Cinnamon Rolls
Indulge in fluffy, homemade cinnamon rolls with a gooey center and rich cream cheese frosting, perfect for a cozy breakfast or brunch.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Do not substitute for other flours.
- 1 cup warm milk Should be like a cozy bath for the yeast.
- 2.25 teaspoons active dry yeast Ensure yeast is fresh for best rise.
- ½ cup sugar For sweetness and to feed the yeast.
- 2 large eggs Add richness to the dough.
- ½ cup unsalted butter Melted for added tenderness.
- 1 teaspoon salt Enhances flavor.
- 1 tablespoon cinnamon Add more for a stronger flavor.
Filling Ingredients
- ½ cup brown sugar For a gooey filling.
- 2 tablespoons cinnamon Go heavy for the best swirls.
- ¼ cup unsalted butter Softened for spreading.
Frosting Ingredients
- 8 oz cream cheese Softened for easy spreading.
- ½ cup unsalted butter Softened.
- 2 cups powdered sugar For sweetness.
- 1 teaspoon vanilla extract Adds flavor.
Instructions
Prepare Dough
- In a large bowl, combine warm milk and active dry yeast, let it sit until frothy.
- Add sugar, eggs, melted butter, and salt to the yeast mixture. Mix well.
- Gradually add flour, mixing until a dough forms.
- Knead the dough for about 5-10 minutes until smooth.
- Place in a greased bowl, cover, and let rise in a warm place for about 1 hour.
Prepare Filling
- While the dough is rising, mix brown sugar, cinnamon, and softened butter in a bowl.
Shape Rolls
- Once dough has risen, roll it out into a large rectangle.
- Spread the filling mixture evenly over the dough.
- Roll the dough tightly into a log and slice into 12 equal rolls.
- Place rolls in a greased baking pan, cover, and let rise for another 30 minutes.
Bake
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 20-25 minutes until lightly golden.
Prepare Frosting
- In a bowl, beat together cream cheese, softened butter, powdered sugar, and vanilla until smooth.
- Spread frosting over warm rolls after baking.
Notes
For overnight cinnamon rolls, prepare as usual, cover tightly, and refrigerate overnight. Allow to warm up for 30-45 minutes the next morning before baking.