Warm and Sweet Cinnamon Rolls

by

Warm and Sweet Cinnamon Rolls

Soft, Fluffy, and Irresistibly Buttery with Cream Cheese Glaze

There’s nothing quite like the smell of freshly baked cinnamon rolls wafting through your kitchen on a weekend morning. These rolls are everything you love about homemade baking — soft, fluffy, buttery, and filled with a sweet cinnamon-sugar swirl that melts into every bite. Topped with a rich cream cheese glaze, they’re pure comfort and a true crowd-pleaser for breakfast, brunch, or dessert.

You can even prepare them the night before — simply refrigerate the shaped rolls overnight, then bake them fresh in the morning for a warm, bakery-style treat that feels effortless.

Ingredients

For the Dough

  • 2 tsp (1 packet / 7g) yeast
  • ⅔ cup (170ml) warm milk
  • 3 cups (375g) bread flour
  • ¼ cup (50g) granulated sugar
  • ½ stick (55g / ¼ cup) unsalted butter, softened
  • 1 large egg

For the Cinnamon Filling

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

For the Cream Cheese Glaze

  • 5 oz (150g) cream cheese, softened
  • ½ stick (55g / ¼ cup) unsalted butter, softened
  • 1½ cups (190g) powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (adjust for desired consistency)

Instructions

1. Activate the Yeast
In a small bowl, mix the yeast with the warm milk and 1 teaspoon of sugar. Stir and let it sit for 10–15 minutes until it becomes frothy and bubbly — a sign that the yeast is active and ready to use.

2. Prepare the Dough
In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the flour, remaining sugar, butter, and egg. Once the yeast mixture is ready, pour it in and mix until a soft dough begins to form.

3. Knead the Dough
Using a dough hook or your hands, knead the dough for about 8–10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. If the dough feels too sticky, add a tablespoon of flour at a time until it pulls away from the bowl.

4. First Rise
Lightly oil a clean bowl and place the dough inside. Cover with plastic wrap or a clean towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

5. Make the Cinnamon Filling
While the dough is rising, prepare the filling by mixing the softened butter, cinnamon, and brown sugar together in a small bowl until it forms a thick paste.

6. Shape the Rolls
Once the dough has risen, transfer it to a lightly floured surface and gently press out the air. Roll it into a rectangle about 15×10 inches (40×25 cm). Spread the cinnamon-sugar paste evenly over the dough, reaching right to the edges for even flavor.

Starting from the long edge, roll the dough tightly into a log. Trim the uneven ends and cut the roll into 8 equal pieces using a sharp knife or unflavored dental floss for clean cuts.

7. Second Rise
Arrange the rolls in a greased 11×8-inch (28×20 cm) baking dish, leaving a little space between each one. Cover and let them rise for about 1 hour, or until puffy and nearly doubled in size.
(For overnight preparation: Cover tightly with plastic wrap and refrigerate overnight. In the morning, let them come to room temperature before baking.)

8. Bake the Cinnamon Rolls
Preheat your oven to 350°F (180°C). Bake the rolls for 25 minutes, or until golden brown and fragrant. Be careful not to overbake — soft and gooey is what you want!

9. Make the Glaze
While the rolls bake, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar, then mix in the vanilla and just enough milk to reach your desired glaze consistency — thick and spreadable or thinner and pourable.

10. Glaze and Serve
Allow the cinnamon rolls to cool for about 5–10 minutes, then generously spread the cream cheese glaze over the top while they’re still warm so it melts slightly into the swirls.

Serve warm, with a cup of coffee or hot chocolate, and enjoy the ultimate homemade indulgence.

Tips for Perfect Cinnamon Rolls

  • Make ahead: Shape the rolls the night before, refrigerate, and bake fresh in the morning.
  • For extra softness: Brush the baked rolls with melted butter right out of the oven before glazing.
  • Storage: Keep leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat briefly before serving.

 

Leave a Comment