Sometimes, you just want something warm and sweet that doesn’t require a ton of planning or specialty ingredients. That’s exactly why I keep coming back to these Easy Cinnamon Rolls (From Scratch). They’re the kind of treat that feels special but doesn’t ask much from you—no fancy equipment, no hard-to-find items, and you can make them with what’s already in most pantries. I first tried this recipe on a chilly weekend when I wanted something homemade but didn’t want to spend all day in the kitchen. The dough comes together quickly, and there’s only one rise, so you’re not waiting around forever. Plus, the smell of cinnamon and fresh bread filling the house is an instant mood booster.
What I love most is how flexible this recipe is. If you’re trying to use up what’s in your fridge or stick to a budget, you can swap in whatever milk or sugar you have. The rolls still come out soft and pillowy, with a gooey cinnamon swirl that’s just the right amount of sweet. The cream cheese icing is a classic, but you can skip it or use a simple glaze if that’s what you’ve got. It’s a great way to make something comforting without a lot of fuss or waste.
These cinnamon rolls fit right into a seasonal, local mindset. In the cooler months, they’re perfect for cozy mornings or sharing with friends over coffee. If you’re lucky enough to have fresh local butter or eggs, you’ll taste the difference. And because you’re making them from scratch, you control every ingredient—no preservatives or extra packaging. It’s a small way to treat yourself and still feel good about what you’re eating. If you’ve never tried making cinnamon rolls at home, this is a great place to start. They’re simple, satisfying, and just the thing when you want a little comfort on a plate.
Why You’ll Love Easy Cinnamon Rolls (From Scratch)
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These cinnamon rolls are all about maximum comfort with minimum effort and waste. The dough is soft and easy to work with, there’s only one rise, and you don’t need any special tools. The filling is classic—just cinnamon, brown sugar, and butter—so you get that nostalgic flavor without extra steps. The cream cheese icing adds a creamy finish, but you can easily swap it out or skip it for a lighter touch. If you’re looking for a homemade treat that’s budget-friendly, uses basic ingredients, and delivers big on flavor, this recipe is for you.
Your Ingredient List
- 2 3/4 cups (344g) all-purpose flour, plus extra for dusting
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) whole milk
- 3 tablespoons (43g) unsalted butter, plus 3 tablespoons for filling
- 2 1/4 teaspoons instant yeast (one packet)
- 1 large egg, room temperature
- 1/3 cup (67g) packed brown sugar
- 1 tablespoon ground cinnamon
- 4 ounces (113g) full-fat cream cheese, softened
- 2 tablespoons (28g) unsalted butter, softened (for icing)
- 2/3 cup (80g) powdered sugar
- 1 teaspoon pure vanilla extract
Prep & Assemble
- In a large bowl, whisk together the flour, granulated sugar, and salt. Set aside.
- Gently heat the milk and 3 tablespoons butter until the butter melts and the mixture feels warm to the touch (about 110°F/43°C). Stir in the instant yeast until dissolved.
- Pour the milk mixture into the dry ingredients. Add the egg. Mix with a sturdy spoon or use a mixer on medium speed until a soft dough forms. The dough should be slightly sticky but manageable.
- Turn the dough out onto a lightly floured surface. Knead for 3–5 minutes, adding a sprinkle of flour if needed, until smooth and elastic. Place in a greased bowl, cover, and let rest for 10 minutes.
- Roll the dough into a 14×8-inch rectangle. Spread 3 tablespoons softened butter evenly over the surface. Mix brown sugar and cinnamon, then sprinkle the mixture evenly over the buttered dough.
- Starting from the long edge, roll the dough tightly into a log. Slice into 10–12 even pieces. Arrange in a greased 9- or 10-inch round or square baking pan.
- Cover the pan and let the rolls rise in a warm spot for 60–90 minutes, until doubled in size. The rolls should look puffy and fill the pan.
- Preheat oven to 375°F (190°C). Bake for 24–27 minutes, until golden brown. If the tops brown too quickly, loosely cover with foil. The rolls are done when the centers register 195–200°F (91–93°C).
- While the rolls cool slightly, beat the cream cheese until creamy. Add 2 tablespoons softened butter and blend until smooth. Mix in powdered sugar and vanilla until fully combined.
- Spread icing over warm rolls. Serve right away or store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
The ‘Why’ Behind the Ingredients
Each ingredient in these cinnamon rolls has a clear purpose. All-purpose flour gives the dough structure without making it dense. Instant yeast speeds up the rise, so you only need one proof. Whole milk and butter add richness and tenderness, making the rolls soft and flavorful. Brown sugar and cinnamon create that classic, gooey swirl. The cream cheese icing balances the sweetness and adds a creamy finish. If you use local eggs or butter, you’ll notice a fresher taste and support local producers at the same time.
Presentation Techniques to Show Off Your Skill
For a bakery-style look, try rolling the dough as evenly as possible so each roll is the same size. Use a sharp, non-serrated knife or unflavored dental floss to slice the log—this keeps the rolls round and prevents squishing. After baking, let the rolls cool for about 10 minutes before icing so the frosting melts just enough to look glossy but doesn’t run off. Arrange the finished rolls on a platter and dust lightly with extra cinnamon or powdered sugar for a simple, impressive touch.
