Description
This Easy Cinnamon Rolls recipe delivers soft, fluffy, and sweet cinnamon rolls perfect for breakfast or dessert. Made with a simple dough enriched with butter and eggs, rolled with cinnamon sugar filling, and topped with a creamy cream cheese glaze, these classic treats are perfect for any occasion and sure to impress your family and friends.
Ingredients
Scale
Dough
- 1 cup warm milk (110-115ËšF), not hot
- 2 1/4 tsp instant yeast (rapid rise)
- 1 large egg (room temperature)
- 2 Tbsp unsalted butter (melted, divided)
- 4 Tbsp granulated sugar
- 1/2 tsp salt
- 3 cups all-purpose flour or bread flour (plus 2 to 4 Tbsp, and more to dust)
Filling
- 6 Tbsp unsalted butter (softened, plus more to grease pan)
- 1/4 cup granulated sugar
- 1 1/2 Tbsp ground cinnamon
Glaze
- 4 Tbsp unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1/2 Tbsp vanilla extract
- 1 cup powdered sugar
Instructions
- Prepare the dough: In a large mixing bowl, combine the warm milk and instant yeast. Stir and let it sit for a few minutes until the yeast activates and becomes foamy. Add the egg, half of the melted butter (1 Tbsp), granulated sugar, and salt. Gradually add the flour, mixing until a soft dough forms. Knead the dough on a floured surface, adding extra flour as needed, until smooth and elastic, about 8-10 minutes.
- First rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
- Prepare the filling: In a small bowl, mix the softened butter (6 Tbsp), granulated sugar (1/4 cup), and ground cinnamon (1 1/2 Tbsp) until well combined. Set aside.
- Roll out the dough: Once the dough has doubled in size, punch it down and roll it out on a floured surface into a 15×9 inch rectangle.
- Add filling and roll dough: Spread the cinnamon butter mixture evenly over the dough. Starting from the long edge, tightly roll the dough into a log shape. Pinch the edges to seal.
- Cut rolls: Slice the log into 12 equal pieces and place them in a greased baking pan, leaving some space between each roll to allow for expansion.
- Second rise: Cover the rolls with a towel and let them rise until nearly doubled, about 30-45 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-23 minutes or until golden brown and cooked through. Remove from oven and let cool slightly.
- Make the glaze: In a medium bowl, beat together the softened butter (4 Tbsp), cream cheese (4 oz), vanilla extract, and powdered sugar until smooth and creamy.
- Glaze and serve: Spread the cream cheese glaze over the warm cinnamon rolls. Serve immediately and enjoy!
Notes
- Ensure the milk is warm (not hot) to avoid killing the yeast.
- You can prepare the dough the night before and refrigerate for a slower rise, then bake in the morning.
- For fluffier rolls, do not add too much extra flour when kneading.
- These cinnamon rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat before serving to restore softness and enhance flavor.
