There is something so rewarding about making a pan of homemade, gooey cinnamon rolls — not to mention the heavenly smell that fills the whole house while they are baking. It’s just one of those recipes that feels like you’re making a piece of delicious art.
I feel as though a lot of people get nervous when it comes to preparing a yeast dough. But there really isn’t anything to stress over!
This recipe is fairly straightforward, and I included a lot of tips to help keep your dough from going off the rails!
HOW TO ROLL OUT DOUGH INTO A RECTANGLE
I struggled with this for so long! But, once I got the hang of it, I realized the technique is rather quite simple.
First, use your fingers to pre-shape the dough into a rectangular shape before starting to roll it out. Then, with your rolling pin in the center of the dough, roll it out towards each corner, in an “X” pattern.
This will help you keep the dough in that rectangular shape while rolling it out to the proper dimensions and thickness.
HOW TO MAKE SOFT, SPREADABLE BUTTER
Another tip I have is for getting the butter (for the filling) to be a perfectly soft and spreadable texture.
Just place the butter in a small bowl and heat it in the microwave until about ⅓ of the butter has melted. Then, mix it up with a fork until the butter is smooth and spreadable, almost like the consistency of mayonnaise.
This helps to prevent the dough from pulling or tearing while spreading the butter.
A YEAST DOUGH!? WORRY NO MORE!
It takes some practice making yeast doughs to get the feeling for when a dough is properly hydrated or kneaded. Don’t worry; they will still come out delicious! Just make sure your yeast hasn’t expired or it may not rise!
To prepare the dough, start by measuring out your flour in a large bowl. For this recipe, spoon the flour into a measuring cup and level it off with the back of a knife. Then, set it aside.
In a small bowl, dissolve the yeast and 1 teaspoon of sugar into the warm water. Set the mixture aside for 5 minutes until the top becomes frothy.
In the meantime, whisk together the eggs, milk, salt, sugar, and melted butter in a bowl (or glass measuring cup for easy pouring).
In the bowl of a stand mixer fitted with the dough hook attachment, pour in the eggs/milk mixture. With the mixer on low speed, slowly add in ½ of the flour, followed by the yeast mixture, then the remaining ½ of the flour. As needed, scrape down the sides of the bowl to fully incorporate.
Turn the mixer up to medium speed and continue to mix for about 2 to 3 minutes, until the dough masses together and pulls away from the sides.
Remove the dough from the bowl and place it onto a lightly floured surface (it will be slightly sticky). Knead the dough by hand for another 2 to 3 minutes, until it is smooth and elastic.
Then, place the dough into a clean bowl that has been lightly greased with melted butter or vegetable oil, rolling the dough around so that it is coated in the butter/oil. Cover the bowl in plastic wrap and then place it in a warm place (I usually put it in the microwave) for 90 to 120 minutes, or until it has doubled in volume.
Towards the end of this rising time, prepare the cinnamon sugar mixture by combining the brown sugar and cinnamon in a small bowl. Set the mixture aside.
After the first rising, place the dough onto a lightly floured surface and form it into a rectangular shape using your fingers, pressing down on it to remove any air bubbles.
Using a rolling pin, continue to roll out the dough into a rectangular shape (as best you can) that is about 20” by 14” and ¼” thick. I find it easiest to place your rolling pin in the center of the dough and roll out towards each corner in an “X” pattern.
With the back of a spoon, spread the top of the dough with the very softened butter. I like to put the butter into the microwave until about ⅓ of it is melted. Then, I mix it in a small bowl with a fork until it is almost the consistency of mayonnaise. This helps the butter to spread easily, without the spoon tearing the dough.
Next, sprinkle the cinnamon sugar mixture evenly over the softened butter.
Carefully roll the dough (from the long edges of the rectangle) until it forms a large log about 20” long.
Using a very sharp (ideally, serrated) knife, cut the log into 12 rolls of about 1.5” each.
Place the rolls into a 9” by 13” inch pan that has been lightly greased with melted butter or vegetable oil.
Loosely cover the rolls with plastic wrap and place in a warm place to rise for about 60 minutes, until the rolls swell and become puffy.
In the meantime, preheat the oven to 350℉.
