Description
Soft, gooey, and fluffy homemade cinnamon rolls that can be prepared the night before for a stress-free, bakery-quality breakfast.
Ingredients
Scale
- 4 to 4.5 cups All-Purpose Flour
- 1/3 cup Granulated Sugar
- 1 cup Warm Milk (110°F)
- 2.25 teaspoons Instant Yeast
- 1/4 cup Unsalted Butter, melted
- 1 large Egg, room temperature
- 1 teaspoon Salt
- 1/2 cup Unsalted Butter, softened (for filling)
- 1 cup Brown Sugar, packed
- 2 tablespoons Ground Cinnamon
- 2 ounces Cream Cheese, softened (for glaze)
- 2 tablespoons Unsalted Butter, softened (for glaze)
- 1 cup Powdered Sugar
- 1–2 tablespoons Milk (for glaze)
- 1 teaspoon Vanilla Extract
Instructions
- Activate the yeast: In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix the dough: Add melted butter, egg, salt, and 3 cups of flour. Beat on low until combined. Gradually add remaining flour until dough pulls away from sides.
- Knead the dough: Knead on medium speed with a dough hook for 6-8 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
- Prepare filling: Mix brown sugar and cinnamon. Soften 1/2 cup butter for spreading.
- Shape the rolls: Punch down dough, roll into a 12×16 inch rectangle. Spread softened butter, sprinkle cinnamon-sugar mixture. Roll tightly into a log and cut into 12 pieces. Place in a greased 9×13 inch baking dish.
- Second rise (Make-Ahead): Cover pan tightly with plastic wrap and refrigerate for 8-12 hours.
- Bake: Preheat oven to 350°F. Let rolls sit out for 30 minutes before baking. Bake for 30-35 minutes until golden brown.
- Make glaze: Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
- Finish: Let rolls cool for 5 minutes, then drizzle with glaze. Serve warm.
Notes
Ensure milk is around 110°F to activate yeast without killing it. Use a scale for flour for best results. For gluten-free, use a 1:1 blend with xanthan gum. For vegan, use plant-based milk/butter and omit or substitute cream cheese. Rolls can be frozen after baking for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 275
- Sugar: 22
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
Keywords: cinnamon rolls, make-ahead breakfast, homemade cinnamon rolls, easy breakfast, brunch recipe, yeast dough, overnight cinnamon rolls