Here’s a classic Homemade Cinnamon Rolls recipe — soft, gooey, and topped with cream cheese frosting. I’ll also include a sourdough discard version and an air fryer option at the end.
Classic Cinnamon Rolls
For the dough
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1 cup (240ml) warm milk (110°F/45°C)
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2 ¼ tsp (1 packet) active dry yeast
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½ cup (100g) granulated sugar
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½ cup (113g) unsalted butter, melted
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2 large eggs
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1 tsp salt
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4 – 4 ½ cups (500–560g) all-purpose flour
For the filling
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½ cup (113g) unsalted butter, softened
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¾ cup (150g) brown sugar, packed
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2 tbsp ground cinnamon
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Optional: ¼ tsp nutmeg or cardamom
For the cream cheese frosting
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4 oz (113g) cream cheese, softened
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¼ cup (56g) unsalted butter, softened
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1 ½ cups (180g) powdered sugar
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1 tsp vanilla extract
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1–2 tbsp milk (as needed)
Instructions
1. Make the dough
In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
Add sugar, melted butter, eggs, salt, and 3 cups of flour. Mix until combined.
Gradually add remaining flour until a soft, slightly sticky dough forms.
2. Knead
Turn dough onto a floured surface. Knead for 8–10 minutes until smooth and elastic.
Or use a stand mixer with dough hook for 5–7 minutes.
3. First rise
Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours until doubled in size.
4. Roll and fill
Punch down dough. Roll into a 9×13-inch rectangle (about ¼-inch thick).
Spread softened butter evenly over the dough.
Mix brown sugar and cinnamon, then sprinkle over the butter.
5. Roll and cut
Roll tightly from the long edge into a log. Pinch the seam closed.
Cut into 9–12 equal rolls (about 1.5 inches thick). Use unflavored dental floss or a sharp serrated knife.
6. Second rise
Place rolls in a greased 9×13-inch baking pan (or two 9-inch round pans).
Cover and let rise for 30–45 minutes until puffy and touching.
7. Bake
Preheat oven to 350°F (175°C).
Bake for 20–25 minutes until golden brown and internal temperature reaches 190°F (88°C).
8. Frost
While rolls cool slightly, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk 1 tsp at a time for desired consistency.
Spread over warm rolls.
Sourdough Discard Cinnamon Rolls
Replace the yeast with:
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1 cup (240g) sourdough discard (unfed)
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Reduce milk to ¾ cup
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Add 1 tsp baking soda (added just before rolling)
Process changes:
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No yeast activation step — mix discard with milk and melted butter first.
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First rise: 4–6 hours (dough won’t double as much as yeast dough).
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Add baking soda when you roll out the dough (neutralizes excess tang).