Cinnamon Rolls
Soft, gooey cinnamon rolls with a rich filling and creamy glaze. Perfect for cozy mornings, holiday brunches, or any time you need a little slice of happiness. This recipe guides you step-by-step to bake these comforting treats.
Equipment
- Mixing bowls
- Stand mixer with dough hook (optional)
- Rolling Pin
- 9×13-inch baking dish
- Sharp knife or dough cutter
- Measuring cups and spoons
Ingredients
Dough:
- 1 cup 240 ml whole milk, warmed to 110°F (43°C) – Activates yeast and enriches dough.
- 2¼ teaspoons 7 g active dry yeast – Helps the dough rise.
- ¼ cup 50 g granulated sugar – Adds sweetness.
- 4 tablespoons 57 g unsalted butter, melted – Adds richness.
- 1 large egg room temperature – Provides structure and softness.
- 3½ cups 440 g all-purpose flour – Forms the dough base.
- 1 teaspoon salt – Enhances flavor.
Filling:
- ¾ cup 150 g brown sugar – Sweetens the filling.
- 4 tablespoons 57 g unsalted butter, softened – Makes the filling spreadable.
- 2 tablespoons ground cinnamon – Adds warm spice.
- 1 pinch of salt – Balances sweetness.
Creamy Glaze:
- 4 ounces 113 g cream cheese, softened – Creates creaminess.
- 1 cup 120 g powdered sugar, sifted – Sweetens the glaze.
- 2 tablespoons 30 ml milk (adjust as needed) – Adjusts consistency.
- ½ teaspoon vanilla extract – Adds flavor.
- 1 pinch of salt – Enhances flavor balance.
Instructions
Dough Preparation:
- Activate Yeast: In a small bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until bubbly.
- Mix Dough: In a large bowl, combine flour, remaining sugar, and salt. Create a well in the center. Add yeast mixture, melted butter, and egg. Mix until a shaggy dough forms.
- Knead: Transfer dough to a floured surface. Knead for 8-10 minutes (or 5-7 minutes in a stand mixer) until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1-2 hours until doubled in size.
Filling Preparation:
- Combine brown sugar, softened butter, cinnamon, and salt in a small bowl until smooth.
Assembling the Rolls:
- Roll Dough: Roll dough into a 16×12-inch rectangle on a floured surface. Spread filling evenly across the dough, edge to edge.
- Roll and Cut: Roll dough tightly from the long edge. Cut into 12 equal pieces.
- Arrange and Second Rise: Place rolls in a greased or parchment-lined 9×13-inch baking dish. Cover and let rise for 30-45 minutes until puffy.
Baking:
- Preheat Oven: Preheat oven to 350°F (175°C).
- Bake: Bake rolls for 25-30 minutes until golden brown and fluffy.
Creamy Glaze:
- Make Glaze: Beat cream cheese until fluffy. Gradually mix in powdered sugar, milk, vanilla, and salt until smooth. Adjust milk for desired consistency.
- Glaze Rolls: Drizzle glaze over warm rolls, letting it seep into the layers.
Notes
For dairy-free rolls, substitute milk and butter with plant-based alternatives.
Add nuts or dried fruits to the filling for variety.
Rolls freeze well. Reheat at 350°F for 10 minutes or microwave for 15-20 seconds.
Add nuts or dried fruits to the filling for variety.
Rolls freeze well. Reheat at 350°F for 10 minutes or microwave for 15-20 seconds.