Easy Cinnamon Rolls
Try our easy cinnamon roll recipe, You'll love the warm, buttery, cinnamon rolls with a melty, gooey cream cheese frosting
Equipment
- round cake pan 9 or 10 inch
Ingredients
Dough
- 2 ¾ cups all-purpose flour spooned & leveled
- ¼ cup granulated sugar
- ½ teaspoon table salt
- ¾ cup whole milk
- 3 tablespoon unsalted butter softened
- 2 ¼ teaspoon instant yeast one packet
- 1 large egg room temperature
Filling
- 3 tablespoon unsalted butter very soft
- ⅓ cup light brown sugar packed
- 1 tablespoon ground cinnamon
Cream Cheese Frosting
- 4 ounces full-fat cream cheese softened to room temperature (block not whipped cream cheese)
- 2 tablespoon unsalted butter softened to room temperature
- ⅔ cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
Dough
- Add the all-purpose flour, granulated sugar, and table salt to a large bowl. Whisk to combine and set aside until needed.
- Add the milk and butter to a small sauce and heat until the butter has melted and the mixture is warm to the touch (about 110 degrees F).*It's okay if the butter isn't completely melted.
- Add the yeast to the warm milk mixture and whisk until it has dissolved.
- Add the yeast mixture, egg, and dry ingredients to the bowl of your stand mixer fitted with the dough hook attachment (or a large mixing bowl and wooden spoon).
- Mix on medium speed until a soft dough forms.
- Place the dough in a lightly greased bowl (butter or pan spray) and cover loosely with plastic wrap or a kitchen towel. For the first rise, let the dough rest in a warm spot in the kitchen for 10-15 minutes.
- Transfer the dough to a lightly floured surface.
- Using floured hands, knead it for 3-5 minutes until it forms a smooth ball.*If the dough seems too soft or sticky, you can add a little more flour.
Filling and Assembly
- Roll the dough out in a 14×8-inch rectangle.
- Spread the room temperature butter in a thin and even layer over the surface of the dough, spreading it evenly with a rubber spatula.
- Sprinkle with the brown sugar over the top of the butter.
- Sprinkle the cinnamon evenly over the top of the brown sugar.
- Roll up the dough to make a 14-inch long log.
- Cut the log into 10–12 even sized rolls.
- Lightly grease a 9- or 10-inch round cake pan, or square baking pan.
- Arrange the rolls in the greased pan.
- Cover the pan with plastic wrap or a clean kitchen towel. Allow the rolls to rise in a warm place in the kitchen for 60–90 minutes or until they double in size.
- After the rolls have doubled in size, preheat the oven to 375°F.
- Place the pan on the center rack of the preheated oven and bake for 24–28 minutes or until golden brown. *If the tops start to get too brown too quickly, loosely cover the pan with aluminum foil and continue baking.*You can use an instant-read thermometer to make sure the rolls are done. The temperature should be 195-200 degrees F.
- Remove the pan from the oven and place it on a wire rack to let the rolls cool down.
Cream Cheese Frosting
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachments and whip on high speed until smooth and creamy.
- Add the butter and beat at high speed until smooth and creamy.
- Add the confectioner's sugar and vanilla extract and whip on medium-high speed until thoroughly combined.
- Using an icing spatula or rubber spatula, spread the icing over the warm rolls and serve immediately.
- Any leftover cinnamon rolls should be stored in an airtight container (or tightly covered with plastic wrap) at room temperature for two days or refrigerated for three to four days.
Nutrition
Calories: 353kcalCarbohydrates: 50gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 56mgSodium: 172mgPotassium: 129mgFiber: 2gSugar: 21gVitamin A: 491IUVitamin C: 0.04mgCalcium: 59mgIron: 2mg
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