Cinnamon Rolls
Prep Time: 25 mins
Cook Time: 25 mins
Rising Time: 1 hr 30 mins
Total Time: 2 hrs 20 mins
Servings: 12
Ingredients
For the Dough:
- 1 cup warm milk (about 110°F / 45°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 2 large eggs
- ½ teaspoon salt
- 4 cups all-purpose flour (plus more for kneading)
For the Filling:
- 1 cup brown sugar, packed
- 2 ½ tablespoons ground cinnamon
- ⅓ cup unsalted butter, softened
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk (optional, for thinner consistency)
Directions
- Activate the yeast:
In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes, until foamy. - Make the dough:
In a large mixing bowl, combine sugar, melted butter, eggs, and salt. Add the yeast mixture and stir to combine. Gradually mix in flour, 1 cup at a time, until a soft dough forms. - Knead the dough:
Turn dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time. - First rise:
Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size. - Prepare the filling:
In a small bowl, mix brown sugar and cinnamon together. - Roll out the dough:
Punch down the dough and roll it out into a 16×12-inch rectangle on a floured surface. Spread softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top. - Form the rolls:
Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal slices using a sharp knife or dental floss. - Second rise:
Arrange rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes, until puffy. - Bake the rolls:
Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, until golden brown. - Make the frosting:
In a medium bowl, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Thin with milk if desired. - Frost and serve:
Spread frosting over warm rolls and serve immediately for the softest, gooey texture.
Cook’s Note:
For overnight rolls, cover the unbaked rolls after step 8 and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then bake as directed. Add a sprinkle of chopped pecans or drizzle of caramel for an extra-special touch.