Description
Make soft, fluffy, and gooey cinnamon rolls from scratch using a simple one-rise method, topped with rich cream cheese frosting.
Ingredients
Scale
- 1 cup whole milk, warmed to 110°F
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, divided
- 1/4 cup unsalted butter, melted, plus 1/2 cup softened for dough
- 2 large eggs, room temperature
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened (for filling)
- 1 cup packed light brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 8 ounces cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk or heavy cream (for frosting)
Instructions
- Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
- Prepare the dough: Add the remaining granulated sugar, melted butter, eggs, flour, and salt to the yeast mixture. Mix with a stand mixer or by hand until a soft dough forms.
- Knead the dough: Knead for 5 to 7 minutes until the dough is smooth.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare the filling: While the dough rises, combine the 1/2 cup softened butter, brown sugar, and cinnamon in a small bowl. Mix until it forms a thick paste.
- Shape the rolls: Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Spread the cinnamon filling evenly over 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 (optional but recommended for extra fluffiness): Place the rolls in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes. Preheat your oven to 375°F during this time.
- Bake: Bake for 20 to 25 minutes, or until golden brown.
- Make the frosting: While the rolls bake, beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually beat in the powdered sugar, vanilla extract, and milk until the frosting is creamy.
- Frost and serve: Remove the rolls from the oven and immediately spread the cream cheese frosting over the hot rolls. Let them cool slightly before serving.
Notes
- For extra gooey centers, slightly increase the amount of filling butter or brown sugar.
- If you prefer a quicker process, you can skip the second 30-minute rise, but the texture will be slightly less fluffy.
- Use room temperature ingredients for the dough to help the yeast activate better.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg