Uploaded March 2026 | Updated September 2026, 2 weeks ago
These soft and fluffy homemade cinnamon rolls are filled with a rich cinnamon sugar filling and topped with a creamy cream cheese frosting. This easy cinnamon rolls recipe is perfect for weekend baking and delivers bakery-style results every time. Whether you’re making them fresh or preparing overnight cinnamon rolls, this foolproof recipe guarantees light, gooey, and delicious rolls that everyone will love.
►Full written recipe: thecookingfoodie.com/recipe/cinnamon-rolls-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients
For the dough:
3 teaspoons Instant-dry yeast
3½ cups All-purpose flour
¾ cup Milk
4 tablespoons Butter unslated, melted
2 Eggs large
¼ cup Sugar
1 teaspoon Salt
For the filling:
7 tablespoons Butter unsalted, softened
½ cup Brown sugar packed
2 tablespoons Cinnamon
For the frosting:
5 oz Cream cheese
2 tablespoons Butter unsalted, softened
1 cup Powdered sugar
1 teaspoon Vanilla extract
1 tablespoon Milk add more if needed
Instructions
1. Make the dough: n a stand mixer with a dough hook, combine flour, sugar, salt, and yeast. Pour in warm milk (105°F), melted butter, and eggs. Mix on low until a shaggy dough forms, then knead on medium for 6–8 minutes. The dough should be tacky but pull away cleanly from the sides. Add a little flour only if the dough is very sticky.
2. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
3. Prepare filling: Mix softened butter, brown sugar, and cinnamon until smooth.
4. Shape rolls: Roll dough on a lightly floured surface into a 12×18-inch (30×45 cm) rectangle. Spread filling evenly, leaving a small border.
5. Roll tightly from the long side into a log. Trim ends and cut into 12 rolls. Pro Tip: Use unflavored dental floss to "slice" the log into 12 even rolls. This prevents squashing the dough.
6. Second rise: Place rolls in a parchment-lined 9×13-inch (23×33 cm) pan, leaving space between them. Cover loosely and let rise 30–45 minutes until puffy.
7. Bake: Heat oven to 350°F (180°C). Bake 18–22 minutes until lightly golden and soft in the center. Do not overbake or they will be dry!
8. Make frosting: Whisk cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
9. Finish: Spread frosting over warm (not hot) rolls and serve.
These soft and fluffy homemade cinnamon rolls are filled with a rich cinnamon sugar filling and topped with a creamy cream cheese frosting. This easy cinnamon rolls recipe is perfect for weekend baking and delivers bakery-style results every time. Whether you’re making them fresh or preparing overnight cinnamon rolls, this foolproof recipe guarantees light, gooey, and delicious rolls that everyone will love.
►Full written recipe: thecookingfoodie.com/recipe/cinnamon-rolls-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients
For the dough:
3 teaspoons Instant-dry yeast
3½ cups All-purpose flour
¾ cup Milk
4 tablespoons Butter unslated, melted
2 Eggs large
¼ cup Sugar
1 teaspoon Salt
For the filling:
7 tablespoons Butter unsalted, softened
½ cup Brown sugar packed
2 tablespoons Cinnamon
For the frosting:
5 oz Cream cheese
2 tablespoons Butter unsalted, softened
1 cup Powdered sugar
1 teaspoon Vanilla extract
1 tablespoon Milk add more if needed
Instructions
1. Make the dough: n a stand mixer with a dough hook, combine flour, sugar, salt, and yeast. Pour in warm milk (105°F), melted butter, and eggs. Mix on low until a shaggy dough forms, then knead on medium for 6–8 minutes. The dough should be tacky but pull away cleanly from the sides. Add a little flour only if the dough is very sticky.
2. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
3. Prepare filling: Mix softened butter, brown sugar, and cinnamon until smooth.
4. Shape rolls: Roll dough on a lightly floured surface into a 12×18-inch (30×45 cm) rectangle. Spread filling evenly, leaving a small border.
5. Roll tightly from the long side into a log. Trim ends and cut into 12 rolls. Pro Tip: Use unflavored dental floss to "slice" the log into 12 even rolls. This prevents squashing the dough.
6. Second rise: Place rolls in a parchment-lined 9×13-inch (23×33 cm) pan, leaving space between them. Cover loosely and let rise 30–45 minutes until puffy.
7. Bake: Heat oven to 350°F (180°C). Bake 18–22 minutes until lightly golden and soft in the center. Do not overbake or they will be dry!
8. Make frosting: Whisk cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
9. Finish: Spread frosting over warm (not hot) rolls and serve.
