Simple Cinnamon Rolls
Soft, fluffy homemade cinnamon rolls filled with buttery brown sugar and cinnamon, baked until golden, and topped with rich cream cheese frosting. They look impressive but are surprisingly simple to make and perfect for breakfast, holidays, or a cozy homemade treat.
Equipment
- Kitchen-Aid optional
- large mixing bowl
- whisk
- Wooden Spoon or Silicone Spatula
- measuring cups and spoons
- Rolling Pin
- Sharp knife or bench scraper
- 9 × 13-inch baking dish
- Hand Mixer
- Small bowl for the cinnamon-sugar filling
- Pastry bag or zip-top bag for piping the frosting
Ingredients
Dough
- 1 cup milk warmed to 110–115°F
- 2¼ teaspoons instant yeast 1 packet / 0.25 oz
- ¼ cup granulated sugar
- 1 large egg room temperature
- 5 tablespoons unsalted butter melted
- ½ teaspoon fine sea salt
- 3 cups bread flour plus more as needed
- Cooking spray or vegetable oil for greasing
Cinnamon Filling
- 6 tablespoons unsalted butter softened
- ⅔ cup packed light brown sugar
- 1½ tablespoons ground cinnamon
Before Baking
- Heavy cream enough to lightly cover the bottom of the baking dish
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup 1 stick unsalted butter, softened
- 3 teaspoons vanilla extract
- 2 cups powdered sugar
Instructions
- Make the dough. In a large bowl, whisk together the warm milk and yeast. Add the egg, granulated sugar, and melted butter and whisk to combine.
- Stir in the salt and bread flour until a sticky dough forms. Add additional flour 1 tablespoon at a time until the dough begins pulling away from the bowl but is still slightly tacky.
- Knead and rise. Turn the dough onto a lightly floured surface and knead for about 3 minutes, until smooth. Form into a ball and place in a lightly greased bowl. Cover and let rise for 1–1½ hours, or until doubled in size.
- Roll out the dough. Roll the dough into approximately a 17 × 10-inch rectangle.
- Add the filling. Spread the softened butter evenly over the dough. Mix the brown sugar and cinnamon together, then sprinkle evenly over the butter.
- Roll and cut. Starting from the long edge, tightly roll the dough into a log. Trim the ends if needed and cut into 12 rolls.
- Second rise. Place the rolls in a buttered 9 × 13-inch baking dish. Cover and let rise for 20–30 minutes in a warm place (about 100°F), or 45–60 minutes at room temperature, until visibly puffed.
- Add the heavy cream. Pour enough heavy cream into the bottom of the baking dish to lightly cover the bottom. You want a thin layer — the rolls should not be swimming in it.
- Bake. Bake at 350°F for 20–25 minutes, until lightly golden and fluffy.
- Make the frosting. Beat the softened cream cheese and butter together until smooth. Add the vanilla, then gradually mix in the powdered sugar. Beat until fluffy and creamy.
- Let the cinnamon rolls cool slightly, then spread the cream cheese frosting generously over the warm rolls.
Notes
- Bread flour gives the rolls a chewier, softer texture.
- If your yeast is older, proof it first to make sure it’s active.
- The filling can be adjusted to taste with a little extra cinnamon or brown sugar.
- Don’t skip the second rise; the rolls should look visibly puffed before baking.
Nutrition
Calories: 552kcal
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