A great cinnamon roll is all about softness: a tender, enriched dough rolled around a gooey cinnamon-sugar swirl and crowned with tangy cream cheese frosting. There is a rise involved, so they take a little time, but almost all of it is hands-off waiting.

Pulled warm from the oven and slathered with frosting that melts into every crevice, they are the ultimate weekend baking project. The total time below includes rising; active work is far less.

Why You’ll Love This Recipe

Pillowy soft with a gooey cinnamon centre.
Tangy cream cheese frosting that melts right in.
Mostly hands-off — the dough does the waiting.
Can be prepped the night before for fresh morning rolls.

Ingredients You’ll Need

4 cups all-purpose flour — The structure of the soft, enriched dough.
1 cup warm milk — Warm, not hot, so it activates rather than kills the yeast.
2¼ tsp instant yeast — One standard packet; gives the rolls their rise.
⅓ cup granulated sugar — Lightly sweetens the dough.
1 large egg — Enriches the dough for a tender crumb.
4 tbsp butter, softened — Worked into the dough for softness.
½ cup brown sugar — The base of the gooey cinnamon filling.
2 tbsp ground cinnamon — The star of the swirl; be generous.
4 oz cream cheese, softened — The tangy base of the frosting.
1 cup powdered sugar — Sweetens the frosting to a spreadable glaze.

How to Make It

Stir the warm milk, yeast and a pinch of the sugar together and let it sit for 5 minutes until foamy. Mix in the remaining sugar, egg and half the softened butter.
Add the flour and a pinch of salt and knead into a soft, smooth dough, about 8 minutes. Cover and let rise in a warm spot until doubled, about 1 hour.
Roll the dough into a large rectangle. Spread with the remaining softened butter, then sprinkle evenly with the brown sugar and cinnamon.
Roll up tightly from the long edge and cut into 12 even pieces. Arrange in a greased baking dish, cover, and let rise again for 30–45 minutes until puffy.
Bake at 350°F (175°C) for 22–25 minutes until golden. Meanwhile, beat the cream cheese, powdered sugar and a splash of milk into a smooth frosting.
Spread the frosting over the warm rolls so it melts into the swirls, and serve.

Cooking Tips

Make sure the milk is just warm — too hot will kill the yeast.
A warm, draught-free spot speeds the rise; a barely-warm oven works well.
Use dental floss or a sharp serrated knife to cut clean rolls without squashing them.
Frost while still warm so the frosting melts into every crevice.

How to Serve

Best warm, when the frosting is still melting into the swirls. Serve with coffee for a weekend breakfast or brunch, or warm leftovers briefly before eating.

Storage & Reheating

Store covered at room temperature for up to 2 days, or in the fridge for up to 4. Warm briefly before serving to bring back the softness. Unfrosted rolls freeze well for up to 2 months; thaw, warm and frost. You can also shape them the night before and refrigerate for the second rise.