Homemade Cinnamon Rolls
Soft, gooey, bakery-style cinnamon rolls with cream cheese icing
If there were ever a recipe that could gather everyone into the kitchen before sunrise, this is it. These homemade cinnamon rolls are fluffy, rich, packed with cinnamon sugar filling, and topped with a creamy icing that melts right into every swirl. Perfect for weekends, holidays, or served warm with a bowl of chili, a beloved Nebraska tradition.
My babies love helping with this one, especially sprinkling the cinnamon sugar and licking frosting from the spoon. It’s messy, sweet, and always worth it.
Ingredients
For the Dough
1 (¼ ounce) package active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup butter, softened
1 teaspoon salt
2 eggs
4 cups flour
For the Cinnamon Filling
1 cup packed brown sugar
3 tablespoons cinnamon
⅓ cup butter, softened
For the Cream Cheese Icing
6 tablespoons butter, softened
1½ cups confectioners sugar
¼ cup cream cheese, softened
½ teaspoon vanilla extract
⅛ teaspoon salt
Directions
Wake Up the Yeast
In a large mixing bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until foamy and bubbly on top. That means the yeast is awake and ready to work its magic.
Make the Dough
Add sugar, softened butter, salt, eggs, and flour to the bowl. Mix until everything comes together into a soft dough.
If using a stand mixer, use the dough hook and knead for about 5 to 7 minutes until smooth and elastic. If mixing by hand, knead on a floured surface for about 8 minutes.
First Rise
Place the dough into a lightly greased bowl and cover with a towel. Let rise in a warm place for about 1 hour, or until doubled in size.
This is the perfect time for little helpers to clean up flour trails... or create more.
Roll Out the Dough
Once risen, punch the dough down gently and place it on a lightly floured surface or silicone mat.
Roll into a rectangle about 16 to 18 inches long, 12 inches wide, and about ¼ inch thick.
Make the Filling
In a bowl, combine softened butter, brown sugar, and cinnamon until spreadable.
Spread evenly over the rolled dough, reaching close to the edges so every bite gets the good stuff.
Roll and Slice
Starting from the long side, tightly roll the dough into a log about 18 inches long.
Slice into 1½-inch rolls using a sharp knife or unflavored dental floss for clean cuts. You should get about 12 rolls.
Second Rise
Place rolls into a greased 13x9 baking dish.
Cover with a towel and let rise again for 30 minutes, until puffy and doubled.
For make-ahead rolls, cover and refrigerate overnight after placing in the pan. In the morning, let sit at room temperature until puffy, then bake.
Bake
Preheat oven to 350°F.
Bake for 20 minutes, or until golden brown and the centers are cooked through.
Your house will now smell outrageously wonderful.
Make the Icing
While the rolls bake, beat together butter, confectioners sugar, cream cheese, vanilla, and salt until fluffy and smooth.
Frost and Serve
Spread icing over warm rolls so it melts into every swirl.
Serve immediately and prepare for silence at the table except for happy chewing.
Why These Cinnamon Rolls Are Perfect for Family Mornings
There’s something special about homemade cinnamon rolls bubbling in the oven while kids peek through the oven door every two minutes asking if they’re done yet.
My babies love helping brush on butter, sprinkle cinnamon sugar, and swirl frosting across the top. It turns breakfast into an event instead of just a meal.
These are perfect for:
Christmas morning
Easter and Mother’s/Father’s Day brunch
Lazy Saturdays
Snow days
Weekend guests
Alongside chili, Nebraska-style
Nebraska’s Famous Chili and Cinnamon Roll Combo
If you know, you know.
Across Nebraska, a warm bowl of chili with a soft cinnamon roll on the side is practically state poetry. Sweet and spicy, rich and cozy, comforting and nostalgic. If you haven’t tried it yet, this recipe is your invitation.
Tips for the Best Cinnamon Rolls
Use warm milk, not hot, so the yeast survives
Don’t overflour the dough, keep it soft
Frost while warm for melt-in magic
Let them fully rise for fluffy texture
Double the icing if you’re feeling bold
These cinnamon rolls are more than breakfast. They’re sticky fingers, flour-covered counters, sleepy smiles, and seconds before the first plate is finished.
Make them for your family this weekend, for the holidays, or beside a steaming bowl of chili.
And don’t forget to save one for yourself before they vanish.
