Description
Make soft, fluffy cinnamon rolls from scratch with a rich filling and classic cream cheese frosting. This recipe provides clear steps for bakery-quality results.
Ingredients
Scale
- 1 cup warm milk (115 degrees F)
- 2 1/2 teaspoons instant dry yeast
- 2 large eggs at room temperature
- 1/3 cup salted butter (Melted or very softened, not over 110º F)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 4 1/2 cups bread flour (divided)
- 1/2 cup salted butter (almost melted, for filling)
- 1 cup packed brown sugar (for filling)
- 2 tablespoons cinnamon (for filling)
- 1/2 cup heavy cream (for pouring over rolls)
- 6 ounces cream cheese (softened, for frosting)
- 1/3 cup salted butter (softened, for frosting)
- 2 cups powdered sugar (for frosting)
- 1/2 tablespoon maple extract (or vanilla, for frosting)
Instructions
- Pour the warm milk into the stand mixer bowl and sprinkle the yeast over it. Let it sit for 3-4 minutes until slightly frothy.
- Add the room temperature eggs, butter, and sugar. Mix until combined.
- Add the salt and 4 cups of flour. Mix with the beater blade until the ingredients are barely combined. Let the mixture rest for 5 minutes.
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- Knead the dough on medium speed for 5-7 minutes, adding up to 1/2 cup more flour only if needed to form an elastic, smooth dough that pulls away from the sides but may stick slightly to the bottom.
- Spray a large bowl with cooking spray. Remove the dough from the mixer bowl and place it in the greased bowl. Cover the bowl.
- Set the bowl in a warm place, like an oven turned on low for 1-2 minutes then turned off, and let the dough rise until doubled, about 30 minutes.
- While the dough rises, prepare the filling: Combine the soft butter, brown sugar, and cinnamon in a medium bowl until mixed. Set aside.
- Sprinkle a work surface generously with flour. Turn out the dough and sprinkle the top with more flour.
- Roll the dough into a 24×15 inch rectangle using a floured rolling pin.
- Use a spatula to spread the cinnamon filling evenly over the entire dough rectangle.
- Roll the dough up tightly starting on the long side, jelly roll style.
- Cut the roll into 12 slices and place them in a greased 9×13 baking pan. Cover the pan and let the rolls rise for 20 minutes while you preheat the oven.
- Preheat the oven to 375ºF.
- Warm the heavy cream until it is warm to the touch, not hot.
- After the rolls have risen, pour the warm heavy cream over the top, letting it soak down around the rolls.
- Bake for 25 minutes until lightly golden brown. Check at 20 minutes; if the rolls brown too fast, cover loosely with foil for the remaining baking time. The total bake time may be up to 30 minutes.
- While the rolls cool, prepare the frosting: Combine the softened cream cheese and butter in a large bowl and blend well with a hand mixer.
- Add the extract and powdered sugar. Beat until combined. Spread the frosting over the cooled rolls.
Notes
- For the dough, use bread flour for the best texture.
- If your dough seems too sticky after kneading, add only the extra flour in small amounts; the dough should be tacky.
- If you do not have maple extract, vanilla extract works well in the frosting.
- Prep Time: 45 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 550
- Sugar: 55g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
Keywords: Homemade Cinnamon Rolls, Cinnamon Roll Recipe, From Scratch Baking, Comfort Food, Breakfast Pastry, Cream Cheese Frosting, Easy Desserts