Description
These fluffy, homemade cinnamon rolls are made from scratch with a soft yeast dough, a sweet cinnamon-sugar filling, and topped with a rich cream cheese frosting. Perfectly golden and tender, they are an indulgent breakfast or dessert treat that’s easy to prepare with simple ingredients.
Ingredients
Scale
Dough
- 1 cup milk, heated to 110°F
- 2 1/4 teaspoons active dry yeast
- 1 large egg, room temperature
- 2 tablespoons melted butter, divided
- 4 tablespoons granulated sugar
- 1/2 teaspoon salt
- 3 cups all-purpose flour, plus 2-4 tablespoons as needed
Filling
- 6 tablespoons softened butter
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Frosting
- 4 tablespoons softened butter
- 4 oz softened cream cheese
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
Instructions
- Prepare the Dough: In a large mixing bowl, combine the warm milk, active dry yeast, room temperature egg, 1 tablespoon of melted butter, granulated sugar, and salt. Whisk these ingredients together until well mixed. Gradually add in the all-purpose flour, stirring continuously with a wooden spatula until the dough forms a cohesive mass that is no longer sticky. Add additional flour 1 tablespoon at a time if needed. Knead the dough for about 3 minutes to develop the gluten. Cover the bowl with plastic wrap and place it in a warm spot to rise for 1 hour or until the dough doubles in size.
- Prepare the Filling: In a small bowl, thoroughly mix the softened butter, brown sugar, and ground cinnamon until well combined to create the cinnamon-sugar filling.
- Shape the Rolls: Lightly flour a clean work surface. Turn the risen dough out onto the surface and roll it into a 17 by 10-inch rectangle. Evenly spread the cinnamon filling over the dough. Starting from one of the longer edges, tightly roll the dough into a log shape. Using dental floss, cut the log into 8 equal-sized rolls carefully.
- Second Rise: Grease a 9×13-inch baking pan and arrange the cinnamon rolls evenly inside. Cover the pan with plastic wrap and let the rolls rise in a warm place for 30 minutes, allowing them to puff up slightly. Once risen, brush the tops of the rolls with the remaining tablespoon of melted butter to help with browning.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes or until they are lightly golden brown on top. Remove from the oven and allow the rolls to cool for about 15 minutes before frosting.
- Prepare the Frosting: In a medium bowl, beat together the softened butter, cream cheese, and vanilla extract until the mixture is smooth and creamy. Gradually add the powdered sugar and blend until fully combined and silky smooth.
- Serve: Spread the cream cheese frosting generously over the warm cinnamon rolls. Serve immediately and enjoy the perfect balance of sweet, creamy, and spiced flavors.
Notes
- Make sure the milk is at 110°F to properly activate the yeast without killing it.
- Use dental floss to cut the rolls neatly without squishing their shape.
- Allowing the rolls to rise twice ensures a light and fluffy texture.
- Let the rolls cool slightly before frosting to prevent the frosting from melting completely off.
- These cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat rolls gently in the microwave or oven before serving to restore softness.
