I love brainstorming new twists on classic baked goods. My Best Cinnamon Rolls use heated whole milk, active dry yeast, and melted butter in a tender dough layered with brown sugar and cinnamon before finishing with a luxurious cream cheese frosting. Every bite reflects pure baking brilliance that intrigues the mind.
I recently discovered what might be the best homemade cinnamon rolls I’ve ever had and I just had to share it with you. Imagine soft, fluffy rolls made with just the right mix of 1 cup warm whole milk, 2 large eggs at room temprature and that perfect 1/3 cup melted unsalted butter.
The dough comes together beautifully with 4 cups all-purpose flour and a pinch of salt, and then you roll out a filling that’s a mix of 1 cup packed brown sugar and 3 tablespoons ground cinnamon blended with softened butter. Once they bake, the aroma fills your kitchen like nothing else.
To make these rolls even better, I top them with a tangy cream cheese frosting made from 4 oz cream cheese, 1/4 cup butter, powdered sugar and a splash of vanilla extract. Its a fantastic recipe thats perfect for special brunches or a relaxed high tea on a sunny morning.
Why I Like this Recipe
1. I love how soft and fluffy the dough gets every time I make these cinnamon rolls, it feels like a cozy hug from the inside out.
2. I really enjoy the balance between the sweet cinnamon brown sugar filling and the tangy cream cheese frosting, it makes every bite really special.
3. I appreciate that the instructions are easy enough to follow even if I mess up sometimes, which makes me feel like a real baker even on busy mornings.
4. I like how the whole process gives me a chance to pause and enjoy the simple pleasure of baking, it reminds me why I love spending time in the kitchen.
Ingredients
- Whole Milk: Provides protein and healthy fats; keeps dough moist and helps yeast thrive
Ingredient Quantities
- 1 cup warm whole milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted (plus extra for greasing)
- 2 large eggs at room temprature
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup packed brown sugar (for the filling)
- 3 tablespoons ground cinnamon
- 1/3 cup unsalted butter, softened (for the filling)
- 4 oz cream cheese, softened (for the frosting)
- 1/4 cup unsalted butter, softened (for the frosting)
- 1 1/2 cups powdered sugar (for the cream cheese frosting)
- 1/2 teaspoon vanilla extract
- a pinch of salt (for the frosting)
How to Make this
1. Warm up 1 cup of whole milk to about 110°F and mix in 2 1/4 teaspoons of active dry yeast with 1/2 cup granulated sugar; let it sit for about 5-10 minutes until the mixture gets frothy.
2. Stir in 1/3 cup melted unsalted butter and 2 large eggs at room temperature.
3. Gradually add 4 cups of all-purpose flour and 1/2 teaspoon salt to form a soft dough.
4. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth then place it in a greased bowl and let it rise for about 1 hour till doubled in size.
5. For the filling, mix 1 cup of packed brown sugar with 3 tablespoons ground cinnamon and 1/3 cup softened unsalted butter until it forms a smooth spreadable mixture.
6. Once the dough has risen, roll it out on a floured surface into a large rectangle.
7. Spread the cinnamon filling evenly over the dough, roll it up tightly from the long side, and slice into evenly sized pieces.
