Description
These best homemade cinnamon rolls are soft, fluffy, and packed with a rich cinnamon-sugar filling, topped with a creamy cream cheese frosting. Made from scratch using simple ingredients and a stand mixer, these rolls offer a perfect balance of sweet and spice, ideal for breakfast, brunch, or a comforting treat.
Ingredients
Scale
Dough
- 1 package yeast (2 1/4 teaspoons)
- 1 cup milk
- 1/2 cup granulated sugar
- 4 cups all-purpose flour (plus up to 1/2 cup more as needed)
- 6 tablespoons butter (diced and softened)
- 1 teaspoon salt
- 2 large eggs
Filling
- 1 stick butter (softened)
- 1/2 cup brown sugar (packed)
- 1/2 cup white sugar
- 3 tablespoons ground cinnamon
Frosting
- 3/4 cup cream cheese
- 1 cup icing sugar (or more to taste)
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
- Warm Milk and Activate Yeast: Warm the milk to approximately 100°F, ensuring it does not exceed 105°F to avoid killing the yeast. In a small bowl, combine yeast with 1 tablespoon of warm milk and 1 teaspoon of granulated sugar. Stir and let it sit for about 5 minutes until bubbles form on the surface, indicating the yeast is active.
- Prepare Dough Mixture: In the bowl of a stand mixer, add flour, 6 tablespoons diced softened butter, salt, eggs, the activated yeast mixture, the remaining warm milk, and granulated sugar. Stir lightly to combine the ingredients.
- Knead Dough: Attach the dough hook to the mixer and knead on medium speed for about 10-12 minutes until a smooth dough ball forms. If the dough is too sticky and doesn’t come together, add flour a tablespoon at a time while mixing on low speed until it pulls together, avoiding excess flour to maintain a soft texture.
- First Dough Rise: Transfer the dough to a greased bowl and shape it into a smooth ball, pinching the bottom seam. Place the dough seam side down, cover with a clean tea towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape the Rolls: Dust your work surface with flour, punch down the risen dough, and roll it out into a rectangle about 18 by 12 inches and approximately 1/4 inch thick.
- Add Filling: Spread 1 stick of softened butter evenly over the dough surface. In a small bowl, mix the brown sugar, white sugar, and cinnamon. Sprinkle this mixture evenly over the buttered dough.
- Roll and Slice: Starting from the longer side, roll the dough tightly into a log. Pinch the seam to seal it. Using dental floss or a sharp knife, slice the roll into 12 even cinnamon rolls.
- Second Dough Rise: Place the rolls in a greased 9×13 inch baking pan, seam-side down. Cover with a tea towel and let them rise for about 30 minutes until they are puffy and nearly doubled in size.
- Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake Rolls: Bake the cinnamon rolls in the preheated oven for approximately 18 minutes until the tops are lightly golden brown. Check the rolls frequently. If the center rolls are undercooked after 20 minutes, tent the pan with aluminum foil and bake for an additional 15-20 minutes as needed.
- Prepare Frosting: In a medium bowl, beat together cream cheese, icing sugar, vanilla extract, and a pinch of salt with a hand mixer until smooth and creamy.
- Frost Rolls: Remove the baked rolls from the oven and set the pan on a wire rack. Let the rolls cool for 5 minutes, then generously spread the cream cheese frosting over the warm rolls.
- Serve: Allow the cinnamon rolls to cool just until they can be touched comfortably, then serve warm for the best taste and texture.
Notes
- Ensure the milk is not too hot when activating yeast to prevent killing it.
- Add flour gradually during kneading to avoid a tough texture.
- Use dental floss to slice rolls for cleaner cuts without squashing.
- If baking oven heats unevenly, tent rolls with foil to prevent burning while ensuring thorough baking.
- The rolls are best served warm but can be reheated gently for freshness.
- Prep Time: 45 minutes
- Cook Time: 18-38 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
