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Homemade Cinnamon Rolls That Beats Cinnabon (Yes, I Said It)

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Some days just feel heavier than others. The kind where you’re pulled in every direction, the to-do list keeps growing, and by evening, you just need something that feels like a small win.

That was me today. And instead of scrolling takeout menus or dragging everyone out for a sugar fix, I opened the pantry, tied my hair up, and made cinnamon rolls from scratch.

I wasn’t going for Pinterest-perfect. I just wanted something warm, something that made the house smell good, and maybe gave everyone a reason to smile. It worked. The kids came running the second the rolls hit the oven, and by the time they were frosted, the tray had already been raided. I made 16 only six were left by the end of the night.

Even better? I got the kind of “thank you” that doesn’t come with words just quiet moments, sticky fingers, and one of the kids asking if I can make them again next weekend.

These cinnamon rolls aren’t complicated. No weird ingredients or fussy steps. Just a little time, a little comfort, and a whole lot of payoff.

If your day’s been a lot, and you need something that feels like a reset this is it. Here’s the recipe.

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📝 Ingredients

For the Dough:

  • 4 cups bread flour
  • 1 pack instant yeast (about 2 1/4 tsp)
  • 1 cup warm milk
  • 1/2 cup granulated sugar
  • 1/3 cup butter (softened)
  • 1 tsp salt
  • 2 eggs (room temp)

For the Filling:

  • 1 cup brown sugar
  • 3 tbsp ground cinnamon
  • 1/3 cup butter (softened)

For the Icing:

  • 1 1/2 cups powdered sugar
  • 1 tbsp vanilla extract
  • 1/8 tsp salt
  • 3 oz cream cheese (room temp)
  • 1 stick butter (softened)

👩‍🍳 How to Make Them

1. Make the Dough

  • In a large bowl or stand mixer, combine flour, sugar, salt, and yeast.
  • Add warm milk, softened butter, and eggs. Mix until dough forms.
  • Knead on medium speed (or by hand) for 10–12 minutes until smooth and stretchy.

2. Let It Rise

  • Shape the dough into a ball and place it in a lightly oiled bowl.
  • Cover with a towel and let it rise in a warm spot for about 1 hour or until doubled.

3. Roll It Out

  • Lightly flour your surface. Roll dough into a 16×12-inch rectangle, about 1/4 inch thick.
  • Mix together the filling (brown sugar, cinnamon, butter) and spread it evenly across the dough, leaving a 1/2-inch border.

4. Shape the Rolls

  • Starting from the long side, roll the dough into a tight log. Pinch the edge to seal.
  • Slice into 16 rolls using a sharp knife or unflavored dental floss for clean cuts.

🧁 Second Rise

After slicing the dough, I placed 10 rolls in a 13×9-inch pan and the remaining 6 rolls in a 10×6-inch dish. Make sure there’s a bit of space between each roll so they have room to expand.

I let them rise for at least 2 ½ hours and honestly, the extra time made them super light and fluffy. If your kitchen is cooler or you want that cloud-like texture, don’t rush this part. You’ll know they’re ready when they’ve puffed up and are almost touching.

5. Bake

  • Preheat oven to 350°F (175°C).
  • Bake for 30–35 minutes until golden brown and slightly crisp on top.

6. Make the Icing

  • Beat cream cheese until smooth.
  • Add butter and mix until creamy.
  • Slowly beat in powdered sugar, vanilla, and salt until light and fluffy.

7. Frost and Enjoy

  • Once the rolls are out of the oven and slightly cooled, slather them with icing.
  • Eat warm, and prepare to fall in love.

🔥 Tips & Tricks

  • Soft Butter Matters: For both the filling and the icing, make sure your butter is soft enough to spread but not melted.
  • Overnight Version: After slicing the rolls, refrigerate the trays overnight. Let rise for 1 hour at room temp before baking.
  • Storage: Keep leftover rolls in an airtight container up to 2 days. Microwave for 10–15 seconds to bring back the softness.
  • Freezer Friendly: Freeze baked rolls (no icing) up to 2 months. Reheat, frost, and serve.

🔍 Nutrition Facts (Per Roll)

Serving Size: 1 roll (1/16 of recipe)
Calories: ~340 kcal
Total Fat: 15g

  • Saturated Fat: 9g
  • Trans Fat: 0g
    Cholesterol: 55mg
    Sodium: 210mg
    Total Carbohydrates: 46g
  • Dietary Fiber: 1g
  • Sugars: 25g
    Protein: 5g
Homemade Cinnamon Rolls That Beat Cinnabon (Yes, I Said It)
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Homemade Cinnamon Rolls That Beat Cinnabon (Yes, I Said It)

Recipe by Tin-tin
Servings

16

servings
Calories

340

kcal

These homemade cinnamon rolls are pillowy soft, packed with cinnamon-sugar filling, and topped with a creamy vanilla icing. Perfect for holidays, weekends, or when you just want something cozy and sweet.

Ingredients

  • For the Dough:

  • 4 cups bread flour

  • 1 pack instant yeast (2 1/4 tsp)

  • 1 cup warm milk

  • 1/2 cup granulated sugar

  • 1/3 cup butter, softened

  • 1 tsp salt

  • 2 eggs, room temperature

  • For the Filling:

  • 1 cup brown sugar

  • 3 tbsp ground cinnamon

  • 1/3 cup butter, softened

  • For the Icing:

  • 1 1/2 cups powdered sugar

  • 1 tbsp vanilla extract

  • 1/8 tsp salt

  • 3 oz cream cheese, room temperature

  • 1 stick butter, softened

Directions

  • In a large bowl or stand mixer, combine the flour, sugar, salt, and yeast.
  • Add warm milk, softened butter, and eggs. Mix until a dough forms.
  • Knead for 10–12 minutes until smooth and elastic.
  • Shape the dough into a ball and place in a lightly oiled bowl.
  • Cover and let rise in a warm spot for 1 hour or until doubled in size.
  • Roll dough out to a 16×12-inch rectangle on a floured surface.
  • Mix the filling ingredients and spread evenly, leaving a 1/2-inch border.
  • Roll the dough tightly from the long edge. Pinch the seam to seal.
  • Slice into 16 equal rolls using a sharp knife or floss.
  • Place 10 rolls in a 13×9-inch pan and 6 in a 10×6-inch dish.
  • Cover and let rise for 2.5 hours until puffy and nearly touching.
  • Preheat oven to 350°F (175°C).
  • Bake for 30–35 minutes until golden brown and set.
  • Beat the cream cheese until smooth.
  • Add butter and beat until fluffy.
  • Gradually mix in powdered sugar, vanilla, and salt.
  • Let rolls cool slightly before spreading icing on top.
  • Serve warm and enjoy!

Notes

  • Soft Butter Matters: For both the filling and the icing, make sure your butter is soft enough to spread but not melted.
  • Overnight Version: After slicing the rolls, refrigerate the trays overnight. Let rise for 1 hour at room temp before baking.
  • Storage: Keep leftover rolls in an airtight container up to 2 days. Microwave for 10–15 seconds to bring back the softness.
  • Freezer Friendly: Freeze baked rolls (no icing) up to 2 months. Reheat, frost, and serve.

🥰 Final Thoughts

These rolls are soft, gooey, and every bit as good as the mall version—maybe even better because they’re homemade with love. It’s one of those recipes that turns an ordinary day into something special. They’re perfect for a weekend treat, brunch with guests, or just because you deserve something sweet.

If my crew of cinnamon-roll critics loved them, yours probably will too. Give them a try and let me know how they turn out!

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