Description
Experience the ultimate indulgence with these big, fluffy, and soft cinnamon rolls that are impossibly delicious. This recipe offers a perfect balance of sweet cinnamon filling, tender dough, and creamy cream cheese frosting. With options to make them ahead, overnight, or freeze for later, these cinnamon rolls are ideal for breakfast, brunch, or special occasions like Christmas and Mother’s Day.
Ingredients
Dough
- ¾ cup (180 grams) milk (whole milk or 2% preferred)
- 2 ¼ teaspoons (one ¼-ounce package) quick-rise (instant) or active dry yeast*
- ¼ cup (50 grams) granulated sugar
- 4 tablespoons (57 grams) salted butter, melted and cooled
- 1 large egg plus 1 large egg yolk, at room temperature
- 3 cups (360 grams) bread flour, plus more as needed
- ¾ teaspoon kosher salt
- Extra-virgin olive oil, for greasing the bowl
Filling
- 4 tablespoons (57 grams) salted butter, softened
- ⅔ cup (142 grams) packed dark brown sugar
- 1 ½ tablespoons ground cinnamon
Cream Cheese Frosting
- 4 oz (112 grams) cream cheese, softened
- ¾ cup (85 grams) powdered sugar
- 3 tablespoons salted butter, softened
- ½ teaspoon vanilla extract
Instructions
- Prepare the dough: Warm the milk in a microwave-safe bowl for 45 seconds to 1 minute until it reaches 115°F and feels like warm bath water. Place the warmed milk in the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. If using active dry yeast, add the sugar now and let the yeast sit until foamy, about 5 minutes. Then add the sugar (if not added), melted butter, egg, and egg yolk. Mix on medium speed for 30 seconds until well combined. Remove the bowl and stir in the flour and salt with a wooden spoon until dough begins to form.
- Knead the dough: Attach the dough hook to the stand mixer and knead on medium speed for 8 to 10 minutes until the dough is soft and slightly sticky. Add 1 to 3 tablespoons more flour if too sticky, one tablespoon at a time. Alternatively, knead by hand on a floured surface for 8 to 10 minutes. Meanwhile, warm a clean dish towel in the dryer.
- First rise: Lightly grease a large bowl with olive oil. Transfer the dough ball to the bowl, cover with plastic wrap and the warm towel. Let the dough rise until doubled in size, about 1 to 1½ hours, until a poke test leaves an indentation that does not immediately bounce back.
- Roll out the dough: Generously flour a surface and roll out the dough into a 10 x 14-inch rectangle using a rolling pin.
- Prepare the filling: Spread softened butter evenly over the dough, leaving a ¼-inch margin at the far short side. Mix brown sugar and cinnamon in a small bowl, sprinkle over the butter, and gently rub into the butter with your hands.
- Roll the dough: Starting from the short side without the margin, tightly roll the dough. Pinch the edge to seal and place the dough log seam-side down. Cut off the ends (½ inch) and discard or bake separately. Gently push the dough log inwards at both ends to compact it slightly.
- Cut into rolls: Using unflavored dental floss or a serrated knife, cut the dough log into nine 1-inch slices.
- Second rise: Line a 9×9-inch or 11×7-inch baking pan with parchment paper. Place the rolls inside, cover with plastic wrap and a towel, and let rise until doubled and touching, about 45 minutes to 1 hour. Preheat the oven to 350°F during this time.
- Bake the cinnamon rolls: Remove the coverings and bake for 20 to 25 minutes until golden brown on the edges. Do not overbake to keep the rolls soft. Cool for 10 minutes.
- Prepare cream cheese frosting: In a stand mixer with a whisk attachment, beat cream cheese, powdered sugar, butter, and vanilla on low for 30 seconds, then medium-high for 1 to 2 minutes until smooth and fluffy. Alternatively, whisk by hand.
- Frost and serve: Spread the frosting generously over the warm rolls and serve immediately.
- Store: Cover the pan tightly with plastic wrap and foil or store individual rolls in airtight containers or silicone bags in the fridge for up to 5 days. Reheat individually in the microwave in 15 second intervals until warm.
Notes
- The dough can be made with either instant or active dry yeast; with active dry yeast, allow the yeast to proof with sugar before mixing.
- You can make the dough ahead of time and refrigerate overnight for a slower rise.
- Ends of the dough log can be baked separately for extra treats.
- Use a thermometer for accurate milk temperature to activate yeast properly.
- Do not overbake to keep rolls soft and fluffy inside.
- Store leftovers properly to maintain freshness and reheat gently.
- Feel free to substitute salted butter with unsalted butter and add a pinch of salt accordingly if preferred.