Description
Follow this foolproof recipe for the best homemade cinnamon rolls, featuring a soft, yeasted dough and a rich, sweet cream cheese glaze. These bakery-quality rolls will fill your home with an irresistible aroma.
Ingredients
Scale
- 1 cup whole milk, warm (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, plus 1 teaspoon for yeast
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- For the Cream Cheese Icing:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
- Make the dough: Add the remaining 1/2 cup sugar, softened butter, eggs, flour, and salt to the yeast mixture. Mix with a stand mixer fitted with a dough hook until a soft dough forms. Knead for 5 to 7 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until well combined.
- Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12 by 18 inches.
- Spread the filling: Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small border on one long edge.
- Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
- Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover and let rise again for 30 to 45 minutes until puffy.
- Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown.
- Make the icing: While the rolls cool slightly, beat the cream cheese and butter until smooth. Gradually beat in the powdered sugar, vanilla extract, and milk until you reach a smooth, spreadable consistency.
- Glaze and serve: Pour the cream cheese icing generously over the warm cinnamon rolls. Serve immediately for the best experience.
Notes
- For extra soft rolls, cover the pan with foil for the first 15 minutes of baking, then remove the foil to allow the tops to brown.
- If you prefer a thinner glaze, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
- You can make the dough ahead of time and let it cold-proof in the refrigerator overnight for easier handling the next day.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 45
- Sodium: 280
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
- Cholesterol: 75