When the rolls have become large and puffy, place the pan into the center of the oven and bake for 20 to 25 minutes, until lightly golden brown on top.
Remove the cinnamon rolls from the oven and allow them to cool for at least 10 to 15 minutes before serving.
For storing, allow to cool completely and place the unfrosted cinnamon rolls in an airtight container. They should stay fresh for a few days.
To prepare the cream cheese frosting, start by measuring out the powdered sugar. For this recipe, first spoon the powdered sugar into a measuring cup and level it off with the back of a knife. Then, sift it all into a large bowl to remove any lumps.
In the bowl of a stand mixer fitted with the wire whip attachment, mix the butter at a medium speed for 1 to 2 minutes until smooth.
Add in the cream cheese and continue to mix for about 1 to 2 more minutes, until smooth and well combined. Be sure to scrape down the sides of the bowl with a rubber spatula as needed.
Add in the vanilla and salt, and mix for 30 more seconds to combine.
Turn the mixer down to a low speed and slowly add in the powdered sugar.
Return the mixer to a medium speed and mix until smooth and well combined.
Top each cinnamon roll with the cream cheese frosting and store any unused frosting in the refrigerator.
Cinnamon rolls that have been topped with icing should be stored in the fridge in an airtight container.
Cinnamon RollsThese cinnamon rolls are perfectly tender and fluffy. Fresh from the oven and slathered in melty, tangy cream cheese frosting…. Does it really get any better?
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Ingredients
For the Dough
- 5 ½ cups all-purpose flour (spooned and leveled)
- 2 ¼ tsp (1 packet) dry active yeast
- ⅓ cup warm water (approx. 100℉ to 110℉)
- 2 large eggs, at room temperature
- 1 cup tepid milk
- ⅓ cup white sugar (plus 1 teaspoon for proofing the yeast)
- 1 tsp kosher salt
- ½ cup unsalted butter, melted (plus more for greasing)
For the Cinnamon Sugar Filling
- 3 Tbsp ground cinnamon
- 1 cup brown sugar, packed (light or dark)
- ½ cup (1 stick) unsalted butter, very softened (see Note 3, below)
For the Cream Cheese Frosting
- 4 cups powdered (icing) sugar (spooned, leveled, and sifted)
- ¾ cup unsalted butter, at room temperature
- 1 cup (8 oz) full-fat cream cheese (1 standard block)
- ½ tsp pure vanilla extract
- ⅛ tsp kosher salt
Instructions
Preparing the Dough
- In a medium-sized bowl, measure out flour (by spooning it into a measuring cup and leveling it off with the back of a knife). Set aside.5 ½ cups all-purpose flour
- In a small bowl, dissolve yeast and 1 teaspoon of sugar into warm water. Set aside for 5 minutes until the top becomes frothy.2 ¼ tsp (1 packet) dry active yeast⅓ cup warm water
- Meanwhile, in a bowl or measuring cup (for easy pouring), whisk together eggs, tepid milk, sugar, salt, and melted butter.2 large eggs, at room temperature1 cup tepid milk⅓ cup white sugar1 tsp kosher salt½ cup unsalted butter, melted
- In the bowl of a stand mixer fitted with the dough hook attachment, pour in the eggs/milk mixture. With the mixer on low speed, slowly add in ½ of the flour, followed by the yeast mixture, then the remaining ½ of the flour. Scrape down the sides of the bowl down, as necessary, to incorporate.
- Increase the mixer to medium speed and continue to mix until the dough forms into a mass and pulls away from the sides of the bowl (about 2 to 3 minutes).
- Pour dough onto a lightly floured surface (it will be sticky) and knead, by hand, until dough is smooth and elastic (about 2 to 3 minutes).
- Place the dough into a clean bowl that has been lightly greased with melted butter or vegetable oil, rolling the dough around so that it is coated in the butter/oil.
- Loosely cover bowl with plastic wrap and set in a warm place. Allow to rise until doubled in volume (about 90 to 120 minutes).
Forming the Cinnamon Rolls
- In a small bowl, combine cinnamon and brown sugar. Set aside.1 cup brown sugar, packed3 Tbsp ground cinnamon
- Once the dough has risen, place it onto a lightly floured surface. With your fingers, gently stretch and form the dough into a rectangular shape, pressing down on it to remove any air bubbles.
