BEST Homemade Cinnamon Rolls
Indulge in the ultimate comfort baking experience with these BEST homemade cinnamon rolls. Featuring an incredibly soft, fluffy dough, a rich cinnamon-sugar swirl, and a luscious cream cheese frosting, these rolls deliver bakery-quality results. Perfect for weekend brunches or special occasions, they redefine the classic pastry.
- Prep Time: 35
- Cook Time: 25
- Total Time: 135
- Yield: 12 large rolls 1x
- Category: breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough:
4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 1/4 cups warm milk (105-115°F)
1/2 cup unsalted butter, melted
2 large eggs, room temperature
1 teaspoon salt
For the Filling:
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 tablespoon ground cinnamon
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
2–4 tablespoons milk
Instructions
1. Activate the yeast: In a large bowl, combine warm milk, 1/4 cup granulated sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. Make the dough: Add melted butter, eggs, and salt to the yeast mixture. Gradually add flour, mixing until a shaggy dough forms.
3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Prepare the filling: While the dough rises, mix softened butter, 3/4 cup granulated sugar, and cinnamon in a bowl until well combined.
5. Assemble the rolls: Punch down the risen dough. On a floured surface, roll it into a 12×18 inch rectangle. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border.
6. Roll and cut: Tightly roll up the dough starting from the long side. Cut the roll into 12 equal slices.
7. Second rise: Place the cinnamon roll slices, cut-side up, in a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes.
8. Bake the rolls: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown and cooked through.
9. Make the frosting: While rolls bake, beat softened cream cheese and 1/2 cup butter until smooth. Mix in vanilla extract.
10. Add frosting: Gradually add sifted powdered sugar, alternating with milk (starting with 2 tablespoons), until desired consistency is reached. Frost the warm cinnamon rolls.
Notes
Ensure milk is the correct temperature for activating yeast; too hot will kill it, too cold won’t activate it.
Room temperature eggs and butter integrate better into the dough.
For a richer dough, substitute whole milk for other types.
Adjust cinnamon level in filling to your preference.
If dough is too sticky, add a little more flour 1 tablespoon at a time. If too dry, add a bit more milk.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: Estimated 450-550 kcal per roll (including frosting)
- Sugar: Estimated 40-50g per roll (including frosting)
- Sodium: Estimated 300-400mg per roll
- Fat: Estimated 25-35g per roll (including frosting)
- Saturated Fat: Estimated 15-20g per roll (including frosting)
- Carbohydrates: Estimated 50-60g per roll (including frosting)
- Fiber: Estimated 1-2g per roll
- Protein: Estimated 5-7g per roll
- Cholesterol: Estimated 90-120mg per roll
Find it online: https://itisrecipes.com/best-homemade-cinnamon-rolls/