{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/cinnamon-rolls","markdownUrl":"https://trevorfarias.com/recipes/cinnamon-rolls/recipe.md","name":"Soft Homemade Cinnamon Rolls Recipe","description":"Soft, fluffy homemade cinnamon rolls with a buttery brown sugar swirl and cream cheese icing. Make them the same day or assemble the night before and bake in the morning.","summary":"For soft cinnamon rolls, make an enriched dough with warm milk, butter, eggs and yeast, let it rise until doubled, roll it into a rectangle, spread it with soft butter, brown sugar and cinnamon, roll it up and cut 12 rolls. Let them rise again until puffy, bake at 350°F for 22 to 26 minutes until light golden, and spread with cream cheese icing while warm.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-01","dateModified":"2026-10-01","category":"Breakfast","cuisine":"American","keywords":["cinnamon rolls","cinnamon roll recipe","homemade cinnamon rolls","soft cinnamon rolls","overnight cinnamon rolls","cinnamon buns","cinnamon rolls with cream cheese icing"],"prepTime":"PT40M","cookTime":"PT26M","totalTime":"PT3H15M","yield":"12 large rolls","servings":12,"ingredientGroups":[{"name":"For the dough","ingredients":[{"amount":"1","unit":"cup","name":"whole milk","note":"warmed to 105–110°F","text":"1 cup whole milk, warmed to 105–110°F"},{"amount":"2 1/4","unit":"teaspoons","name":"instant or active dry yeast","note":"one 1/4-ounce packet","text":"2 1/4 teaspoons instant or active dry yeast, one 1/4-ounce packet"},{"amount":"1/4","unit":"cup","name":"granulated sugar","note":"50 g","text":"1/4 cup granulated sugar, 50 g"},{"amount":"2","name":"large eggs","note":"at room temperature","text":"2 large eggs, at room temperature"},{"amount":"6","unit":"tablespoons","name":"unsalted butter","note":"85 g, melted and slightly cooled","text":"6 tablespoons unsalted butter, 85 g, melted and slightly cooled"},{"amount":"4","unit":"cups","name":"all-purpose flour","note":"500 g, plus more for dusting","text":"4 cups all-purpose flour, 500 g, plus more for dusting"},{"amount":"1","unit":"teaspoon","name":"fine salt","text":"1 teaspoon fine salt"}]},{"name":"For the filling","ingredients":[{"amount":"1/2","unit":"cup","name":"unsalted butter","note":"113 g, very soft","text":"1/2 cup unsalted butter, 113 g, very soft"},{"amount":"3/4","unit":"cup","name":"packed light brown sugar","note":"150 g","text":"3/4 cup packed light brown sugar, 150 g"},{"amount":"2","unit":"tablespoons","name":"ground cinnamon","text":"2 tablespoons ground cinnamon"},{"amount":"1","unit":"pinch","name":"fine salt","text":"1 pinch fine salt"}]},{"name":"For the cream cheese icing","ingredients":[{"amount":"4","unit":"ounces","name":"cream cheese","note":"113 g, softened","text":"4 ounces cream cheese, 113 g, softened"},{"amount":"3","unit":"tablespoons","name":"unsalted butter","note":"softened","text":"3 tablespoons unsalted butter, softened"},{"amount":"1 1/2","unit":"cups","name":"powdered sugar","note":"180 g","text":"1 1/2 cups powdered sugar, 180 g"},{"amount":"1","unit":"teaspoon","name":"pure vanilla extract","text":"1 teaspoon pure vanilla extract"},{"amount":"1 to 2","unit":"tablespoons","name":"milk","text":"1 to 2 tablespoons milk"}]}],"steps":[{"step":1,"name":"Make the dough","text":"In the bowl of a stand mixer or a large bowl, stir together the warm milk, yeast and sugar. Add the eggs and melted butter and whisk to combine. Add the flour and salt and mix with the dough hook on low, or a wooden spoon, until a shaggy dough forms.","tip":null},{"step":2,"name":"Knead","text":"Knead on medium-low speed for 6 to 8 minutes, or by hand on a lightly floured counter for about 10 