Easy-To-Make Cinnamon Rolls
These cinnamon rolls are everything you want them to be. Soft and fluffy with the perfect amount of cinnamon and a generous dose of cream cheese icing on top.
Equipment
- 1 bowl or stand mixer
- 1 baking tin or dish 9"x13" or slightly smaller
- 1 fine string or dental floss for slicing the rolls
- 1 Rolling Pin
- 1 spatula
- 1 digital scale optional
Ingredients
For the dough
- 150 ml milk nut, dairy, soy
- 2 tablespoon sugar or honey
- 2 teaspoon active dry yeast or instant yeast
- 1 egg
- 50 g butter soft
- 1 teaspoon salt
- 325 g flour all-purpose
For the filling
- 80 g dark brown sugar
- 80 g butter soft
- 1.5 tablespoon cinnamon
For the cream cheese icing
- 30 g butter soft
- 60 g cream cheese soft (room temperature)
- 125 g icing sugar AKA confectioner's sugar
- ΒΌ teaspoon vanilla
- pinch salt
Instructions
To make the dough
- Warm the milk in a small measuring jug in the microwave for 30-45 seconds, then add the yeast, sugar, and egg, and whisk to combine.
- Pour the milky yeast mixture into the bowl of a stand mixer, add the flour and salt, and mix using the dough hook attachment until it forms a dough. You can also do this by hand.
- Once the dough is formed, knead the dough until smooth. In a stand mixer, this usually takes 3-4 minutes. by hand, it might be more like 5-8.
- Place the kneaded dough on the counter and cover it with the upside-down bowl. Allow the dough to rise for 30-60 minutes. Or, for better flavor, place it in a bowl, cover it tightly, and proof it overnight in the fridge.
To make the cinnamon roll filling
- Combine the butter, brown sugar, and cinnamon in a medium-sized bowl, and using a rubber spatula, mix/mash until smooth.
To shape the cinnamon rolls
- Turn the proofed dough out onto a clean, lightly floured surface. Fold it over itself a few times to release any big air bubbles, then, using a rolling pin, roll the dough into a large rectangle about 11" by 14".
- With the long side facing you, spread the filling evenly over the surface of the dough, avoiding the inch of dough that is farthest away from you. This will make it easier to seal the roll to keep it nice and tight.
- Roll the dough away from you as tightly as you can. You will end up with a 14" log.
- Cut the dough evenly into 8 pieces. I like to use a piece of dental floss for this, to avoid squishing the dough. Just slide the dental floss under the log, and cross it over the top to cut the rolls. To make sure all the rolls are of equal size, start by cutting the entire log in half, then cut the halves in half, then the quarters in half.
- Place the rolls spiral-side up in a greased baking dish. I'm using a 9x13, but a slightly smaller dish would give you softer sides, as the cinnamon rolls would squish together more when they rise & bake.
- Cover with plastic, and allow the rolls to rise for 45-60 minutes or until nicely puffed.
- Preheat the oven to 350F, then bake the cinnamon rolls on the middle rack for 25 minutes. They should be lightly golden, but not too dark.
To make the cream cheese icing
- Combine the butter and cream cheese In a medium-sized bowl. Sift in the icing sugar, and beat together with a spatula until smooth.
- Add the salt and vanilla, and mix to combine.
- Allow the cinnamon rolls to cool completely before topping them with cream cheese icing.
Notes
Tip: To be sure that your cinnamon rolls are fully baked, use an instant-read thermometer to check that the internal temperature is 200F. This is my favorite thermometer of all time.
Nutrition
Calories: 454kcalCarbohydrates: 62gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 73mgSodium: 467mgPotassium: 123mgFiber: 2gSugar: 29gVitamin A: 666IUVitamin C: 0.1mgCalcium: 69mgIron: 2mg
Tried this recipe?Let us know how it was!