Classic Cinnamon Rolls
Classic Cinnamon Rolls
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk, 105-115°F
- 1/4 cup unsalted butter, melted
- 1 egg
For the Filling
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Caramel Syrup (Optional)
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 2 tablespoons heavy cream
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, as needed
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, combine the warm milk, melted unsalted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
⏱️ 15 min
- 2
Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 3
While the dough is rising, prepare the filling and optional caramel syrup. For the filling, combine the melted unsalted butter, light brown sugar, and ground cinnamon in a small bowl. Whisk thoroughly until it forms a thick, dark brown paste. For the optional caramel syrup, combine the light brown sugar, melted unsalted butter, and heavy cream in a small saucepan over medium heat. Bring to a gentle simmer, stirring until sugar dissolves, then remove from heat.
⏱️ 10 min
- 4
Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches. Evenly spread the prepared cinnamon-sugar filling across the entire surface of the rolled-out dough, leaving a small border on one long edge.
⏱️ 10 min
- 5
Starting from the long edge opposite the border, carefully roll up the dough tightly into a log. To slice the rolls, use a piece of unflavored dental floss or a sharp, serrated knife. Slide the floss under the log, cross the ends over the top, and pull to create clean cuts. Slice the log into 8-12 individual, spiral-shaped rolls, about 1 1/2 inches thick.
⏱️ 5 min
- 6
If using, pour the caramel syrup into the bottom of a 9x13 inch baking dish or a 10-inch cast iron skillet, spreading it evenly. Arrange the cut cinnamon rolls into the prepared dish, leaving a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for 30-45 minutes, or until puffy.
⏱️ 45 min
- 7
Preheat your oven. Bake the rolls for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375
- 8
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
⏱️ 5 min
- 9
Once the cinnamon rolls are out of the oven and still warm, generously spoon and spread the cream cheese frosting over them. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cinnamon Rolls
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk, 105-115°F
- 1/4 cup unsalted butter, melted
- 1 egg
For the Filling
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Caramel Syrup (Optional)
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 2 tablespoons heavy cream
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, as needed
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and salt. In a separate bowl, combine the warm milk, melted unsalted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
⏱️ 15 min - 2
Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 3
While the dough is rising, prepare the filling and optional caramel syrup. For the filling, combine the melted unsalted butter, light brown sugar, and ground cinnamon in a small bowl. Whisk thoroughly until it forms a thick, dark brown paste. For the optional caramel syrup, combine the light brown sugar, melted unsalted butter, and heavy cream in a small saucepan over medium heat. Bring to a gentle simmer, stirring until sugar dissolves, then remove from heat.
⏱️ 10 min - 4
Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches. Evenly spread the prepared cinnamon-sugar filling across the entire surface of the rolled-out dough, leaving a small border on one long edge.
⏱️ 10 min - 5
Starting from the long edge opposite the border, carefully roll up the dough tightly into a log. To slice the rolls, use a piece of unflavored dental floss or a sharp, serrated knife. Slide the floss under the log, cross the ends over the top, and pull to create clean cuts. Slice the log into 8-12 individual, spiral-shaped rolls, about 1 1/2 inches thick.
⏱️ 5 min - 6
If using, pour the caramel syrup into the bottom of a 9x13 inch baking dish or a 10-inch cast iron skillet, spreading it evenly. Arrange the cut cinnamon rolls into the prepared dish, leaving a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for 30-45 minutes, or until puffy.
⏱️ 45 min - 7
Preheat your oven. Bake the rolls for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent them with foil.
⏱️ 25 min•🌡️ 375 - 8
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
⏱️ 5 min - 9
Once the cinnamon rolls are out of the oven and still warm, generously spoon and spread the cream cheese frosting over them. Serve immediately and enjoy!
⏱️ 5 min