Can I make these Homemade Cinnamon Rolls ahead of time?

Yes, absolutely! You can prepare the rolls right up to the second rise, then cover them tightly and refrigerate overnight. In the morning, simply let them come to room temperature for about 30 minutes while your oven preheats, then bake them fresh for that ultimate warm treat.

How do I get my Homemade Cinnamon Rolls really fluffy?

The key to truly fluffy Homemade Cinnamon Rolls lies in active yeast, proper kneading to develop gluten, and allowing sufficient rise time in a warm environment. Don't rush either of the rising steps; patience here is rewarded with tender, soft rolls.

What if my Cream Cheese Glaze is too thin or too thick?

Adjusting the consistency of your Cream Cheese Glaze is easy. If it's too thin, gradually add a bit more powdered sugar, a tablespoon at a time, until it reaches your desired thickness. If it's too thick, add a tiny bit more milk or cream, a teaspoon at a time, until it's spreadable and smooth.

Can I use different fillings for my Homemade Cinnamon Rolls?

Absolutely! While the classic cinnamon-sugar is beloved, feel free to get creative. You could try fruit purees, chopped nuts, chocolate chips, or even a lemon zest and poppy seed filling for a delightful twist on your Homemade Cinnamon Rolls.

Why are my Homemade Cinnamon Rolls dry?

Overbaking is the most common culprit for dry rolls. Keep a close eye on them; they should be golden brown, not dark, and feel light and springy. Another factor can be too much flour in the dough initially, so aim for a dough that's soft and slightly tacky.

Is it better to use salted or unsalted butter?

Unsalted butter gives you more control over the overall saltiness in your Homemade Cinnamon Rolls, allowing you to adjust seasoning precisely. If you only have salted butter, simply reduce any other added salt in the dough or filling slightly.

Easy Homemade Cinnamon Rolls With Cream Cheese Glaze Recipe

Description

Soft, warm Homemade Cinnamon Rolls with a luscious Cream Cheese Glaze. Perfect for a special breakfast or dessert, with dairy-free & gluten-free options available.

Ingredients

Active Dry Yeast: 2 ¼ teaspoons (7g)
Warm Milk: 1 cup (240ml), around 105-115°F (40-46°C)
Granulated Sugar: ¼ cup (50g) for dough, plus 1 teaspoon for yeast
Melted Unsalted Butter: ½ cup (113g) for dough
Large Eggs: 2
All-Purpose Flour: 4-4 ½ cups (480-540g)
Salt: 1 teaspoon

For the Cinnamon Sugar Filling:

Softened Butter: ¼ cup
Packed Light Brown Sugar: ½ cup
Ground Cinnamon: 2 tablespoons

For the Cream Cheese Glaze:

Softened Cream Cheese: 4 oz (113g)
Powdered Sugar: 2 cups (240g)
Vanilla Extract: 1 teaspoon
Milk or Cream: 2-3 tablespoons

Instructions

Activate the Yeast (5 mins): In a large bowl, combine the warm milk, 1 teaspoon of granulated sugar, and the active dry yeast. Give it a gentle stir. Let it sit for about 5 minutes until it becomes foamy.
Mix the Dough (10-15 mins): To the activated yeast mixture, whisk in the remaining ¼ cup sugar, ½ cup melted butter, eggs, and salt. Gradually add 4 cups of all-purpose flour, mixing until a soft dough forms. Add up to ½ cup more flour, a little at a time, if the dough is too wet.
Knead & Rise (10 mins knead, 1-1.5 hours rise): Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until it’s smooth and elastic. Place the dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size, usually 1 to 1.5 hours.
Prepare the Filling (5 mins): While the dough is rising, mix together the ¼ cup softened butter, ½ cup packed light brown sugar, and 2 tablespoons ground cinnamon in a small bowl until well combined.
Roll & Shape (15-20 mins): Once the dough has doubled, gently punch it down. On a lightly floured surface, roll the dough into a large rectangle, approximately 18×12 inches. Spread the prepared cinnamon sugar filling evenly over the entire surface, leaving a small border at one of the longer edges. Tightly roll the dough into a log, starting from the longer edge opposite the border. Seal the seam by pinching the dough together.
Slice the Rolls (5-10 mins): For perfectly even rolls, use unflavored dental floss or a very sharp knife to cut the log into 12 equal slices, about 1 ½ inches thick. Place the slices cut-side up in a lightly greased 9×13 inch baking dish.
Second Rise (30-45 mins): Cover the baking dish loosely with plastic wrap or a kitchen towel. Let the rolls rise again in a warm place for another 30-45 minutes, or until they look puffy and have nearly doubled in size.
Bake (20-25 mins): Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top and cooked through.
Make the Glaze (5 mins): While the rolls are cooling slightly (but still warm!), prepare your glaze. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add 2-3 tablespoons of milk or cream, beating until the Cream Cheese Glaze reaches your desired pourable consistency.
Glaze & Serve: Generously spread the smooth, tangy Cream Cheese Glaze over the warm (but not hot!) cinnamon rolls. Serve immediately and watch them disappear!

Notes

Important Note: Nutritional data for this recipe is an estimate as it was not provided in the original article.

Substitutions & Variations: For a dairy-free version, use plant-based milk, dairy-free butter sticks, and vegan cream cheese. For gluten-free, adapt this recipe with a 1:1 gluten-free flour blend (results may vary in texture); always check yeast labels for GF certification. Feel free to boost the cinnamon in the filling, or add a pinch of freshly grated nutmeg or ground cardamom. You can also add chopped pecans, raisins, fruit purees, chocolate chips, or lemon zest to the filling for delicious twists.

Storage Tips: Store leftover rolls tightly covered at room temperature for up to 2 days. Due to the cream cheese glaze, refrigerate for up to 5 days if keeping longer. To freeze unbaked rolls (after the second rise), cover tightly and freeze for up to 1 month; thaw overnight in the refrigerator before baking. To freeze baked, unglazed rolls, wrap individually and freeze for up to 1 month; thaw, reheat, and then glaze.

Reheating: Gently reheat baked rolls in the microwave for 15-30 seconds, or in a preheated oven at 300°F (150°C) for 5-10 minutes, until just warmed through.

General Tips: Using unflavored dental floss for cutting provides the cleanest slices. Don’t over-flour your surface when kneading to prevent tough dough. The most important tip for tender, moist rolls is not to overbake them; they should be golden, not dark brown. Ensure your yeast is active (foamy!) and allow plenty of time for both rises for truly fluffy rolls. If your glaze is too thin, add more powdered sugar; if too thick, add more milk or cream gradually.

Prep Time: 1 hour 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 450
Sugar: 50g
Sodium: 350mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 60g
Fiber: 2g
Protein: 7g
Cholesterol: 60mg

Keywords: Cinnamon Rolls