Storage That Maintains Perfect Texture and Quality
To keep your cinnamon rolls soft, store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to 5 days. Reheat individual rolls in the microwave for 10–15 seconds to restore their pillowy texture. For longer storage, freeze un-iced rolls tightly wrapped for up to 2 months. Thaw overnight in the fridge and warm before icing and serving.
Pro-Tips That Make a Real Difference
Use room temperature ingredients for the dough—especially the egg and butter—for the best rise and texture. When kneading, don’t add too much extra flour; the dough should be slightly sticky for soft rolls. Let the rolls rise in a warm, draft-free spot to get that light, fluffy texture. If your kitchen is cold, place the pan in an oven with just the light on. For the icing, beat the cream cheese until smooth before adding other ingredients to avoid lumps.
Applying This Core Method to Other Dishes
Once you’ve mastered this dough, you can use it as a base for other sweet or savory rolls. Swap the cinnamon filling for chopped apples and a sprinkle of nutmeg in the fall, or try a savory version with pesto and cheese. The one-rise method works for any filling that doesn’t add too much moisture. You can also shape the dough into knots or twists for a different look—just adjust the baking time as needed.
What People Usually Ask
Can I make these cinnamon rolls ahead of time?
Yes, you can prepare the rolls up to the point of slicing and arranging them in the pan. Cover tightly and refrigerate overnight. The next morning, let them come to room temperature and finish rising (this may take a bit longer than usual) before baking. This is a great way to save time and enjoy fresh rolls for breakfast or brunch.
What if I only have active dry yeast instead of instant yeast?
If you’re using active dry yeast, dissolve it in the warmed milk and let it sit for about 5–10 minutes until foamy before adding to the dry ingredients. The rise time may be slightly longer, so keep an eye on the dough and make sure it doubles in size before baking. This small adjustment ensures your rolls are still light and fluffy.
How do I know if I’ve kneaded the dough enough?
The dough should be smooth, elastic, and slightly tacky but not sticky. If you press it gently with your finger, it should spring back. Under-kneading can lead to dense rolls, while over-kneading can make them tough. Aim for 3–5 minutes of kneading by hand, and stop as soon as the dough feels cohesive and bounces back.
Can I make these cinnamon rolls dairy-free?
Absolutely. Substitute your favorite non-dairy milk (like oat or almond) and use plant-based butter. For the icing, use a dairy-free cream cheese or make a simple glaze with powdered sugar, a splash of non-dairy milk, and vanilla. The texture may be slightly different, but the rolls will still be delicious and comforting.
Why did my rolls turn out dry or tough?
Dry or tough rolls are usually the result of too much flour or overbaking. Be careful not to add extra flour during kneading unless the dough is very sticky. Also, check your oven temperature with an oven thermometer if possible, and bake only until the rolls are golden and their centers reach 195–200°F. Overbaking will dry them out quickly.
Is it possible to halve the recipe?
Yes, you can easily halve all the ingredients to make a smaller batch. Use a smaller pan (like an 8-inch square) and check for doneness a few minutes earlier, as the rolls may bake faster. This is a great option if you’re baking for one or two people and want to avoid leftovers or waste.
Easy Cinnamon Rolls (From Scratch)
Ingredients
For the Dough:
- 2 3/4 cups all-purpose flour spooned and leveled, plus extra for dusting
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 3 tablespoons unsalted butter
- 2 1/4 teaspoons instant yeast (one packet)
- 1 large egg room temperature
For the Filling:
- 3 tablespoons unsalted butter softened
- 1/3 cup packed brown sugar (light or dark)
- 1 tablespoon ground cinnamon
For the Cream Cheese Icing:
- 4 ounces full-fat cream cheese softened
- 2 tablespoons unsalted butter softened
- 2/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Dough:
- In a large mixing bowl, whisk together the flour, sugar, and salt, setting the mixture aside for later use.
- Gently heat the milk and butter until the butter is melted and the mixture reaches around 110°F (43°C). Stir in the yeast until fully dissolved.
- Combine the warmed milk mixture with the dry ingredients and add the egg. Stir using a strong spoon or mixer with a paddle attachment on medium speed until you form a soft dough.
- Transfer the dough to a floured work surface and knead for 3 to 5 minutes until the dough is smooth, adding extra flour if it gets sticky. Place the dough in a greased bowl, cover lightly, and let it rest for 10 minutes.
For the Filling:
- Roll the dough into a rectangle measuring 14x8 inches, then spread the softened butter on top. Mix brown sugar and cinnamon, and sprinkle it evenly over the dough.
- From the long side, tightly roll the dough into a log of approximately 14 inches. Cut the log into 10 to 12 equal sections and place them in a greased round or square baking dish.
- Cover the dish with a towel or foil and allow the rolls to rise in a warm area for 60 to 90 minutes, until they have doubled in size.
For Baking and Icing:
- Preheat your oven to 375°F (190°C). Bake the rolls for 24 to 27 minutes or until golden brown, covering with foil if they brown too quickly. The internal temperature should be between 195–200°F (91–93°C).
- As the rolls slightly cool, beat the cream cheese in a bowl until it's creamy. Add softened butter and blend until smooth, then incorporate powdered sugar and vanilla until the mixture is well combined.
- Spread the cream cheese icing over the warm rolls to enjoy immediately. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
