Homemade cinnamon rolls should be soft enough to pull apart in tender layers, with a buttery cinnamon swirl and cream cheese glaze that melts slightly into the warm spirals.
Give the dough time to rise until visibly doubled and puffy. The clock is only a guide; dough temperature and room temperature change proofing time.
What You’ll Need Before You Start
- Large mixing bowl or stand mixer
- Rolling pin
- 9×13-inch baking dish
- Sharp knife or unflavored dental floss
- Small bowl for glaze
ShiMuv Recipe
Ingredients
- 1 cup whole milk, warmed to about 105–110°F
- 2¼ teaspoons yeast
- ¼ cup granulated sugar
- 2 large eggs
- 6 tablespoons melted butter
- 4 to 4½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup softened butter for filling
- ¾ cup packed brown sugar
- 1½ tablespoons cinnamon
- 4 ounces cream cheese, softened
- 2 tablespoons softened butter for glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1–2 tablespoons milk
How to Make It
- Start the yeast. Stir warm milk, yeast, and 1 teaspoon of the sugar together. Let stand 5–10 minutes until foamy if using active dry yeast.
- Mix the dough. Add remaining sugar, eggs, melted butter, salt, and 4 cups flour. Mix until a shaggy dough forms.
- Knead. Knead 6–8 minutes until smooth, elastic, and slightly tacky. Add extra flour only a tablespoon at a time if the dough is very sticky.
- First rise. Place in a greased bowl, cover, and rise 60–90 minutes until doubled in volume.
- Fill and shape. Roll into a roughly 14×18-inch rectangle. Spread with softened butter and sprinkle evenly with brown sugar and cinnamon. Roll tightly from a long edge and cut into 12 rolls.
- Second rise. Arrange in a buttered 9×13-inch dish, cover, and rise 30–45 minutes until puffy and nearly touching.
- Bake. Heat oven to 350°F and bake 22–28 minutes until the tops are golden and the centers no longer look doughy. Let cool about 10 minutes.
- Glaze. Beat cream cheese, butter, powdered sugar, vanilla, and enough milk for a thick pourable glaze. Spread over warm rolls.
Recipe tip: A warm—not hot—milk temperature protects the yeast. If the milk feels hot to your finger, let it cool before adding yeast.
Food safety: Do not taste raw dough because it contains raw flour and eggs. Refrigerate cream-cheese-glazed leftovers within 2 hours.
From Recipe to Content
Turn the Recipe Into a Simple Food Story
- Open on glaze flowing into warm cinnamon spirals.
- Show the dough stretching smooth after kneading.
- Capture the cinnamon filling across the rolled rectangle.
- Film the puffy second rise before baking.
- End with one soft roll pulling apart.
TRY THIS IN SHIMUV
Create this recipe as a short food video
Open the editable prompt and finished example image in ShiMuv, then review or customize everything before generation.
Create a short food video showing how to make homemade cinnamon rolls with cream cheese glaze. Open on warm soft rolls with icing melting into the spirals. Show yeast blooming in warm milk, soft dough kneading until smooth, the first rise doubling the dough, brown sugar cinnamon filling spread across a rectangle, the dough rolled tightly and sliced, rolls rising until puffy, baking until golden, and cream cheese glaze flowing over the warm rolls.Opens with this prompt and finished example image ready to review. Nothing generates or spends credits until you confirm.
