Cinnamon Rolls

• Prep Time: 25 minutes

• Rising Time: 1 hour 30 minutes

• Bake Time: 20–25 minutes

• Total Time: ~2 hours 20 minutes

• Serving Size: Makes 12 large cinnamon rolls

Ingredients

For the Dough:

• 1 cup warm milk (110°F/43°C)

• 2¼ teaspoons active dry yeast (1 packet)

• ½ cup granulated sugar

• 2 large eggs, room temperature

• ⅓ cup unsalted butter, melted

• 1 teaspoon salt

• 4 to 4½ cups all-purpose flour

For the Filling:

• ⅔ cup packed brown sugar

• 1 tablespoon ground cinnamon

• ¼ cup unsalted butter, softened

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• 1½ cups powdered sugar

• ½ teaspoon vanilla extract

• 1–2 tablespoons milk (optional for consistency)

Preparation Steps

1. Activate the Yeast (5–10 minutes)

Start by warming the milk until it’s slightly warm to the touch, about 110°F (not hot, or it will kill the yeast). Pour the milk into a large mixing bowl and sprinkle the active dry yeast over the top. Let it sit for 5–10 minutes until foamy – this means the yeast is activated and ready to work.

Tip: If your yeast doesn’t foam, the milk might have been too hot or your yeast could be expired. Try again with fresh yeast.

2. Make the Dough (10 minutes)

To the yeast mixture, add sugar, melted butter, eggs, and salt. Mix until combined. Gradually add the flour one cup at a time, mixing well after each addition. The dough should be soft and slightly sticky, but not overly wet.

Once all the flour is incorporated, knead the dough for about 5–7 minutes by hand on a floured surface or with a stand mixer using a dough hook. You’ll know the dough is ready when it’s smooth and elastic.

3. First Rise (1 hour)

Place the dough in a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size.

Tip: You can warm your oven to the lowest setting for a minute, turn it off, and let your dough rise in the warm (not hot) oven.

4. Prepare the Filling (5 minutes)

In a small bowl, mix the brown sugar and ground cinnamon. Keep the softened butter separate – you’ll spread it directly onto the dough.

5. Roll Out and Fill the Dough (10 minutes)

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, approximately 16×12 inches.

Spread the softened butter evenly across the surface. Then sprinkle the cinnamon-sugar mixture over the butter, covering every inch.

6. Roll and Cut the Dough (10 minutes)

Starting from the long side, tightly roll the dough into a log. Cut the log into 12 even rolls using a sharp knife or dental floss for cleaner cuts.

7. Second Rise (30 minutes)

Place the rolls in a greased 9×13-inch baking dish. Cover them and let them rise again for 30 minutes. They should puff up and fill the pan.

Optional Tip: For overnight rolls, you can cover the pan with plastic wrap and place it in the refrigerator. Let them come to room temperature for about 45 minutes in the morning before baking.

8. Bake the Rolls (20–25 minutes)

Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown and cooked through. If the tops are browning too fast, cover loosely with aluminum foil during the last 5 minutes.

9. Make the Cream Cheese Frosting (5 minutes)

While the rolls are baking, beat the softened cream cheese and butter together until smooth. Add in the powdered sugar and vanilla extract, and mix until creamy. Add a little milk to thin the frosting if desired.

10. Frost the Rolls

Once the cinnamon rolls are done baking, remove them from the oven and let them cool for 5–10 minutes. Spread the frosting generously over the warm rolls so it melts slightly into all the crevices.

Serving Suggestions

Cinnamon rolls are best enjoyed warm, fresh out of the oven, with a cup of coffee or tea. They also make a wonderful addition to a brunch spread or as a special weekend treat for the family.

Storage and Reheating

To store: Keep leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

To reheat: Microwave individual rolls for 20–30 seconds or warm the entire dish in a 300°F oven for 10–15 minutes.

Freezing: You can freeze baked, unfrosted cinnamon rolls for up to 3 months. Thaw and warm before frosting and serving.

Nutrition Facts (Per Roll with Frosting)

Note: These values are estimates and can vary depending on the brands and exact measurements you use.

Recipe Intensity and Tips

• Skill Level: Intermediate – suitable for home bakers with basic dough handling experience.

• Time Commitment: Requires patience due to rising times but is well worth the effort.

• Tools Needed: Mixing bowls, rolling pin, baking dish, electric mixer (optional), measuring cups/spoons, knife or dental floss.

• Make-Ahead Friendly: Yes – you can prep the night before and bake fresh in the morning.

Final Thoughts

Cinnamon rolls are the epitome of comfort baking. Whether you’re treating your family on a weekend morning or impressing guests during the holidays, these rolls will become a go-to favorite. They require a bit of time and love, but the result is more than worth it.

Once you make these from scratch, you’ll never go back to store-bought again.