Homemade Cinnamon Rolls
These Homemade Cinnamon Rolls are a dream come true; they're soft, fluffy, and loaded with warm cinnamon sugar swirls! Perfectly finished with a rich cream cheese icing, these rolls are eggless, vegan-friendly, and incredibly easy to make. Whether you’re hosting a holiday brunch or treating yourself on a cozy weekend morning, this cinnamon roll recipe will become your new favorite.
Yield: 12 servings
Equipment
- Baking Pan 13x9-inch(33x23cm)
Ingredients
Dough Ingredients
- 360 ml Milk* warm
- 45 g Cane Sugar or castor sugar
- 8 g Active Dry Yeast
- 90 g Butter soft or use Olive Oil
- 600 g All-Purpose Flour or Bread Flour plus extra for dusting
- 45 g Cane Sugar or castor sugar
- 2 tsps Salt
- 120 ml Whipping Cream* to pour before baking
Cinnamon Sugar Filling
- 110 g Butter* soft
- 110 g Light Brown Sugar
- 1 tbsp Cinnamon Powder
Cream Cheese Icing
- 227 g Cream Cheese*
- 90 g Powdered Sugar
- 2-3 tbsp Milk or Cream*
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 375°F (190°C). In a stand mixer, combine warm milk, 45g sugar, and yeast. Let sit for 10 minutes until foamy.
- Add flour, 45g sugar, and salt. Knead with the dough hook attachment for 10–15 minutes. Mix in butter and knead for another 5–7 minutes until a soft, slightly tacky dough forms. Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- For the filling, combine softened butter, brown sugar, and cinnamon in a bowl. Mix until it forms a thick paste, then set aside.
- Roll out the dough on a lightly floured surface into a 20×12-inch (45x30cm) rectangle. Spread the cinnamon sugar filling evenly over the dough.
- Roll the dough tightly into a log and cut into 12 equal pieces.
- Spread the cinnamon sugar filling all the way to the edges for even flavor. Roll tightly from one long edge to the other to create a neat log.
- Use unflavored dental floss or a serrated knife to cut the log into even pieces. Dental floss works especially well for clean cuts without squishing the dough, ensuring uniform rolls.
- Place the rolls in a greased baking pan 13x9-inch (33x23 cm), leaving a little space between them. Cover and let them proof for 45 minutes until they puff up.
- Pour whipping cream over the rolls for added richness and bake for 25–30 minutes, or until golden brown.
- While the rolls are baking, make the cream cheese icing by combining cream cheese, powdered sugar, milk (or cream), and vanilla extract in a bowl. Whisk until smooth.
- Spread the cream cheese icing over the rolls while they’re still warm to create a gooey, melty topping, or wait until they cool for a thicker layer.
- Store leftover frosted or unfrosted rolls tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Notes
Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
Butter: You can use Dairy-free salted butter sticks or any salted butter of your choice.
Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. For the vegan version ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
Cream Cheese: You can use dairy-free cream cheese or any plain cream cheese of your choice. Refer to by baking 101 page for ingredient recommendations.
Whipping Cream: Use dairy-free unsweetened whipping cream for vegan & dairy-free version or use any full fat whipping cream of choice.