Description
This classic homemade cinnamon roll recipe features a soft, fluffy yeast dough filled with a buttery cinnamon sugar mixture and topped with a creamy, tangy cream cheese frosting. Perfect for breakfast or brunch, these cinnamon rolls bake to a golden brown, offering a delightful balance of sweetness and spice.
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 oz 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, combine warm milk and sprinkle the active dry yeast over the top. Let it sit for a few minutes until it becomes foamy.
- Mix Wet Ingredients: Add eggs, melted butter, and sugar to the yeast mixture and blend until combined.
- Add Dry Ingredients: Incorporate salt and 4 cups of flour (reserve up to 1/2 cup more to add if needed) using the beater blade, mixing just until the ingredients barely come together.
- Switch to Dough Hook & Knead: Remove dough from the beater blade and attach the dough hook. Knead the dough until it’s smooth, elastic, and slightly tacky, about 6-8 minutes.
- First Rise: Place the dough in a greased bowl, turning it once to coat the surface, cover with a kitchen towel, and let it rise in a warm spot until doubled in size, about 1 hour.
- Prepare Filling: In a small bowl, mix together the brown sugar and ground cinnamon.
- Shape Rolls: Punch down the risen dough and roll it out on a lightly floured surface into an 11×8-inch rectangle. Brush the surface with softened butter and evenly sprinkle the cinnamon sugar mixture, leaving a 1/2-inch border. Roll the dough jelly-roll style beginning at a long edge, and pinch the seam to seal.
- Cut and Second Rise: Slice the roll into 8-12 pieces and arrange cut side down in a greased 13×9-inch baking pan. Cover with a kitchen towel and let rise in a warm place until doubled, about 1 hour.
- Bake: Preheat the oven to 350°F. Bake the cinnamon rolls until golden brown on top, about 20-25 minutes. Remove and cool on wire racks.
- Prepare Frosting: Beat together softened butter, cream cheese, vanilla extract, and salt until smooth. Gradually add confectioners’ sugar and beat until creamy.
- Frost Rolls: Spread the cream cheese frosting over the warm cinnamon rolls. Store leftovers refrigerated.
Notes
- This recipe yields soft, fluffy rolls with a rich cinnamon sugar filling and a tangy cream cheese frosting, perfect for special occasions or weekend breakfasts.
- Ensure milk is not too hot to avoid killing the yeast, ideally between 110° to 115°F.
- Adjust flour as needed for a tacky but manageable dough; too much flour may make the rolls dense.
- For extra gooey cinnamon rolls, spread frosting generously while the rolls are still warm.
- Leftover rolls should be refrigerated and can be reheated gently before serving.
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
