The Best Homemade Cinnamon Rolls
Ingredients
For The Dough:
- 1 cup milk warm but not hot, about 105-115°F
- 1/2 cup sugar divided
- 1 package dry yeast about 2 1/4 teaspoons
- 1/3 cup butter softened to room temperature
- 1 teaspoon salt
- 2 eggs
- 4 to 5 cups flour
For The Filling:
- 1 cup brown sugar
- 2 1/2 tablespoons cinnamon
- 1 tablespoon flour
- 1/2 cup butter at room temperature
For The Icing:
- 4 tablespoons butter at room temperature
- 1 package cream cheese 8 ounces
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make The Dough:
- In a measuring cup or small bowl, whisk the warm milk and 1 teaspoon of the sugar until dissolved, then sprinkle the yeast evenly over the top. Let stand for 5-10 minutes, until the yeast looks foamy and smells yeasty.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, remaining sugar, and salt. Beat on medium speed until smooth and slightly creamy, 1-2 minutes, scraping down the bowl once or twice.
- Add the eggs one at a time, mixing on low after each addition until incorporated. Add the foamy yeast mixture and mix on low just until combined.
- With the mixer on low speed, add 3 1/2 cups of the flour, about 1 cup at a time, mixing just until a soft dough forms and most of the flour is absorbed. Switch to the dough hook attachment.
- Continue adding the remaining flour, a few tablespoons at a time, kneading on low speed until the dough is smooth, elastic, and slightly tacky but not sticky, 5-7 minutes. You may not need all of the flour. Stop adding it as soon as the dough cleans the sides of the bowl but still feels soft.
- Lightly coat the inside of a clean bowl with neutral oil or cooking spray. Shape the dough into a ball, place it in the bowl, and turn it once or twice to coat. Cover tightly with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. The dough is ready when an indentation made with your fingertip springs back slowly but not all the way.
Make The Filling:
- While the dough rises, in a medium bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, cinnamon, flour, and softened butter. Mix on low speed until everything is evenly combined and no dry spots remain, stopping to scrape down the bowl as needed.
- Increase the speed to medium and beat just until the mixture is thick, smooth, and easily spreadable. If it looks too stiff to spread, let it stand at room temperature for a few minutes to soften.
Assemble The Rolls:
- Generously grease a 9x13-inch baking dish with butter or nonstick cooking spray.
- Once the dough has doubled, gently punch it down to deflate. Turn it out onto a lightly floured work surface, cover loosely with a towel, and let it rest for 5 minutes to relax the gluten.
- Using a floured rolling pin, roll the dough into a large rectangle about 21x16 inches and roughly 1/4 inch thick, with the long side facing you. Dust underneath with a little more flour if the dough sticks.
- Dollop the cinnamon filling over the dough, then use an offset spatula or the back of a spoon to spread it into an even layer, going all the way to the edges on three sides and leaving a 1/2-inch border along one long edge.
- Starting with the opposite long edge, roll the dough up into a tight, even log, lifting and rolling rather than stretching the dough. When you reach the clean border, pinch the seam to seal, using a few drops of water if needed to help it stick.
- Trim a thin slice from each end of the log if they are uneven. Use unflavored dental floss or a very sharp serrated knife to cut the log into 12 equal rolls, about 1 1/2 inches thick.
- Arrange the rolls cut-side up in the prepared baking dish, spacing them evenly; they should be close but not yet touching. Cover the dish loosely with plastic wrap or a clean towel and let the rolls rise in a warm place until puffy and nearly doubled in size, 45-60 minutes. The rolls should be touching and look light and pillowy.
Bake The Rolls:
- Near the end of the rising time, preheat the oven to 375°F with a rack in the center position.
- Uncover the rolls and bake for 18-22 minutes, until the tops are golden brown and the centers look set when gently pressed. If the rolls are browning too quickly before the centers are done, tent the pan loosely with foil for the last few minutes of baking.
- Transfer the pan to a wire rack and let the rolls cool in the pan until just warm to the touch, at least 20–30 minutes, before frosting. This helps the icing stay on top instead of melting and sliding off.
Make The Icing:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy, about 1 minute.
- Add the cream cheese and beat on medium speed until completely smooth and fluffy, 1-2 minutes, scraping down the bowl as needed.
- With the mixer on low speed, gradually add the powdered sugar, 1/2 to 1 cup at a time, mixing until smooth after each addition.
- Add the vanilla and a pinch of salt. Beat on low just until incorporated, then increase the speed to medium and beat until the icing is light, smooth, and spreadable, 1-2 minutes. If it seems too thick, beat in a teaspoon or two of milk. If too thin, add a little more powdered sugar.
Finish And Serve The Rolls:
- When the cinnamon rolls are just barely warm or at room temperature, spread the icing generously over the tops, letting it drip slightly down the sides. Alternatively, serve the rolls with the icing on the side.
Nutrition
Calories: 556kcalCarbohydrates: 77gProtein: 8gFat: 25gSaturated Fat: 15gSodium: 409mgFiber: 2g
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