Description
Classic homemade cinnamon rolls featuring a soft, fluffy yeast dough filled with a buttery cinnamon sugar mixture and topped with a rich cream cheese frosting. Perfect for a comforting breakfast or brunch treat.
Ingredients
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 packed brown sugar
- 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: To the bowl of a stand mixer, add the warm milk and sprinkle the active dry yeast over the top. Let sit for a few minutes until the yeast starts to foam slightly, indicating it is active.
- Mix Wet Ingredients: Add the eggs, melted butter, and sugar to the yeast mixture. Mix until all ingredients are well combined.
- Add Dry Ingredients: Incorporate the salt and 4 cups of the all-purpose flour into the mixture using the beater attachment. Mix just until the ingredients come together and the dough begins to form.
- Prepare Dough for Kneading: Scrape the sticky dough off the beater attachment and discard it. Attach the dough hook to the stand mixer; the dough should be tacky and slightly sticky on the sides of the bowl.
- Knead Dough: Knead the dough in the mixer using the dough hook for about 6-8 minutes until it becomes smooth and elastic. If the dough is too sticky, gradually add up to 1/2 cup more flour as needed.
- First Rise: Place the kneaded dough into a greased bowl, turning once to coat the entire surface. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until it doubles in size, about 1 hour.
- Prepare Filling: In a small bowl, combine the packed brown sugar and ground cinnamon to create the filling mixture.
- Shape Rolls: Once the dough has risen, punch it down to release air. On a lightly floured surface, roll the dough into an 11×8-inch rectangle. Brush the surface evenly with softened butter, then sprinkle the cinnamon sugar mixture evenly over the dough, leaving a 1/2 inch border on the edges.
- Roll and Cut: Starting with a long side, roll the dough tightly into a jelly-roll shape. Pinch the seam to seal the roll. Cut the roll into 8 to 12 slices, depending on desired thickness.
- Second Rise: Arrange the cinnamon roll slices cut side down in a greased 13×9-inch baking pan. Cover with a kitchen towel and allow them to rise in a warm place until doubled, about 1 hour.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls until they are golden brown, about 20-25 minutes. Remove from oven and cool slightly on wire racks.
- Prepare Frosting: In a mixing bowl, beat together softened butter, cream cheese, vanilla extract, and salt until smooth. Gradually add confectioners’ sugar and beat until creamy and spreadable.
- Frost and Serve: Spread the cream cheese frosting evenly over the warm cinnamon rolls. Serve immediately. Refrigerate any leftovers.
Notes
- This recipe produces soft, fluffy cinnamon rolls with a classic cream cheese frosting, making for an indulgent breakfast treat.
- Allowing the dough to rise properly twice ensures perfect texture and fluffiness.
- Use room temperature eggs and butter to help ingredients combine smoothly.
- Adjust the sugar and cinnamon in the filling to taste if desired.
- Leftover rolls can be refrigerated and gently warmed before serving.
- Optional: Add chopped nuts or raisins to the filling for added texture and flavor.
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
