Homemade Cinnamon Rolls
Homemade Cinnamon Rolls
Ingredients
For the Dough
- 1 cup milk, warm, 105-115°F / 40-46°C
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 4.5 cups bread flour
- 1 teaspoon salt
For the Cinnamon Sugar Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream
Instructions
- 1
Heat 1 cup of milk in the microwave for 45-60 seconds until it reaches a temperature between 105-115°F (40-46°C). It should be warm to the touch, not hot.
⏱️ 1 min
- 2
To the warm milk, add 2 1/4 teaspoons of active dry yeast and 1/4 cup of granulated sugar. Stir gently to combine. Let this mixture sit for 5-10 minutes, or until it becomes foamy on top, indicating the yeast is active.
⏱️ 10 min
- 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the foamy yeast mixture with 1/2 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until well combined.
⏱️ 3 min
- 4
Add 4.5 cups of bread flour and 1 teaspoon of salt to the wet ingredients. Mix on low speed until the ingredients are just combined and a shaggy dough forms.
⏱️ 2 min
- 5
Increase the mixer speed to medium-high and knead the dough for 5-7 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.
⏱️ 7 min
- 6
Lightly grease a large bowl. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap. Place the covered bowl in a warm spot and let the dough rise for 1 to 1.5 hours, or until it has doubled in size.
⏱️ 90 min
- 7
While the dough is rising, prepare the filling. In a small bowl, combine 1/2 cup of softened unsalted butter, 1 cup of brown sugar, and 2 tablespoons of ground cinnamon.
⏱️ 5 min
- 8
Mix these ingredients thoroughly until they form a well-combined, paste-like consistency. Set aside.
⏱️ 3 min
- 9
Once the dough has doubled in size, gently punch it down to release the air.
⏱️ 1 min
- 10
On a lightly floured surface, roll the dough out into a large rectangle, approximately 12x18 inches (30x45 cm).
⏱️ 5 min
- 11
Spread the prepared cinnamon sugar filling evenly over the entire surface of the dough, leaving a small border (about 1/2 inch or 1.25 cm) along one of the long edges.
⏱️ 3 min
- 12
Starting from the long edge opposite the clean border, tightly roll the dough into a log.
⏱️ 2 min
- 13
Using a sharp knife or unflavored dental floss, trim off the uneven ends of the log. Then, cut the log into 12 equal rolls, each about 1.5 inches (3.8 cm) thick.
⏱️ 5 min
- 14
Lightly grease a 9x13 inch (23x33 cm) baking dish. Arrange the cut cinnamon rolls snugly in the prepared dish.
⏱️ 2 min
- 15
Cover the baking dish with plastic wrap and let the rolls rise in a warm place for another 30-45 minutes, or until they look puffy and have nearly doubled in size again.
⏱️ 45 min
- 16
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 17
Bake the cinnamon rolls for 20-25 minutes. They should be lightly golden brown on top and cooked through.
⏱️ 25 min
- 18
If the rolls start to brown too quickly, loosely cover the dish with aluminum foil.
- 19
While the cinnamon rolls are baking or cooling slightly, prepare the frosting. In a medium bowl, beat 4 oz of softened cream cheese and 1/4 cup of softened unsalted butter together until the mixture is smooth and creamy.
⏱️ 3 min
- 20
Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract.
⏱️ 2 min
- 21
Add 1-2 tablespoons of milk or cream, one tablespoon at a time, until the frosting reaches a light, fluffy, and spreadable consistency.
⏱️ 2 min
- 22
Spread the luscious cream cheese frosting generously over the warm, freshly baked cinnamon rolls. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Cinnamon Rolls
For the Dough
- 1 cup milk, warm, 105-115°F / 40-46°C
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 4.5 cups bread flour
- 1 teaspoon salt
For the Cinnamon Sugar Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream
Instructions
- 1
Heat 1 cup of milk in the microwave for 45-60 seconds until it reaches a temperature between 105-115°F (40-46°C). It should be warm to the touch, not hot.
⏱️ 1 min - 2
To the warm milk, add 2 1/4 teaspoons of active dry yeast and 1/4 cup of granulated sugar. Stir gently to combine. Let this mixture sit for 5-10 minutes, or until it becomes foamy on top, indicating the yeast is active.
⏱️ 10 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the foamy yeast mixture with 1/2 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until well combined.
⏱️ 3 min - 4
Add 4.5 cups of bread flour and 1 teaspoon of salt to the wet ingredients. Mix on low speed until the ingredients are just combined and a shaggy dough forms.
⏱️ 2 min - 5
Increase the mixer speed to medium-high and knead the dough for 5-7 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.
⏱️ 7 min - 6
Lightly grease a large bowl. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap. Place the covered bowl in a warm spot and let the dough rise for 1 to 1.5 hours, or until it has doubled in size.
⏱️ 90 min - 7
While the dough is rising, prepare the filling. In a small bowl, combine 1/2 cup of softened unsalted butter, 1 cup of brown sugar, and 2 tablespoons of ground cinnamon.
⏱️ 5 min - 8
Mix these ingredients thoroughly until they form a well-combined, paste-like consistency. Set aside.
⏱️ 3 min - 9
Once the dough has doubled in size, gently punch it down to release the air.
⏱️ 1 min - 10
On a lightly floured surface, roll the dough out into a large rectangle, approximately 12x18 inches (30x45 cm).
⏱️ 5 min - 11
Spread the prepared cinnamon sugar filling evenly over the entire surface of the dough, leaving a small border (about 1/2 inch or 1.25 cm) along one of the long edges.
⏱️ 3 min - 12
Starting from the long edge opposite the clean border, tightly roll the dough into a log.
⏱️ 2 min - 13
Using a sharp knife or unflavored dental floss, trim off the uneven ends of the log. Then, cut the log into 12 equal rolls, each about 1.5 inches (3.8 cm) thick.
⏱️ 5 min - 14
Lightly grease a 9x13 inch (23x33 cm) baking dish. Arrange the cut cinnamon rolls snugly in the prepared dish.
⏱️ 2 min - 15
Cover the baking dish with plastic wrap and let the rolls rise in a warm place for another 30-45 minutes, or until they look puffy and have nearly doubled in size again.
⏱️ 45 min - 16
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 17
Bake the cinnamon rolls for 20-25 minutes. They should be lightly golden brown on top and cooked through.
⏱️ 25 min - 18
If the rolls start to brown too quickly, loosely cover the dish with aluminum foil.
- 19
While the cinnamon rolls are baking or cooling slightly, prepare the frosting. In a medium bowl, beat 4 oz of softened cream cheese and 1/4 cup of softened unsalted butter together until the mixture is smooth and creamy.
⏱️ 3 min - 20
Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract.
⏱️ 2 min - 21
Add 1-2 tablespoons of milk or cream, one tablespoon at a time, until the frosting reaches a light, fluffy, and spreadable consistency.
⏱️ 2 min - 22
Spread the luscious cream cheese frosting generously over the warm, freshly baked cinnamon rolls. Serve immediately and enjoy!
⏱️ 2 min