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Fluffy Easter Cinnamon Rolls Recipe Easy Homemade Icing and Sprinkles

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Soft, fluffy cinnamon rolls with creamy icing and colorful sprinkles, perfect for Easter and holiday breakfasts. Quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus extra for dusting
  • 1 cup (240ml) whole milk, warmed (about 110°F / 43°C)
  • 2 ¼ tsp (1 packet) active dry yeast
  • ¼ cup (50g) granulated sugar
  • ½ tsp salt
  • ⅓ cup (75g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ½ cup (100g) brown sugar, packed
  • 2 tbsp ground cinnamon
  • ⅓ cup (75g) unsalted butter, softened
  • 4 oz (115g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 1 to 1 ½ cups (120-180g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2–3 tbsp milk or cream
  • Colorful Easter-themed sprinkles

Instructions

  1. Activate the Yeast (10 minutes): Warm the milk to about 110°F (43°C). Sprinkle the yeast over the milk with a pinch of sugar and stir gently. Let it sit until foamy, around 5-10 minutes.
  2. Make the Dough (15 minutes): In a large bowl or stand mixer, combine the flour, sugar, and salt. Add the melted butter, eggs, and the foamy yeast mixture. Mix with a dough hook or wooden spoon until a sticky dough forms.
  3. Knead the Dough (8-10 minutes): Knead on a floured surface or with your mixer until smooth and elastic. The dough should be soft but not too sticky. Add small bits of flour if too wet, but don’t overdo it.
  4. First Rise (1 hour): Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size.
  5. Prepare Filling: Mix brown sugar and cinnamon in a bowl. Set aside the softened butter for spreading.
  6. Roll Out the Dough (5 minutes): Punch down the risen dough and turn it onto a floured surface. Roll it into a 15×9 inch (38×23 cm) rectangle.
  7. Spread Filling: Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture on top, pressing lightly to adhere without tearing the dough.
  8. Shape the Rolls (10 minutes): Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Slice the log into 12 equal rolls using a sharp knife or dental floss.
  9. Second Rise (30-40 minutes): Place rolls cut side up in a greased 9×13-inch pan, leaving a little space to expand. Cover loosely and let them rise until puffy.
  10. Bake (20-25 minutes): Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown but still soft when lightly pressed.
  11. Make the Icing: While rolls bake, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk until creamy and spreadable.
  12. Ice and Decorate: Spread the creamy icing over warm rolls and sprinkle liberally with colorful Easter sprinkles. Serve warm.

Notes

Use warm milk at about 110°F to activate yeast properly. Avoid over-flouring the dough to keep rolls fluffy. Dental floss works well for slicing rolls cleanly. Do not overbake; rolls should be golden and soft. For icing, ensure cream cheese and butter are room temperature to avoid lumps. If icing is too thick, add milk one teaspoon at a time.

Nutrition

Keywords: cinnamon rolls, Easter, homemade icing, sprinkles, quick cinnamon rolls, fluffy dough, holiday breakfast, easy cinnamon rolls

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