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Cozy Rainy Afternoon Cinnamon Rolls from Scratch

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These cinnamon rolls are soft, pillowy, and made from scratch with a buttery cinnamon swirl and a tangy cream cheese glaze, perfect for cozy rainy afternoons.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (about 440g)
  • ⅓ cup granulated sugar (67g)
  • 2 ¼ teaspoons instant yeast (one packet)
  • 1 teaspoon salt
  • 1 cup whole milk, warmed to about 110°F (43°C)
  • ¼ cup unsalted butter, melted and slightly cooled (56g)
  • 1 large egg, room temperature
  • ⅓ cup unsalted butter, softened (75g)
  • ½ cup brown sugar, packed (100g)
  • 2 tablespoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 4 ounces cream cheese, softened to room temperature (113g)
  • 1 cup powdered sugar (120g)
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (30ml)

Instructions

  1. Activate the yeast by combining warm milk and sugar in a large bowl, sprinkle instant yeast on top, and let sit for 5–10 minutes until foamy.
  2. Add melted butter and egg to the yeast mixture, whisk gently. Slowly add 3 cups flour and salt, stir until combined.
  3. Transfer dough to a floured surface and knead by hand for 8–10 minutes, adding up to ½ cup more flour until dough is soft, smooth, and slightly tacky.
  4. Lightly oil a large bowl, place dough inside, turn to coat, cover with towel or plastic wrap, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare the filling by mixing softened butter, brown sugar, cinnamon, and nutmeg until creamy.
  6. Punch down risen dough, roll out on floured surface into a 16×12 inch rectangle.
  7. Spread cinnamon filling evenly over dough, leaving a small border.
  8. Roll dough tightly from the long edge into a log, cut into 12 even slices using a sharp knife or dental floss.
  9. Place rolls cut-side up in a greased 9×13 inch baking pan, leaving space between each.
  10. Cover pan loosely with plastic wrap and let rolls rise for 30–45 minutes until puffy but not doubled.
  11. Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown and centers spring back lightly when pressed.
  12. While baking, beat cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable, adjusting milk for drizzle consistency.
  13. Remove rolls from oven, cool for 10 minutes, then generously drizzle cream cheese glaze over warm rolls and serve immediately.

Notes

Use warm milk at about 110°F to activate yeast properly. Knead dough until soft and slightly tacky for best texture. Cover dough during rising to keep moisture. Use dental floss or a sharp serrated knife to cut rolls cleanly. Start checking rolls at 25 minutes to avoid over-baking. For vegan or dairy-free versions, substitute milk and butter accordingly and use dairy-free cream cheese for glaze.

Nutrition

Keywords: cinnamon rolls, homemade cinnamon rolls, cinnamon roll recipe, cream cheese glaze, cozy dessert, rainy day recipe, easy cinnamon rolls

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