Cinnamon Rolls
Soft and fluffy cinnamon rolls filled with a sweet cinnamon mixture, perfect for breakfast or special occasions.
Ingredients
Dough Ingredients
- 1 cup warm milk Should be warm, not hot.
- 1 packet active dry yeast For activating the dough.
- ⅓ cup sugar For sweetness.
- 4 tbsp melted butter
- 2 pcs eggs
- 4 cups flour
- 1 tsp salt
Filling Ingredients
- 4 tbsp butter For filling.
- ¾ cup brown sugar
- 1 tbsp cinnamon
- ¼ tsp nutmeg Optional.
Glaze Ingredients
- 4 oz cream cheese
- 4 tbsp butter For glaze.
- 1 cup powdered sugar
- 1 tsp vanilla
- 2–3 tbsp milk To achieve desired consistency.
Instructions
Preparation
- In a bowl, combine the yeast and warm milk. Let it sit until it becomes foamy.
- Mix the sugar, melted butter, eggs, and salt into the yeast mixture.
- Gradually add flour to form a dough.
- Knead the dough for 8–10 minutes by hand or 5–7 minutes in a mixer until smooth.
- Let the dough rise until it doubles in size.
Filling and Rolling
- Meanwhile, mix the filling ingredients: butter, brown sugar, cinnamon, and nutmeg if using.
- Roll the risen dough into a rectangle measuring 16×12 inches.
- Spread the filling evenly over the dough.
- Roll the dough tightly from one end to the other and slice it into 12 rolls.
- Place the rolls in a greased 9×13-inch pan and let them rise for 30–45 minutes.
Baking
- Bake in a preheated oven at 350°F for 25–30 minutes until golden brown.
Glaze Preparation
- For the glaze, beat the cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
- Spread the glaze over warm rolls and serve.
Notes
Store leftover cinnamon rolls in an airtight container at room temperature for up to two days. For longer storage, refrigerate for about a week or freeze for up to three months. Ensure to wrap them well.