Description
Classic homemade Cinnamon Rolls with a soft and fluffy dough, swirled with buttery cinnamon sugar filling, and topped with a creamy cream cheese frosting. Perfect for a comforting breakfast or brunch treat.
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 and 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
- Prepare Yeast Mixture: To the bowl of a stand mixer, add the warm milk and sprinkle the yeast over the top. Let it sit until the yeast activates and becomes foamy.
- Combine Wet Ingredients: Add the eggs, melted butter, and sugar to the yeast mixture. Mix until well combined.
- Add Dry Ingredients: Add salt and 4 cups of flour to the mixture (reserve 1/2 cup flour to add if needed). Mix with the beater blade just until ingredients are barely combined.
- Knead the Dough: Scrape the dough off the beater blade, remove the blade, and attach the dough hook. Knead the dough until it is smooth and elastic, about 6-8 minutes. The dough should be tacky and slightly sticky on the sides of the bowl.
- First Rise: Place the dough in a greased bowl, turning once to grease the top. Cover with a clean towel and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare Filling: In a smaller bowl, mix together the brown sugar and cinnamon.
- Roll Out Dough: Once the dough has doubled, punch it down and roll it out on a lightly floured surface into an 11×8-inch rectangle.
- Add Filling: Brush the rolled dough with softened butter, then sprinkle the brown sugar-cinnamon mixture evenly over it, leaving about 1/2 inch border around the edges.
- Form Rolls: Roll the dough jelly-roll style starting from the long side. Pinch the seam to seal. Cut into 8 to 12 slices.
- Arrange for Second Rise: Place the slices cut side down in a greased 13×9-inch baking pan. Cover with a kitchen towel and allow to rise in a warm place until doubled, about 1 hour.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the cinnamon rolls for 20-25 minutes or until they are golden brown on top. Remove and cool on wire racks.
- Make Frosting: Beat together softened butter, cream cheese, vanilla extract, and salt until blended. Gradually add confectioners’ sugar, beating until smooth.
- Frost and Serve: Spread the frosting evenly over the cooled cinnamon rolls. Refrigerate leftovers to preserve freshness.
Notes
- This recipe yields soft, fluffy cinnamon rolls with a classic cream cheese frosting.
- Ensure milk is warm enough to activate yeast but not too hot to kill it.
- Use room temperature eggs and butter for best dough consistency.
- Letting the dough rise in a warm, draft-free place is essential for good texture.
- Store leftovers in the refrigerator and reheat gently before serving.
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
