Cinnamon Rolls
These 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?
Ingredients
For the Dough
- 5 ½ cups all-purpose flour (spooned and leveled)
- 2 ¼ tsp active dry yeast (1 packet)
- ⅓ cup warm water (approx. 100℉ to 110℉)
- 2 large eggs, at room temperature
- 1 cup tepid milk
- ⅓ cup granulated sugar (plus 1 teaspoon for proofing the yeast)
- 1 tsp kosher salt (I use Diamond Crystal)
- 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 (recipe also here)
- 3 cups powdered (icing) sugar (spooned, leveled, and sifted)
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup (8 oz) full-fat cream cheese (1 standard block)
- 1 tsp pure vanilla extract
- ¼ 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 active dry 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 granulated 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.3 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).½ cup (1 stick) 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).1 tsp pure vanilla extract¼ 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 (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 (Step 12). 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 (Step 16), 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.
Nutrition
Calories: 719kcal | Carbohydrates: 101g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 332mg | Potassium: 175mg | Fiber: 3g | Sugar: 55g | Vitamin A: 1048IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 3mg