Description
These classic homemade cinnamon rolls are soft, fluffy, and loaded with a sweet cinnamon-sugar filling, finished with a rich cream cheese icing. Perfect for breakfast or dessert, they offer a deliciously comforting treat that’s sure to please the whole family.
Ingredients
Scale
For the dough:
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- 4 to 4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the filling:
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1 1/2 tablespoons ground cinnamon
For the cream cheese icing:
- 4 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (to thin, if needed)
Instructions
- Make the dough: In a large bowl, whisk together the warm milk, active dry yeast, and granulated sugar. Allow this mixture to sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active. Then add the eggs, melted butter, and salt. Mix in 4 cups of the flour and knead either by hand or with a dough hook for 6–8 minutes. Add more flour a tablespoon at a time if the dough is too sticky; the dough should be soft and slightly tacky. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.
- Make the filling and assemble: In a small bowl, combine the brown sugar and ground cinnamon. On a floured surface, roll out the risen dough into a 16×12-inch rectangle. Evenly spread the softened butter over the surface of the dough, then sprinkle the cinnamon sugar mixture evenly on top. Carefully roll the dough tightly from the long side to form a log. Using a serrated knife or unflavored dental floss, cut the log into 12 even rolls. Place the rolls into a greased 9×13-inch baking dish, cover, and let them rise again for 30–45 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20–25 minutes or until they become golden brown. Allow the rolls to cool slightly before icing them.
- Make the icing: Beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth and spreadable. Spread this icing generously over the warm cinnamon rolls before serving.
Notes
- For overnight cinnamon rolls, assemble the rolls and refrigerate them before the second rise. The next day, bring them to room temperature and let them rise for 45 minutes prior to baking.
