Deb’s Best Homemade Cinnamon Rolls
There is something special about a slow weekend morning — a warm cup of coffee, a little extra time in the kitchen, and the smell of homemade cinnamon rolls filling the house.
These soft, gooey cinnamon rolls are one of my favorite treats to make when I want to create something special for the people I love. They’re homemade without being complicated, and using the bread machine for the dough makes the process much easier.
I love recipes that bring people together and create little moments worth remembering. For me, this is what a good life is made of — slowing down, making something with care, and enjoying the simple things along the way.
Why I Make This
I make these cinnamon rolls because they feel special without requiring an entire morning in the kitchen.
The bread machine helps with the dough, giving me more time to enjoy the parts I love most — the smell of cinnamon filling the kitchen, watching the rolls rise, and sharing something homemade with the people around my table.
Some recipes become favorites because they are complicated and impressive. Others become favorites because they fit beautifully into everyday life. These cinnamon rolls are the second kind.
Simplifying the Everyday
One of the ways I’m creating a life I love is by simplifying the everyday.
To me, simplifying doesn’t mean doing less or giving up the things that bring joy. It means finding better rhythms, using helpful tools, and making room for the moments that matter most.
This recipe is a small example of that. The bread machine takes care of part of the process, allowing me to still enjoy making something homemade without feeling like I have to spend the entire morning in the kitchen.
Simple tools, homemade food, and time together — those are the kinds of things that make everyday life feel special.
Deb’s Best Homemade Cinnamon Rolls
Ingredients
Rolls
- 3/4 cup milk warm (or room temp)
- ¼ cup butter melted
- ¼ cup sugar
- 1 tsp salt
- 1 whole egg
- 1 egg white
- 1 tsp vanilla extract
- 3 cups flour
- 2 1/4 tsp yeast quick-rise (or one packet)
Filling
- 1/4 cup butter melted
- 1 cup brown sugar
- 1 1/2 tsp cinnamon
Topping
- 4 oz. cream cheese room tempurature
- 1/4 cup butter softened (if using unsalted, add salt as shown below)
- 1 1/2 cups powdered sugar
- 1/4 tsp vanilla
- 1/8 tsp salt (if using unsalted butter)
Instructions
- Place dough ingredients in your bread machine in the order suggested by the manufacturer. If do not have a bread machine, see notes below. Set machine to dough setting.
- Once dough setting is complete, turn dough out onto a floured surface. Stretch and roll dough into a roughly 9" x 13" rectangle.
- Spread melted butter on to the dough. Spread out using a brush or your fingers, then sprinkle with brown sugar and cinnamon, making sure to evenly cover dough.
- Starting from the long end, roll the dough into a log – jelly roll style. Cut log into 12 equal size pieces.
- Place rolls in a 9" x 13" baking pan. Cover pan and let rolls rise for approximately 30 mins.
- Preheat oven to 350. Once rolls have almost doubled in size, bake for 20-25 mins until golden brown.
- While rolls are baking, prepare the frosting by mixing the topping ingredients with a stand or hand mixer until smooth. Spread on warm cinnamon rolls. ENJOY!
Video
Notes
- If you do not have a bread machine:
- Option 1 – put dough ingredients in mixer with dough hook. Once all ingredients are incorporated, let knead for 7-10 minutes until you have a smooth, stretch dough. Then cover and let rise in a warm location until double in size (approximately 1 hour)
- Options 2 – mix ingredients in a bowl until incorporated well. Turn out onto floured surface and knead by hand until you have a smooth, stretch dough (this may take around 10 mins). Then cover and let rise in a warm location until double in size (approximately 1 hour)
Deb’s Tips
- Don’t rush the rise. An hour to double is the target, but a cold kitchen can slow that down — a slightly warm oven (off, just preheated then turned off) works well as a proofing spot.
- Roll snug, not tight. Firm enough to hold their shape, loose enough that they can still expand — too tight and the swirl fights itself in the oven.
- Frost while warm, not hot. Warm rolls let the frosting melt slightly into the swirls instead of sliding off the top.
- Make-ahead option: if you don’t have delay timer on your bread machine, this dough can be shaped the night before and refrigerated, then baked fresh — same payoff, less morning effort.
More From My Kitchen
I believe some of the best memories are created in ordinary moments — a homemade meal, a shared table, or a recipe passed along to someone you love.
If you enjoy homemade recipes like this one, you’ll find more recipes here. And if you’d love to follow along as I create a simpler, more intentional life, I’d love for you to explore more of Deb’s Best Life.
