Description
Enjoy the softest, easiest homemade cinnamon rolls with this foolproof recipe. Made with a rich yeast dough, a cinnamon-sugar butter filling, and topped with creamy cream cheese icing, these cinnamon rolls are perfect for a sweet breakfast or cozy dessert.
Ingredients
Dough
- 1 1/3 cup whole milk (320g)
- 4 teaspoons active dry yeast (or instant yeast)
- 1/2 cup granulated sugar (100g)
- 5 cups all purpose flour (650g)
- 2 large eggs, room temperature
- 2 teaspoons salt
- 1/2 cup unsalted butter, room temperature (113g)
Filling
- 1/2 cup unsalted butter, softened (113g)
- 1 cup light brown sugar, packed (200g)
- 2 tbsp cinnamon powder
- 3/4 tsp salt
Topping
- 1/2 cup heavy cream (120g), room temperature
Cream Cheese Icing
- 4 oz cream cheese, room temperature (113g)
- 1/4 cup unsalted butter, room temperature (56g)
- 1/4 cup heavy cream (60g)
- 1 cup icing sugar (100g)
Instructions
- Activate Yeast: Microwave the milk for 20-30 seconds until warm to the touch (~100-110°F). Add the yeast to the warmed milk, whisk gently, and let it rest for 10 minutes until foamy.
- Prepare Dough: In the same bowl with the foamy yeast mixture, add sugar, flour, eggs, salt, and room temperature butter.
- Knead Dough by Hand: Use a large wooden spoon to combine into a shaggy dough. Turn out onto a clean surface and knead with a push-pull motion for 15 minutes until soft, smooth, and stretchy. Add 1-2 tbsp flour if still sticky after 5 minutes.
- Or Knead Dough Using Stand Mixer: Knead on medium-high with a dough hook for 7-10 minutes until the dough is smooth, pulls away from bowl edges, and passes the window-pane test.
- First Rise: Place dough in an oiled bowl, cover with cling wrap, and let it rise in a warm place for 60-90 minutes until doubled in size and springs back when poked.
- Prepare Filling: Mix softened butter with cinnamon, brown sugar, and salt until spreadable. Microwave briefly if needed.
- Shape Rolls: Line a 9×13″ baking pan with parchment paper. Punch down risen dough and roll out into a 12×18″ rectangle on a lightly floured surface.
- Spread Filling: Evenly spread the cinnamon-sugar butter mixture over the dough rectangle.
- Cut Dough: Using a long ruler and pizza cutter, slice the dough into twelve 1″ wide strips.
- Roll and Arrange: Roll each strip tightly into a cinnamon roll and place them in a 4×3 arrangement in the prepared pan.
- Second Rise: Let the rolls rise for 30-45 minutes in a warm spot until puffed and springy.
- Preheat Oven: During the last 20 minutes of the second rise, preheat oven to 350°F (conventional, no fan).
- Add Cream: Just before baking, pour 1/2 cup heavy cream evenly over the rolls to keep them moist while baking.
- Bake Rolls: Bake for 22-25 minutes until light golden and firm to touch. Slight underbaking is recommended for soft, gooey rolls.
- Cool: Remove from oven and let rest for 10 minutes.
- Prepare Icing: Whisk cream cheese, butter, heavy cream, and icing sugar together until smooth and creamy.
- Ice Rolls: Spread cream cheese icing generously over warm rolls.
- Serve: Enjoy the soft, warm cinnamon rolls immediately for best flavor and texture.
Notes
- Use room temperature ingredients to help the dough rise properly.
- Be patient with the kneading process to develop gluten for chewy, soft rolls.
- The window-pane test ensures the dough is kneaded enough and elastic.
- Pouring cream over the rolls before baking keeps them moist and tender.
- Underbaking slightly prevents the rolls from drying out and preserves gooeyness.
- Warm the filling mix if needed to make it easier to spread.
- Allow rolls to cool slightly before icing to prevent melting the frosting.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
