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Best Homemade Cinnamon Rolls

Homemade cinnamon rolls are filled with buttery cinnamon sugar, baked until golden brown, and topped with smooth cream cheese frosting. The dough rises twice for soft, fluffy rolls with a warm, tender center.
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Prep Time 30 minutes
Cook Time 28 minutes
Rising and cooling 2 hours 25 minutes
Total Time 3 hours 23 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Make the dough
  • 1 cup whole milk warmed to 105 to 110°F
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar
  • 0.33 cup canola oil for the dough
  • 2 tsp canola oil divided: 1 teaspoon for the bowl and 1 teaspoon for the baking dish
  • 1 egg large, at room temperature
  • 1 tsp fine salt
  • 4 cups all-purpose flour
Fill and shape the rolls
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 1 tbsp ground cinnamon
Make the frosting
  • 1 package (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Stir the warm milk, yeast, and granulated sugar together in a large bowl. Let stand for 5 to 10 minutes, until foamy.
  2. Stir in 1/3 cup of the canola oil, the egg, and salt.
  3. Mix in the flour, 1 cup at a time, until a shaggy dough forms.
  4. Knead the dough on a clean counter for 8 to 10 minutes, until smooth and elastic; it may feel slightly tacky.
  5. Lightly grease a large bowl with 1 teaspoon of the reserved oil, place the dough in the bowl, and turn it once to coat.
  6. Cover the bowl and let the dough rise at room temperature for 1 to 1 1/2 hours, until doubled in size.
Fill and shape the rolls
  1. Grease a 9x13-inch baking dish with the remaining 1 teaspoon of oil.
  2. Roll the dough on parchment paper into a 16x12-inch rectangle.
  3. Spread the softened butter over the dough, leaving a 1/2-inch border along the far long edge.
  4. Mix the brown sugar and cinnamon together, then scatter evenly over the butter.
  5. Starting at a long edge, roll the dough tightly into a log and pinch the seam closed.
  6. Cut the log into 12 equal rolls and arrange them cut-side up in the prepared baking dish.
  7. Heat the oven to 350°F while the rolls rise.
  8. Cover the rolls and let rise for 30 to 45 minutes, until puffy.
Bake and frost the rolls
  1. Bake for 23 to 28 minutes, until the rolls are golden brown.
  2. Let the rolls cool in the dish for 10 minutes.
  3. Beat the cream cheese, powdered sugar, and vanilla in a medium bowl until smooth.
  4. Spread the frosting over the warm rolls and serve.

Notes

For soft, tender rolls, knead until the dough is smooth and elastic while allowing it to remain slightly tacky. Refrigerate covered rolls for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use plant-based milk, butter, and cream cheese.