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The Best Homemade Cinnamon Rolls

These cinnamon rolls are buttery, flaky and delicious. If you've never tackled homemade cinnamon rolls before, now is the time! This recipe is simple and is packed full of cinnamon and sugar. Finish them off with a simple glaze or try my favorite cream cheese frosting and the end product is simply divine!
Print Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Prove Time 4 hours
Total Time 5 hours 25 minutes
Servings 12 rolls

Ingredients
  

For the Dough

  • 5 eggs
  • ⅔ cup whole milk
  • ⅓ cup granulated sugar
  • 2 teaspoons active dry yeast
  • 14 tablespoons unsalted butter softened
  • 4 cups all-purpose flour
  • 2 teaspoons salt

For the Filling

  • 5 tablespoons unsalted butter softened
  • 2 tablespoons ground cinnamon
  • ½ cup granulated sugar

For Cream Cheese Frosting Topping

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

For Traditional Glaze Topping

  • 1 cup powdered sugar
  • 3 tablespoons water
  • ½ teaspoon vanilla extract

Instructions
 

To make the dough

  • Combine eggs, milk, sugar, yeast and butter in a medium sized bowl using a whisk or a fork.
  • Add the flour and the salt and mix by hand to combine well. Dough should be sticky but smooth.
  • Let the dough rest in the bowl for 20 minutes to allow the flour to absorb the liquid.
  • Turn the dough out on to a well-floured surface and knead it for 5-10 minutes.
  • Place the kneaded dough back into the bowl, cover it with a towel, and let it prove (or rest) for 2 hours at room temperature.

To make the filling

  • While the dough is proving for the first time, you can prepare the filling by combining the cinnamon and sugar in a separate bowl. Set aside.
  • Set out the butter that you will be using for the filling to ensure that it is soft.

To prepare the rolls

  • Once the dough has proved for 2 hours, roll it out on a well-floured surface into 24 inch by 8 inch rectangle. Make sure that the long end is horizontal so that you can easily roll it (see photos above).
  • Spread the softened butter that you have set aside for the filling over the dough, completely covering it.
  • Evenly sprinkle the cinnamon and sugar filling mixture over the buttered dough.
  • Tightly roll the dough, ensuring that the longer side is horizontal, creating a long tube. Pinch the seam of the dough closed to ensure that filling remains intact.
  • Cut the dough into 12 2-inch rolls and place them in a 9x13-inch pan that is lined with parchment paper.
  • Cover the dough and allow it to prove for another 2 hours at room temperature.
  • After the second and final prove, bake the rolls at 375 degrees for 35-40 minutes or until golden brown. Let the rolls cool to room temperature before adding a topping.

To make the cream cheese topping

  • Use a hand mixer to combine the softened cream cheese and butter in a medium bowl. Mix well.
  • Add vanilla extract. Mix until combined.
  • Add powdered sugar, 1 cup at a time. Mix well in between each addition.
  • Add additional powdered sugar if needed for desired taste and consistency.

To make the glaze topping

  • Combine powdered sugar, water and vanilla extract in a medium bowl. Mix until combined.
  • Add additional water or powdered sugar if needed for desired consistency.