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Cinnamon Rolls

Homemade Cinnamon Roll

These are soft, gooey cinnamon rolls with a tangy cream cheese glaze that melts into every swirl. The recipe includes an overnight rise option, which is the key to developing a deeper, more complex flavor in the dough and makes for a much easier morning.
Prep Time30 minutes
Active Time30 minutes
Rise Time3 hours 30 minutes
Total Time4 hours 30 minutes
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Ingredients

For the Dough

  • 1 1/4 cups buttermilk warmed to ~110F
  • 8 tablespoons 1 stick unsalted butter, melted and cooled
  • 2 large eggs plus 1 large egg yolk
  • 4 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons 1 packet instant or rapid-rise yeast
  • 2 1/2 teaspoons Diamond Crystal kosher salt

For the Filling

  • 1 cup packed light brown sugar
  • 1.5 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons unsalted butter melted and cooled
  • For the Glaze
  • 2 cups powdered sugar
  • 4 ounces 1/2 block cream cheese, softened
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  • Whisk the flour, sugar, yeast, and salt in the bowl of a stand mixer.
  • In a separate measuring cup, whisk together the warm buttermilk, melted butter, eggs, and egg yolk.
  • Add the wet ingredients to the dry ingredients and mix with a dough hook on low until shaggy.
  • Increase to medium speed and knead for 10-12 minutes until smooth and elastic, pulling away from sides but slightly sticking to bottom.
  • Form dough into a ball and place in an oiled bowl. Cover with plastic wrap and let rise 2-2.5 hours until doubled.
  • Mix the brown sugar, cinnamon, nutmeg, and salt for the filling in a small bowl.
  • Press the dough into a 16x12-inch rectangle on a floured surface.
  • Brush the surface with the melted butter and sprinkle with the sugar mixture, leaving a 1/2-inch border at the top.
  • Roll the dough tightly from the long edge and pinch to seal. Stretch to 18 inches.
  • Slice into 12 equal rolls and arrange cut-side up in a greased 13x9-inch pan.
  • Cover with greased plastic wrap and let rise 90 minutes, or refrigerate overnight and let stand 1 hour before baking.
  • Bake at 350F for 28-32 minutes until deep golden brown.
  • Cool in the pan for 10 minutes.
  • Whisk together the powdered sugar, cream cheese, heavy cream, and vanilla until smooth.
  • Pour the glaze over the warm rolls and serve immediately.

Notes

For overnight rolls, refrigerate up to 16 hours before the second rise.