Description
Make soft, fluffy, and gooey homemade cinnamon rolls using a simple one-rise method, topped with rich cream cheese frosting.
Ingredients
Scale
- 1 cup whole milk, warm (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, divided
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened (for filling)
- 3/4 cup packed light brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 1/4 cup unsalted butter, softened (for frosting)
- 4 ounces cream cheese, softened (for frosting)
- 2 cups powdered sugar, sifted (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- 1-2 tablespoons milk (for frosting)
Instructions
- Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
- Mix the dough: Add the remaining granulated sugar, melted butter, egg, and vanilla extract to the yeast mixture. Whisk briefly.
- Combine dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- First Rise (One Rise Method): Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 60-75 minutes, or until doubled in size.
- Prepare filling: While the dough rises, mix the 1/2 cup softened butter, brown sugar, and cinnamon in a small bowl until combined into a paste.
- Shape the rolls: Punch down the risen dough gently. Roll the dough out on a lightly floured surface into a 12×18 inch rectangle. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
- Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls (about 1 1/2 inches thick).
- Second Rise (Proofing): Arrange the rolls in a greased 9×13 inch baking dish. Cover loosely and let them rest for 20 minutes while you preheat the oven to 375°F (190°C).
- Bake: Bake for 20-25 minutes, or until the tops are golden brown.
- Make frosting: While the rolls bake, beat the 1/4 cup softened butter and cream cheese until smooth. Gradually beat in the powdered sugar and vanilla. Add milk one tablespoon at a time until you reach a spreadable consistency.
- Frost: Remove the rolls from the oven and immediately spread the cream cheese frosting generously over the hot rolls. Serve warm.
Notes
- For extra gooey bottoms, melt 2 tablespoons of butter and mix with 1/4 cup of brown sugar. Pour this mixture into the bottom of the baking dish before placing the cut rolls inside.
- If your kitchen is cold, place the covered dough bowl inside a turned-off oven with the light on to create a warm proofing spot.
- Do not overbake the rolls; they should still look slightly pale on the sides to remain soft.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 45g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg