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Easy Cinnamon Rolls Anyone Can Make

There’s nothing better than waking up on Christmas morning to a warm tray of fluffy cinnamon rolls. This recipe delivers soft, buttery, bakery-style rolls you can easily make at home with common ingredients. The dough is light and forgiving, and the cream cheese glaze adds just the right sweet finish. Whether it’s a holiday breakfast or a cozy weekend brunch, these rolls are a crowd-pleaser with minimal fuss.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 Rolls
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup warm milk about 110 °F / 43 °C
  • 2 ¼ tsp instant yeast one packet
  • ½ cup granulated sugar
  • ⅓ cup unsalted butter melted (divided)
  • 1 large egg room temperature
  • ½ tsp salt
  • 3 cups all-purpose flour plus a bit more if needed for dough consistency
  • For the filling:
  • ½ cup softened unsalted butter
  • 1 cup packed brown sugar
  • 1 tbsp ground cinnamon
  • For the glaze optional but delicious:
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • 1 –2 tbsp milk or as needed for drizzling consistency

Method
 

  1. In a bowl, combine warm milk, yeast, granulated sugar, melted butter, salt, and egg. Stir until yeast dissolves.
  2. Gradually add flour, stirring until dough begins to form. If dough sticks too much, add a little more flour until it’s soft but not dry.
  3. Knead dough about 5–7 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size (~1 hour).
  4. On a floured surface, roll dough into a rectangle (about 12 × 18 in). Spread softened butter evenly over dough.
  5. Mix brown sugar + cinnamon then sprinkle evenly over buttered dough. Roll tightly from the long side into a log. Pinch seam to seal.
  6. Cut log into 12 rolls (about 1–1.5 in slices) and place them cut-side up in a greased 9×13 pan. Cover and let rise for 30–45 minutes until puffy.
  7. Preheat oven to 350 °F (175 °C). Bake rolls for 20–25 minutes or until golden brown. Let cool slightly.
  8. For glaze: beat cream cheese and butter until smooth, gradually add powdered sugar, vanilla, and milk. Drizzle over warm rolls. Serve warm.

Notes

  • Dough should feel soft, slightly sticky, and easy to knead—adding too much flour will make rolls dense.
  • For gooier rolls, under-bake by 2 minutes.
  • Make-ahead option: assemble rolls, refrigerate overnight, and bake in the morning.
  • A stand mixer can make dough prep easier. Here’s a great option:
    Cusinart Mixer 

⭐ Variations

  • Add chopped pecans or walnuts to the filling.
  • Mix in 1 tbsp orange zest for a citrusy holiday twist.
  • Use half white sugar / half brown sugar for lighter sweetness.
  • Add mini chocolate chips inside the filling.

⭐ Storage

  • Store leftover rolls in an airtight container for up to 3 days.
  • Reheat in microwave for 10–15 seconds.
  • Freeze baked rolls (without glaze) for up to 2 months.