Soft, fluffy, gooey, and delicious cinnamon rolls.
These are the perfect cinnamon rolls ever. They are soft, fluffy, and gooey all at the same time. These rolls puff up nice and tall and are completely soft all the way through. They melt in your mouth when they are still warm from the oven. This recipe is all you’ll ever need. The ingredients for these are basic pantry staples and you require no special equipment; though, if you have a stand mixer, you are at an advantage. If not, a 10-minute kneading of the dough on the countertop will do the trick. Not only are they perfect for a special occasion, but these Cinnamon rolls can be enjoyed as a quick breakfast treat at any time of year. They are big, fluffy, soft, and delicious with the filling super buttery full of brown sugar and cinnamon which your whole family will enjoy! On top is a silky cream cheese icing that soaks right into these warm rolls. It’s slightly sweet with that classic cream cheese flavor. And this recipe makes plenty so you never have to worry about not having enough. The cinnamon rolls are delicious as it is without the cream cheese icing. If you’re a bit calorie-conscious, you could avoid the frosting.
Ingredients for the cinnamon rolls
For the dough:
Sugar- ½ cup of sugar is used to sweeten the cinnamon rolls and to help activate the yeast.
Milk- It can be any milk you would like. The milk needs to be warm to help the yeast work well. If it is too hot, it will kill the yeast, and it will slow the yeast if it is too cold. One cup of warm milk is used in this recipe.
Butter- The butter needs to be at room temperature to make the dough. ½ cup of butter is used in the preparation of the dough.
Salt- 1 teaspoon of salt is used in the dough to balance the flavors.
All-purpose flour – 5 and a half cups of flour are used in this recipe. You may add a couple of teaspoons of flour if the dough is very tacky.
For the filling:
Butter – ¼ cup of butter is used to cover the rolled-out dough. The butter needs to be at room temperature.
Cinnamon – 1 and ½ tablespoons of ground cinnamon are used to make the filling.
For the cream cheese frosting :
Butter – ¼ cup of butter at room temperature is used.
Powdered sugar – 1 cup of powdered sugar is added to the cheese–butter mix.
How to make homemade cinnamon rolls
- Let the yeast prove – First, the active dried yeast needs to prove. 1 tablespoon of yeast is mixed in warm water along with 2 tablespoons of sugar to activate the yeast. Set it aside for 5 minutes, and the yeast mixture must’ve risen. If it has not, it’s probably because the yeast is not working. Yeast needs a warm environment to prove, so make sure the water is only warm to the touch, but not scalding hot.
- Prepare the Dough – Next, the dough for the cinnamon rolls needs to be prepared. All of your ingredients need to be at room temperature. You’ll add the ingredients, milk, proven yeast mixture, salt, sugar, butter, and flour into a large bowl and mix just until combined, and then move on to kneading. if you have a stand mixer, you are at an advantage. If not, a 10-minute kneading of the dough on the countertop will do the trick. Knead the dough well until it is springy to touch. The dough when pressed with a finger should spring back rather than dent the dough. The dough should not easily tear when gently stretched.
- First proving of the dough – After your cinnamon roll dough is properly kneaded, it is formed into a ball and transferred to an oiled bowl to undergo its first proving. This is when the flavor of the dough is developed. The bowl is covered loosely with a kitchen towel and kept in a warm spot in the kitchen. It takes 1 and ½ to 2 hours for the dough to prove or double in size.
- Form the Rolls – After the first rise, it’s time to turn that dough into homemade cinnamon rolls! The dough is punched down, is rolled out into a large rectangle. It is coated with butter, and the cinnamon–brown sugar filling is sprinkled on. It is rolled into a log length-wise and is then cut into 12 equal-sized rolls and arranged in a greased baking dish.
- Second Proving – Once the rolls are assembled, they’ll need to double in size one more time. To do this, it is covered loosely with a kitchen towel, and placed in a warm spot. After about an hour the rolls must’ve doubled in size and are ready to bake. If the dough is not ready, cover and proof for 20 to 30 minutes more.
- Bake the Cinnamon Rolls – The rolls are baked in a preheated oven at 180 C for 20 to 25 minutes. Your house will be smelling heavenly and the rolls must be ready in 25 minutes.
- Make the Frosting – Cinnamon roll frosting is extremely easy to make! Cream together the butter and cream cheese. Add the powdered sugar and vanilla extract and combine it well. The frosting is ready! Slather the warm cinnamon rolls with the frosting and enjoy them warm.
Love Cinnamon rolls? You might also love these:
Easy Homemade Cinnamon RollsCourse: Bread, BreakfastDifficulty: Easy
Soft, fluffy, gooey, and delicious cinnamon rolls.
- For the dough :
Active dried yeast – 1 tablespoon
Sugar – 1/2 cup
Milk – 1 cup
Butter – 1/2 cup
Salt – 1 teaspoon
All-purpose flour – 5 & 1/2 cup
- For the filling :
Butter – 1/4 cup
Light brown sugar – 3/4 cup
Cinnamon powder – 1 & 1/2 tablespoon
- For the cream cheese frosting :
Butter – 1/4 cup
Cream cheese – 1/4 cup
Powdered sugar – 1 cup
Cinnamon powder – 1/2 teaspoon
Vanilla extract – 1/2 teaspoon
- In a bowl, pour in warm water, yeast, and 2 tablespoons of sugar. Stir and leave to prove. The water should be just warm and not hot as it may kill the yeast.
- Once the yeast mixture is proved, add warm milk(not hot), the remaining sugar, salt, and butter at room temperature. Mix till the sugar is dissolved. The milk must be just warm, not hot. The butter needs to be at room temperature
- Add the flour 1 cup at a time. Mix in with a wooden spoon until it is not able to mix anymore. On a lightly floured work surface, knead the dough by hand for 10 minutes or until the dough is springy to touch. Alternatively, you could knead the dough in a stand mixer for 10 minutes with the dough hook attached.
- Once done kneading, place the dough into a large lightly greased bowl and cover with a kitchen cloth to double in size in a warm spot in the kitchen for about 1 ½ to 2 hours.
- Once the dough is proved, dump it onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle 12”x24” in size.
- Spread the room temperature butter into a thin and even layer on the dough.
- In a separate bowl, combine brown sugar and cinnamon powder. I use 1 and ½ tablespoon of cinnamon, but feel free to use a little less if you prefer a subtler taste. Spread the brown sugar and cinnamon mixture evenly over the dough.
- Roll the dough tightly lengthwise so you have one long roll. Use a sharp knife to cut the dough into one-inch slices.
- Place the rolls into a greased 9×13 dish with a little space in between to prove. Place in a warm spot and cover with a kitchen towel to prove for an hour. They will double in size and take up the entire dish.
- Preheat the oven at 180C and bake the rolls at 180C for 20 to 25 minutes or until the tops are light golden brown.
- While the cinnamon rolls are baking, go ahead and make the cream cheese frosting. Using a hand mixer, whip together the cream cheese and butter until it is light and fluffy. Add the powdered sugar and vanilla extract and whip.
- Top the rolls with the frosting. Serve warm and enjoy!
- While proving the yeast, the yeast mixture should froth and rise within 5 minutes. If it has not, it’s probably because the yeast is not working. Yeast needs a warm environment to prove, so make sure the water is only warm to the touch, but not scalding hot which will kill the yeast.
- Knead the dough well until it is springy to touch. The dough when pressed with a finger should spring back rather than dent the dough. The dough should not easily tear when gently stretched. If the dough is not kneaded well, you’ll be compromising on the softness of the cinnamon rolls. The rolls will come out tough if the dough is not kneaded well.