Description
Follow this easy cinnamon rolls recipe for bakery-quality, soft, fluffy yeast rolls swirled with sweet cinnamon filling and topped with a rich cream cheese icing. This is the best cinnamon roll recipe for a celebratory breakfast.
Ingredients
Scale
- 1 cup whole milk, warmed to about 110 degrees F
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, plus 1 tablespoon for yeast
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- For the Filling:
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, melted
- For the Glaze:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk
Instructions
- Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Let it sit for 5 to 10 minutes until foamy.
- Mix the dough: In a large bowl or stand mixer, combine the remaining sugar, softened butter, eggs, salt, and the yeast mixture. Mix until just combined.
- Add the flour gradually, mixing on low speed until a shaggy dough forms. Knead the dough on a lightly floured surface or with a dough hook for 8 to 10 minutes until it is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl 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 brown sugar and cinnamon together in a small bowl. Set aside.
- Shape the rolls: Punch down the risen dough gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12 by 18 inches.
- Spread the melted butter evenly over the entire surface of the dough. Sprinkle the cinnamon-sugar mixture generously over the buttered dough.
- Roll the dough tightly along the long edge to form a log. Pinch the seam closed.
- Cut the log into 12 equal pieces, about 1.5 inches thick. Place the rolls cut-side up in a greased 9×13 inch baking pan.
- Second Rise: Cover the pan loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, or until puffy.
- Bake: Preheat your oven to 375 degrees F. Bake for 20 to 25 minutes, or until the tops are golden brown.
- Make the glaze: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and 2 tablespoons of milk. Beat until creamy. Add more milk, one teaspoon at a time, until you reach a thick, spreadable consistency.
- Ice the rolls: Spread the cream cheese glaze generously over the warm rolls immediately after removing them from the oven. Serve warm.
Notes
- For extra soft rolls, ensure your milk is warm, not hot, to keep the yeast happy.
- If you want gooey rolls, do not overbake them; pull them out when the centers are just set.
- You can make the dough the day before; let it rise once, punch it down, wrap it tightly, and refrigerate overnight. Roll and bake the next morning.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 45
- Sodium: 300
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 2
- Protein: 6
- Cholesterol: 65