Description
Delight in classic homemade cinnamon rolls with a soft, fluffy dough filled with buttery cinnamon sugar swirls and topped with a luscious cream cheese frosting. Perfect for breakfast or brunch, these cinnamon rolls bake to a golden brown and offer a warm, comforting treat everyone will love.
Ingredients
Scale
Dough
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm whole milk (110° to 115°)
- 1/2 cup sugar
- 1/3 cup butter, melted
- 2 eggs, room temperature
- 1 teaspoon salt
- 4 to 4-1/2 cups all-purpose flour
Filling
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup butter, softened, divided
Frosting
- 1/2 cup butter, softened
- 6 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups confectioners’ sugar
Instructions
- Activate Yeast: In the bowl of a stand mixer, add the warm milk and sprinkle the yeast over the top. Let it sit until the yeast is bubbly and activated.
- Mix Wet Ingredients: Add the eggs, melted butter, and sugar to the yeast mixture. Mix until combined thoroughly.
- Add Dry Ingredients: Stir in the salt and 4 cups of flour using the beater blade just until the ingredients are barely combined. Save the remaining 1/2 cup flour to add later if necessary.
- Prepare to Knead: Scrape the dough off the beater blade and remove it. Attach the dough hook to the mixer. The dough should be tacky and slightly sticking to the bowl sides.
- Knead Dough: Knead the dough with the dough hook until it becomes smooth and elastic, about 6 to 8 minutes.
- First Rise: Place the dough in a greased bowl, turning once to coat the top. Cover and let it rise in a warm place until doubled in size, approximately 1 hour.
- Prepare Filling: In a smaller bowl, combine brown sugar and ground cinnamon until well mixed.
- Shape Rolls: After the dough has doubled, punch it down. On a lightly floured surface, roll the dough into an 11 x 8-inch rectangle. Brush the surface evenly with softened butter and sprinkle the cinnamon sugar mixture, leaving 1/2 inch from the edges.
- Form Roll: Roll the dough jelly-roll style starting with a long side, pinching the seam to seal completely.
- Cut Rolls: Slice the roll into 8 to 12 pieces. Place them cut side down in a greased 13 x 9-inch pan. Cover with a kitchen towel and repeat with any remaining dough and filling. Allow rolls to rise again in a warm place until doubled, about 1 hour.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls until golden brown, about 20 to 25 minutes. Remove and cool on wire racks.
- Make Frosting: Beat together softened butter, cream cheese, vanilla extract, and salt until blended. Gradually add confectioners’ sugar and beat until smooth and creamy.
- Frost Rolls: Spread frosting evenly over the warm cinnamon rolls. Refrigerate any leftovers.
Notes
- This recipe yields soft, fluffy cinnamon rolls with a classic combination of cinnamon sugar and cream cheese frosting.
- For best results, make sure the milk is warm but not hot to properly activate the yeast.
- You can adjust the cinnamon sugar amount to taste for a milder or stronger cinnamon flavor.
- Store leftover rolls covered in the refrigerator and reheat before serving for a fresh taste.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 325 kcal
- Sugar: 42 g
- Sodium: 279 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 43 mg
