Description
Indulge in delicious Homemade Cinnamon Rolls. Discover the best recipe for sweet, gooey treats. Try them today!
Ingredients
Scale
- 4½ cups (563g) all-purpose flour
- ⅓ cup (67g) granulated sugar
- 2¼ teaspoons instant yeast (1 standard packet)
- ½ teaspoon salt
- 1 cup (240ml) whole milk, warmed to 110°F (43°C)
- ⅓ cup (75g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ cup (113g) unsalted butter, softened to room temperature
- 4 ounces (113g) cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 cup (120g) powdered sugar
- ½ teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare the Dough In a large mixing bowl, combine 4 cups of flour, sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the remaining flour gradually until a soft dough forms. The dough should be slightly tacky but not sticky. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Step 2: First Rise Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for 1-1½ hours, or until doubled in size. This slow rise develops the flavor and texture that makes these homemade cinnamon rolls so special. You’ll know the dough is ready when you poke it with your finger and the indentation remains.
- Step 3: Prepare the Filling While the dough rises, mix the brown sugar, cinnamon, and optional nutmeg in a small bowl. Make sure your butter is softened to room temperature for easy spreading. Clear a large workspace and have your rolling pin, filling ingredients, and a ruler ready for the next step.
- Step 4: Roll and Fill Once the dough has doubled, punch it down gently to release air bubbles. On a lightly floured surface, roll the dough into a rectangle approximately 18×14 inches. Spread the softened butter evenly across the entire surface, leaving a ½-inch border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter, gently pressing it into the butter layer.
- Step 5: Shape and Second Rise Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces, each about 1½ inches wide. Arrange the rolls in a greased 9×13-inch baking dish, leaving some space between each roll. Cover and let rise in a warm place for 45-60 minutes, until puffy and nearly doubled.
- Step 6: Bake Preheat your oven to 350°F (175°C) about 20 minutes before the second rise is complete. Bake the cinnamon rolls for 22-28 minutes, until golden brown on top. If they begin to brown too quickly, loosely cover with aluminum foil. An instant-read thermometer inserted into the center of a roll should register 190°F (88°C) when they’re done.
- Step 7: Prepare Frosting and Serve While the rolls are baking, beat the cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla, and salt, mixing until well combined. Spread the frosting over the warm (not hot) rolls, allowing it to melt slightly into the crevices. Serve your homemade cinnamon rolls warm for the ultimate indulgence.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg