Description
Follow this simple recipe for the best cinnamon rolls, featuring a rich, fluffy dough and a sweet, tangy cream cheese icing. These bakery-quality rolls are perfect for a special breakfast or brunch.
Ingredients
Scale
- 1 cup whole milk, warm (about 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
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- For the Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- For the Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
- Make the dough: Stir the melted butter, remaining granulated sugar, egg, and vanilla into the yeast mixture. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean towel 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 softened butter, brown sugar, and cinnamon together in a small bowl until well combined. Set aside.
- Shape the rolls: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
- Spread the filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small half-inch 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: Arrange the rolls in a greased 9×13 inch baking pan. Cover loosely and let them rise again for 30 to 45 minutes, or until puffy.
- Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are golden brown.
- Make the icing: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and vanilla. Add milk, one tablespoon at a time, until you reach a thick, spreadable consistency.
- Ice and serve: Pour the icing generously over the warm cinnamon rolls. Let it melt slightly before serving.
Notes
- For extra soft rolls, use room temperature ingredients, especially the egg and milk.
- If your kitchen is cool, place the rising dough in an oven that is turned off but has the light on to create a warm spot.
- You can make the dough the day before, let it rise once, punch it down, wrap it tightly, and refrigerate overnight. Bring it to room temperature before rolling and filling.
- 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: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg