Cinnamon Rolls
Cinnamon Rolls
Ingredients
For the Dough
- 1 cup warm milk, (105-115°F / 40-46°C)
- 1 tablespoon active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 3 1/2 cups all purpose flour
- 1 teaspoon salt
For the Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1-2 tablespoons milk
Instructions
- 1
In a large bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently to combine.
⏱️ 2 min
- 2
Let the mixture sit for 5 minutes, or until it becomes foamy, indicating the yeast is active.
⏱️ 5 min
- 3
Add the large egg, melted butter, and vanilla extract to the bowl. Whisk these ingredients together until they are well combined.
⏱️ 3 min
- 4
Gradually add the all purpose flour and salt to the wet ingredients.
⏱️ 3 min
- 5
Mix with a spatula until a shaggy dough forms.
⏱️ 2 min
- 6
Transfer the dough to a lightly floured surface and knead it for 5-7 minutes until it becomes smooth and elastic.
⏱️ 7 min
- 7
Place the kneaded dough in a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 8
In a small bowl, combine the softened unsalted butter, brown sugar, and cinnamon. Mix these ingredients together until they are well combined and form a smooth paste.
⏱️ 5 min
- 9
Once the dough has risen, 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.
⏱️ 5 min - 11
Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough.
⏱️ 2 min
- 12
Starting from one of the long edges, tightly roll the dough into a log.
⏱️ 2 min
- 13
Trim off the uneven ends of the log.
⏱️ 1 min
- 14
Cut the log into 12 equal pieces, each approximately 1.5 inches thick.
⏱️ 3 min
- 15
Arrange the cut cinnamon rolls in a greased 9x13 inch baking pan.
⏱️ 2 min
- 16
Cover the pan and let the rolls rise for another 30 minutes in a warm place.
⏱️ 30 min
- 17
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 18
Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through.
⏱️ 25 min•🌡️ 350
- 19
While the cinnamon rolls are baking, prepare the frosting. In a medium bowl, combine the softened cream cheese and softened unsalted butter. Beat these together until the mixture is smooth.
⏱️ 5 min
- 20
Add the vanilla extract, powdered sugar, and milk to the bowl. Beat until the frosting is smooth and creamy. Add more milk if needed to reach desired consistency.
⏱️ 3 min
- 21
Once the cinnamon rolls are out of the oven and have cooled slightly, generously spread the cream cheese frosting over them.
⏱️ 2 min
- 22
Serve warm and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Rolls
For the Dough
- 1 cup warm milk, (105-115°F / 40-46°C)
- 1 tablespoon active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 3 1/2 cups all purpose flour
- 1 teaspoon salt
For the Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1-2 tablespoons milk
Instructions
- 1
In a large bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently to combine.
⏱️ 2 min - 2
Let the mixture sit for 5 minutes, or until it becomes foamy, indicating the yeast is active.
⏱️ 5 min - 3
Add the large egg, melted butter, and vanilla extract to the bowl. Whisk these ingredients together until they are well combined.
⏱️ 3 min - 4
Gradually add the all purpose flour and salt to the wet ingredients.
⏱️ 3 min - 5
Mix with a spatula until a shaggy dough forms.
⏱️ 2 min - 6
Transfer the dough to a lightly floured surface and knead it for 5-7 minutes until it becomes smooth and elastic.
⏱️ 7 min - 7
Place the kneaded dough in a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 8
In a small bowl, combine the softened unsalted butter, brown sugar, and cinnamon. Mix these ingredients together until they are well combined and form a smooth paste.
⏱️ 5 min - 9
Once the dough has risen, 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.
⏱️ 5 min - 11
Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough.
⏱️ 2 min - 12
Starting from one of the long edges, tightly roll the dough into a log.
⏱️ 2 min - 13
Trim off the uneven ends of the log.
⏱️ 1 min - 14
Cut the log into 12 equal pieces, each approximately 1.5 inches thick.
⏱️ 3 min - 15
Arrange the cut cinnamon rolls in a greased 9x13 inch baking pan.
⏱️ 2 min - 16
Cover the pan and let the rolls rise for another 30 minutes in a warm place.
⏱️ 30 min - 17
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 18
Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through.
⏱️ 25 min•🌡️ 350 - 19
While the cinnamon rolls are baking, prepare the frosting. In a medium bowl, combine the softened cream cheese and softened unsalted butter. Beat these together until the mixture is smooth.
⏱️ 5 min - 20
Add the vanilla extract, powdered sugar, and milk to the bowl. Beat until the frosting is smooth and creamy. Add more milk if needed to reach desired consistency.
⏱️ 3 min - 21
Once the cinnamon rolls are out of the oven and have cooled slightly, generously spread the cream cheese frosting over them.
⏱️ 2 min - 22
Serve warm and enjoy!
⏱️ 1 min