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The Best Homemade Cinnamon Rolls

These homemade cinnamon rolls are the ultimate breakfast indulgence – pillowy soft dough filled with sweet cinnamon sugar is made even yummier when topped with smooth, flavorful cream cheese frosting!
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Servings: 12 cinnamon rolls
Author: Abigail Bingham

Ingredients

For the dough:

  • 2 cups almond milk warm
  • 2 ½ teaspoon active dry yeast 1 packet
  • 1 egg
  • ¼ cup sugar
  • ½ cup butter melted
  • 4 ½ cups flour

For the filling:

  • ⅔ cup melted butter
  • 1 cup brown sugar
  • cinnamon to coat

For the icing:

  • 4-6 oz cream cheese room temp
  • ⅓ cup butter softened
  • 2 cups powdered sugar
  • 2 tablespoon almond milk
  • ½ tablespoon maple syrup or vanilla extract

Instructions

To make the dough:

  • Warm the milk and then sprinkle yeast over the top. Let sit for a few minutes until foamy.
  • Add in the egg, butter and sugar and mix together.
  • Pour the wet mixture into the bowl of a standard mixer. Add in the flour by cups, mixing with a dough hook until fully combined.
  • Let the dough rest under a towel or plastic wrap for 30 minutes to proof (I like to just stick mine in the oven before preheating).
  • Once the dough has proofed, roll out the dough onto a floured surface into a rectangle. Let it sit a few minutes so it doesn't bounce back after filling.

To make the filling:

  • Melt ⅔ cup of butter. Add 1 cup brown sugar and mix until combined.
  • Spread the mixture over the dough evenly, getting as close to the edges as possible.
  • Sprinkle a layer of cinnamon over the brown sugar mixture, covering the dough completely.
  • Roll the dough into a long log - thinner layers mean a more compact cinnamon roll, while thicker layers mean a larger, bulkier roll. You should be able to get 10-12 large rolls out of your log.

To bake the cinnamon rolls:

  • Preheat the oven to 350ºF. Place the rolls on a prepared baking sheet and let proof under a towel once more for about 15 minutes.
  • After proofing, bake for 20 - 25 minutes until risen and golden brown. Let the cinnamon rolls cool while you make the icing.

To make the icing:

  • In the bowl of a stand mixer with the paddle attachment, cream together the cream cheese and butter until combined. Add in the powdered sugar by cup, along with the syrup or vanilla extract, until fully combined and smooth.
  • Spread the icing in a thick layer over the rolls while they’re still slightly warm, then enjoy!