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Easy Cinnamon Rolls from Scratch Recipe

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★★★★★

5 from 92 reviews

These Easy Cinnamon Rolls are a delightful homemade treat made from scratch, featuring a soft, fluffy dough filled with a sweet cinnamon-sugar mixture and finished with a creamy, tangy cream cheese icing. Perfect for breakfast or brunch, these rolls combine comforting flavors with simple ingredients for a truly satisfying bake.

Ingredients

Scale

Dough

  • 2 and 3/4 cups (344g) all-purpose flour, spooned & leveled, plus more as needed
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (43g) unsalted butter
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
  • 1 large egg, at room temperature

Filling

  • 3 Tablespoons (43g) unsalted butter, extra softened
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon

Cream Cheese Icing

  • 4 ounces (113g) full-fat block cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 2/3 cup (80g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. In a small saucepan, heat the whole milk and unsalted butter until the butter is melted and the mixture is warm (not hot). Add the instant yeast to the warm milk mixture and stir to dissolve.
  2. Mix and Knead: Add the milk and yeast mixture along with the egg to the dry ingredients. Mix the ingredients until a soft dough forms. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Add small amounts of flour if the dough is too sticky.
  3. First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
  4. Prepare the Filling: While the dough is rising, mix the softened butter, packed brown sugar, and ground cinnamon in a small bowl until well combined.
  5. Roll Out the Dough: Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle, approximately 15×9 inches.
  6. Spread the Filling: Evenly spread the cinnamon-sugar butter mixture over the rolled-out dough, leaving a small border around the edges.
  7. Shape the Rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seams to seal. Cut the log into 12 equal slices.
  8. Second Rise: Arrange the rolls in a greased 9×13 inch baking pan or similar, spaced slightly apart. Cover and let them rise again until nearly doubled, about 30-45 minutes.
  9. Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until golden brown and cooked through.
  10. Make the Cream Cheese Icing: While the rolls bake, beat together the softened cream cheese and butter until smooth. Gradually add the confectioners’ sugar and vanilla extract and beat until creamy and spreadable.
  11. Ice the Rolls: Remove the cinnamon rolls from the oven and allow them to cool for about 10 minutes. Spread the cream cheese icing over the warm rolls before serving.

Notes

  • Use room temperature ingredients for better dough consistency and rising.
  • Do not overheat the milk as it can kill the yeast; warm to about 110°F (43°C).
  • Cover dough during rising to prevent drying out.
  • For a more intense cinnamon flavor, adjust cinnamon quantity to taste.
  • These rolls are best enjoyed fresh but can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Reheat in a microwave or oven before serving for a soft texture.

Keywords: cinnamon rolls, homemade cinnamon rolls, easy cinnamon rolls, cinnamon roll recipe, cream cheese icing

Find it online: https://busyrecipe.com/easy-cinnamon-rolls-from-scratch-recipe/