Description
These easy cinnamon rolls are made entirely from scratch with a soft, tender dough and a rich cinnamon-sugar filling. The rolls are baked to golden perfection and topped with a luscious cream cheese icing that melts over the warm buns, making them the perfect comforting treat for breakfast or dessert.
Ingredients
Scale
Dough
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter
- 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
- 1 large egg, at room temperature
Filling
- 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Icing
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Make the dough: Whisk together the flour, granulated sugar, and salt in a large bowl. In a separate heatproof bowl, warm the milk and butter until the butter has melted and the mixture is warm to about 110°F (43°C). Whisk in the yeast until dissolved. Pour this into the dry ingredients, add the egg, and mix with a sturdy spatula or a stand mixer fitted with a paddle attachment on medium speed until a soft dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 3-5 minutes until smooth. Add flour sparingly if the dough is too sticky. Place the dough in a lightly greased bowl, cover loosely, and let rest for 10 minutes while preparing the filling.
- Prepare the filling and shape the rolls: Roll the rested dough into a 14×8-inch (36×20 cm) rectangle. Spread the extra softened butter evenly over the surface. Mix the brown sugar and cinnamon and sprinkle evenly over the buttered dough. Roll the dough tightly into a 14-inch log, then cut into 10-12 equal slices. Arrange the slices in a greased 9- or 10-inch round or square baking pan.
- Let the rolls rise: Cover the pan loosely with foil, plastic wrap, or a towel and let the rolls rise in a warm place for 60-90 minutes until doubled in size.
- Bake the rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 24-27 minutes until golden brown. If they brown too quickly, tent loosely with foil. Check doneness by an internal temperature of 195-200°F (91-93°C). Remove from oven and cool on a wire rack.
- Make the icing: Beat cream cheese on high speed until smooth, then add butter and beat until combined. Add confectioners’ sugar and vanilla and beat until creamy and smooth.
- Frost and serve: Spread the icing over warm rolls with a spatula or knife and serve immediately. Store leftovers tightly covered at room temperature for 1 day or refrigerated for up to 5 days.
Notes
- If dough feels too sticky during kneading, add flour a tablespoon at a time to avoid tough rolls.
- For a quicker rise, place rolls in a slightly warmed (not hot) oven or near a warm stove.
- Make sure milk mixture is warm but not hot to avoid killing the yeast.
- Use full-fat cream cheese for best icing texture and flavor.
- Leftover rolls can be reheated in a microwave for a few seconds for a fresh-baked taste.
