Cinnamon Rolls Recipe

Course Bread, Breakfast, Dessert

Cuisine American, Southern

Keyword easy-cinnamon-rolls-recipe, homemade-cinnamon-rolls-recipe

Prep Time 25

Cook Time 25

Rise time 2 30

Total Time 3 20

Servings servings

Calories 494kcal

Ingredients

1 cup whole milk
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
2 large eggs
6 Tablespoons salted butter melted
2 teaspoons vanilla extract
4 1/2 cups all purpose flour plus additional for rolling
1 teaspoon salt
1 teaspoon ground cinnamon
Filling:
1 cup packed dark brown sugar (OR light brown sugar)
2 Tablespoon ground cinnamon
6 Tablespoon salted butter softened
Icing:
4 ounces plain cream cheese softened
1/2 cup salted butter softened
2 cups powdered sugar
1/2 teaspoon vanilla extract

Instructions

Spray a 13x9-inch baking dish or cake pan with cooking spray. Line the bottom and sides of the dish with parchment paper. Set aside.
Warm the milk in the microwave for 1 minute on high. It should be warm, not boiling hot.
Put the warm milk into the large bowl of a stand mixer. Sprinkel the active dry yeast on top. Let stand for 5-8 minutes until the yeast has dissolved and the top is foamy.
To the yeast mixture, add the granulated sugar, eggs, melted butter and vanilla extract. Turn the mixer on low and use the dough hook to stir it for one minute.
With the mixer running on low speed, gradually add 4 cups of flour with the salt and the cinnamon. Once all of the dry ingredients are added, increase the speed to medium speed and then to medium-high speed. Knead the dough for 5-7 minutes or just until the dough is soft and not too sticky. (If the dough is sticking to the sides of the bowl, add the remaining 1/2 cup of flour, 1 tablespoon at a time until the dough forms into a soft ball.)
Spray a large mixing bowl with cooking spray. Transfer the dough to the bowl. Cover with a damp, clean kitchen towel. Place in a warm, draft free spot for 60-90 minutes to double in size.
Filling: In a small bowl, use a fork to mash together the softened butter, brown sugar and cinnamon to form a thick paste.
Once the dough has risen, gently release the air. Transfer dough to a lightly floured surface. Use a floured rolling pin to roll the dough into a rectangle about 24x18-inches long and 18 inches wide.
Use an icing spatula to spread the cinnamon sugar filling in an even layer over the top of the dough, leaving a 1/2-inch border.
Begin rolling from the widest side as tightly as possible shaping as you go. Pinch the seam together.
Use a 12-inch piece of (unflavored) dental floss to cut the dough into 12 equal pieces approximately 2-inches wide. If you don’t have dental floss, you’ll need a very sharp knife to slice cleanly thruugh the dough.
Place the rolls in the baking dish, cut side up, leaving an inch between each roll. Cover with a clean tea towel and allow to rise for 30 more minutes.
Preheat the oven to 350°F. Bake for 20-25 minutes until puffy and golden brown.
Cream Cheese Frosting: In a medium mixing bowl, use an electric mixer to beat together the butter, cream cheese, powdered sugar and vanilla extract until smooth
Remove the rolls from the oven and allow to cool for 5-7 minutes then spread cream cheese frosting on top.
Remove from the pan and serve warm.

Notes

Yeast - You can also use rapid rise yeast (quick rise) in place of active dry yeast to expedite the rising of the dough.
Leavening - Please note, yeast is the only leavening needed. There's no baking powder or baking soda in these cinnamon rolls.
Sugar - For a deeper molasses flavor you can use dark brown sugar for the cinnamon sugar filling.
Butter - I don't recommend using margarine for the cinnamon roll filling. This is one of those times you need to go for the gold and use butter.
Can You Freeze Cinnamon Rolls Before Baking? Yes! You can freeze the rolls before the second rise. Form into cinnamon rolls then pop them into the freezer wrapped in plastic wrap before wrapping in heavy duty aluminum foil. Freeze for up to 2 months. When you are ready to bake, remove the rolls from the freezer and thaw in the fridge. Once thawed, remove from the fridge for the final rise in a warm place before baking.

Nutrition