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BEST Homemade Cinnamon Rolls Recipe

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4.3 from 47 reviews

These BEST Homemade Cinnamon Rolls feature a soft, tender dough filled with a rich cinnamon-sugar mixture and topped with a luscious cream cheese icing. Perfect for breakfast or brunch, these classic rolls are made from scratch with simple ingredients and baked until golden brown, resulting in a gooey, indulgent treat everyone will love.

  • Total Time: 1 hour
  • Yield: 12 cinnamon rolls

Ingredients

For the Dough:

  • 4-5 cups (520g-650g) all-purpose flour, spooned and leveled
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 teaspoons (1 package) instant yeast
  • 1/2 teaspoon salt
  • 3/4 cup (180mL) water
  • 1/2 cup (120mL) whole milk
  • 1/4 cup (60g) unsalted butter, cut into 4 slices
  • 1 large egg, at room temperature

For the Filling:

  • 6 tablespoons (85g) unsalted butter, very soft
  • 3/4 cup (150g) packed brown sugar, light or dark
  • 1 1/2 tablespoons ground cinnamon

For the Cream Cheese Icing:

  • 4 oz (115g) full fat block cream cheese, room temperature
  • 5 tablespoons (70g) unsalted butter, room temperature
  • 1 1/2 cups (195g) powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together 3 cups of flour, granulated sugar, instant yeast, and salt until well combined. Set aside for later use.
  2. Warm Wet Ingredients: In a microwave-safe bowl or cup, combine water, whole milk, and sliced butter. Microwave in 10-second intervals until the butter is just melted and the mixture is warm but not hot. Alternatively, heat gently on the stove over low heat. Allow to cool if too hot.
  3. Mix Egg and Wet Ingredients: Whisk the room temperature egg into the warm water-milk-butter mixture until fully combined.
  4. Form the Dough: Pour the wet mixture over the dry ingredients. Using a wooden spoon, stir until a very thick, sticky dough forms. Add 1 more cup of flour and mix until the dough begins to come together in a ball.
  5. Knead the Dough: Transfer the dough to a lightly floured surface or continue in the bowl. Knead, adding flour as necessary to prevent sticking, until the dough is smooth, elastic, and slightly tacky. Check readiness by pressing the dough—if it springs back, it’s ready; if not, continue kneading.
  6. Rest the Dough: Cover the dough and let it rest for about 20 minutes. It will puff slightly but not double in size. This rest relaxes the gluten and makes rolling easier.
  7. Roll Out Dough: On a floured surface, roll the dough into a roughly 14×10 inch rectangle. Shape the edges by pressing and pulling with your hands, aiming for as rectangular a shape as possible.
  8. Prepare Filling: Spread the very soft butter evenly over the dough, leaving a 1/2 inch border along the edges. Sprinkle brown sugar evenly over the butter, then spread the cinnamon on top, distributing it uniformly.
  9. Roll Dough Into Log: Starting from the longer edge, tightly roll the dough into a log. Trim about 1/2 inch off each end for neater rolls (optional).
  10. Cut Rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 even rolls. If using floss, slide under the log, cross the ends, and pull to slice cleanly. Cut carefully to avoid squishing.
  11. Arrange Rolls: Place the rolls cut side up into a 9×13 inch baking dish, spaced slightly apart but touching is fine.
  12. Proof Rolls: Cover the rolls and set them in a warm place (like an unheated oven) for about 45 minutes, until they have nearly doubled in size and are puffed, pressing gently against each other.
  13. Preheat Oven and Bake: Remove the rolls from the proofing area and preheat your oven to 350°F (175°C). Bake the rolls uncovered for 25 to 30 minutes until golden brown on top.
  14. Make Cream Cheese Icing: While the rolls bake, combine cream cheese, butter, powdered sugar, and vanilla extract in a medium bowl. Using an electric mixer or wooden spoon, blend until the icing is smooth and creamy.
  15. Ice the Rolls: When rolls are warm out of the oven, spread the cream cheese icing evenly over the tops. The warmth will melt the icing slightly, creating gooey, delicious rolls.

Notes

  • Water temperature is important; it should be warm enough to melt butter but not so hot that it kills the yeast or cooks the egg.
  • Using dental floss to cut the rolls prevents squishing and keeps the edges clean.
  • Resting the dough before rolling relaxes gluten, making rolling easier and yielding a softer texture.
  • Do not skip the proofing step after rolling; it ensures fluffy, light cinnamon rolls.
  • Butter used in the filling must be very soft for easy spreading, but not melted.
  • Cream cheese icing is best spread while the rolls are warm for extra gooeyness.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/best-homemade-cinnamon-rolls-recipe/