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 breakfast or brunch, these cinnamon rolls offer warm, sweet comfort in every bite.
Ingredients
Units
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, add the warm milk and sprinkle the yeast over the surface. Let it sit briefly to activate.
- Combine wet ingredients: Add the eggs, melted butter, and sugar to the milk and yeast mixture, then mix until everything is combined.
- Add dry ingredients: Mix in the salt and 4 cups of flour (reserve up to 1/2 cup to add if needed) using the beater blade just until ingredients are barely combined.
- Switch to dough hook: Scrape dough off the beater blade and remove it. Attach the dough hook to the mixer.
- Knead the dough: Knead the dough on medium speed until it becomes smooth and elastic, about 6 to 8 minutes. The dough should still be slightly tacky and stick to the bowl sides.
- First rise: Place the dough in a greased bowl, turning it to coat all sides. Cover and let rise in a warm place until doubled in size, approximately 1 hour.
- Prepare filling: In a small bowl, mix together brown sugar and cinnamon.
- Shape dough: After the dough has doubled, punch it down. On a lightly floured surface, roll it into an 11×8-inch rectangle.
- Add filling: Brush the dough surface with softened butter and sprinkle the cinnamon sugar mixture evenly, leaving about a 1/2-inch border around the edges.
- Roll up dough: Roll the dough jelly-roll style starting with a long side, pinching the seam to seal.
- Cut slices: Cut the roll into 8 to 12 slices and place them cut side down in a greased 13×9-inch pan.
- Second rise: Cover the pan with a kitchen towel and let the rolls rise again in a warm place until doubled, about 1 hour.
- Preheat oven: While the rolls rise, preheat your oven to 350°F (175°C).
- Bake: Bake the rolls for 20 to 25 minutes or until they are golden brown on top.
- Cool: Remove rolls from the oven and cool on wire racks.
- Make frosting: Beat softened butter, cream cheese, vanilla extract, and salt together until smooth. Gradually beat in confectioners’ sugar until well combined.
- Frost rolls: Spread the cream cheese frosting generously over the warm cinnamon rolls.
- Serve and store: Serve immediately for best taste. Refrigerate leftovers and rewarm gently before serving.
Notes
- This recipe yields soft, fluffy cinnamon rolls with a sweet and buttery filling.
- Using room temperature eggs and softened butter improves dough texture and frosting creaminess.
- Ensure the milk is warm (110°-115°F) to properly activate the yeast without killing it.
- Cover dough during rises to maintain warmth and humidity for optimal rising.
- For extra flavor, you can add chopped nuts or raisins to the filling if desired.
- Refrigerate leftover rolls and warm them in the oven or microwave before serving to refresh softness.
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
