Homemade Cinnamon Rolls - Soft, Gooey Weekend Bake

Cinnamon rolls live or die on the dough. Get a soft, pillowy one and the filling and icing almost can't go wrong. This version uses melted butter and warm whole milk, plus a full hour for the first rise, so the rolls come out tender instead of bready.

You'll get 14 rolls from one batch, which fits neatly into two foil pie pans, seven per pan. The filling is just soft butter, light brown sugar and cinnamon pressed into the dough. The icing is cream cheese, butter, milk, vanilla and powdered sugar, and you pour it on while the rolls are still warm so it seeps into the gaps.

Total time runs about two and a half hours, and most of that is waiting. The hands-on work is short: mix, knead a little, roll out, cut, wait again, bake.

Step-by-Step Instructions

1. Butter the pans

Butter two disposable foil pie or cake pans generously, getting into the corners. Set them aside.

2. Warm the milk mixture

Whisk the warm milk, melted butter and granulated sugar in a large bowl. It should feel just warm, between 100-110F (37-43C). If it's hotter than that, let it sit for a few minutes.

3. Add the yeast

Sprinkle the yeast evenly over the surface and leave it for 1 minute. You'll see it start to soften and foam slightly.

4. Mix in the first flour

Add 4 cups (500g) of the flour and stir with a wooden spoon until it just comes together. It will look shaggy, and that's fine.

5. Let it rise

Cover the bowl with a towel or plastic wrap and put it somewhere warm for 1 hour. It should nearly double in size.

6. Finish the dough

Uncover and stir in the remaining 3/4 cup (95g) flour, the baking powder and the salt. Turn the dough out onto a well-floured surface.

7. Knead lightly

Knead briefly, adding flour a little at a time, until the dough stops sticking to your hands and the counter. Don't overwork it.

8. Roll it out

Roll the dough into a large rectangle about 1/2 inch (1cm) thick. Square up the corners so the edges are straight.

9. Fill it

Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon over the top, then press the mixture into the butter with your hands.

10. Roll and cut

Roll the dough up into a log and pinch the seam shut. Set it seam-side down and trim the uneven ends. Cut the log in half, then cut each half into 7 pieces, about 1 1/2 inches (8cm) thick.

11. Second rise

Place 7 rolls in each pan, one in the center and six around it. Cover with plastic wrap and let them rise for 30 minutes in a warm spot.

12. Heat the oven

Preheat to 350F (180C) while the rolls finish rising.

13. Make the frosting

Whisk the cream cheese, melted butter, milk, vanilla and powdered sugar in a medium bowl until smooth. Set aside.

14. Bake

Remove the plastic wrap and bake for 25 to 30 minutes, until the rolls are golden brown. Check at 25 minutes.

15. Ice while warm

Drizzle the frosting evenly over the rolls while they're still warm so it melts into the swirls. Serve soon after.

Delicious Variations

• Add 1/2 cup of chopped toasted pecans or raisins with the brown sugar and cinnamon. This is a change to the original filling, not part of it.
• Swap the cream cheese icing for a plain vanilla glaze of powdered sugar and milk if you want something lighter.
• Sprinkle a pinch of flaky salt over the icing after pouring for a sweet-salty contrast.

How to Store Homemade Cinnamon Rolls

Frequently Asked Questions

Mix the dough tonight, let it do its first rise, and you're 30 minutes of rising and one bake away from a pan of warm cinnamon rolls. The icing goes on while they're hot, so have it whisked and ready before the timer goes off.

Homemade Cinnamon Rolls – Soft, Gooey Weekend Bake

Soft butter-and-milk dough rolled with brown sugar and cinnamon, baked until golden, then covered in tangy cream cheese icing while still warm.

14Servings

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🧂 Ingredients

• ½ cup unsalted butter (melted)
• 2 cups whole milk (warm to the touch)
• ½ cup granulated sugar
• 2 ¼ teaspoons active dry yeast
• 5 cups flour (divided)
• 1 teaspoon baking powder
• 2 teaspoons salt
• ¾ cup butter (softened)
• ¾ cup light brown sugar
• 2 tablespoons ground cinnamon
• 4 oz cream cheese (softened)
• 2 tablespoons butter (melted)
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

📋 Instructions

1. 1Butter the pans — Butter two disposable foil pie or cake pans generously, getting into the corners. Set them aside.
2. 2Warm the milk mixture — Whisk the warm milk, melted butter and granulated sugar in a large bowl. It should feel just warm, between 100-110F (37-43C). If it's hotter than that, let it sit for a few minutes.
3. 3Add the yeast — Sprinkle the yeast evenly over the surface and leave it for 1 minute. You'll see it start to soften and foam slightly.
4. 4Mix in the first flour — Add 4 cups (500g) of the flour and stir with a wooden spoon until it just comes together. It will look shaggy, and that's fine.
5. 5Let it rise — Cover the bowl with a towel or plastic wrap and put it somewhere warm for 1 hour. It should nearly double in size.
6. 6Finish the dough — Uncover and stir in the remaining 3/4 cup (95g) flour, the baking powder and the salt. Turn the dough out onto a well-floured surface.
7. 7Knead lightly — Knead briefly, adding flour a little at a time, until the dough stops sticking to your hands and the counter. Don't overwork it.
8. 8Roll it out — Roll the dough into a large rectangle about 1/2 inch (1cm) thick. Square up the corners so the edges are straight.
9. 9Fill it — Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon over the top, then press the mixture into the butter with your hands.
10. 10Roll and cut — Roll the dough up into a log and pinch the seam shut. Set it seam-side down and trim the uneven ends. Cut the log in half, then cut each half into 7 pieces, about 1 1/2 inches (8cm) thick.
11. 11Second rise — Place 7 rolls in each pan, one in the center and six around it. Cover with plastic wrap and let them rise for 30 minutes in a warm spot.
12. 12Heat the oven — Preheat to 350F (180C) while the rolls finish rising.
13. 13Make the frosting — Whisk the cream cheese, melted butter, milk, vanilla and powdered sugar in a medium bowl until smooth. Set aside.
14. 14Bake — Remove the plastic wrap and bake for 25 to 30 minutes, until the rolls are golden brown. Check at 25 minutes.
15. 15Ice while warm — Drizzle the frosting evenly over the rolls while they're still warm so it melts into the swirls. Serve soon after.

Chef's Note: The second rise is the step most people cut, and it's the one that decides whether you get light rolls or tight ones. Give it the full 30 minutes.

Servings: 14

Cuisine: American

Course: Dessert

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