Description
Delicious homemade cinnamon rolls made from scratch with a soft, fluffy dough and a sweet cinnamon-sugar filling, topped with a smooth cream cheese icing. Perfect for breakfast or a cozy treat, these cinnamon rolls offer a delightful balance of buttery richness and warm spices.
Ingredients
Dough
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter
- 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
- 1 large egg, at room temperature
Filling
- 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Icing
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Make the dough: Whisk the flour, sugar, and salt together in a large bowl and set aside. In a heatproof bowl, combine the milk and butter, then heat until butter melts and mixture is warm (about 110°F/43°C). Whisk in the yeast until dissolved. Pour this mixture into the dry ingredients, add the egg, and stir using a rubber spatula, wooden spoon, or stand mixer with paddle attachment on medium speed until a soft dough forms.
- Knead the dough: Transfer the dough onto a lightly floured surface. Knead with floured hands for 3 to 5 minutes until smooth. If sticky, add flour as needed. Place the dough in a lightly greased bowl, cover loosely, and let it rest for about 10 minutes while preparing the filling.
- Prepare and fill the rolls: Roll the dough out into a 14×8-inch (36×20 cm) rectangle. Spread the softened butter evenly over the dough. Mix together cinnamon and brown sugar, then sprinkle the mixture over the butter. Roll the dough into a 14-inch log and cut into 10 to 12 even rolls. Arrange the rolls in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
- Let rolls rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow rolls to rise in a warm spot for 60 to 90 minutes until doubled in size.
- Bake the rolls: Preheat the oven to 375°F (190°C). Bake the risen rolls for 24 to 27 minutes until lightly browned. If tops brown too quickly, tent loosely with foil. Rolls are done when internal temperature reaches 195–200°F (91–93°C). Remove from oven and place pan on a wire rack.
- Make the icing: In a medium bowl, beat softened cream cheese on high speed until smooth. Add softened butter and continue to beat until combined. Beat in confectioners’ sugar and vanilla extract until fully incorporated. Spread the icing evenly over warm rolls using a knife or spatula.
- Serve and store: Serve rolls immediately warm. For leftovers, cover frosted or unfrosted rolls tightly and store at room temperature for up to 1 day or refrigerated for up to 5 days.
Notes
- Ensure milk and butter mixture is warm but not hot to prevent killing the yeast.
- Add flour gradually during kneading if dough is too sticky, but avoid over-flouring to keep rolls tender.
- You can substitute light or dark brown sugar in the filling based on preference.
- Use an instant-read thermometer to check doneness precisely if desired.
- For best results, allow rolls to rise in a warm, draft-free spot.
- Leftover rolls can be reheated gently before serving.