8. Place the rolls in a greased baking pan and let them proof for another 30 minutes until they look puffy.
9. Bake in a preheated oven at 350°F for 25-30 minutes until the rolls are golden brown.
10. While baking, whip together 4 oz softened cream cheese, 1/4 cup softened unsalted butter, 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth; once the rolls are slightly cooled, slather the frosting over them and enjoy!Equipment Needed
1. A small saucepan or microwave-safe container to warm the milk to about 110°F (plus a kitchen thermometer to check the temperature)
2. A mixing bowl to combine the milk, yeast, and sugar
3. Measuring spoons and cups for getting all the ingredients right
4. A whisk or fork for stirring the yeast mixture until it gets frothy
5. A large bowl for mixing in the melted butter, eggs, flour, and salt to form the dough, and for letting the dough rise in a greased bowl
6. A lightly floured work surface or counter where you can knead and roll out the dough
7. A rolling pin for rolling the dough into a large rectangle
8. A knife or bench scraper to slice the rolled-up dough into pieces
9. A greased baking pan to place the rolls in before the final proof and bake
10. An oven, preheated to 350°F, to bake the rolls until golden brown
11. An electric mixer or a large bowl with a hand whisk for whipping together the cream cheese frosting
12. A cooling rack to let the rolls cool a bit before spreading on the frostingFAQ
The Best Homemade Cinnamon Rolls Recipe Substitutions and Variations
- If you don’t have whole milk you can use almond milk or oat milk, just keep in mind it might change the taste a bit
- You can substitute unsalted butter with margarine or even coconut oil, though coconut oil might add a slight coconut flavor
- If you’re low on granulated sugar, light brown sugar can work too, but expect a bit more moisture in the dough
- For a vegan twist, you could replace each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons water
- If cream cheese isn’t on hand for the frosting, try mascarpone cheese which gives a similar creamy texture
Pro Tips
1. Make sure your milk is about 110°F when you mix it with the yeast, cause if it’s too hot it can kill the yeast and then your dough won’t be as fluffy as it should be.
2. Don’t rush the dough rise – let it sit until its doubled in size and be patient with the second proof. Skipping this step or cutting it short might make your rolls a little flat.
3. When rolling out the dough, use plenty of flour on the surface so it doesn’t stick, and try to roll it out evenly. Uneven dough can lead to some pieces cooking faster than others.
4. For the best icing texture, make sure your cream cheese and butter are softened. If they’re too cold, your frosting might turn out lumpy and harder to spread.The Best Homemade Cinnamon Rolls Recipe
My favorite The Best Homemade Cinnamon Rolls Recipe
Equipment Needed:
1. A small saucepan or microwave-safe container to warm the milk to about 110°F (plus a kitchen thermometer to check the temperature)
2. A mixing bowl to combine the milk, yeast, and sugar
3. Measuring spoons and cups for getting all the ingredients right
4. A whisk or fork for stirring the yeast mixture until it gets frothy
5. A large bowl for mixing in the melted butter, eggs, flour, and salt to form the dough, and for letting the dough rise in a greased bowl
6. A lightly floured work surface or counter where you can knead and roll out the dough
7. A rolling pin for rolling the dough into a large rectangle
8. A knife or bench scraper to slice the rolled-up dough into pieces
9. A greased baking pan to place the rolls in before the final proof and bake
10. An oven, preheated to 350°F, to bake the rolls until golden brown
11. An electric mixer or a large bowl with a hand whisk for whipping together the cream cheese frosting
12. A cooling rack to let the rolls cool a bit before spreading on the frostingIngredients:
- 1 cup warm whole milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted (plus extra for greasing)
- 2 large eggs at room temprature
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup packed brown sugar (for the filling)
- 3 tablespoons ground cinnamon
- 1/3 cup unsalted butter, softened (for the filling)
- 4 oz cream cheese, softened (for the frosting)
- 1/4 cup unsalted butter, softened (for the frosting)
- 1 1/2 cups powdered sugar (for the cream cheese frosting)
- 1/2 teaspoon vanilla extract
- a pinch of salt (for the frosting)
Instructions:
1. Warm up 1 cup of whole milk to about 110°F and mix in 2 1/4 teaspoons of active dry yeast with 1/2 cup granulated sugar; let it sit for about 5-10 minutes until the mixture gets frothy.
2. Stir in 1/3 cup melted unsalted butter and 2 large eggs at room temperature.
3. Gradually add 4 cups of all-purpose flour and 1/2 teaspoon salt to form a soft dough.
4. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth then place it in a greased bowl and let it rise for about 1 hour till doubled in size.
5. For the filling, mix 1 cup of packed brown sugar with 3 tablespoons ground cinnamon and 1/3 cup softened unsalted butter until it forms a smooth spreadable mixture.
6. Once the dough has risen, roll it out on a floured surface into a large rectangle.
7. Spread the cinnamon filling evenly over the dough, roll it up tightly from the long side, and slice into evenly sized pieces.
8. Place the rolls in a greased baking pan and let them proof for another 30 minutes until they look puffy.
9. Bake in a preheated oven at 350°F for 25-30 minutes until the rolls are golden brown.
10. While baking, whip together 4 oz softened cream cheese, 1/4 cup softened unsalted butter, 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth; once the rolls are slightly cooled, slather the frosting over them and enjoy!
