Description
These easy homemade cinnamon rolls are soft, fluffy, and filled with a delicious cinnamon-sugar mixture, topped with a creamy homemade cream cheese frosting. Perfect for breakfast or brunch, this ultimate recipe guide walks you through each step from mixing and kneading the dough to baking and frosting, ensuring delightful results every time.
Ingredients
Scale
Dough
- 3 cups (360g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg, lightly beaten
Filling
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
Frosting
- 4 ounces (113g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 1/2 teaspoon vanilla extract
- 2–4 tablespoons milk, or more to reach desired consistency
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, and salt until evenly mixed.
- Activate the Yeast: In a separate bowl, combine the warm milk with the active dry yeast. Let the mixture stand for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Combine Wet and Dry Ingredients: Add the melted butter and beaten egg to the yeast mixture. Whisk to incorporate, then pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky; add flour a tablespoon at a time if needed.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a medium bowl until smooth and well combined.
- Roll Out the Dough: Once risen, gently punch down the dough to release air. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
- Spread the Filling: Evenly spread the prepared cinnamon-sugar filling over the dough, leaving a small border along one long edge free of filling.
- Roll Up the Dough: Starting at the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it securely.
- Cut the Rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal-sized rolls.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking dish, spaced slightly apart. Cover with plastic wrap or a kitchen towel and let them rise for another 30-45 minutes until puffy.
- Preheat the Oven: Preheat your oven to 350°F (175°C) while the rolls undergo their second rise.
- Bake the Rolls: Bake the cinnamon rolls for 20-25 minutes until golden brown. If the tops brown too fast, tent loosely with foil to prevent burning.
- Cool Slightly: Remove from oven and let the rolls cool in the baking dish for 10-15 minutes before frosting.
- Cream Butter and Cream Cheese: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually beat in the powdered sugar on low speed. Stir in vanilla extract until fully combined.
- Adjust Consistency: Add milk one tablespoon at a time, mixing until the frosting reaches your desired spreading consistency.
- Frost the Rolls: Generously spread the cream cheese frosting over the warm cinnamon rolls while still slightly warm.
- Serve Immediately: Serve the cinnamon rolls warm for the best flavor and texture enjoyment.
Notes
- Ensure milk is warmed properly to activate yeast without killing it; temperature should be between 110°F and 115°F (43-46°C).
- For a stronger cinnamon flavor, you can increase cinnamon to 3 tablespoons if desired.
- Allowing the rolls to cool slightly before frosting helps prevent the frosting from melting too much and becoming runny.
- Use unflavored dental floss as a knife alternative to get cleaner cuts without squishing the rolls.
- You can prepare the rolls the night before your event and refrigerate after the second rise, then bake fresh in the morning.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
