Description
This classic Cinnamon Roll Recipe yields 15 soft, fluffy cinnamon rolls packed with a sweet cinnamon and brown sugar filling. The rolls are topped with a creamy cream cheese frosting for a perfect balance of sweetness and tang. Easy to make and perfect for breakfast, brunch, or as an indulgent treat.
Ingredients
Scale
Dough Ingredients
- ¼ cup warm water
- 1 package active dry yeast (or 2¼ teaspoons)
- ¾ cup whole milk
- â…“ cup unsalted butter
- â…“ cup granulated sugar (plus 1 teaspoon)
- ½ teaspoon salt
- 3¾ to 4¼ cups all purpose flour (divided)
- 2 eggs (room temperature)
Filling
- ½ cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tablespoons cinnamon
Frosting
- 1½ cups powdered sugar (or as needed)
- 4 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- ½ teaspoon vanilla extract
- â…› teaspoon salt
Instructions
- Prepare pan: Grease a 9 x 13-inch baking dish and set it aside to use later.
- Activate yeast: In a small bowl, combine warm water, yeast, and 1 teaspoon of white sugar. Let the mixture rest for 7 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Heat milk mixture: In a medium saucepan, combine milk, butter, remaining white sugar, and salt. Heat gently to 120 to 130°F, then remove from heat.
- Mix dough base: Attach the dough hook to a stand mixer. Add 2 cups of flour to the mixing bowl, then add the eggs, warm milk mixture, and yeast mixture. Mix on medium-low speed until combined.
- Incorporate remaining flour: Increase mixer speed to medium and add remaining flour half a cup at a time until dough forms a soft ball that pulls away from the bowl sides. Use about 3¾ to 4¼ cups flour total.
- Knead dough: Remove dough from bowl and knead on a lightly floured surface until smooth and elastic, about 8 minutes.
- First rise: Grease a large bowl, place the dough inside, cover with a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Roll out dough: Turn dough onto a floured surface and roll into a 15 x 12-inch rectangle using a rolling pin.
- Add filling and shape rolls: Spread softened butter evenly over dough. Sprinkle brown sugar and cinnamon on top. Starting from the long side, roll dough tightly into a log. Cut into 15 even pieces using a sharp knife or dental floss. Place rolls cut side up in the prepared pan.
- Second rise: Cover rolls with a kitchen towel and let them rise for 30 to 45 minutes. Preheat oven to 375°F.
- Bake rolls: Optionally brush rolls with milk for a golden top. Bake for 20-25 minutes until golden brown and cooked through.
- Prepare frosting: While rolls bake, combine powdered sugar, cream cheese, softened butter, vanilla extract, and salt in a bowl. Use a hand mixer to beat until fluffy.
- Frost and serve: Allow baked rolls to cool for 10 to 15 minutes. Spread the cream cheese frosting on the warm rolls and serve.
Notes
- Ensure yeast is fresh and water is warm but not hot to properly activate yeast.
- The dough consistency can vary, add flour gradually to avoid a dry dough.
- Softened butter is easier to spread for filling and frosting.
- Using dental floss to slice rolls creates clean cuts without squashing.
- Allow rolls to cool slightly before frosting so the frosting doesn’t melt completely.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
