Ingredients
For the Dough
4 cups (500 g) all-purpose flour
1 cup (240 ml) warm whole milk
1/4 cup (50 g) granulated sugar
2 1/4 teaspoons (7 g) active dry yeast
1/3 cup (75 g) unsalted butter, melted
2 large eggs, room temperature
1 teaspoon salt
For the Cinnamon Filling
1/2 cup (115 g) unsalted butter, softened
1 cup (200 g) packed light brown sugar
2 tablespoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Creamy Vanilla Icing
4 oz (115 g) cream cheese, softened
1/4 cup (60 g) unsalted butter, softened
2 cups (240 g) powdered sugar
1–2 tablespoons milk
1 teaspoon vanilla extract
Pinch of salt
Rainbow sprinkles, optional
Instructions
- Prepare the Dough
Warm the milk until it is lukewarm, not hot. Pour it into a large mixing bowl and add the granulated sugar and active dry yeast.
Stir gently and let the mixture sit for 5–10 minutes, until the yeast becomes foamy.
Add the melted butter, eggs, and salt. Mix until everything is well combined.
Gradually add the flour, about 1 cup at a time, mixing continuously until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth, soft, and elastic. The dough should feel slightly tacky but should not be overly sticky. - First Rise
Place the dough into a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel.
Leave it in a warm, draft-free place for about 1–1 1/2 hours, or until the dough has doubled in size. - Make the Cinnamon Filling
In a small bowl, combine the softened butter, brown sugar, ground cinnamon, vanilla extract, and salt.
Mix until you have a smooth, spreadable cinnamon mixture. - Roll Out the Dough
Once the dough has doubled in size, gently punch it down to release excess air.
Place it on a lightly floured surface and roll it into a large rectangle, approximately 16 × 12 inches (40 × 30 cm).
Spread the cinnamon-butter mixture evenly over the entire surface, leaving a small border around the edges. - Roll and Slice
Starting from one of the long sides, tightly roll the dough into a log.
Using a sharp knife or unflavored dental floss, cut the log into approximately 12 equal-sized rolls.
Arrange the rolls in a lightly greased 9–10 inch round baking pan, leaving a little space between them. - Second Rise
Cover the pan loosely with a clean kitchen towel and let the rolls rise again for 30–45 minutes.
They should become noticeably larger, soft, and puffy. - Bake
Preheat your oven to 350°F (175°C).
Bake the cinnamon rolls for approximately 20–25 minutes, or until the tops are beautifully golden brown and the centers are fully baked.
Avoid overbaking so the rolls stay soft and fluffy. - Prepare the Vanilla Icing
While the rolls are baking, beat the softened cream cheese and butter until smooth and creamy.
Add the powdered sugar gradually, followed by the vanilla extract, salt, and 1 tablespoon of milk.
Beat until smooth. Add another tablespoon of milk if you prefer a thinner, pourable icing. - Finish the Cinnamon Rolls
Remove the warm cinnamon rolls from the oven and let them cool for about 5–10 minutes.
Spread or drizzle the creamy vanilla icing generously over the warm rolls.
For a fun finishing touch, sprinkle rainbow sprinkles over the icing.
✨ Helpful Tips
Use warm, not hot, milk so you don’t damage the yeast.
Don’t add too much flour—the dough should remain soft and slightly tacky.
Give the dough enough time to rise for the fluffiest cinnamon rolls.
For extra-soft rolls, don’t overbake them.
The icing is best added while the rolls are still warm so it melts slightly into the cinnamon layers.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage.
Reheat individual rolls for a few seconds before serving to bring back their soft texture.
🍥 Serving Suggestio