Description
Follow this foolproof recipe for soft, fluffy homemade cinnamon rolls swirled with cinnamon-sugar and topped with a rich cream cheese glaze. Get ready for the best cinnamon roll experience.
Ingredients
Scale
- 1 cup whole milk, warm (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, plus 2 tablespoons for yeast
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- For the Filling:
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- For the Icing:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk and 2 tablespoons of sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
- Make the Dough: To the yeast mixture, add the remaining 1/2 cup sugar, melted butter, and eggs. Mix well. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Prepare Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until well combined. Set aside.
- Roll and Fill: Punch down the risen dough gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12 by 18 inches. Spread the cinnamon-sugar filling evenly over the entire surface, leaving about a 1-inch border along one long edge.
- Shape Rolls: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed.
- Cut Rolls: Use unflavored dental floss or a sharp knife to cut the log into 12 equal pieces, about 1.5 inches thick each.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover the pan loosely and let the rolls rise again in a warm place for 30 to 45 minutes, until puffy.
- Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown.
- Make Icing: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually beat in the sifted powdered sugar and vanilla extract. Add milk or cream one tablespoon at a time until you reach a thick, spreadable consistency.
- Glaze and Serve: Spread the cream cheese icing generously over the warm rolls. Serve immediately for the best homemade pastry experience.
Notes
- For extra soft rolls, cover the pan with foil for the first 15 minutes of baking, then remove the foil to brown the tops.
- If your kitchen is cool, place the dough bowl in a slightly warm oven (turned off) for the first rise.
- You can make the dough the day before, place it in the refrigerator after the first rise, and proceed with shaping the next morning.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 480
- Sugar: 45
- Sodium: 350
- Fat: 26
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 58
- Fiber: 2
- Protein: 7
- Cholesterol: 85