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The best cinnamon rolls ever with pillowy soft bread flour dough, dark brown sugar cinnamon filling, softened butter swirl, and luscious tangy cream cheese frosting baked at 350°F in 9x13 pan until golden and gooey

The Best Cinnamon Rolls EVER

Pillowy soft homemade cinnamon rolls with a thick brown sugar cinnamon filling and rich cream cheese frosting. A from-scratch baked dessert recipe that is worth every minute.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup whole milk, warmed to 110°F
  • 2 1/4 tsp active dry yeast one standard packet
  • 1/4 cup granulated sugar
  • 2 eggs, room temperature
  • 1/3 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 3 to 3.5 cups all-purpose flour plus extra for dusting
  • 3/4 tsp salt
  • 1/2 cup unsalted butter, softened for filling
  • 3/4 cup packed brown sugar for filling
  • 2.5 tbsp ground cinnamon for filling
  • 4 oz cream cheese, fully softened for frosting
  • 1 cup powdered sugar, sifted for frosting
  • 3 tbsp whole milk or heavy cream for frosting
  • 1/2 tsp vanilla extract for frosting

Equipment

  • Large mixing bowl
  • 9x13 inch baking pan
  • Rolling Pin
  • Hand mixer or stand mixer

Method
 

  1. Activate yeast in warm milk with 1 tsp sugar for 5 to 10 minutes until foamy.
  2. Whisk eggs, melted butter, sugar, vanilla, and salt together. Stir in the yeast mixture.
  3. Add flour and knead for 8 to 10 minutes until smooth and slightly tacky.
  4. Rise covered in a warm spot for 1 hour until doubled in size.
  5. Mix filling ingredients together into a thick spreadable paste.
  6. Roll dough into a 16x12 inch rectangle and spread filling to the edges.
  7. Roll tightly from the long edge and cut into 12 even rolls.
  8. Place in greased pan, cover, and let rise 30 to 45 minutes until puffy.
  9. Bake at 350°F for 22 to 26 minutes until lightly golden on top.
  10. Frost with cream cheese frosting while still warm and serve immediately.

Notes

  • Milk temperature is critical - 110°F activates yeast without killing it.
  • Do not overbake - pull at pale gold for the softest rolls.
  • Make ahead by refrigerating shaped rolls overnight before baking.
  • Use dental floss to cut rolls cleanly without compressing the layers.