Description
Classic homemade cinnamon rolls featuring a soft, fluffy dough rolled with a buttery cinnamon sugar filling and topped with a rich cream cheese frosting. Perfect for a comforting breakfast or brunch treat.
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 yeast: In the bowl of a stand mixer, pour the warm milk and sprinkle the active dry yeast on top. Let it sit until bubbles form, indicating the yeast is activated.
- Combine wet ingredients: Add eggs, melted butter, and sugar to the milk and yeast mixture. Mix until well combined.
- Add dry ingredients: Incorporate salt and 4 cups of the flour into the wet mixture, mixing just until ingredients are barely combined with the beaters. Reserve up to 1/2 cup flour to add as needed.
- Prepare dough for kneading: Scrape the dough off the beaters and remove them. Attach the dough hook to the mixer for kneading.
- Knead dough: Knead the dough using the stand mixer for 6-8 minutes until smooth, elastic, and tacky, sticking slightly to the sides of the bowl but not overly wet.
- First rise: Place dough in a greased bowl, turning once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Prepare filling: In a small bowl, mix together the brown sugar and ground cinnamon.
- Shape rolls: Punch down the risen dough onto a lightly floured surface. Roll it into an 11×8-inch rectangle. Brush with softened butter, then evenly sprinkle the cinnamon sugar mixture, leaving a 1/2-inch border.
- Roll and cut dough: Starting from a long side, roll the dough jelly-roll style and pinch seam to seal. Cut into 8 to 12 slices and place 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: Heat oven to 350°F (177°C).
- Bake rolls: Bake rolls until golden brown on top, around 20 to 25 minutes. Remove from oven and cool on wire racks.
- Make frosting: Beat together softened butter, cream cheese, vanilla extract, and salt until smooth. Gradually add confectioners’ sugar and beat until creamy.
- Frost and serve: Spread frosting generously over warm cinnamon rolls. Serve immediately and refrigerate any leftovers.
Notes
- This recipe yields soft, fluffy rolls with a rich cinnamon filling and creamy frosting—ideal for a special breakfast occasion.
- Ensure milk is warmed to 110-115°F to properly activate the yeast without killing it.
- If dough is too sticky during kneading, add reserved flour a little at a time.
- Frost rolls while still warm for easier spreading and better melting.
- Leftover rolls can be refrigerated and reheated gently before serving to refresh texture.
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
