Dough

• ¼ cup unsalted butter (½ stick)
• 1 cup milk 1%, 2%, Whole
• 2 ¼ tsp active dry yeast (1)0.25 ounce packet
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 3 ½ cups all-purpose flour

Filling

• ½ cup unsalted butter (1 stick) slightly softened
• ½ cup light brown sugar
• ½ cup granulated sugar
• 2 tablespoons cinnamon
• 1 teaspoon vanilla extract

Cream Cheese Frosting (see notes below for non-cream cheese option)

• ¼ cup unsalted butter (½ stick) softened
• 4 ounces cream cheese softened
• 1 ½ cups powdered sugar
• 1 teaspoons vanilla extract
• pinch of salt

• For visual guidance throughout each step, be sure to view the accompanying images in the main blog post!
• Preheat your oven to 350°F (175°C).
• In a small, microwave-safe bowl, melt ¼ cup (½ stick) of unsalted butter for about 45 seconds. Pour this melted butter into a larger, medium-sized bowl. Using that same small bowl, pour in 1 cup of milk (1%, 2%, or whole) and microwave for another 45 seconds.

  Once warmed, pour the milk in with the butter. Add 2¼ teaspoons (1 packet) of active dry yeast and ¼ cup of granulated sugar; stir with a whisk until the ingredients are fully dissolved. Cover the bowl with a clean dish towel or plastic wrap and let it sit for 10 minutes to activate the yeast.

• After your dough starter has rested for 10 minutes, remove the cover. Mix in 1 large egg, ½ teaspoon of salt, and 1 teaspoon of vanilla extract. Once these are combined, begin adding the 3½ cups of all-purpose flour, one cup at a time. You can typically mix the initial additions with a spatula, but as the dough thickens, you’ll need to switch to using your hands. Keeping the dough in the bowl, gently form it into a ball. If the dough is still too sticky, sprinkle about 1 tablespoon of flour onto the outside to make it more manageable. Cover the bowl again and let it sit for another 10 minutes. (While you wait, proceed to the next step to prepare the filling.)
• While the dough is undergoing its short proofing period, it’s the perfect time to prepare your delicious cinnamon filling. In a medium bowl, combine ½ cup (1 stick) of slightly softened unsalted butter, ½ cup of light brown sugar, ½ cup of granulated sugar, 2 tablespoons of cinnamon, and 1 teaspoon of vanilla extract. If your butter is soft enough, these ingredients will easily mix by hand with a spatula, forming a smooth, spreadable paste. If your butter is too cold and isn’t incorporating well, you can use a hand or stand mixer to whip it all together until smooth. Set the filling aside until needed.

  Tip: Ensure your butter is merely softened, not melted. If the butter is too liquidy, the filling is more likely to seep out from the bottom of the rolls during baking and caramelize or crystallize in the pan.

  *If your butter is straight from the fridge and too hard, microwave it for 20-30 seconds to achieve a perfectly softened consistency.

• After the second 10-minute rest, remove the cover from your dough. Lightly dust a clean surface (such as a countertop or a piece of parchment paper taped down for stability) with about ½ to 1 tablespoon of flour. Place the dough onto this floured surface. Sprinkle a little flour on top of the dough and on your rolling pin. Roll the dough until it forms an approximate 14×18-inch rectangle, about ¼-inch thick. Aim for an even thickness across the entire rectangle.
• Once your dough is rolled out to the desired dimensions, evenly spread the prepared cinnamon sugar mixture over the entire surface, making sure to extend it all the way to the outside edges of the rectangle. This ensures every bite is packed with cinnamon flavor.
• Now for the rolling! It’s crucial to roll the dough vertically, starting from one of the shorter 14-inch sides. This technique ensures that your cinnamon rolls will be delightfully thick and will yield the intended 12 rolls. If you roll from the longer side, your rolls will be thinner and smaller, sometimes referred to as “dinky.” Roll the dough relatively tight, but avoid rolling it too tightly, which can result in tough rolls. (Refer to the images in the main post for a visual guide on the rolling process.)
• Once your log of dough is rolled, use a serrated knife to lightly “score” the top, indicating where you’ll make your cuts. Start by scoring the center, then add slits in the center of those two halves, and finally divide each of those sections into two parts. This method helps you get 12 evenly sized rolls. (Again, refer to the images in the main post for a visual guide.)

