Description
Discover the perfect homemade cinnamon rolls with this ultimate recipe guide. Soft, fluffy dough swirled with a buttery cinnamon-sugar filling and topped with a luscious cream cheese frosting. Perfect for breakfast, brunch, or any special occasion.
Ingredients
Scale
Dough
- 3 cups (360g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg, lightly beaten
Filling
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
Frosting
- 4 ounces (113g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons milk, or more to reach desired consistency
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to prepare the dry base for your dough.
- Activate the Yeast: In a separate bowl, combine the warm milk and yeast. Let it stand for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Combine Wet and Dry Ingredients: Add the melted butter and beaten egg to the yeast mixture and whisk together. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky; add more flour if necessary.
- First Rise: Place the dough in a lightly oiled bowl, turning it to coat evenly. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
- Prepare the Filling: While the dough is rising, mix the softened butter, brown sugar, and cinnamon in a medium bowl until you achieve a smooth, spreadable paste.
- Roll Out the Dough: Once the dough has risen, gently punch it down to release the air. Roll it out on a lightly floured surface into a 12×18 inch rectangle.
- Spread the Filling: Spread the prepared cinnamon-sugar filling evenly over the dough, leaving a small border along one long edge to help seal the roll.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log and pinch the seam to seal it closed.
- Cut the Rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let rise for 30-45 minutes until puffy.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Bake the Rolls: Bake the cinnamon rolls for 20-25 minutes or until they turn golden brown. If tops brown too quickly, cover loosely with foil.
- Cool Slightly: Allow the rolls to cool in the baking dish for 10-15 minutes before applying frosting.
- Cream Butter and Cream Cheese: While the rolls bake, beat together softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add powdered sugar, beating on low speed until combined, then stir in vanilla extract.
- Adjust Consistency: Add milk one tablespoon at a time until the frosting reaches a spreadable consistency.
- Frost the Rolls: Generously spread the cream cheese frosting over the warm cinnamon rolls.
- Serve Immediately: Serve the cinnamon rolls fresh and warm for the best flavor and texture.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- If the dough is too sticky, add flour gradually during kneading.
- For softer rolls, do not over-bake; remove when golden but still soft.
- Use dental floss for clean, even slices without squishing the rolls.
- Cover rolls with foil if tops brown too quickly during baking.
- Frost the rolls while warm for best melting and flavor absorption.
