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Homemade Cinnamon Rolls

Prep Time 30 minutes
Cook Time 15 minutes
Rise Time 3 hours
Serving Size 16

Ingredients

For the Dough:

  • ½ cup warm water not too hot — just warm enough to activate the yeast
  • 2 packets active dry yeast
  • 2 tablespoons sugar to help activate the yeast
  • 1 box 3.4 oz instant vanilla pudding mix
  • 2 cups milk
  • ½ cup 1 stick butter, melted
  • 2 eggs
  • 1 teaspoon salt
  • 6 –6½ cups all-purpose flour

For the Filling:

  • 1 cup 2 sticks butter, softened (microwave 10–15 seconds — easy to work with but not melted)
  • 2 cups brown sugar
  • 2 tablespoons cinnamon

For the Cream Cheese Icing:

  • 8 oz cream cheese room temperature
  • ½ cup 1 stick butter, room temperature
  • 4 cups powdered sugar
  • 1 –2 teaspoons vanilla
  • 2 –3 tablespoons milk

Instructions

  • Step 1: Activate the Yeast
    In a small bowl, combine the warm water, yeast, and 2 tablespoons of sugar. Give it a quick stir and set it aside to get bubbly and active while you prepare the next step. This usually takes about 5–10 minutes.
  • Step 2: Make the Pudding Base
    In the bowl of your stand mixer, combine the instant vanilla pudding mix and 2 cups of milk. Mix on low for about a minute — it doesn't have to be fully set, you just want the pudding and milk to come together. Then add the melted butter, eggs, and salt. Mix until everything is combined and the mixture starts to thicken up a bit.
  • Step 3: Add the Yeast Mixture and Flour
    Pour in your activated yeast mixture and give it a quick mix. Now start adding the flour — begin with about 4 cups and mix on low to incorporate. Then add 2 more cups (making the last one a little short of a full cup). Mix until the dough comes together and pulls away from the sides of the bowl. If it's still too sticky, add flour a little at a time — maybe another half cup — until it's workable. The 6 cups is really a starting point, so go by feel.
  • Step 4: Let the Dough Rise
    Scrape down the sides of the bowl so all the dough is together. Cover the bowl with plastic wrap and set it aside in a warm spot. Let it rise until it's about doubled in size — this will take 1 to 2 hours, depending on how warm your kitchen is.
  • Step 5: Make the Filling
    While the dough rises, mix together the softened butter, brown sugar, and cinnamon until it forms a spreadable paste. If it's too thick to spread easily, pop it in the microwave for just a few seconds to loosen it up. You want it easy to work with but not runny. Set this aside.
  • Step 6: Roll Out the Dough
    Once the dough has risen, punch it down and divide it in half. Flour your work surface generously and turn out half the dough. Knead it just a few times to make it smooth, then roll it out into a large rectangle, about ¼ inch thick or a little less.
    A tip here — the dough likes to spring back as you roll it. If that happens, just stop for 20–30 seconds and let it rest. Then go back to rolling. It'll cooperate much better if you give it those little breaks.
  • Step 7: Fill and Shape
    Spread about half the filling evenly over the rolled-out dough, leaving about a half inch along one long edge uncovered (this helps seal the roll).
    Method 1 — Traditional: Roll the dough up tightly into a log starting from the long side. Then use a sharp knife (or dental floss) to slice into individual rolls, about 1½ inches thick.
    Method 2 — Individual Roll (Prettier Shape): Use a pizza cutter to cut the filled dough into strips about 1½ inches wide. Then roll each strip up individually. This takes a little more time, but the rolls hold their shape better and come out with a tighter, more even swirl.
  • Step 8: Pan and Second Rise
    Place the rolls in greased pans (cast iron skillets, 9x13 baking dishes, or round cake pans all work). Leave a little space between each roll — they need room to rise again. Cover with plastic wrap and let them rise for about 1 hour, until they've puffed up and are nearly touching.
  • Step 9: Bake
    Preheat your oven to 350°F. Bake for 15–20 minutes, until the tops are golden brown. Don't overbake — you want them soft in the middle.
  • Step 10: Make the Cream Cheese Icing
    While the rolls bake, beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and milk, mixing until creamy. If you need to thin it out, add milk a little splash at a time. You want it thick enough to hold its shape when piped, but smooth enough to drizzle.
  • Step 11: Ice and Serve
    Let the cinnamon rolls cool for about 5 minutes after coming out of the oven — you want them warm but not piping hot. Pipe or drizzle the cream cheese icing over the top. A piping bag (or even a Ziploc bag with one corner snipped off) makes this easy and pretty — just go in a crisscross pattern across the whole pan.

Video

Notes

  • Freezing: This recipe makes a big batch. You can freeze unbaked rolls after shaping — just cover the pan tightly and freeze. When you're ready, thaw overnight in the fridge, let them come to room temperature and do their second rise, then bake as directed.
  • The pudding makes the difference. It keeps the rolls soft and fresh longer than most recipes. Even the next day, they'll still be pillowy.
  • Don't overwork the dough. Add just enough flour for it to be workable. Too much flour makes the rolls dense instead of soft.
  • Bacon grease or butter for the pan gives you a little crunch on the bottom. Just a light coating is all you need.