Warm, fluffy, and irresistibly sweet, these homemade cinnamon rolls bring that cozy bakery aroma right into your home. Topped with a silky cream cheese glaze, they’re perfect for a relaxed weekend breakfast, and you can even prep them the night before so baking them in the morning is effortless.
Warm and Sweet Cinnamon Rolls
Ingredients
| Ingredient | Quantity |
|---|---|
| Yeast | 2 tsp / 1 packet / 7g |
| Warm Milk | ⅔ Cup (170ml) |
| Bread Flour | 3 Cups (375g) |
| White Granulated Sugar | ¼ Cup (50g) |
| Butter | ½ Stick (55g) ¼ Cup |
| Egg | 1 |
Cinnamon Spread
| Ingredient | Quantity |
|---|---|
| Butter | 1 Stick (110g) / ½ Cup |
| Cinnamon | 2 Tbsp |
| Brown Sugar | 1 Cup / 200g |
Cheese Glaze
| Ingredient | Quantity |
|---|---|
| Cream Cheese | 5oz (150g) |
| Butter | ½ Stick (55g) ¼ Cup |
| Powdered Sugar (Icing Sugar) | 1½ Cups (190g) |
| Vanilla Extract | 1 tsp |
| Milk | 1–2 Tbsp |
Instructions
Add the yeast, warm milk, and 1 teaspoon of sugar to a small bowl. Stir gently and let it sit for 10–15 minutes until the yeast becomes foamy.
In a stand mixer bowl or large mixing bowl, combine the flour, remaining sugar, butter, and egg. Once the yeast mixture is ready, pour it into the bowl and mix until a dough begins to form.
Knead the dough using a mixer with a dough hook or by hand for 5–10 minutes, until smooth, elastic, and able to bounce back when lightly pressed. Place the dough into an oiled bowl, cover it, and let it rise in a warm area for about an hour or until doubled in size.
While the dough rises, mix together the butter, cinnamon, and brown sugar to create a smooth paste for the filling.
Once the dough has risen, remove it from the bowl and knead lightly to release air. Roll it out into a 40×20 cm (15×10 inch) rectangle.
Spread the cinnamon filling evenly over the dough, taking it right to the edges. Starting on the long side, roll the dough tightly into a log.
Trim uneven ends and slice the log into 8 equal rolls. Place them into a greased rectangular baking dish. Cover and let them rise for another hour, or refrigerate them overnight.
If chilled overnight, let them come back to room temperature before baking. Bake the rolls at 180°C/350°F for 25 minutes.
To make the glaze, beat the cream cheese and butter until smooth. Add the powdered sugar, then mix in the vanilla and milk until you reach your preferred glaze consistency.
Once the cinnamon rolls finish baking, let them cool for 5–10 minutes, then spread the warm buns generously with the cream cheese glaze. Serve and enjoy.
