Easy Cinnamon Rolls From Scratch

Perfect for yeast beginners, these easy cinnamon rolls with a single rise feature extra soft texture and a delightful cinnamon swirl. Freeze ahead for a convenient make-ahead breakfast or special treat.

Ingredients

Dough

• 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt
• 3/4 cup (180ml) whole milk
• 3 Tablespoons (43g) unsalted butter
• 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
• 1 large egg, at room temperature

Filling

• 3 Tablespoons (43g) unsalted butter, extra softened
• 1/3 cup (67g) packed light or dark brown sugar
• 1 Tablespoon ground cinnamon

Cream Cheese Icing

• 4 ounces (113g) full-fat block cream cheese, softened to room temperature
• 2 Tablespoons (28g) unsalted butter, softened to room temperature
• 2/3 cup (80g) confectioners’ sugar
• 1 teaspoon pure vanilla extract

Cinnamon Rolls from Scratch with One-Rise Dough

Ingredients:

For the Dough:

• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup unsalted butter
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 large egg

For the Filling:

• 1/2 cup softened butter
• 1 tablespoon ground cinnamon
• 3/4 cup packed brown sugar
• 1/2 cup corn

For the Icing:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract

Instructions:

1. Make the Dough: In a large bowl, whisk together flour, sugar, and salt. In a separate heatproof bowl, combine milk and butter. Heat until butter melts, and the mixture is warm (about 110°F/43°C). Whisk in yeast until dissolved. Pour into dry ingredients, add the egg, and mix until a soft dough forms.
2. Knead and Rest: Transfer the dough to a floured surface, knead for 3-5 minutes until smooth. Place in a lightly greased bowl, cover loosely, and let it rest for 10 minutes.
3. Prepare the Filling: Roll out the dough into a 14×8-inch rectangle. Spread softened butter on top. Mix cinnamon, brown sugar, apple, corn, and bread crumbs. Sprinkle over the dough. Roll into a 14-inch log, cut into 10-12 rolls, and arrange in a greased pan.
4. Rise: Cover and let the rolls rise for 60–90 minutes until double in size.
5. Bake: Preheat the oven to 375°F (190°C). Bake for 24–27 minutes or until lightly browned. Tent with foil if the tops brown too quickly.
6. Make the Icing: Beat cream cheese, butter, confectioners’ sugar, and vanilla until smooth. Spread over warm rolls.
7. Serve: Enjoy the cinnamon rolls immediately. Leftovers can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes:

• Make Ahead: Prepare the dough the night before up to step 4. Refrigerate and let it rise the next morning for an hour.
• Freezing: Baked rolls or unbaked rolls (partially baked) can be frozen. Thaw and warm before enjoying.

Icing Options:

• Coffee Icing: Whisk 1 cup confectioners’ sugar, 1/2 tsp vanilla extract, and 2–3 tbsp strong brewed coffee until smooth.