Description
This classic homemade cinnamon roll recipe features a soft and fluffy yeast dough filled with buttery cinnamon sugar and topped with a rich cream cheese frosting, perfect for a cozy breakfast or brunch treat.
Ingredients
Scale
Dough
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm whole milk (110° to 115° F)
- 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: In the bowl of a stand mixer, add the warm milk and sprinkle the active dry yeast over the top. Let it sit briefly to activate.
- Mix Wet Ingredients: Add eggs, melted butter, and sugar to the yeast mixture. Mix until all ingredients are combined thoroughly.
- Add Dry Ingredients: Incorporate salt and 4 cups of all-purpose flour into the wet mixture using the stand mixer’s beater blade. Mix just until barely combined. Reserve the remaining 1/2 cup flour to add later if needed.
- Knead Dough: Remove the beater blade and attach the dough hook. Knead the dough for about 6-8 minutes until it becomes smooth, elastic, and tacky but not overly sticky. The dough will still stick slightly to the sides of the bowl.
- First Rise: Place dough in a greased bowl, turning once to grease the top. Cover and let it rise in a warm place until doubled in size, approximately 1 hour.
- Prepare Filling: In a small bowl, mix together the brown sugar and ground cinnamon.
- Shape Dough: After the dough has doubled, punch it down gently. Roll it out on a lightly floured surface into an 11×8-inch rectangle.
- Add Filling: Brush the dough rectangle with softened butter, then sprinkle the cinnamon sugar mixture evenly, leaving about 1/2 inch of the edges clear.
- Roll and Cut: Roll the dough tightly from a long side into a jelly-roll shape. Pinch the seam to seal it. Cut the roll into 8 to 12 equal slices depending on desired size.
- Second Rise: Place the cinnamon roll slices cut side down into a greased 13×9-inch baking pan. Cover with a kitchen towel and let them rise in a warm place until doubled, about 1 hour.
- Preheat Oven: Heat the oven to 350°F (175°C).
- Bake: Bake the rolls for 20 to 25 minutes or until they are golden brown on top. Remove from the oven and cool on wire racks.
- Make Frosting: Beat softened butter, cream cheese, vanilla extract, and salt until smooth and blended. Gradually beat in the confectioners’ sugar until creamy.
- Frost Rolls: Spread the cream cheese frosting evenly over the warm cinnamon rolls. Refrigerate leftovers to maintain freshness.
Notes
- This recipe yields soft, fluffy cinnamon rolls with a rich cream cheese frosting—perfect for a comforting breakfast or brunch.
- Make sure your milk is warm but not hot to properly activate the yeast.
- You can adjust the number of rolls based on thickness by slicing into 8 to 12 pieces.
- For softer rolls, cover them while baking with foil for the first 10 minutes if needed.
- Leftover rolls keep well refrigerated and can be warmed gently before serving.
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
