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Easy Cinnamon Rolls

Soft, fluffy homemade cinnamon rolls swirled with a buttery cinnamon sugar filling and topped with smooth, sweet cream cheese icing. Perfect for breakfast or brunch!
Prep Time1 hour
Cook Time35 minutes
Rise1 hour 30 minutes
Total Time3 hours 5 minutes
Servings: 12 rolls

Ingredients

For the Dough

  • 360 ml whole milk warmed to 43°C (110°F)
  • 100 g caster or granulated sugar
  • 14 g active dry yeast
  • 115 g unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 780 g bread flour
  • ¾ teaspoon salt

For the Filling

  • 115 g unsalted butter partially melted
  • 200 g light brown sugar
  • 2 tablespoons ground cinnamon

For the Cream Cheese Icing

  • 113 g cream cheese softened
  • 28 g unsalted butter melted
  • 125 g icing/powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the Dough

  • In a large measuring jug, stir together the warm milk, sugar, and yeast. Set aside for about 10 minutes, or until the mixture becomes foamy and bubbly.
  • Pour the yeast mixture into a large mixing bowl. Add the melted butter, eggs, and egg yolk, and whisk until combined.
  • Add the flour and salt, and mix until a sticky dough forms.
  • Transfer the dough to a well-floured surface and knead for about 5 minutes, or until smooth, elastic, and slightly tacky. If the dough is too sticky to handle, sprinkle over a little extra flour, 1 teaspoon at a time, until manageable. Avoid adding too much flour.
  • Place the dough into a lightly greased large bowl. Cover with cling film/plastic wrap or a clean tea towel, and leave to rise in a warm place for 1–2 hours, or until doubled in size.

For the Filling

  • In a medium mixing bowl, mix together the partially melted butter, light brown sugar, and cinnamon until combined. Set aside.
  • Once the dough has doubled in size, gently punch it down to release the air, then transfer it to a lightly floured surface.
  • Roll the dough out into a large rectangle, approximately 6mm thick, with the long side facing towards you. Trim the edges to make a neat 30 × 46cm (12 x 18-inch) rectangle.
  • Spread the cinnamon sugar filling evenly over the dough, covering the surface.
  • Using a pizza cutter or sharp knife, cut the dough into 12 equal strips, approximately 3.8 cm (1.5-inch) wide.
  • Roll up each strip into a spiral and arrange the rolls in a greased 33 × 23cm (13 × 9-inch) baking tin.
  • Cover with cling film/plastic wrap or a clean tea towel, and leave to rise in a warm place for a further 30 minutes.
  • Meanwhile, preheat the oven to 180°C/160°C Fan/350°F/Gas 4.
  • Remove the covering and bake for 30–35 minutes, or until the rolls are golden brown on top and reach an internal temperature of 88–93°C (190–200°F).
  • Leave to cool slightly in the tin on a wire rack whilst preparing the icing.

For the Cream Cheese Icing

  • In a medium mixing bowl, beat together the softened cream cheese and melted butter until combined.
  • Add the icing sugar and vanilla extract, and beat until smooth and creamy.
  • Spread the icing evenly over the warm cinnamon rolls and serve.

Notes

Yeast: Use active dry yeast for this recipe. The milk should be warm (about 43°C/110°F), not hot, to help activate the yeast.
Bread flour: Strong white bread flour gives the cinnamon rolls their soft, fluffy texture. Plain/all-purpose flour can also be used, although the texture may be slightly different.
Make ahead: Prepare and shape the rolls as instructed, then arrange them in the baking tin. Cover tightly and refrigerate overnight. The following morning, leave to rise in a warm place until puffy before baking.
Storage: Store leftover cinnamon rolls tightly covered in the fridge for up to 5 days. Warm gently before serving.
Freezing: Baked cinnamon rolls freeze well for up to 3 months. Allow to cool completely, then wrap tightly and place in a freezer-safe container or bag. Thaw overnight in the fridge before warming and serving.