The Best Homemade Cinnabon Cinnamon Rolls: Soft, Sweet, and Delicious!

Ingredients

For the Dough:

• 1 cup whole milk (warm, about 100–110°F)
  
• ½ cup unsalted butter, melted
  
• ½ cup granulated sugar
  
• 2¼ tsp active dry yeast (1 standard packet)
  
• 2 large eggs, room temperature
  
• 4 to 4½ cups all-purpose flour
  
• 1½ tsp salt
  

For the Cinnamon Filling:

• ¾ cup brown sugar, packed
  
• 2 tbsp ground cinnamon
  
• ¼ cup unsalted butter, softened
  

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
  
• ¼ cup unsalted butter, softened
  
• 1½ cups powdered sugar
  
• ½ tsp vanilla extract
  
• Pinch of salt
  

Instructions

1. Make the Dough

1. Warm the milk until just warm to the touch (not hot).
   
2. In a large bowl (or stand mixer), combine the warm milk, melted butter, and granulated sugar.
   
3. Sprinkle yeast over the mixture and let it sit for 5–10 minutes until foamy.
   
4. Add eggs and stir to combine.
   
5. Mix in salt and 4 cups of flour. Knead with dough hook (or by hand) for 6–8 minutes, adding more flour 1 tablespoon at a time if dough is too sticky.
   
6. Place dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
   

2. Prepare the Filling

1. In a small bowl, mix brown sugar and cinnamon.
   
2. Set aside the softened butter to spread directly onto the dough later.
   

3. Shape the Rolls

1. Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 16×12 inches).
   
2. Spread softened butter over the dough.
   
3. Sprinkle the cinnamon sugar mixture evenly over the buttered surface.
   
4. Starting from the long edge, tightly roll up the dough into a log.
   
5. Slice into 12 even rolls and place them in a greased 9×13-inch baking dish.
   
6. Cover and let rise again for 30–45 minutes, until puffy.
   

4. Bake

1. Preheat oven to 350°F (175°C).
   
2. Bake the rolls for 22–26 minutes, or until golden brown on top.
   
3. Remove and let cool for 10 minutes before frosting.
   

5. Make the Frosting

1. Beat cream cheese and butter until smooth.
   
2. Add powdered sugar, vanilla, and salt, and mix until fluffy.
   
3. Spread over warm rolls and serve.
   

Tips for Best Results

• Don’t overheat the milk—too hot will kill the yeast.
  
• Use room temperature eggs to prevent the butter from solidifying.
  
• For overnight rolls: Assemble and refrigerate before the second rise. Let sit at room temperature for 1 hour before baking.