Homemade Cinnamon Rolls
Delightfully soft and sweet homemade cinnamon rolls filled with a mixture of cinnamon and sugar, perfect for breakfast or a special treat.
Ingredients
Dough Ingredients
- 4.5 cups 4½ cups bread flour (540 grams)
- ⅓ cup ⅓ cup granulated sugar (67 grams)
- 1 tablespoon 1 tablespoon instant dry yeast (9 grams)
- 1 tablespoon 1 tablespoon kosher salt (9 grams)
- 4 large 4 large eggs (230 grams, cold)
- 1 large 1 large egg yolk (14 grams, cold)
- 14 tablespoons 14 tablespoons whole milk (219 grams, cold (1 cup minus 2 tablespoons))
- 18 tablespoons 18 tablespoons unsalted butter (254 grams, room temperature, plus more for the pan (2¼ sticks))
Filling Ingredients
- 12 tablespoons 12 tablespoons unsalted butter (170 grams, melted (1½ sticks))
- 9 tablespoons 9 tablespoons brown sugar (113 grams (½ cup + 1 tablespoon))
- ¼ cup ¼ cup granulated sugar (50 grams)
- 3 tablespoons 3 tablespoons ground cinnamon (27 grams)
- 1 teaspoon 1 teaspoon pumpkin pie spice (3 grams)
- ¼ teaspoon ¼ teaspoon kosher salt
Topping Ingredients
- 1 large 1 large egg (50 grams, lightly beaten, for brushing)
- 1 tablespoon 1 tablespoon milk (14 grams, for brushing)
- 2 cups 2 cups powdered sugar (226 grams)
- 6 tablespoons 6 tablespoons heavy cream (85 grams)
- 1 teaspoon 1 teaspoon pure vanilla extract (4 grams)
- ⅛ teaspoon ⅛ teaspoon table salt
Instructions
For the Dough
- In a large bowl, mix the bread flour, granulated sugar, instant dry yeast, and kosher salt together.
- In a separate bowl, whisk together the cold eggs, egg yolk, and cold milk.
- Pour the wet ingredients into the dry ingredients and mix until a dough starts to form.
- Add the room temperature unsalted butter and knead the dough for about 10 minutes, until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with plastic wrap or a towel, and let it rise in a warm place until it has doubled in size, about 1 to 2 hours.
Prepare the Filling
- In a small bowl, mix the melted butter, brown sugar, granulated sugar, ground cinnamon, pumpkin pie spice, and kosher salt together. This will be your filling.
Roll and Cut the Dough
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Spread the filling evenly over the dough, leaving about 1 inch of space along the edges.
- Roll the dough tightly from the long side and cut it into even pieces, about 1 to 2 inches wide.
Second Rise
- Place the rolled cinnamon rolls in a greased baking pan. Cover them with a towel and let them rise again for about 30 to 45 minutes, until they are puffy.
Bake
- Preheat your oven to 350°F (175°C).
- Brush the tops of the rolls with the beaten egg and milk mixture.
- Bake for about 25 to 30 minutes, until golden brown.
Make the Glaze
- While the rolls are baking, whisk together the powdered sugar, heavy cream, vanilla extract, and table salt until smooth.
Serve
- Once the cinnamon rolls are out of the oven, drizzle them with the glaze while they are still warm. Enjoy fresh with a cup of coffee or tea!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 3 months.