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Cinnamon Rolls Recipe

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This classic Cinnamon Rolls recipe features soft, fluffy yeasted dough rolled with a sweet cinnamon and brown sugar filling, baked to golden perfection, and topped with a rich cream cheese frosting. Perfect for breakfast or dessert, these homemade cinnamon rolls deliver a comforting, warm treat that’s irresistibly delicious.

Ingredients

Dough

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour

Filling

  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup butter, melted, divided

Frosting

  • 1/2 cup butter, softened
  • 1/4 cup cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1–1/2 cups confectioners’ sugar

Instructions

  1. Make the cinnamon roll dough: Proof the yeast by adding the yeast packet to warm milk heated between 105º and 115ºF. Let sit until frothy. In a stand mixer or by hand, combine sugar, melted butter, eggs, salt, yeast mixture, and 2 cups flour. Beat or stir until smooth, then gradually add up to 2-1/2 more cups flour to form a soft, slightly sticky dough without over-flouring.
  2. Knead, then rest: Knead the dough on a floured surface for about 8 minutes until smooth and elastic, adding flour if too sticky. Place dough in a greased bowl turning to coat, cover, and let rise until doubled, about 1 hour.
  3. Make the cinnamon filling: Mix brown sugar and ground cinnamon together thoroughly, breaking up any clumps.
  4. Roll out the dough: Punch down the risen dough to deflate, divide into two portions, and roll each on a floured surface into an 11×8 inch rectangle. Brush with melted butter and sprinkle evenly with the cinnamon sugar mixture, leaving about a half-inch border.
  5. Roll the dough into spirals: Starting from the long side, roll the dough jelly roll style. Pinch the long seam tightly to seal and prevent unraveling.
  6. Slice into individual rolls: Trim the ends off each roll, then cut each roll into 8 equal pieces using a sharp knife or unflavored dental floss for clean cuts.
  7. Proof again: Grease two 13×9-inch pans and arrange eight rolls per pan with space between. Cover and let them rise again until doubled in size, about 1 hour.
  8. Bake and cool: Preheat oven to 350°F. Bake rolls for 20 to 25 minutes until golden brown with an internal temperature of 190°-200°F. Cool on wire racks.
  9. Make the icing: Beat softened butter, cream cheese, vanilla, and salt until smooth. Gradually add confectioners’ sugar and beat until thick and creamy.
  10. Frost and enjoy: When rolls are slightly warm, spread frosting generously over each roll. Remove from pans and serve immediately for best flavor and texture.

Notes

  • Milk temperature should be between 105º and 115ºF to properly activate yeast without killing it.
  • Do not add too much flour to keep rolls soft and fluffy; dough should remain slightly sticky.
  • For added texture and flavor, sprinkle chopped toasted walnuts over the cinnamon sugar before rolling.
  • If a sharp knife is not available, use unflavored dental floss to slice rolls evenly without squashing.
  • Frost rolls while warm, not hot, so the icing melts slightly into the spirals but doesn’t become too runny.
  • The cinnamon rolls are best enjoyed the same day but can be stored covered at room temperature for 1-2 days.

Find it online: https://lauracooks.com/cinnamon-rolls-recipe/