Description
Create divine Easy Homemade Cinnamon Rolls right in your own kitchen! These warm, comforting pastries feature soft, tender dough swirled with sweet cinnamon-brown sugar and topped with a luscious cream cheese glaze. Perfect for brunch or a cozy treat, this recipe proves you don’t need to be a master baker to achieve extraordinary results. These are the best ever cinnamon rolls, guaranteed to be soft and gooey.
Ingredients
Scale
- For the Dough:
- 3/4 cup (180ml) whole milk, warmed to about 105-115°F (40-46°C)
- 1 packet (2 ¼ teaspoons or 7g) active dry yeast
- 1/4 cup (50g) granulated sugar, plus a pinch for yeast activation
- 1/4 cup (56g) unsalted butter, melted and cooled slightly
- 1 large egg, at room temperature
- 1/2 teaspoon salt
- 2 ½ to 3 cups (300-360g) all-purpose flour, plus more for dusting
- For the Filling:
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light brown sugar
- 2 tablespoons ground cinnamon
- For the Cream Cheese Frosting:
- 4 ounces (113g) cream cheese, softened to room temperature
- 1/4 cup (56g) unsalted butter, softened to room temperature
- 1 ½ cups (180g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons whole milk or heavy cream, as needed for consistency
Instructions
- Activate the Yeast: In a large mixing bowl, pour in the 3/4 cup of warm milk. Sprinkle the active dry yeast and a pinch of granulated sugar over the milk. Stir gently and let sit for 5-10 minutes until foamy.
- Combine Wet Ingredients: Add the remaining 1/4 cup of granulated sugar, the 1/4 cup of melted unsalted butter, and the large egg to the yeast mixture. Whisk until well combined.
- Incorporate Flour and Salt: Gradually add the all-purpose flour, about 1/2 cup at a time. After adding about 1 1/2 cups of flour, sprinkle in the 1/2 teaspoon of salt. Continue adding flour until the dough comes together and starts to pull away from the sides of the bowl. The dough should be slightly sticky but manageable.
- Knead the Dough: Turn the dough onto a lightly floured surface. Knead for approximately 8-10 minutes until it feels smooth and elastic.
- First Rise (Proofing): Lightly grease a clean large bowl. Place the kneaded dough into the bowl, turning it once to coat the top. Cover the bowl tightly and place in a warm, draft-free place for 1 to 1 1/2 hours, or until the dough has doubled in size.
- Prepare the Filling Mixture: Ensure your 1/2 cup of unsalted butter for the filling is softened. In a medium bowl, combine the 1 cup of packed light brown sugar and 2 tablespoons of ground cinnamon. Whisk thoroughly.
- Prepare the Dough for Filling: Punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches (30×45 cm), keeping the thickness even.
- Spread the Butter and Filling: Evenly spread the 1/2 cup of softened butter over the entire surface of the dough rectangle, leaving a 1/4-inch border along one of the long edges. Generously sprinkle the cinnamon-sugar mixture over the butter.
- Roll and Cut the Rolls: Starting from one of the long edges, carefully and tightly roll the dough into a log. Cut the log into 12 individual rolls, about 1 1/2 to 2 inches thick, using unflavored dental floss or a very sharp knife.
- Prepare the Baking Pan and Second Rise: Lightly grease a 9×13-inch baking pan. Place the cut cinnamon rolls into the pan, cut-side up, leaving space between them. Cover the pan loosely and let the rolls rise in a warm place for 30-45 minutes, until visibly puffed up.
- Preheat the Oven and Bake: About 15 minutes before the second rise is complete, preheat your oven to 375°F (190°C). Once the rolls have proofed, place the baking pan into the preheated oven. Bake for 20-25 minutes, or until the rolls are golden brown on top.
- Cool Briefly: Remove the pan from the oven and let the rolls cool in the pan for about 5-10 minutes.
- Prepare the Cream Cheese Frosting: Ensure 4 ounces of cream cheese and 1/4 cup of unsalted butter are softened. In a medium mixing bowl, beat these together until smooth and creamy. Gradually add the 1 1/2 cups of sifted powdered sugar, then the 1/2 teaspoon of vanilla extract. Add 1-2 tablespoons of milk or cream, beating until the frosting reaches your desired consistency and is light, fluffy, and smooth.
- Frost and Serve: Generously spread the cream cheese frosting over the warm cinnamon rolls. Serve immediately for the best experience.
Notes
- Ensure milk is warm, not hot, for yeast activation.
- Kneading develops gluten for a soft texture.
- Second rise is crucial for tender crumb.
- Frosting is best applied to warm rolls.
- Store leftovers in an airtight container.
- Reheat gently in microwave or oven.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: Approximately 350-400 kcal (estimated)
- Sugar: Approximately 30-40g (estimated)
- Sodium: Approximately 200-250mg (estimated)
- Fat: Approximately 15-20g (estimated)
- Saturated Fat: Approximately 8-10g (estimated)
- Unsaturated Fat: Approximately 5-7g (estimated)
- Trans Fat: 0g (estimated)
- Carbohydrates: Approximately 45-55g (estimated)
- Fiber: Approximately 2-3g (estimated)
- Protein: Approximately 5-7g (estimated)
- Cholesterol: Approximately 50-60mg (estimated)
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