Description
This classic homemade cinnamon roll recipe features a soft, fluffy dough swirled with buttery cinnamon sugar and topped with a rich cream cheese frosting. Perfect for breakfast or brunch, these cinnamon rolls offer a delightful balance of sweetness and spice, baked to golden perfection.
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 brown sugar (packed)
- 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 the yeast: To the bowl of a stand mixer, add the warm milk and sprinkle the yeast over the top. Let it sit for a few minutes until the yeast begins to foam, indicating it is active.
- Mix wet ingredients: Add the eggs, melted butter, and sugar to the milk and yeast mixture. Mix until all ingredients are well combined.
- Add flour and salt: Incorporate the salt and 4 cups of the all-purpose flour into the mixture. Use the beater attachment to mix just until the ingredients are barely combined. Hold back the remaining 1/2 cup flour for adjusting dough consistency as needed.
- Knead the dough: Remove the beater blade, scrape off any dough sticking to it, and attach the dough hook to the mixer. Knead the dough for about 6-8 minutes until it becomes smooth, elastic, and tacky but not overly sticky.
- First rise: Transfer the dough into a greased bowl, turning it once to coat all sides with oil. Cover the bowl and let the dough rise in a warm place until it doubles in size, approximately 1 hour.
- Prepare filling: In a smaller bowl, combine the brown sugar and ground cinnamon until evenly mixed.
- Shape the rolls: Once risen, punch down the dough to release air. On a lightly floured surface, roll the dough into an 11 x 8-inch rectangle. Brush the surface with softened butter, then sprinkle the cinnamon sugar mixture evenly, leaving a 1/2-inch border around the edges.
- Roll and cut: Roll the dough jelly-roll style starting from a long side and pinch the seam to seal it. Cut the roll into 8 to 12 equal slices.
- Second rise: Place the slices cut side down in a greased 13×9-inch baking pan. Cover with a kitchen towel and allow them to rise in a warm place until doubled, about 1 hour.
- Preheat oven and bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes or until they turn golden brown on top.
- Cool rolls: Remove the rolls from the oven and transfer to wire racks to cool slightly before frosting.
- Make frosting: Beat together the softened butter, cream cheese, vanilla extract, and salt until smooth and creamy. Gradually add in the confectioners’ sugar and beat until fully blended.
- Frost and serve: Spread the cream cheese frosting generously over the warm cinnamon rolls. Refrigerate any leftovers to keep fresh.
Notes
- This recipe makes delightfully soft and fluffy cinnamon rolls ideal for a special breakfast or brunch.
- Make sure not to add all the flour at once; adjust for dough texture to keep it tender and not dry.
- Use room temperature eggs and softened butter for best dough consistency.
- Letting the rolls rise twice ensures a light, airy texture.
- For extra gooeyness, brush melted butter on rolls immediately after baking before frosting.
- Store leftovers in the refrigerator and reheat gently to enjoy fresh-tasting rolls later.
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
