A cinnamon roll topped with cream cheese frosting on a plate.

Easy Cinnamon Rolls Recipe

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Rising Time: 60 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 rolls


This easy cinnamon rolls recipe is incredibly soft and fluffy, smothered in tangy cream cheese frosting, and takes only 1 hour of rising time. Enjoy perfect homemade cinnamon rolls in a fraction of the time!


For the Dough

  • 1 cup (236ml) milk (whole milk preferred)
  • ½ cup (113g) unsalted butter, melted
  • ¼ cup (48g) granulated sugar
  • 1 large egg, lightly beaten
  • 3 ½ cups + 2 tablespoons (435g) all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon instant yeast

For the Filling

  • ½ cup (113g) unsalted butter, at room temperature
  • ⅔ cup (147g) light brown sugar
  • 2 tablespoons (7.5g) ground cinnamon

For the Frosting

  • ½ cup (113g) full-fat cream cheese, at room temperature
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon (15ml) milk
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 cup (130g) powdered sugar, sifted


For the Dough

  1. In a microwave-safe bowl, heat the milk for about 60 seconds until it reaches 110°F-120°F. Once heated, stir in the sugar until it’s dissolved. Melt the butter and cool.
  2. In a stand mixer, combine all the dry ingredients, including the yeast. Then add the melted butter and egg. Using the dough hook, beat the on low speed (speed 1) for 2 minutes. Slowly stream in the milk.
  3. Increase the mixing speed to medium and continue beating for another 5 minutes. The dough should be in one large ball but may stick to the sides of the bowl.
  4. Turn the dough out onto a well-floured surface. Gently knead until the dough is soft and pliable in one consistent ball. Use your hands to press the dough into a rectangle and roll the dough into a rectangle, about 14×18 inches. It should be at least ¼-inch thick.

For the Filling

  1. Spread the softened butter onto the dough from edge to edge. Combine the brown sugar and cinnamon in a bowl, and mix to combine. Pour the sugar mixture over the butter and press into the butter. Leave at least ½ -inch of the buttered dough uncovered with sugar on one of the long edges. This is the side you’ll use the seal the log after it’s rolled. 
  2. Tightly roll the dough along the longer edge to form a log, and use the buttered edge to pinch it closed. Use a sharp knife or floss to cut the rolls into 12 even rolls.
  3. Place the rolls in a well-greased (or parchment paper-lined) 9×13-inch pan. Cover with plastic wrap and rise for 60-90 minutes in a warm place.
  4. Preheat the oven to 375°F. Bake for 20-24 minutes until the tops are lightly browned. Remove from the oven and cool for 10 minutes, then add the frosting.

For the Frosting 

  1. Beat the softened cream cheese until it’s free of lumps. Then add the melted butter, milk, and vanilla extract and mix until combined. Next, add the powdered sugar and beat until combined. If you prefer a thicker frosting, add additional powdered sugar 2 tablespoons at a time. To make it thinner, add additional milk 1-2 teaspoons at a time. Frost the rolls while they’re still warm.


  • For 1 tablespoon of yeast, you’ll need 2 individual packets (2 1/4 tsp size)
  • Rise time: Rise time will vary depending on the temperature of your home. Sometimes rising in the oven, with the light on can speed up the process (make sure you remove them before preheating!), or running your dryer for about 15-30 seconds and then placing them in the dryer.
  • Preparing the pan: Baking dishes should be greased with butter or shortening. Lining the pan with parchment paper is my preferred method, it makes the clean-up super easy. 
  • The best pans to use: I recommend using a glass or ceramic baking dish, as a metal baking dish will cause the bottoms of the rolls to brown much faster. 
  • Cutting the rolls: It is easiest to cut the dough with a sharp serrated knife or dental floss.
  • Storing leftovers: Homemade cinnamon rolls will keep fresh when stored airtight at room temperature for up to 2 days or refrigerated for up to 4 days. Storing unfrosted is my preference so it’s easy to reheat and add fresh frosting. To freeze the baked rolls, let them cool completely and then store the rolls in a freezer-safe container or bag.
  • Reheating leftovers: Individual cinnamon rolls can be reheated in the microwave for about 20 seconds. 
Nutrition Information:
1 Roll
26.4 g
202.2 mg
21.5 g
56.2 g
2 g
6.3 g
71.5 mg
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American