- Using a rolling pin, roll out the dough into a rectangle that is about 20" by 14" and ¼" thick. (To keep the dough in a rectangular shape, roll the dough from its center out towards each corner, in an "X" pattern.)
- With the back of a spoon, spread very softened butter over top of the dough. (See Note 3, below.)½ cup (1 stick) unsalted butter, very softened
- Evenly sprinkle cinnamon sugar mixture over top of the butter.
- With the long edges on the top and bottom, roll the dough either toward or away from you so that it forms a large log about 20" long.
- Using a very sharp (ideally, serrated) knife, cut the log into 12 rolls of about 1.5" thickness each.
- Place rolls into a lightly greased 9" by 13" pan.
- Loosely cover pan with plastic wrap and set in a warm place. Allow to rise a second time until rolls swell and become puffy (about 60 minutes).
Baking the Cinnamon Rolls
- Preheat oven to 350℉.
- Once the rolls have become large and puffy, place the pan into the centre of the oven and bake until the tops of the rolls turn lightly golden brown (about 20 to 25 minutes).
- Remove the cinnamon rolls from the oven. Allow them to cool in the pan for at least 10 to 15 minutes before serving.
- To store unfrosted, allow cinnamon rolls to cool completely, place them in an airtight container, and store at room temperature.
Frosting the Cinnamon Rolls
- Measure out powdered sugar (by spooning it into a measuring cup and leveling it off with the back of a knife) and sift it into a large bowl (to remove any lumps). Set aside.4 cups powdered (icing) sugar
- In the bowl of a stand mixer fitted with the wire whip attachment, whip butter on medium speed until smooth (about 1 to 2 minutes).¾ cup unsalted butter, at room temperature
- Add in cream cheese and continue to mix until smooth and well combined (about 1 to 2 minutes more), scraping down the sides of the bowl with a rubber spatula, as necessary.1 cup (8 oz) full-fat cream cheese
- Add in vanilla and salt. Mix until well combined (about 30 seconds).½ tsp pure vanilla extract⅛ tsp kosher salt
- Reduce mixer to low speed and slowly add in sifted powdered sugar.
- Increase the mixer to medium speed and mix until powdered sugar is fully incorporated and frosting is smooth (about 30 seconds).
- Top each cinnamon roll with cream cheese frosting. Refrigerate any used frosting in an airtight container.
- To store frosted, allow cinnamon rolls to cool completely, place them in an airtight container, and refrigerate.
Notes
- Dough Hydration: As is common with yeasted doughs, you may need to add a few drops more water, or a small sprinkling of extra flour, to ensure that the dough is the appropriate texture. This can be a result of the brand of flour used, the way it is measured, or even the amount of humidity in the air.
- One Rise vs. Two Rises: I use active dry yeast for this recipe — which calls for two risings — because I find it gives the cinnamon rolls the best flavor. You can certainly use quick/rapid rise yeast (and skip the first rising), but just make sure to follow the instructions on the yeast packet. Once the dough has been kneaded, by hand, for 2 to 3 minutes (“Preparing the Dough”, Step 6), skip to “Forming the Cinnamon Rolls” and begin rolling out the dough into a rectangle. You may need to give the dough a minute or two to rest, in between these steps, so that it will roll out and not spring back.
- Getting Very Softened Butter: The butter needs to be soft enough to ensure that the dough will not pull or tear while spreading it over the top of the dough (“Forming the Cinnamon Rolls”, Step 4). I’ve found that the easiest way to achieve this is to microwave the butter in a small bowl until about ⅓ has melted. Then, with a fork, mix or whip the butter until it is soft and spreadable (about the consistency of mayonnaise).
- Overnight Cinnamon Rolls: After forming the rolls and placing them in a lightly greased 9” by 13” pan (“Forming the Cinnamon Rolls”, Step 8), you can cover them tightly with plastic wrap and store them in the fridge overnight (for no more than 12 hours). When ready to bake, remove them from the fridge and allow to rise at room temperature for 1 to 2 hours before baking.
