Description
These best homemade cinnamon rolls are soft, fluffy, and generously coated with a rich cinnamon sugar filling, topped with a smooth cream cheese frosting. Perfect for a cozy breakfast or sweet treat, this recipe walks you through creating the ideal dough, rolling it out with the cinnamon-sugar filling, and baking to golden perfection for a delightful homemade pastry experience.
Ingredients
Scale
Dough
- 1 package yeast (2 1/4 teaspoons)
- 1 cup milk
- 1/2 cup granulated sugar
- 4 cups all-purpose flour (plus up to 1/2 cup more as needed)
- 6 tablespoons butter (diced and softened)
- 1 teaspoon salt
- 2 large eggs
Filling
- 1 stick butter (softened)
- 1/2 cup brown sugar (packed)
- 1/2 cup white sugar
- 3 tablespoons ground cinnamon
Frosting
- 3/4 cup cream cheese
- 1 cup icing sugar (or more to taste)
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
- Warm the milk: Warm 1 cup of milk to around 100°F, taking about 30-45 seconds in the microwave. Ensure it does not exceed 105°F to avoid killing the yeast.
- Activate the yeast: In a small bowl, combine the yeast, 1 tablespoon warm milk, and 1 teaspoon granulated sugar. Stir gently and let sit for 5 minutes until bubbles form on the surface, indicating the yeast is active.
- Prepare the dough mixture: In a stand mixer bowl, combine the flour, diced butter, salt, eggs, yeast mixture, remaining milk, and sugar. Stir slightly to roughly combine the ingredients.
- Knead the dough: Using the dough hook attachment on medium speed, knead until the dough forms a smooth ball, approximately 10-12 minutes. If dough doesn’t come together, add flour 1 tablespoon at a time until it pulls together, avoiding adding too much to prevent a biscuit-like texture.
- First rise: Transfer the dough to a greased bowl, shape it into a smooth ball with the seam on the bottom, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape the dough: Dust your work surface with flour and turn out the dough. Punch it down gently, then roll into a rectangle about 18×12 inches, with thickness around 1/4 inch.
- Prepare filling and fill dough: Spread 1 stick of softened butter evenly over the rolled dough. In a small bowl, mix the brown sugar, white sugar, and ground cinnamon together, then sprinkle the mixture evenly over the buttered dough.
- Roll and cut: Roll the dough tightly from the longer edge into a log, pinching the seam to seal. Place the log seam-side down and slice into 12 individual rolls using a sharp knife or dental floss.
- Second rise: Place the rolls into a greased 9×13 inch baking pan. Cover with a tea towel and let rise for about 30 minutes, or until the rolls are puffy and nearly doubled in size.
- Preheat oven and bake: While the rolls rise, heat the oven to 350°F. Bake the cinnamon rolls for approximately 18 minutes until they turn light golden brown. If needed, tent with foil and bake up to an additional 15-20 minutes to ensure thorough baking, especially if the dough was cold.
- Prepare frosting: In a medium bowl, combine the cream cheese, icing sugar, vanilla extract, and a pinch of salt. Beat with a hand mixer until the frosting is smooth and creamy.
- Frost and serve: Remove the cinnamon rolls from the oven and cool on a wire rack for 5 minutes. Spread the frosting on the rolls while still warm. Let cool slightly until they can be handled comfortably and serve warm for the best flavor and texture.
Notes
- Do not overheat the milk or it will kill the yeast; aim for about 100°F.
- If dough is too sticky, add flour sparingly to avoid a tough texture.
- Use dental floss to slice the rolls for cleaner edges and easier cutting.
- Cover the dough properly during rising to prevent drying out.
- If the center rolls are underbaked, tent with foil and continue baking to avoid burning the edges.
- For softer rolls, use whole milk but whole or 2% milk will work best.
- Frost the rolls while warm to allow the frosting to melt slightly for a perfect finish.
