Name: Cinnamon Rolls: Grandma's Irresistible Recipe
Prep time: 45 min
Cook time: 18 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup whole milk, warm; 1 tablespoons active dry yeast; 5 tablespoons granulated sugar; 2 large eggs; 3 & 1/4 cups all purpose flour, spooned and leveled; 1 teaspoon kosher salt; 1/2 cup butter, 1 stick, very soft (divided); 1/4 cup butter, 1/2 stick, barely melted; 1/4 cup cream; 5 tablespoons brown sugar; 3/4 cup butter, 1 & 1/2 sticks, very soft; 1 cup plus 2 tablespoons brown sugar; 2 tablespoons cinnamon; 1/4 teaspoon kosher salt; 1/2-3/4 teaspoon cardamom, optional; 1 (8-oz) package cream cheese, softened; 1/2 cup butter, 1 stick, softened; 1 cup powdered sugar; 1/4 teaspoon kosher salt

Jump to Recipe

Oh, the smell of warm cinnamon rolls baking in the oven… it’s pure bliss, isn’t it? It just wraps you in a cozy hug and makes everything feel right in the world. This isn’t just *any* cinnamon roll recipe; it’s the one I’ve been tweaking for years to get that perfect, melt-in-your-mouth texture and a cream cheese frosting that’s seriously addictive.

Growing up, my grandma always made cinnamon rolls for Christmas morning. The whole house would smell amazing, and it’s a memory I cherish. I wanted to create that same magic, but, you know, even *better*! This recipe is my attempt to capture that feeling – extra soft dough, gooey cinnamon filling, and that tangy frosting. Trust me, you’re gonna love these. And hey, I’ve been baking since I could reach the counter, so I know a thing or two about getting it right! These cinnamon rolls? They’re the real deal.

Why You’ll Love This Recipe for Cinnamon Rolls

Okay, so why should you even bother making these cinnamon rolls? Let me tell you, it’s totally worth it! Here’s the lowdown:

Benefits of Baking These Cinnamon Rolls

Seriously, these are the best. The dough is SO soft and fluffy – not dry or tough like some recipes. And the frosting? Don’t even get me started. It’s the perfect balance of sweet and tangy. Plus, while they might seem a little fancy, they’re honestly not that hard to make. You got this!

Cinnamon Rolls - detail 1

Essential Ingredients for Perfect Cinnamon Rolls

Alright, let’s talk ingredients! This is where the magic starts, so pay attention. You’ll need 1 cup of warm whole milk – not too hot, or you’ll kill the yeast! Then grab 1 tablespoon of active dry yeast, 5 tablespoons of granulated sugar, and 2 large eggs (the kind you get in the carton, not the extra-large ones!).

For the dough, you’ll also need 3 and 1/4 cups of all-purpose flour, spooned and leveled (don’t pack it in!). And don’t forget 1 teaspoon of kosher salt, and 1/2 cup (that’s 1 stick) of *very* soft butter – like, practically melting. Oh, and for the filling, grab some brown sugar and cinnamon! We’ll get to the frosting later, but trust me, you’ll want all these things prepped and ready to go!

Step-by-Step Guide: How to Make Cinnamon Rolls at Home

Okay, deep breaths! Making cinnamon rolls from scratch might *seem* intimidating, but I promise, if you follow these steps, you’ll be golden. Let’s do this!

Preparing the Sweet Dough for Cinnamon Rolls

First, that sweet dough. Remember that warm milk? Add your yeast and sugar to it. Let it sit for like, 5 minutes – it should get all foamy and bubbly. That means your yeast is alive and ready to party! Then, whisk in your eggs. In a separate bowl, whisk together your flour and salt. Now, add the wet stuff to the dry stuff and mix it all up. Finally, add that super-soft butter a little at a time. Beat it on medium-low for 5 whole minutes. It should look silky smooth. Grease a bowl, plop the dough in, cover it, and then chill it in the fridge for at least 2 hours (or even up to 2 days!). Trust me, chilling is key!

Making the Cinnamon Roll Filling

While the dough is chilling, let’s make the filling! In a bowl, mix together ¾ cup of *very* soft butter (yes, more butter!), 1 cup plus 2 tablespoons of brown sugar, 2 tablespoons of cinnamon, and a pinch of salt (and if you’re feeling fancy, a little cardamom!). Just mix it all until it’s well combined. This is the good stuff, people!

