Warm, Gooey, & Irresistible: Homemade Cinnamon Rolls
Imagine biting into a warm, soft cloud, sweet and spicy all at once! This homemade cinnamon rolls recipe is the ultimate comfort bake, perfect for a cozy morning or special dessert. Fill your kitchen with the amazing smell of cinnamon and sugar!
Ingredients
For the Dough:
- 3/4 cup warm milk 105-115°F
- 2 1/4 tsp active dry yeast or 1 packet
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter melted and slightly cooled
- 2 large eggs at room temperature
- 1 tsp salt
- 4 cups bread flour plus more for dusting (you can use all-purpose flour, but bread flour gives a chewier texture)
For the Filling:
- 1/2 cup unsalted butter softened
- 3/4 cup packed light brown sugar
- 2 tbsp ground cinnamon
For the Cream Cheese Frosting:
- 4 ounces cream cheese softened
- 1/2 cup 1 stick unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp milk or more, if needed, to reach desired consistency
Instructions
Make the Dough:
- Warm the milk: In a liquid measuring cup, heat the milk in the microwave until it is warm to the touch (105-115°F). It should feel comfortably warm, not hot.
- Activate the yeast: In a large bowl or the bowl of a stand mixer, pour in the warm milk and sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
- Add remaining dough ingredients: Add the granulated sugar, melted butter, eggs, and salt to the yeast mixture. Stir to combine.
- Gradually add flour: Gradually add the bread flour, one cup at a time, mixing after each addition. If using a stand mixer, use the dough hook. Mix until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface or continue kneading in the stand mixer for 6-8 minutes until the dough is smooth and elastic. It should be slightly tacky but not overly sticky. If kneading by hand, knead until the dough bounces back when you gently poke it.
- First rise: Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Prepare the Filling:
- Combine filling ingredients: In a medium bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix together with a fork or spatula until well combined and crumbly. Set aside.
- Assemble and Shape the Cinnamon Rolls:
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Grease a 9x13 inch baking pan.
- Roll out the dough: Once the dough has doubled, gently punch it down to release air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches, with the longer side facing you.
- Add the filling: Spread the softened filling butter evenly over the dough, leaving a small border at the far long edge. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough.
- Roll up the dough: Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal.
- Slice into rolls: Using a sharp knife or dental floss, cut the log into 12 equal rolls, about 1.5 inches thick each.
- Second rise (Proofing): Place the cinnamon rolls in the prepared baking pan, swirl-side up, leaving a little space between each roll. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until they are puffy and almost doubled in size.
Bake:
- Bake the rolls: Bake in the preheated oven for 20-25 minutes, or until golden brown on top and baked through. The internal temperature should reach around 200°F (93°C).
- Cool slightly: Let the cinnamon rolls cool in the pan for about 10-15 minutes before frosting.
Make the Cream Cheese Frosting:
- Cream butter and cream cheese: While the rolls are cooling slightly, prepare the frosting. In a large bowl or the bowl of a stand mixer, beat the softened cream cheese and butter together until smooth and creamy.
- Add powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Mix in the vanilla extract.
- Adjust consistency: Gradually add milk, one tablespoon at a time, until the frosting reaches your desired consistency - creamy and spreadable but not too thin. You may not need all the milk.
Frost the Cinnamon Rolls:
- Frost and serve: Generously frost the slightly warm cinnamon rolls with the cream cheese frosting. Serve warm and enjoy!
Notes
- For Extra Gooey Rolls: Place the cinnamon rolls close together in the baking pan. This helps them stay soft and moist as they bake.
- Don't Overbake: Overbaked cinnamon rolls can be dry. Bake until just golden brown and the center rolls are set but still slightly soft to the touch. They will continue to cook a bit as they cool.
- Warm Milk is Best: When activating yeast, ensure your milk is warm, about 100-110°F (38-43°C). This is warm enough to wake up the yeast without being so hot that it kills it.
- Kneading Time Saver: If using a stand mixer with a dough hook, you can reduce the kneading time to about 6-8 minutes on low to medium speed.
- Room Temperature Ingredients: Using room temperature butter and eggs helps them incorporate more smoothly into the dough, creating a better texture.
- Make it Vegan: Easily adapt this recipe to be vegan by using plant-based milk, vegan butter sticks, and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) to replace the egg in the dough. For the frosting, many vegan cream cheese options are available, or simply use a vanilla glaze.
- Spice it Up Beyond Cinnamon: Experiment with adding other spices to the filling like nutmeg, cardamom, or a pinch of cloves for a warmer, more complex flavor profile.
- Nut Allergy Note: If you have nut allergies or prefer a nut-free version of Maple Pecan Cinnamon Rolls, simply omit the pecans or substitute with toasted oats or sunflower seeds for a bit of texture.
- Serving Suggestion: For an extra special touch, serve your warm cinnamon rolls with a scoop of vanilla ice cream or a drizzle of warm caramel sauce.