Our grandmother’s cinnamon rolls are a holiday favorite. Layers of soft, milk-enriched dough are brushed with butter, sprinkled with sugar and cinnamon, then rolled and baked until golden. We finish them with a smooth vanilla bean cream cheese icing for a classic, indulgent treat. Warm from the oven they’re tender, aromatic, and irresistibly comforting.
This recipe involves a traditional milk-and-yeast dough and a few rising periods to develop the soft, fluffy texture that makes cinnamon rolls so special. While it takes time, the process is straightforward. To make it easier, the method is broken into clear steps with photos. Follow the steps and you’ll end up with bakery-quality cinnamon rolls at home.
A few helpful tips before you start:
- Use a thermometer: A kitchen thermometer is very useful for the yeast activation step. Aim for water temperature just under 120°F to activate the yeast without risking overheating it.
- Provide a warm rise: Let the dough rise in a warm, draft-free spot—near a warm window or a few feet from a fireplace. The heat should be gentle and indirect to keep the yeast active.
- Cover the dough: Keep the dough covered with a clean kitchen towel during rises so the surface doesn’t dry out.
To make the cinnamon rolls:
Step 1: Activate the yeast – Combine the yeast with warm water (just under 120°F). Stir gently and let sit for about 5 minutes until the mixture becomes fragrant and slightly bubbly. Temperatures above 120°F can damage the yeast, while cooler water will delay activation.
Step 2: Combine the dough – Warm the milk gently in a saucepan over low heat until it reaches just under 120°F; do not scald or let it steam. In a large bowl, whisk together the eggs, softened butter, sugar, and salt until combined—the mixture may look slightly curdled. Stir the activated yeast into the egg mixture very gently, then pour in the warm milk and combine.
Add the flour gradually, mixing with your hands or a wooden spoon until the dough holds together. Continue to knead by scooping the dough from the bottom and folding it over the top until it becomes smooth and elastic—about 3–5 minutes of kneading. The dough should feel soft and slightly tacky but not sticky.
Step 3: First rise – Scrape the bowl clean and coat the exposed sides with a thin layer of butter to prevent sticking. Cover the bowl with a clean cloth and let the dough rise in a warm place for about 90 minutes to 2 hours, until it has nearly doubled in size.
Step 4: Punch and rest – After the first rise, gently punch down the dough and turn it over several times by pulling the bottom to the top. Cover again and let it rise a second time for another 90 minutes to 2 hours, until it’s nearly doubled once more.
Step 5: Shape the rolls – On a lightly floured surface, punch down the dough and roll it out into a rectangle about 12″ x 24″. Melt one stick of butter and brush it evenly over the dough. Sprinkle with the cinnamon and sugar mixture, then roll the dough into a tight log roughly 12″ long. Slice into 1″ rounds to yield about 12 rolls, and arrange them in a buttered 9×13-inch pan.
Step 6: Final rise and bake – Cover the pan with a towel and let the rolls rise for 1 to 1½ hours until puffy but not overflowing. Preheat the oven to 350°F and bake for 25–30 minutes until the tops are golden and the rolls are fully cooked. Remove from the oven and let them cool slightly before icing.
Cinnamon Rolls with Cream Cheese Icing
Equipment
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1 9×13 inch Pan
Ingredients
Dough
- 2 packages dry yeast
- 1/4 cup warm water
- 1 3/4 cups whole milk
- 2 eggs
- 1 stick butter ½ cup
- 1/2 cup granulated sugar
- 2 teaspoons salt
- 5 cups all-purpose flour
- Butter for lining the pan
Cinnamon center
- 4 tablespoons cinnamon
- 1/2 cup sugar
- 1 stick butter
Cream Cheese Icing
- 4 ounces cream cheese
- ¼ cup butter ½ a stick
- ½ cup powdered sugar
- 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- 2 tablespoons – ¼ cup whole milk or half and half
Instructions
Dough:
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Add the yeast to a measuring cup, pour in warm water under 120°F, and stir gently. Let sit 5 minutes until fragrant and bubbly.
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Warm the milk on low heat to just under 120°F; remove from heat and set aside.
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In a large bowl, whisk eggs, butter, sugar, and salt until combined. The mixture may appear slightly curdled.
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Stir the activated yeast into the egg mixture gently to preserve yeast activity.
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Add the warm milk and mix until combined.
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Mix in the flour cup by cup using your hands until incorporated. After adding all the flour, knead by folding dough from bottom to top until smooth, about 3–5 minutes.
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Scrape the bowl clean and coat the exposed sides with butter to prevent sticking. Cover with a cloth and let rise for 90 minutes to 2 hours.
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After the first rise, punch the dough down and turn it over several times. Cover and let rise again for another 90 minutes to 2 hours until nearly doubled.
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Flour a large surface, punch down the dough, and roll into a rectangle about 12” x 24”.
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Melt 1 stick of butter and spread it over the dough. Sprinkle with ½ cup sugar and 3 tablespoons cinnamon.
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Roll into a tight log about 12” long. Slice into 1” rounds and place them in a buttered 9×13” pan.
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Cover the pan and let the rolls rise 1–1½ hours until puffy but not overflowing.
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Bake at 350°F for 25–30 minutes until golden and cooked through. Let cool slightly before icing.
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While the rolls cool slightly, prepare the cream cheese icing.
To make the cream cheese icing:
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Beat the butter and cream cheese together in a stand mixer or with a hand mixer on medium speed for about 1 minute until smooth.
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Add the powdered sugar, vanilla, almond extract, and salt. Beat on low until combined.
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With the mixer on low, add milk gradually until the icing reaches your preferred consistency (about 2 tablespoons for thicker icing, up to ¼ cup for a thinner glaze). Beat on medium for 1 minute until light and creamy.
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Spread the icing over the slightly cooled rolls. They’re best served while the centers are still warm.
These cinnamon rolls freeze and reheat well for entertaining. To freeze, bake and cool completely, then wrap tightly in plastic wrap and freeze for up to one month. When ready to serve, thaw and warm gently in the oven before finishing with the cream cheese icing.