Description
These homemade cinnamon rolls are soft, fluffy, and irresistibly delicious. Made from scratch with a tender yeast dough, a rich cinnamon-sugar filling, and topped with a smooth cream cheese frosting, they're perfect for a comforting breakfast or special treat. The careful kneading and multiple rises ensure a light texture, while baking at 350°F yields golden, gooey rolls that melt in your mouth.
Ingredients
Dough
- 4 1/2 cups (585g) bread flour
- 1/3 cup (70g) granulated sugar
- 1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast
- 1 teaspoon salt
- 1 1/2 cups (360g) milk
- 6 tablespoons (84g) unsalted butter
- 1 large egg, at room temperature
Filling
- 1/2 cup (113g) unsalted butter, room temperature
- 2/3 cup (142g) packed light brown sugar
- 2 tablespoons ground cinnamon
- Pinch of salt
Cream Cheese Frosting
- 4 ounces cream cheese, at room temperature
- 1/2 cup (113g) unsalted butter, at room temperature
- 3 cups (336g) powdered sugar
- 2 tablespoons (30g) milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the dough base: In a stand mixer fitted with the whisk attachment, combine 2 cups of bread flour, granulated sugar, yeast, and salt on low speed until mixed evenly.
- Warm milk and butter: Microwave milk and butter in a microwave-safe bowl for about 45 seconds until warm and butter mostly melted, careful not to overheat.
- Add liquids to dry ingredients: Pour warm milk mixture into flour mix, add the egg, and beat on low to combine. Increase speed to high and beat for 2 minutes to start gluten development; dough will be batter-like.
- Knead the dough: Switch to dough hook, add 1 1/2 cups flour, knead low until combined. Scrape bowl, then add remaining 1 cup flour. Knead low speed until dough forms a ball and pulls from bowl edges.
- Continue kneading: Increase to medium-low and knead for about 10 minutes until dough is smooth and stretchy. If it wraps around the hook, stop, remove, flip dough, and continue. Test gluten by stretching a piece until thin without breaking.
- First rise: Transfer dough to a large, lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
- Prepare filling: In a medium bowl, mix softened butter, brown sugar, cinnamon, and a pinch of salt with a spatula until paste-like. Set aside.
- Roll out dough: On a floured surface, roll dough into a 12 by 18-inch rectangle, wider side facing you.
- Spread filling: Evenly spread cinnamon filling to the edges of the rolled dough using a silicone spatula.
- Form rolls: Roll dough from the wide side into a tight log, seal seam by pressing. Using a sharp knife or dental floss, cut into 12 equal rolls. Place the rolls in a parchment-lined 9x13-inch pan.
- Second rise: Cover rolls with towel or plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Bake rolls: Preheat oven to 350°F. Remove covering and bake rolls until golden brown, about 30 minutes. Cool on a wire rack for 15 minutes.
- Make cream cheese frosting: In a stand mixer with whisk attachment, beat cream cheese, butter, powdered sugar, 2 tablespoons milk, vanilla, and pinch of salt on low until combined, then medium-high until fluffy (about 1 min). Thin with extra milk if needed.
- Frost rolls and serve: Spread frosting over warm rolls evenly and enjoy fresh and warm.
Notes
- Use bread flour for best gluten development for soft, fluffy rolls.
- Warm the milk and butter carefully; too hot can kill the yeast.
- Use instant yeast for quicker rising and a reliable dough.
- Stretch test of dough confirms gluten development is sufficient.
- Rolling the dough tightly ensures nicely shaped rolls.
- Using dental floss for slicing prevents squishing the rolls.
- Let rolls cool slightly before frosting to prevent melting the frosting too much.
- Store leftover rolls in an airtight container and reheat gently for best texture.