Easy Homemade Cinnamon Rolls Recipe

Introduction

These easy homemade cinnamon rolls are fluffy, sweet, and filled with a warm cinnamon-sugar filling. Topped with a creamy cream cheese frosting, they’re the perfect treat for breakfast or any time you crave a comforting pastry.

Ingredients

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup (240ml) milk, warmed to 110-115°F (43-46°C)
• 1/4 cup (57g) unsalted butter, melted
• 1 large egg, lightly beaten
• 1/2 cup (113g) unsalted butter, softened (for filling)
• 3/4 cup (150g) packed light brown sugar
• 2 tablespoons ground cinnamon
• 4 ounces (113g) cream cheese, softened
• 1/4 cup (57g) unsalted butter, softened (for frosting)
• 1 1/2 cups (180g) powdered sugar
• 1/2 teaspoon vanilla extract
• 2-4 tablespoons milk, or more to reach desired consistency

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, and salt.
2. Step 2: In a separate bowl, combine the warm milk and yeast. Let it stand for 5-10 minutes, or until foamy.
3. Step 3: Add the melted butter and beaten egg to the yeast mixture. Whisk to combine. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
4. Step 4: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky. If too sticky, add a tablespoon of flour at a time until the right consistency is reached.
5. Step 5: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
6. Step 6: While the dough rises, prepare the filling by mixing the softened butter, brown sugar, and cinnamon in a medium bowl until smooth.
7. Step 7: Once the dough has doubled, gently punch it down. Turn it onto a lightly floured surface and roll it into a 12×18 inch rectangle.
8. Step 8: Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along one long edge.
9. Step 9: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal.
10. Step 10: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices.
11. Step 11: Arrange the rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes, or until puffy.
12. Step 12: Preheat the oven to 350°F (175°C).
13. Step 13: Bake for 20-25 minutes, until golden brown. If browning too quickly, tent with foil.
14. Step 14: Let the rolls cool in the pan for 10-15 minutes before frosting.
15. Step 15: For the frosting, beat together the softened cream cheese and butter until smooth and creamy.
16. Step 16: Gradually add powdered sugar, beating on low speed until combined. Stir in vanilla extract.
17. Step 17: Add milk, one tablespoon at a time, until frosting reaches desired consistency.
18. Step 18: Spread the cream cheese frosting generously over the warm cinnamon rolls.
19. Step 19: Serve immediately and enjoy warm.

Tips & Variations

• For extra fluffy rolls, make sure your milk is warm but not hot when activating the yeast.
• If you prefer, substitute half the all-purpose flour with bread flour for a chewier texture.
• Add chopped nuts or raisins to the filling for added texture and flavor.
• Use dental floss to slice the rolls cleanly without squashing them.
• To make ahead, prepare rolls up to the second rise, then refrigerate overnight. Bake fresh the next day.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving to restore softness. You can also freeze unfrosted rolls after the second rise; thaw and bake when ready.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can. If using instant yeast, mix it directly with the dry ingredients and skip the activation step with warm milk. Adjust rising times as needed.

How do I prevent the rolls from being dry?

Make sure not to overbake them and cover the pan with foil if they brown too quickly. Also, spreading plenty of frosting while rolls are warm helps keep them moist and flavorful.