Assembling and Baking Your Homemade Cinnamon Rolls

Alright, time to assemble! Lightly flour a surface and roll out your chilled dough into a big rectangle. Now, spread that glorious cinnamon filling all over it. Roll the dough up tightly and seal the edge. Cut it into rolls (about 1-inch thick) and place them in your prepared pan (more on that later!). Cover the pan with sprayed plastic wrap (don’t skip this!). Let them rise in a warm place for about 45 minutes. Then, preheat your oven to 350°F and bake for 15-18 minutes, until they’re golden brown. Careful not to burn them!

Cream Cheese Frosting: The Perfect Topping for Cinnamon Rolls

While those rolls are baking, let’s whip up the frosting! In a bowl, beat softened cream cheese and butter until it’s light and fluffy. Add the powdered sugar and salt and beat until smooth. Once the rolls are *completely* cool (very important!), slather them with that amazing cream cheese frosting. And there you have it – pure cinnamon roll heaven!

Cinnamon Rolls - detail 2

Tips for Making the Best Cinnamon Rolls

Okay, so you’ve got the recipe, but let’s talk secrets! Wanna make *amazing* cinnamon rolls? Here’s the deal: make sure your yeast is alive! If the milk/yeast mixture doesn’t get foamy, toss it and start again. No foam, no rise, no good! Also, don’t overbake them! Slightly underbaked is way better than dry and sad. The center should still be a little soft. Trust me on this one.

And here’s a biggie: don’t skip the chilling! It develops the flavor and makes the dough easier to work with. I know it takes time, but it’s worth it. And finally, don’t be afraid to experiment with the frosting! A little extra vanilla? A pinch of salt? Go wild! These are *your* cinnamon rolls now!

Cinnamon Rolls: Ingredient Notes and Substitutions

Okay, so let’s say you’re missing an ingredient or just wanna try something different. No sweat! First, the milk: whole milk is best for richness, but you *can* use 2% in a pinch. As for the butter? Real butter is a must, people. Don’t even think about margarine! But if you’re dairy-free, a good vegan butter will work.

And if you don’t have kosher salt? Regular table salt is fine, just use a little less. Brown sugar is key for that caramel-y flavor, but if you *really* have to, you could use white sugar with a tablespoon of molasses mixed in. But seriously, just use brown sugar. Trust me!

Cinnamon Rolls Recipe Variations

Okay, so you’ve mastered the classic cinnamon roll. Wanna get a little wild? Let’s talk variations! My favorite is adding a little orange zest to the dough – it gives it a bright, citrusy kick. Or, try swapping out some of the cinnamon for cardamom for a warm, spicy twist.

Feeling nutty? Add chopped pecans or walnuts to the filling. Chocolate lover? Swirl in some Nutella or chocolate ganache. You can even add dried cranberries or raisins for a chewy texture. Get creative and make these cinnamon rolls your own!

Frequently Asked Questions About Cinnamon Rolls

Got questions about making these amazing cinnamon rolls? Don’t worry, I’ve got answers! Here are a few of the most common things people ask:

Can I make Cinnamon Rolls ahead of time?

Totally! You can make the dough the day before, let it rise in the fridge overnight, and then bake them in the morning. Just be sure to cover it well! Or, bake them completely and frost them later.

How do I store leftover Cinnamon Rolls?

Easy peasy! Just pop them in an airtight container at room temperature. They’ll stay good for a couple of days, but let’s be real, they probably won’t last that long! If you’re in a warmer climate, refrigerate them.

Can I freeze Cinnamon Rolls?

Yep! Wrap them individually in plastic wrap and then put them in a freezer bag. They’ll keep for a month or two. Just thaw them completely before reheating and frosting – or, you know, eating them straight from the freezer (no judgment!).

Storing and Reheating Homemade Cinnamon Rolls

So, you’ve got leftover cinnamon rolls? Lucky you! To keep ’em fresh, store them in an airtight container at room temperature. They’ll be good for about two days – if they last that long! If you want to keep them longer, pop them in the fridge; they’ll last maybe a week.

To reheat, I like to zap them in the microwave for like, 20-30 seconds. Or, for extra deliciousness, wrap them in foil and warm them in a 350°F oven for about 10 minutes. That way, they get all warm and gooey again. Mmm!

Nutritional Information for Homemade Cinnamon Rolls

Okay, quick disclaimer! The nutrition info can vary *a lot* depending on the exact ingredients you use. So, this is just an estimate, okay? Enjoy!

Enjoyed Our Cinnamon Rolls? Rate and Share!

So, did you make these amazing cinnamon rolls? I really hope you loved them! If you did, please, *please* leave a comment below and let me know what you think! And hey, a five-star rating would totally make my day! Share this recipe with your friends on social media too – let’s spread the cinnamon roll love!