Perfect Cinnamon Rolls
Perfect Cinnamon Rolls
Ingredients
For the Dough
- 2/3 cup whole milk, warmed to 105-115°F
- 1 1/2 teaspoons active dry yeast
- 2 1/2 tablespoons granulated sugar
- 1 large egg, room temperature
- 1/3 cup unsalted butter, melted and cooled
- 3 cups all-purpose flour, plus more for dusting
- 2/3 teaspoon salt
For the Filling
- 2/3 cup light brown sugar, packed
- 1 1/3 tablespoons ground cinnamon
- 1/3 cup unsalted butter, softened
For the Cream Cheese Frosting
- 3 ounces cream cheese, softened
- 2 1/2 tablespoons unsalted butter, softened
- 1 1/3 cups powdered sugar
- 2/3 teaspoon vanilla extract
- 1 teaspoon milk or heavy cream, as needed
Instructions
- 1
In a large mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the room temperature egg and melted, cooled butter to the yeast mixture. Whisk until well combined.
⏱️ 3 min
- 3
Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or use a stand mixer on medium-low speed for 3-5 minutes, until the dough is smooth and elastic.
⏱️ 10 min
- 4
Lightly grease a clean large bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the filling. In a small bowl, combine the light brown sugar and ground cinnamon. Set aside. In another small bowl, cream together the softened unsalted butter for the filling until smooth.
⏱️ 5 min
- 6
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 16x10 inches.
⏱️ 5 min
- 7
Evenly spread the softened butter over the entire surface of the dough rectangle, leaving a 1/2-inch border on one of the long edges. Sprinkle the brown sugar and cinnamon mixture evenly over the butter.
⏱️ 5 min
- 8
Starting from the long edge opposite the plain border, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 5 min
- 9
Using a sharp knife or unflavored dental floss, cut the log into 8 equal slices, approximately 1 1/2 inches thick. Lightly grease an 8x8 inch baking dish.
⏱️ 5 min
- 10
Arrange the cinnamon roll slices in the prepared baking dish, leaving a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let rise in a warm place for another 30-45 minutes, or until puffy.
⏱️ 45 min
- 11
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
⏱️ 15 min•🌡️ 375
- 12
Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375
- 13
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk or heavy cream, 1 teaspoon at a time, until desired consistency is reached.
⏱️ 5 min
- 14
Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Cinnamon Rolls
Ingredients
For the Dough
- 2/3 cup whole milk, warmed to 105-115°F
- 1 1/2 teaspoons active dry yeast
- 2 1/2 tablespoons granulated sugar
- 1 large egg, room temperature
- 1/3 cup unsalted butter, melted and cooled
- 3 cups all-purpose flour, plus more for dusting
- 2/3 teaspoon salt
For the Filling
- 2/3 cup light brown sugar, packed
- 1 1/3 tablespoons ground cinnamon
- 1/3 cup unsalted butter, softened
For the Cream Cheese Frosting
- 3 ounces cream cheese, softened
- 2 1/2 tablespoons unsalted butter, softened
- 1 1/3 cups powdered sugar
- 2/3 teaspoon vanilla extract
- 1 teaspoon milk or heavy cream, as needed
Instructions
- 1
In a large mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the room temperature egg and melted, cooled butter to the yeast mixture. Whisk until well combined.
⏱️ 3 min - 3
Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or use a stand mixer on medium-low speed for 3-5 minutes, until the dough is smooth and elastic.
⏱️ 10 min - 4
Lightly grease a clean large bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the filling. In a small bowl, combine the light brown sugar and ground cinnamon. Set aside. In another small bowl, cream together the softened unsalted butter for the filling until smooth.
⏱️ 5 min - 6
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 16x10 inches.
⏱️ 5 min - 7
Evenly spread the softened butter over the entire surface of the dough rectangle, leaving a 1/2-inch border on one of the long edges. Sprinkle the brown sugar and cinnamon mixture evenly over the butter.
⏱️ 5 min - 8
Starting from the long edge opposite the plain border, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 5 min - 9
Using a sharp knife or unflavored dental floss, cut the log into 8 equal slices, approximately 1 1/2 inches thick. Lightly grease an 8x8 inch baking dish.
⏱️ 5 min - 10
Arrange the cinnamon roll slices in the prepared baking dish, leaving a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let rise in a warm place for another 30-45 minutes, or until puffy.
⏱️ 45 min - 11
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
⏱️ 15 min•🌡️ 375 - 12
Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil.
⏱️ 25 min•🌡️ 375 - 13
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk or heavy cream, 1 teaspoon at a time, until desired consistency is reached.
⏱️ 5 min - 14
Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately.
⏱️ 10 min