Easy Homemade Cinnamon Rolls Recipe
About this recipe
These Easy Homemade Cinnamon Rolls are fluffy, soft, and topped with a delicious cream cheese glaze that makes them irresistible. Natasha from Natashas Kitchen shares her go-to recipe that promises bakery-quality results right at home. Perfect for special occasions or just a cozy weekend treat, these rolls are sure to disappear fast!
Ingredient notes
- Use warm milk at 110-115˚F, not hot.
- For the dough, use 3 cups of all-purpose flour, plus an additional 2 to 4 tablespoons as needed to prevent stickiness.
Tips from Natashas Kitchen’s video
- Make sure the dough feels slightly sticky but does not stick to clean fingers after kneading.
- Roll the dough into a 17 by 10 inch rectangle for even baking.
- Dot the dough with softened butter before spreading to make it easier to cover the surface evenly.
Good to know
- How long does it take to make these cinnamon rolls?
- The total time is about 2 hours and 30 minutes.
- What temperature should the oven be for baking?
- Preheat the oven to 350˚F for baking the rolls.
- How many cinnamon rolls does this recipe make?
- This recipe yields 12 cinnamon rolls.
- What should I do if my dough is too sticky?
- Add more flour, about a tablespoon at a time, until the dough is no longer sticky.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large mixing bowl, combine warm milk (110-115˚F) and sprinkle with instant yeast.
- 2
Add the large egg, 4 tablespoons of sugar, 1 tablespoon of melted butter, and salt. Whisk together.
- 3
Add 3 cups of all-purpose flour and stir with a spatula until combined. Add more flour, a tablespoon at a time, until the dough is no longer sticky.
- 4
Knead the dough by hand for about 3 minutes until it feels slightly sticky but does not stick to clean fingers.
- 5
Cover the bowl with plastic wrap and let the dough rise in a warm oven (100˚F) for 30 minutes or at room temperature for 1 hour until doubled in size.
- 6
Dust a clean work surface with flour and turn the dough out onto it. Roll the dough into a 17 by 10 inch rectangle.
- 7
Dot the top of the dough with 6 tablespoons of softened butter and spread it evenly to the edges.
- 8
In a bowl, combine 1/4 cup of granulated sugar with 2 tablespoons of ground cinnamon. Sprinkle this mixture over the buttered dough.
- 9
Roll the dough tightly from one of the longer sides and pinch the seams to seal. Slice into 12 equal pieces.
- 10
Grease a 9 by 13 inch casserole dish with 1 tablespoon of butter and arrange the cinnamon rolls cut side up, spaced evenly.
- 11
Cover with plastic wrap and let rise in a warm oven (100˚F) for 20-30 minutes or at room temperature for 50-60 minutes until puffed.
- 12
Preheat the oven to 350˚F. Brush the tops of the rolls with 1 tablespoon of melted butter and bake for 22-24 minutes until lightly golden.
- 13
Let the rolls cool in the pan for 15 minutes while making the frosting.
- 14
In a bowl, combine 4 tablespoons of softened butter with 4 ounces of cream cheese and beat until smooth.
- 15
Add 1/2 tablespoon of vanilla extract and 1 cup of powdered sugar, mixing on high speed for 3-4 minutes until fluffy.
- 16
Spread the frosting over the warm cinnamon rolls and enjoy.
Heads up — we had to guess a little:
- The quantity for the butter to grease the pan was inferred as 1 tablespoon based on common practices.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you Natashas Kitchen? Claim this page or ask us to take it down. Your call, always.
