Cinnamon rolls are a beloved classic, known for their fluffy, buttery dough and sweet, spiced swirl. This recipe makes 24 generous rolls—perfect for sharing at brunches, holiday gatherings, or whenever you want to treat a crowd. With step-by-step instructions and practical tips, you’ll bake soft, aromatic cinnamon rolls every time.
Ingredients
- 1 cup (240ml) whole milk, warmed to 105–115°F (40–46°C)
- 1/2 cup (120ml) water, warmed to 105–115°F (40–46°C)
- 2/3 cup (135g) granulated sugar, divided
- 2 packets (4 1/2 tsp or 14g) active dry yeast
- 1/2 cup (113g) unsalted butter, melted and cooled
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons salt
- 7–7 1/2 cups (875–940g) all-purpose flour, plus more for dusting
- 1/2 cup (113g) unsalted butter, softened (for filling)
- 1 1/2 cups (300g) packed light brown sugar (for filling)
- 3 tablespoons ground cinnamon (for filling)
- 1/2 teaspoon salt (for filling)
- 8 oz (225g) cream cheese, softened (for icing)
- 1/2 cup (113g) unsalted butter, softened (for icing)
- 3 cups (360g) powdered sugar (for icing)
- 2 teaspoons pure vanilla extract (for icing)
- 2–4 tablespoons (30–60ml) milk or cream (for icing)
- Cooking spray or melted butter, for greasing pans
Instructions
- Prepare the dough: In a large bowl or the bowl of a stand mixer, combine warm milk, warm water, and 2 tablespoons of the granulated sugar. Sprinkle yeast over the top and let stand for 5–10 minutes, until foamy.
- Add the remaining sugar, melted butter, eggs, vanilla, and salt. Mix until well combined.
- Gradually add 7 cups of flour, one cup at a time, mixing on low speed with the dough hook (or by hand with a sturdy spoon). Add additional flour, 1/4 cup at a time, just until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch.
- Knead the dough on medium speed for 5–7 minutes (or by hand for 8–10 minutes) until smooth and elastic. The dough should spring back when pressed lightly.
- Place the dough in a large greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 1–1.5 hours or until doubled in size.
- Prepare the filling: In a medium bowl, mix together brown sugar, cinnamon, and salt. Set aside. Soften the butter for easy spreading.
- Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough in half for easier handling.
- Roll each half into a rectangle about 12×18 inches (30x45cm), about 1/4 inch thick.
- Spread half the softened butter evenly over each rectangle. Sprinkle half the cinnamon-sugar mixture over the butter on each rectangle, pressing gently to adhere.
- Starting from the long side, roll up each rectangle tightly into a log. Pinch the seam to seal.
- Using a sharp knife or unflavored dental floss, cut each log into 12 even pieces (about 1 1/2 inches thick), making 24 rolls total.
- Arrange the rolls, cut side up, in two well-greased 9×13-inch (23x33cm) baking pans or three 9-inch round pans, leaving a little space between each roll for rising.
- Cover with plastic wrap or a towel and let rise in a warm place until puffy and almost doubled, about 45–60 minutes.
- Preheat oven to 350°F (175°C). Remove covers and bake the rolls for 22–28 minutes, until golden brown and the centers are cooked through (an instant-read thermometer in the center of a roll should read at least 190°F/88°C).
- While rolls bake, make the icing: In a large bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy. Add milk or cream, 1 tablespoon at a time, until the icing is creamy and spreadable.
- Allow the rolls to cool for 10–15 minutes, then spread the icing generously over the warm rolls. Serve and enjoy!
Tips
- Flour: Start with 7 cups and add more only as needed. Too much flour will make the rolls dense and dry.
- Make ahead: After shaping, you can refrigerate the pans overnight (covered). Let them come to room temperature and rise before baking in the morning.
- Substitutions: You can use bread flour for chewier rolls, or swap half the flour for whole wheat (note: rolls will be denser).
- Common mistake: Overbaking dries out rolls. Start checking at 22 minutes; they should be lightly golden and sound hollow when tapped.
Serving Suggestions
- Serve warm for breakfast or brunch, paired with fresh fruit and hot coffee or tea.
- Add toasted pecans or walnuts to the filling for crunch.
- For a festive touch, sprinkle with orange zest or drizzle with caramel sauce before serving.
- Bring to potlucks or family gatherings—these rolls travel well and are always a hit.
Variations
- Sticky buns: Line the pan with a mixture of melted butter, brown sugar, and chopped nuts before adding the rolls for a gooey caramel bottom.
- Raisin cinnamon rolls: Sprinkle 1 cup of raisins over the cinnamon-sugar layer before rolling up.
- Apple cinnamon rolls: Dice 2 small apples and mix with the filling for an autumn-inspired twist.
- Maple icing: Replace the milk in the icing with pure maple syrup for a rich, aromatic glaze.
Storage and Reheating
- Room temperature: Store rolls in an airtight container for up to 2 days.
- Refrigerator: Store iced or un-iced rolls for up to 5 days. Warm individual rolls in the microwave for 15–25 seconds before serving.
- Freezer: Freeze baked (and cooled) rolls, tightly wrapped, for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours. Reheat in a 300°F (150°C) oven, covered with foil, for 10–15 minutes, or microwave individual rolls for 30–40 seconds.
- Make-ahead tip: Unbaked shaped rolls can be frozen. Arrange in the pan, cover tightly, and freeze up to 4 weeks. Thaw overnight in the fridge, let rise at room temperature until puffy, then bake as directed.
Frequently Asked Questions
- Can I use instant yeast instead of active dry yeast?
Yes, you can substitute an equal amount of instant yeast. You can skip the proofing step—just mix it in with the dry ingredients. The rising times may be slightly shorter, so check the dough earlier. - Can I make these cinnamon rolls dairy-free?
You can substitute plant-based milk (such as almond or oat milk) and use vegan butter and dairy-free cream cheese for the icing. The texture and flavor will be slightly different, but the rolls will still be delicious. - Why are my cinnamon rolls dense or tough?
This is usually caused by adding too much flour or overbaking. The dough should remain slightly tacky, and rolls should be baked just until golden and cooked through. Overkneading by hand can also toughen the dough. - How do I keep my cinnamon rolls soft?
Make sure not to overbake, and cover the rolls with foil if they brown too quickly. Icing the rolls while they’re still slightly warm helps keep them moist. Store them tightly covered to prevent drying out. - Can I halve this recipe?
Absolutely. Simply halve all ingredients and use one 9×13-inch pan. The instructions and baking time remain the same. - How do I know when the rolls are done baking?
The rolls should be golden brown on top, and the center rolls should spring back lightly when touched. An instant-read thermometer inserted into the center should read at least 190°F (88°C) for fully baked dough.