Simple Cinnamon Rolls

Simple Cinnamon Rolls

Course: BreakfastDifficulty: Beginner


large rolls
Prep time


Cooking time




Total time





I tried this recipe one day when I didn’t have 2+ hours to prepare breakfast, and I’m not going back to the old recipe. This is a keeper.


  • Rolls
  • 3/4 cup milk

  • 1/4 cup butter, softened

  • 3 1/4 cups flour

  • 1 tbsp yeast

  • 1/4 cup sugar

  • 1/2 tsp salt

  • 1/4 cup water

  • 1 egg

  • Filling
  • 3/4 cup brown sugar, packed

  • 2 1/4 tsp cinnamon

  • 6 tbsp butter, softened

  • Frosting
  • 8 oz cream cheese, room temperature

  • 2 1/2 cups powdered sugar

  • 1 tsp vanilla


  • Heat the milk in a small saucepan on medium-low heat until small bubbles form around the side of the pan, stirring occasionally. Remove from heat and stir in the butter until melted. Let cool to lukewarm.
  • In a large mixing bowl (I use my standing mixer), combine 2 1/4 cups of flour, yeast, sugar, and salt. Mix well. Add wet ingredients and beat well.
  • Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just been pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes (or continue to knead in the standing mixer, adding a tbsp of flour if too wet).
  • Cover with a damp cloth and let rest for 10 minutes. (I love using my cloth bowl cover for this.)
  • In a small bowl, cream together the brown sugar, cinnamon, and softened butter. (You want a frosting-like consistency and not runny so the filling doesn’t ooze out of the rolls when slicing.)
  • Lightly spray a 9″x13″ pan with cooking spray.
  • Roll out the dough on a lightly floured surface or silicone mat into a 12″x9″ rectangle.
  • Spread the cinnamon-sugar mixture over the dough. Then roll up the dough, starting at the long side.
  • Using dental floss or thread, slide the floss or thread under the rolled-up dough. Cross the ends over the top of the roll and pull to create a clean slice. Slice 12 equal sections.
  • Place the cinnamon rolls into the sprayed pan, cover with a light cloth, and let rise for 30 minutes or until doubled in size.
  • Preheat the over to 375°.
  • Bake the rolls in the preheated oven for 20 minutes or until golden brown.
  • Cream together the cream cheese and powdered sugar. Add the vanilla and mix until completely blended.
  • Allow the cinnamon rolls to cool about 10 minutes before piling on the frosting.


  • We only use about half of the cream cheese frosting, but you might like more frosting on your cinnamon rolls than we do.
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