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Best homemade cinnamon rolls soft fluffy yeast dough with buttery brown sugar cinnamon filling and tangy cream cheese frosting

The Best Cinnamon Rolls EVER

Soft, pillowy homemade cinnamon rolls made with an enriched butter dough, a thick brown sugar cinnamon filling, and a pourable cream cheese frosting. Better than any bakery version and completely foolproof.
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 2 hours 30 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 388
Ingredients Equipment Method Notes

Ingredients
  

  • 3.75 cups all-purpose flour spooned and leveled, plus extra for dusting
  • 2.25 tsp instant yeast 1 standard packet
  • 1/4 cup granulated sugar
  • 3/4 cup whole milk warmed to 110°F
  • 1/3 cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter softened, for filling
  • 3/4 cup brown sugar packed, for filling
  • 2.5 tbsp ground cinnamon for filling
  • 4 oz cream cheese fully softened, for frosting
  • 1.5 cups powdered sugar sifted, for frosting
  • 3 tbsp whole milk or heavy cream for frosting

Equipment

  • 9x13 inch baking pan
  • Stand mixer with dough hook or large mixing bowl
  • Rolling Pin
  • Dental floss or serrated knife
  • Hand mixer for frosting

Method
 

  1. Mix flour, yeast, sugar, and salt. Add warm milk, melted butter, eggs, and vanilla. Knead 8 to 10 minutes until smooth and slightly tacky.
  2. Rise covered in an oiled bowl for 1 to 1.5 hours until doubled.
  3. Roll dough into a 16x12 inch rectangle on a lightly floured surface.
  4. Spread softened butter over dough, then sprinkle cinnamon sugar filling evenly over the top.
  5. Roll tightly into a log, cut into 12 rolls with dental floss, and place in greased 9x13 pan.
  6. Rise again 45 to 60 minutes until puffy. Bake at 350°F for 22 to 26 minutes until light golden.
  7. Spread cream cheese frosting over warm rolls immediately out of the oven and serve.

Notes

  • Milk must be 110°F maximum or it kills the yeast.
  • Use softened, not melted, butter for the filling to keep layers intact.
  • Don't overbake - light golden outer rolls with a set center is the target.
  • Pour 2 to 3 tbsp heavy cream over risen rolls before baking for extra gooey results.
  • For overnight rolls, refrigerate after cutting and let rise at room temp before baking.