Description
This classic Cinnamon Roll Recipe yields 15 soft, fluffy, and perfectly sweet cinnamon rolls topped with a rich cream cheese frosting. The dough is made with warm milk, butter, and yeast, then filled with a cinnamon-sugar mixture, rolled, baked to golden perfection, and finished with a smooth, creamy glaze for an irresistible breakfast or dessert treat.
Ingredients
Scale
Dough Ingredients
- ¼ cup warm water
- 1 package active dry yeast (or 2¼ teaspoons)
- ¾ cup whole milk
- â…“ cup unsalted butter
- â…“ cup granulated sugar (plus 1 teaspoon)
- ½ teaspoon salt
- 3¾ to 4¼ cups all purpose flour (divided)
- 2 eggs (room temperature)
Filling Ingredients
- ½ cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tablespoons cinnamon
Frosting Ingredients
- 1½ cups powdered sugar (or as needed)
- 4 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- ½ teaspoon vanilla extract
- â…› teaspoon salt
Instructions
- Prepare Pan and Yeast Mixture: Grease a 9 x 13-inch baking dish and set aside. In a small bowl, combine warm water, active dry yeast, and 1 teaspoon granulated sugar. Let it rest for 7 to 10 minutes until the mixture becomes foamy, indicating the yeast is activated.
- Heat Milk Mixture: In a medium saucepan, combine whole milk, ⅓ cup unsalted butter, remaining granulated sugar, and ½ teaspoon salt. Heat gently until the mixture reaches 120 to 130°F, then remove from heat.
- Mix Dough: Attach the dough hook to a stand mixer and add 2 cups of the all-purpose flour. Add the two room temperature eggs, warm milk mixture, and yeast mixture. Mix on medium-low speed until everything is combined.
- Add Remaining Flour: Increase mixer speed to medium, and gradually add remaining flour ½ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. You may not need all flour.
- Knead Dough: Remove dough from bowl and knead on a lightly floured surface for about 8 minutes until smooth and elastic.
- First Proof: Grease a large bowl, place dough inside, then cover lightly with a kitchen towel. Let it rest in a warm spot for 1 hour or until doubled in size.
- Roll Dough: Turn the dough onto lightly floured surface and roll it out to a 15 x 12-inch rectangle.
- Add Filling: Spread ½ cup softened butter evenly over the dough. Sprinkle 1 cup packed brown sugar and 2 tablespoons cinnamon evenly on top.
- Form Rolls: Starting on the long side, roll the dough tightly into a log. Using a sharp knife or dental floss, cut the log into 15 even pieces and arrange them upright in the prepared baking dish.
- Second Proof: Cover rolls with a kitchen towel and let rise for 30 to 45 minutes. Preheat oven to 375°F during this time.
- Optional Milk Brush and Bake: Brush rolls with milk if desired for a golden crust. Bake rolls for 20 to 25 minutes until golden brown.
- Prepare Frosting: While rolls bake, combine powdered sugar, softened cream cheese, butter, vanilla extract, and salt in a bowl. Beat with a hand mixer until fluffy.
- Frost Rolls: Allow rolls to cool for 10 to 15 minutes after baking. Spread cream cheese frosting generously over warm rolls before serving.
Notes
- Make sure the milk mixture is not too hot to avoid killing the yeast; 120-130°F is ideal.
- Room temperature eggs help achieve a smooth dough consistency.
- Using dental floss is an easy way to cut the rolls without squishing them.
- For softer rolls, cover them after baking with a clean towel while cooling to retain moisture.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use almond or oat milk.
- Ensure the dough is well kneaded for better rise and texture.
- Do not skip the second rise after shaping the rolls to achieve a fluffy texture.
