Description
This easy homemade cinnamon rolls recipe guides you through making soft, fluffy, and irresistibly sweet cinnamon rolls from scratch. Perfect for breakfast or brunch, these rolls feature a buttery cinnamon-sugar filling and a rich cream cheese frosting.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
Frosting Ingredients
- 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 until evenly mixed.
- Activate the Yeast: In a separate bowl, combine the warm milk and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine Wet and Dry Ingredients: Add the melted butter and beaten egg to the foamy yeast mixture. Whisk to combine and then pour into the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, 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 flour by tablespoon increments if too sticky.
- First Rise: Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Prepare the Filling: While waiting, mix softened butter, brown sugar, and cinnamon in a medium bowl until smooth and combined.
- Roll Out the Dough: Once risen, gently punch down the dough to release air. Roll it out on a floured surface into a 12×18 inch rectangle.
- Spread the Filling: Evenly spread the cinnamon-sugar filling over the dough, leaving a small border along one of the long edges.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log shape. Pinch the seam to seal it.
- Cut the Rolls: Slice the log into 12 equal pieces using a sharp serrated knife or unflavored dental floss.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap or a kitchen towel and let them rise for 30-45 minutes until puffy.
- Preheat the Oven: Heat the oven to 350°F (175°C).
- Bake the Rolls: Bake the rolls for 20-25 minutes until golden brown. If the tops brown too fast, tent loosely with foil to prevent burning.
- Cool Slightly: Let the cinnamon rolls cool in the pan for 10-15 minutes before frosting.
- Cream Butter and Cream Cheese: While baking, beat the softened cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add powdered sugar while beating on low speed. Stir in vanilla extract until fully combined.
- Adjust Consistency: Add milk one tablespoon at a time until the desired frosting consistency is reached.
- Frost the Rolls: Spread the cream cheese frosting generously over the warm cinnamon rolls.
- Serve Immediately: Enjoy the cinnamon rolls warm for the best taste and texture.
Notes
- The dough can be kneaded by hand or with a stand mixer fitted with a dough hook for convenience.
- Make sure the milk is warm but not too hot to avoid killing the yeast.
- For softer rolls, cover the dough while rising to prevent drying out.
- If the cinnamon roll tops brown too quickly, cover with foil midway through baking.
- Leftover rolls can be stored in an airtight container and warmed before serving.
