Cinnamon Rolls

These homemade cinnamon rolls are soft, fluffy and filled with a generous swirl of buttery cinnamon sugar. The simple yeast dough is easy to work with, and the rich cream cheese frosting melts into the warm rolls, making every bite irresistible. Perfect for a cozy weekend breakfast, brunch with family or a comforting dessert any time of year.

Cinnamon rolls, known worldwide as cinnamon rolls, are one of those desserts that you can prepare for both weekend breakfasts and festive meals. The soft yeast dough, the fragrant cinnamon filling with sugar, and the delicate cream cheese frosting transform a simple dessert into a real treat for the whole family.

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  Mix the milk with one tablespoon of the measured sugar and the dry yeast. Cover and leave to activate for 15 minutes.
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  In a large bowl, mix half of the flour with the remaining sugar and a pinch of salt.
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  Add the yeast and milk mixture, the egg and the soft butter to the flour in the bowl.
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  Mix everything together with a whisk until combined.
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  Add the remaining half of the flour.
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  Knead the dough, then cover it with plastic wrap or a clean kitchen towel and let it rise for 1 hour in a warm place.
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  For the filling, prepare the soft butter and mix the cinnamon with the sugar. Once the dough has doubled in size, roll it out with a rolling pin into a rectangle.
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  Spread the dough with the butter, then sprinkle evenly with the cinnamon‑sugar mixture.
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  Roll the dough up into a log and cut it into equal‑sized pieces.
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  Line a baking tray with parchment paper and arrange the rolls in the tray, leaving some space between them so they can rise further. Leave them at room temperature for 20 minutes, then bake at 180°C for 20–25 minutes.
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  For the frosting, beat the soft butter, cream cheese and powdered sugar with a mixer until smooth and creamy.
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  Remove the cinnamon rolls from the oven and spread them with the prepared frosting while they are still warm.

Why you’ll love these cinnamon rolls

These cinnamon rolls are incredibly soft and stay moist thanks to the rich, buttery dough and creamy frosting. The cinnamon sugar filling creates a fragrant swirl that turns every roll into a bakery‑style treat without leaving your kitchen.

Ingredients you need for the dough

The dough uses basic pantry staples: flour, sugar, milk, egg, butter, yeast and a pinch of salt. Together they create a tender, airy texture that is easy to knead and rises beautifully for light, fluffy rolls.

The secret to a fluffy dough for cinnamon rolls

To get a fluffy dough, let the yeast activate properly in lukewarm milk with a little sugar, then give the dough enough time to rise in a warm place. Gentle kneading and patience during proofing help develop structure while keeping the rolls soft and pillowy.

How to shape perfect cinnamon rolls

After the dough has risen, roll it into an even rectangle so the filling spreads uniformly. Tightly roll it into a log, then slice with a sharp knife to get neat spirals that bake evenly and look impressive in the pan.

Baking time and temperature

Bake the rolls at 180°C until they are lightly golden on top but still soft in the center. Avoid overbaking, because a few extra minutes in the oven can dry them out and make the texture less tender.

How to make the cream cheese frosting for rolls

The cream cheese frosting comes together by beating soft butter, cream cheese and powdered sugar until smooth and creamy. Spread it over the warm rolls so it slightly melts and seeps into the layers, adding sweetness and richness to every bite.

Serving and storage tips

Serve the cinnamon rolls warm, ideally shortly after glazing, when they are at their most tender and fragrant. Store leftovers in an airtight container and reheat briefly in the oven or microwave to bring back their soft, fresh‑baked texture.

FAQ

Can I use fresh yeast instead of dry yeast?

You can replace dry yeast with fresh yeast by using roughly three times the amount and dissolving it in lukewarm milk with sugar before adding it to the flour.

How do I know when the rolls are baked?

The rolls are ready when they are lightly golden on top and feel soft but spring back gently when pressed in the center.

What type of flour works best for cinnamon rolls?

All‑purpose or bread flour both work well, but bread flour can give slightly chewier, more structured rolls while all‑purpose flour keeps them very soft.