1. Can I Make These Cinnamon Rolls the Night Before?

Yes! After rolling and cutting the cinnamon rolls, place them in a greased pan, cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove the pan from the fridge and let the rolls rise at room temperature for about 45–60 minutes before baking as usual. This makes them perfect for stress-free holiday mornings or brunches.

2. How Do I Store Leftover Cinnamon Rolls?

Store your baked cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, microwave for 15–20 seconds. For longer storage, freeze unfrosted rolls wrapped tightly in plastic and foil for up to 2 months. Thaw at room temperature and reheat before adding fresh icing.

3. Why Are My Cinnamon Rolls Dry or Dense?

The most common reasons for dry or dense cinnamon rolls are overbaking or adding too much flour. The dough should be soft and slightly tacky, not stiff. Also, ensure your yeast is active and your liquids are warm (not hot) to get the proper rise. Lastly, don’t skip the second proof—this helps make the rolls light and fluffy.

Cinnamon Rolls – Best Homemade Recipe (Easy & Soft!)

Name: Cinnamon Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 3 1/4 cups all-purpose flour; 1 packet (2 1/4 tsp) instant yeast; 1/4 cup granulated sugar; 1/2 tsp salt; 1 cup warm milk; 1/4 cup unsalted butter, melted; 1 egg; 1/2 cup packed brown sugar; 2 tbsp ground cinnamon; 1/4 cup unsalted butter, softened (for filling); 4 oz cream cheese; 2 tbsp unsalted butter (for icing); 1 cup powdered sugar; 1/2 tsp vanilla extract; 1 pinch salt; 1–2 tbsp milk (for icing)

Description

These homemade cinnamon rolls are irresistibly soft, gooey, and topped with rich cream cheese icing. Perfect for breakfast, brunch, or dessert, this easy recipe creates bakery-style cinnamon rolls right at home using simple pantry ingredients.

Ingredients

Scale

3 1/4 cups all-purpose flour
1 packet (2 1/4 tsp) instant yeast
1/4 cup granulated sugar
1/2 tsp salt
1 cup warm milk
1/4 cup unsalted butter, melted
1 egg
1/2 cup packed brown sugar
2 tbsp ground cinnamon
1/4 cup unsalted butter, softened (for filling)
4 oz cream cheese
2 tbsp unsalted butter (for icing)
1 cup powdered sugar
1/2 tsp vanilla extract
1 pinch salt
1–2 tbsp milk (for icing)

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Instructions

In a large bowl, mix flour, sugar, yeast, and salt.
Stir in warm milk, melted butter, and egg until a dough forms.
Knead on a floured surface for 6–8 minutes until smooth.
Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Roll out dough into a rectangle (approximately 16″ x 10″).
Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon mixture.
Roll up the dough tightly from the long edge and cut into 12 even rolls.
Place rolls in a greased 9×13-inch baking dish and let rise for 30–40 minutes.
Preheat oven to 350°F (175°C) and bake for 22–25 minutes until golden.
Meanwhile, make the icing: beat cream cheese, butter, powdered sugar, vanilla, and a pinch of salt. Add milk until spreadable.
Spread icing over warm rolls before serving.

Notes

Use warm milk (not hot) to activate the yeast properly.
The second rise is essential for fluffy rolls—don’t skip it.
Apply icing while the rolls are still warm for a melty finish.
Freeze unfrosted rolls for up to 2 months; frost after reheating.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 320
Sugar: 16g
Sodium: 170mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 1g
Protein: 6g
Cholesterol: 35mg