Sheet Pan Cinnamon Rolls

Sheet Pan Cinnamon Rolls are easy to make from scratch and only need one rise, so you can spend less time baking and more time indulging!

Author: Donna Elick

Servings:

Prep Time30

Cook Time25

rise time1 10

Total Time2 5

Ingredients

For the Dough:

4 to 4 1/2 cups all-purpose flour plus more for dusting
1/3 cup granulated sugar
1 envelope 2 1/4 teaspoons rapid rise instant yeast
1 teaspoon kosher salt
1 cup whole milk
6 tablespoons unsalted butter
1 large egg room temperature

For the Filling:

1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1/4 cup salted butter softened

For the Frosting:

4 ounces cream cheese softened
1/4 cup unsalted butter softened
1 cup powdered sugar
1 teaspoon pure vanilla extract

Instructions

Prepare the Dough: In the bowl of a stand mixer, whisk together 4 to 4 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 1 envelope 2 1/4 teaspoons rapid rise instant yeast, and 1 teaspoon kosher salt.
Warm the Milk & Butter: In a microwave-safe bowl, heat the 1 cup whole milk and 6 tablespoons unsalted butter together for 30–60 seconds until warm to the touch but not hot (about 110°F). If the mixture is too hot, let it cool for a few minutes before adding it to the dry ingredients.
Mix & Knead the Dough: Add the warmed milk mixture and 1 large egg to the dry ingredients. Mix with the paddle attachment until a soft dough forms. Switch to the dough hook and knead on medium speed for 6–8 minutes, or until the dough is smooth, soft, and slightly tacky to the touch. It should feel supple and slightly springy, bouncing back when gently pressed with a fingertip. If the dough is too sticky and clings excessively to your hands, add up to 1/2 cup additional flour, one tablespoon at a time, until it becomes easier to handle. *Avoid adding too much flour, as this can result in dry cinnamon rolls.
Rest the Dough: Transfer the dough to a large, oiled bowl. Cover with plastic wrap or a clean kitchen towel and let rest for 10 minutes.
Prepare the Filling: In a small bowl, whisk together the 1/2 cup packed light brown sugar and 1 tablespoon ground cinnamon. Set aside.
Roll & Fill: Roll the dough out on a lightly floured surface into a 10 x 15-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the top.
Roll & Slice: Starting from the long side, roll the dough into a tight log. Pinch the seam to seal. Using a sharp serrated knife or unflavored dental floss, cut into 12 even pieces.
Second Rise: Place the rolls on a greased sheet pan about 1–2 inches apart. Cover with a clean kitchen towel and let rise in a warm place for 60–90 minutes, or until doubled in size.
Cold Kitchen Tip: If your kitchen is cold, preheat the oven to 150°F, then turn it off. Place the rolls inside with the oven door cracked open for 30 minutes. Close the door for the remaining rise time.
Bake: Preheat the oven to 350°F. Bake the rolls for 20–25 minutes, or until golden brown and cooked through. The internal temperature should be between 195–200°F.
Make the Frosting: While the rolls bake, beat 4 ounces cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar, and 1 teaspoon pure vanilla extract together in a mixing bowl using electric mixers or a stand mixer fitted with the paddle or whisk attachment. Beat until light and fluffy.
Cool & Frost: Let the rolls cool for about 20 minutes before spreading the frosting over the top. Serve warm and enjoy!

Notes

Make-Ahead Instructions: After slicing the rolls, place them on the sheet pan, cover with plastic wrap, and refrigerate overnight. In the morning, allow them to rise at room temperature for 60–90 minutes before baking as usual.

Storage: Store cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freezing: To freeze unbaked cinnamon rolls: Place the sheet pan in the freezer, then wrap tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and allow them to rise for 60–90 minutes before baking.

To freeze baked cinnamon rolls: Store in an airtight container in the freezer for up to 3 months.

Reheating: Warm in the microwave for 30 seconds or until heated through.

Customization Ideas: Add chopped nuts, raisins, or chocolate chips to the filling. Drizzle with caramel or chocolate for an extra indulgent touch.

Nutrition