  Tip: Using a serrated knife with a gentle sawing motion is important here. A regular, sharp knife is more likely to squish the delicate dough, distorting the beautiful spiral.

• Carefully place your cut cinnamon rolls into a greased 9×13-inch baking pan. Ensure they are spaced evenly, as they will expand slightly during baking. Bake at 350°F (175°C) for 24-26 minutes, or until the tops are lightly golden brown and the centers are cooked through. Remove from the oven and allow them to cool for about 10-15 minutes before applying the frosting. This cooling period prevents the frosting from melting completely and running off the rolls. If you plan to freeze them or eat them significantly later, it’s best to wait until they are completely cooled before frosting for the best presentation.

To Make Cream Cheese Frosting:

• In a medium-sized bowl, combine ¼ cup (½ stick) of softened unsalted butter, 4 ounces of softened cream cheese, 1½ cups of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Use a hand mixer or stand mixer to mix these ingredients until they are thoroughly combined and the frosting is smooth and creamy, which usually takes about 30-60 seconds. Generously slather the frosting onto your warm cinnamon rolls and enjoy immediately! (See the notes section below for a delicious cinnamon roll frosting recipe without cream cheese, for those who prefer an alternative or plan for longer room-temperature storage.)

Can I Prepare These Cinnamon Rolls the Night Before Baking? Absolutely! This recipe is wonderfully adaptable for overnight preparation, though the texture of the finished rolls will differ slightly from those baked immediately. Preparing them overnight tends to result in puffier rolls, which can sometimes bake a little faster and yield a more airy, perhaps even slightly crunchier, texture. To make them the night before: Follow the recipe instructions up until the baking step (step 9). Instead of baking, cover the pan tightly with a clean kitchen towel or plastic wrap. You can then leave them out overnight at room temperature (no refrigeration needed, as the yeast activity will be slow and steady). In the morning, simply remove the cover and proceed with baking as directed.

Freezer Instructions for Baked Rolls: For detailed guidance on how to perfectly freeze your baked cinnamon rolls, please refer to the comprehensive “Two Foolproof Methods for Freezing Baked Cinnamon Rolls” section earlier in this post. We cover both freezing in a pan and individual freezing methods to suit your needs.

Storage for Freshly Baked Rolls: For the freshest taste, any un-frosted baked cinnamon rolls should be covered tightly with plastic wrap or stored in an airtight plastic bag. They will stay fresh and delicious at room temperature for 1-2 days. If you’ve already frosted your rolls with the cream cheese frosting, it’s best to cover them and store them in the refrigerator, especially if you won’t be enjoying them within 2-3 hours, as cream cheese is a dairy product. However, let’s be honest, do homemade cinnamon rolls ever truly last that long without being devoured?

Alternative Cinnamon Roll Icing (Without Cream Cheese): If you prefer a lighter glaze or want an icing that doesn’t require refrigeration, this simple butter-based icing is a fantastic alternative:

¼ cup unsalted butter, softened (½ stick)
2 cups powdered sugar
2 teaspoons vanilla extract
2-4 tablespoons milk (add 1 tablespoon at a time until desired consistency)
Pinch of salt

Instructions for Non-Cream Cheese Icing: Add the softened butter, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl. Use a hand or stand mixer to mix until all ingredients are combined and smooth, which should take about 30-60 seconds. Gradually add the milk, one tablespoon at a time, until the icing reaches your desired consistency – thick enough to coat but thin enough to drizzle.