Warm and Sweet Cinnamon Rolls

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Warm and Sweet Cinnamon Rolls

These warm, soft, and incredibly fluffy cinnamon rolls are the perfect weekend treat. Each roll is filled with a rich cinnamon–brown sugar mixture, rolled tightly for the best swirl, and finished with a smooth cream cheese glaze that melts into every warm layer.

One of the best things about this recipe is its flexibility: you can prepare the rolls a day ahead, let them rest overnight in the refrigerator, and bake them fresh the next morning. The result is a tray of golden brown, tender cinnamon rolls that fill your kitchen with the unmistakable aroma of cinnamon and freshly baked bread.

Why You Will Love These Cinnamon Rolls

  • They rise beautifully and stay soft for hours.
  • The cinnamon filling creates a rich, gooey center.
  • The cream cheese glaze adds the perfect finishing touch.
  • Ideal for breakfast, brunch, or a sweet afternoon treat.

Ingredients

For the Dough

  • 2 teaspoons (1 packet / 7 g) active dry or instant yeast
  • ⅔ cup (170 ml) warm milk
  • 3 cups (375 g) bread flour
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (55 g) unsalted butter, softened
  • 1 large egg
  • Pinch of salt

For the Cinnamon Filling

  • ½ cup (110 g) unsalted butter, very soft
  • 2 tablespoons ground cinnamon
  • 1 cup (200 g) brown sugar

For the Cream Cheese Glaze

  • 5 ounces (150 g) cream cheese, softened
  • ¼ cup (55 g) unsalted butter, softened
  • 1½ cups (190 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Instructions

1. Activate the Yeast

In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Stir gently and let the mixture stand for 10 to 15 minutes, or until the surface becomes bubbly and foamy.

2. Prepare the Dough

In a large mixing bowl or the bowl of a stand mixer, add the bread flour, remaining sugar, softened butter, egg, and salt. Pour in the activated yeast mixture. Using a dough hook attachment or your hands, mix until a soft dough forms.

3. Knead the Dough

Knead for 5 to 10 minutes, or until the dough becomes smooth, elastic, and springs back when pressed lightly. Place the dough into a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.

4. Make the Cinnamon Filling

While the dough rises, combine the softened butter, cinnamon, and brown sugar in a small bowl. Mix until a smooth paste forms.

5. Shape the Rolls

Once the dough has risen, turn it out onto a lightly floured surface. Knead briefly to release air bubbles. Roll the dough into a rectangle measuring about 40 × 20 cm (15 × 10 inches).
Spread the cinnamon mixture evenly across the dough, reaching all the way to the edges.

6. Roll and Slice

Starting from the long side of the rectangle, roll the dough tightly into a log. Trim the uneven ends, then cut into 8 evenly sized rolls.

7. Second Rise

Place the rolls into a greased rectangular baking dish. Cover and let rise for another hour, or until puffy.
If preparing ahead, cover and refrigerate overnight. Bring to room temperature before baking.

8. Bake

Preheat your oven to 180°C (350°F). Bake the cinnamon rolls for 25 minutes, or until the tops are lightly golden and the centers are cooked through.

9. Prepare the Glaze

In a bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and mix until fully incorporated. Stir in the vanilla and enough milk to reach a smooth, pourable consistency.

10. Finish and Serve

Let the cinnamon rolls cool for 5 to 10 minutes. Spread the warm rolls generously with the cream cheese glaze. Serve immediately while soft and warm.

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