Description
These homemade cinnamon rolls are soft, buttery, and filled with a sweet cinnamon-sugar mixture, then topped with a rich cream cheese frosting. Perfect for a weekend breakfast or special occasion, they combine a tender dough with a gooey filling and creamy topping to create the ultimate comfort treat.
Ingredients
Units
Scale
For the Rolls:
- 1 cup milk, heated to 110 degrees F
- 2 1/4 tsp active dry yeast
- 1 large room temperature egg
- 2 Tbsp melted butter, divided
- 4 Tbsp granulated sugar
- 1/2 tsp salt
- 3 cups all-purpose flour, plus 2-4 tbsp
For the Filling:
- 6 Tbsp softened butter
- 1/4 cup brown sugar
- 1 Tbsp ground cinnamon
For the Cream Cheese Frosting:
- 4 Tbsp softened butter
- 4 oz softened cream cheese
- 2 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Mix and Proof Dough: In a large bowl, whisk together 1 cup warm milk (110°F), 2 1/4 tsp active dry yeast, 1 large room temperature egg, 1 Tbsp melted butter, 4 Tbsp granulated sugar, and 1/2 tsp salt. Add 3 cups all-purpose flour and stir with a wooden spatula until combined. Gradually add 1 Tbsp flour at a time until dough is no longer sticky. Knead dough by hand for approximately 3 minutes until smooth. Cover bowl with plastic wrap and let dough rise in a warm spot for about 1 hour, until doubled in size.
- Prepare Cinnamon Filling: While dough rises, combine 6 Tbsp softened butter, 1/4 cup brown sugar, and 1 Tbsp ground cinnamon in a bowl to create the cinnamon filling. Set aside.
- Roll Out Dough and Fill: After rising, dust a clean surface lightly with flour and turn the dough out. Roll dough into a 17×10 inch rectangle. Spread the cinnamon filling evenly across the rolled dough. Starting from one long edge, tightly roll the dough lengthwise to form a log. Use dental floss to slice the roll into 8 equal cinnamon rolls.
- Second Rise: Arrange the 8 rolls in a greased 9×13 inch pan. Cover with plastic wrap and allow them to rise in a warm place for an additional 30 minutes, until puffed and slightly risen. Once risen, brush tops with the remaining 1 Tbsp melted butter.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes until golden brown and cooked through. Remove from oven and let cool for about 15 minutes to avoid melting the frosting.
- Make the Cream Cheese Frosting: While rolls cool, beat 4 Tbsp softened butter, 4 oz softened cream cheese, and 2 tsp vanilla extract in a medium bowl with a hand mixer. Gradually add 1 cup powdered sugar and beat until smooth and creamy.
- Frost and Serve: Spread the cream cheese frosting over the warm cinnamon rolls evenly and serve immediately for the best flavor and texture.
Notes
- Make sure the milk is warmed to about 110°F to activate the yeast without killing it.
- Dental floss is excellent for cutting rolls cleanly without squashing them.
- You can prepare the dough the night before and refrigerate it overnight for a slower rise, then proceed the next day.
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat cinnamon rolls in the microwave for 15-20 seconds to bring back softness before serving.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 380
- Sugar: 20g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
