” and will be difficult to stir. This is your cue to switch to using your hands.

5. Knead to Perfection: Turn the dough out onto a lightly floured surface. It will be sticky. Sprinkle another 1/4 cup of flour over the dough and begin to knead. Knead for about 5-7 minutes, incorporating the flour until the dough becomes smooth, soft, and slightly tacky. The “Windowpane Test” is a great way to check: take a small piece of dough and gently stretch it between your fingers. It should stretch into a thin, translucent membrane without tearing immediately. If it tears, knead for another minute or two.

6. The First Rest (Bench Rest): Shape the dough into a ball and place it back in the bowl (you can lightly grease the bowl, but it’s not strictly necessary). Let it rest, uncovered, for 10 minutes. This is a short rest period that allows the gluten to relax, making the next step—rolling—much easier. You’ll notice the dough will have puffed up quite a bit.

Part 2: Shaping Your Easy Homemade Cinnamon Rolls

7. Roll the Dough: Place the rested dough on a lightly floured surface. Pat it into a rough rectangle. Using a rolling pin, roll it out into a precise 10×15 inch rectangle. Try to keep the thickness as even as possible.

8. Apply the Filling: Spread the 1/4 cup of room-temperature butter evenly over the surface of the dough, leaving a 1/2-inch border around the edges. This border will help seal the roll. In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the buttered dough, then use your hand to gently press it down to help it adhere.

9. Roll it Tight: Starting from the long 15-inch side, tightly roll the dough into a log. Be patient and try to keep it as even as possible. When you reach the end, pinch the seam firmly to seal.

10. The Squeeze and Cut Technique: Place your hands at each end of the log and give it a gentle squeeze inward. This compacts the log, which may have stretched during rolling, and ensures your rolls will be uniform. Now, for the best trick for Easy Homemade Cinnamon Rolls: use unflavored dental floss (or thin, unflavored thread) to cut the rolls. Slide the floss under the roll, about 1.5 inches from the end. Cross the two ends of the floss over the top and pull them in opposite directions to slice cleanly through the dough. This method prevents squishing!

    • Pro-Tip: Cut off the two very ends of the log (about a 1/2-inch from each end) as they don’t have much filling. Then, cut the remaining log in half. Cut those two halves in half to make four segments. Finally, cut each of those four segments into three rolls. You will have 12 perfectly portioned rolls.

11. Pan and Proof: Grease a 9×13 inch baking dish (or two 9-inch round cake pans). Arrange the 12 rolls in the dish, cut-side up. It’s perfectly fine if they are touching; this will help them rise upwards and become wonderfully fluffy. Now, for the final proof.

12. The Second Rise: Cover the pan with a clean kitchen towel and place it in a warm, draft-free spot. Let the rolls rise for 1 hour, or until they have puffed up and nearly doubled in size.

    • Creating a Warm Spot: If your kitchen is cold, create a proofing box. Preheat your oven to its lowest temperature (usually 150-200°F), then TURN IT OFF. Place the covered pan of rolls in the warm (but off!) oven. This environment is ideal for yeast activity.

Part 3: Baking and Icing

13. Bake to Golden Brown: Once the rolls have risen, preheat your oven to 350°F. If you proofed them in the oven, be sure to remove the pan first! Bake the rolls for 25-30 minutes, or until the tops are a beautiful light golden brown. The kitchen will smell incredible.

14. Make the Cream Cheese Icing: While the rolls are baking, prepare the icing. In a medium bowl, use a fork to mash together the room-temperature cream cheese and butter until smooth and combined. This is why room temperature is key—cold ingredients will leave lumps. Add the powdered sugar and vanilla extract. Mash with the fork initially to incorporate, then switch to a whisk and whisk vigorously until the icing is smooth and silky.

15. The Grand Finale: Remove the rolls from the oven. Let them cool in the pan for just 5-10 minutes—you want them to be warm, not scorching hot. Spread the cream cheese icing over the warm rolls. Watch as it melts and drips into all the nooks and crannies. This is the moment of truth.

16. Serve and Enjoy: Serve your Easy Homemade Cinnamon Rolls immediately. Pull them apart, watch the gooey, spiraled layers, and savor the fruit of your labor. There is truly nothing better.

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Make-Ahead Tips for the Easiest Homemade Cinnamon Rolls

Want fresh cinnamon rolls for breakfast without the morning work? You can easily make these the night before!

• The Overnight Method: After you have placed the cut rolls in the greased baking pan (Step 11), do not let them rise on the counter. Instead, cover the pan tightly with plastic wrap and immediately place it in the refrigerator. The cold temperature will slow the yeast’s activity dramatically.

• In the Morning: The next day, remove the pan from the refrigerator. The rolls will have risen slowly and will look puffy. Let them sit on the counter, still covered, for about 30-60 minutes to take the chill off. Then, bake as directed! You may need to add 1-2 extra minutes to the baking time since you’re starting with a cold pan.

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Final Thoughts

Embarking on the journey to create Easy Homemade Cinnamon Rolls is about more than just baking; it’s about creating an experience. It’s about the tactile pleasure of kneading dough, the anticipation during the rise, and the shared delight when you present a pan of warm, iced, from-scratch pastries to your family or friends.

This recipe proves that “homemade” doesn’t have to mean “complicated.” With a bit of patience and these detailed instructions, you possess the power to create a bakery-quality treat that is far superior to anything you can buy. The texture is incomparably soft, the flavor is deep and authentic, and the pride you’ll feel is the final, secret ingredient.

So, the next time a craving for something warm, sweet, and comforting strikes, don’t hesitate. You have the blueprint for perfect Easy Homemade Cinnamon Rolls. Now, go forth and bake. Your kitchen—and your taste buds—will thank you.