Description
This classic homemade cinnamon roll recipe features a soft, fluffy yeast dough rolled with a rich cinnamon brown sugar filling and topped with a luscious cream cheese frosting. Perfect for breakfast or brunch, these cinnamon rolls are tender, flavorful, and irresistibly gooey.
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, pour the warm milk and sprinkle the active dry yeast over the top. Let it sit for a few minutes until the yeast begins to foam, indicating it’s active.
- Mix Wet Ingredients: Add the eggs, melted butter, and sugar to the yeast mixture. Mix until well combined.
- Add Dry Ingredients: Incorporate the salt and 4 cups of all-purpose flour into the mixture. Using the paddle attachment, mix just until the dough barely comes together. Reserve up to 1/2 cup more flour to add if needed.
- Switch to Dough Hook and Knead: Scrape the dough off the paddle blade, remove it, and attach the dough hook. Knead the dough in the mixer for about 6-8 minutes until smooth, elastic, and tacky but not overly sticky. Add flour cautiously if the dough is too sticky.
- First Rise: Transfer the dough to a greased bowl, turning once to coat the top. Cover with a towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare Filling: In a small bowl, combine the brown sugar and ground cinnamon. Set aside.
- Roll Out Dough: After the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into an 11×8-inch rectangle.
- Fill and Roll: Brush the softened butter evenly over the dough surface. Sprinkle the brown sugar mixture over the butter, keeping it 1/2 inch from the edges. Starting with a long side, roll up the dough jelly-roll style, and pinch the seam to seal.
- Cut Rolls: Slice the rolled dough into 8 to 12 even slices. Place them 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.
- Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake: Bake the rolls for 20 to 25 minutes or until golden brown. Remove from oven and cool on wire racks.
- Prepare Frosting: In a mixing bowl, beat together the softened butter, cream cheese, vanilla extract, and salt until smooth and creamy. Gradually add in the confectioners’ sugar and beat until light and fluffy.
- Frost Rolls: Spread the cream cheese frosting over the warm cinnamon rolls. Serve immediately, and refrigerate any leftovers.
Notes
- Use warm milk (110° to 115°F) to properly activate the yeast without killing it.
- The dough will be slightly tacky; avoid adding too much flour to keep rolls soft and fluffy.
- Make sure the dough rises in a warm, draft-free place to double effectively.
- For sweeter or more decadent rolls, feel free to increase the amount of cinnamon sugar filling.
- Leftover frosting can be refrigerated and used for other baked goods.
- These cinnamon rolls are best served warm but can be reheated gently before serving.
Nutrition
- Serving Size: 1 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