minutes, until the dough is smooth, soft and only slightly tacky. Add flour a tablespoon at a time only if it is sticking badly.","tip":null},{"step":3,"name":"First rise","text":"Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled, 1 to 1 1/2 hours.","tip":null},{"step":4,"name":"Roll and fill","text":"Grease a 9x13-inch baking dish. Punch down the dough and roll it on a floured counter into a 16x12-inch rectangle. Spread the soft butter evenly to the edges. Mix the brown sugar, cinnamon and salt and sprinkle it over the butter, pressing it in lightly.","tip":null},{"step":5,"name":"Roll up and cut","text":"Starting from a long side, roll the dough up tightly and pinch the seam to seal. Cut into 12 equal rolls and arrange them cut side up in the baking dish.","tip":null},{"step":6,"name":"Second rise","text":"Cover and let the rolls rise until puffy and touching, 30 to 45 minutes. Meanwhile, heat the oven to 350°F (175°C).","tip":null},{"step":7,"name":"Bake","text":"Bake for 22 to 26 minutes, until the tops are light golden brown and the center rolls read about 190°F. If they brown too fast, cover loosely with foil for the last 5 minutes.","tip":null},{"step":8,"name":"Ice and serve","text":"Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and enough milk to make a thick but spreadable icing. Spread it over the rolls while they are still warm, about 10 minutes out of the oven.","tip":null}],"equipment":["Stand mixer with dough hook (optional)","Large mixing bowl","Rolling pin","9x13-inch baking dish","Serrated knife or unflavored dental floss","Instant-read thermometer (optional)"],"notes":["Warm the milk to about 105–110°F, never hot, so the yeast stays alive.","Use very soft butter in the filling, not melted, so the swirl stays put.","Take the rolls out when they are light golden. Darker means drier."],"storage":["Store iced rolls covered at room temperature for 1 day or in the refrigerator for up to 4 days. Warm individual rolls in the microwave for 15 to 20 seconds.","Freeze baked, un-iced rolls wrapped tightly for up to 2 months. Thaw, warm at 325°F for 10 minutes and ice."],"variations":["Brown butter caramel drizzle: melt 4 tablespoons butter until golden and nutty, whisk in 1/2 cup brown sugar and 3 tablespoons cream, simmer 1 minute and drizzle over the warm rolls.","Pecan: scatter 3/4 cup chopped toasted pecans over the filling before rolling.","Orange: add the finely grated zest of 1 orange to the filling and use orange juice instead of milk in the icing."],"faqs":[{"question":"Why are my cinnamon rolls dry or hard?","answer":"Usually too much flour or too long in the oven. Measure the flour by weight or by spooning and leveling, keep the dough soft and slightly tacky, and bake only until light golden."},{"question":"Can I make cinnamon rolls the night before?","answer":"Yes. Shape and cut the rolls, set them in the pan, cover and refrigerate overnight. In the morning, let them rise at room temperature until puffy, 60 to 90 minutes, then bake."},{"question":"Why did the filling leak out of my cinnamon rolls?","answer":"The butter in the filling was melted rather than softened, or the log was rolled too loosely. Use very soft but solid butter and roll the dough snugly."},{"question":"Can I use instant yeast and active dry yeast interchangeably?","answer":"Yes, in the same amount. Proof active dry yeast in the warm milk for 5 minutes first. Instant yeast can go straight in, and the dough may rise a little faster."}],"nutritionPerServing":{"calories":430,"fatGrams":18,"saturatedFatGrams":11,"carbohydrateGrams":61,"fiberGrams":2,"sugarGrams":30,"proteinGrams":6,"sodiumMilligrams":250,"cholesterolMilligrams":70}}