There is nothing better than homemade cinnamon rolls. These are truly the best cinnamon rolls you will ever have, and it might be even safe to say that this might be the only recipe you will ever need. These cinnamon rolls are incredibly soft and fluffy with a delicious gooey cream cheese frosting.
Did you guys know that I had a cinnamon roll bakery while we were living in Dominica? They didn’t have a lot of baked sweets for the medical students on the island, and so a friend and I decided we’d provide some yummy baked sweets for them. This was the recipe that I used and people loved it! So I hope you will enjoy it as well.
***If you haven’t worked with dough before, go see our “Amazingly Soft Dinner Rolls“. I give critical points when working with dough.
Ingredients:
Dough:
- quick-rise yeast-did you know that if you store yeast in the fridge it will last longer.
- whole milk
- sugar
- all-purpose flour
- room temperature eggs- an easy way to bring eggs to warm temperature is to put them in a bowl with warm water for about 15 minutes.
- salt
- softened unsalted butter
Cinnamon filling:
- brown sugar
- ground cinnamon
- softened unsalted butter
Cream Cheese Frosting:
- room temperature cream cheese
- powdered sugar
- vanilla extract
- softened butter
- salt
How to Make Homemade Cinnamon Rolls :
Start by warming the milk in a heat-proof bowl in the microwave for about 60-90 seconds. The milk should be warm to the touch (about 105-110 degrees Fahrenheit).
Once the milk is at the right temperature add in the yeast and 1 TBSP of sugar and give everything a quick stir. Let this sit for about 5-7 minutes or until it becomes frothy.
Once the yeast is ready pour it into a mixing bowl of a stand mixer fitted with the dough hook attachment. Now add the eggs, sugar, salt, softened butter, and 2 cups of flour into the same bowl and mix all the ingredients together at a low-medium speed for 2-3 minutes.
At this point, the dough will still be sticky. Add another 2 cups of flour and mix for another 3-5 minutes or until well incorporated.
After 4 cups have been added, check the dough. If the dough is not sticking to the side of the bowl and has pulled away from it then it’s ready. It should be soft and still a little tacky.
However, if your dough is still really wet go ahead and add the last 1/2 cup of flour and mix for another 2-3 minutes or until the dough has pulled away from the bowl.
TIP: I recommend using a standing mixer fitted with the dough hook to make the dough for these best cinnamon rolls. However, if you don’t have a stand mixer, you can knead the dough by hand, it will just take longer. You will get a good arm workout:)
Now remove dough and form it into a ball with your hand. Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap and a clean kitchen towel. Allow the dough to rise in a warm area for about 1 hour or until the dough has doubled in size. This is the first rise.
Now that the dough has doubled in size take it out and roll it out on a floured surface into a rectangle approximately 9 x 14 inches in size. (The size of the rectangle can vary…it does not have to be exact!)
Use a spatula or even your hands to spread the softened butter out evenly over the entire surface of the dough, leaving a 1-inch border on one of the shorter edges. Combine the brown sugar and cinnamon in a bowl. Sprinkle the mixture over the butter in an even layer.
Starting at one end, tightly roll up the dough and give the final seam a little pinch so that it seals. Then with a knife or a string of floss, cut the dough into 12 equal pieces and position it in a lightly greased 13×9 -inch pan.
Now cover the rolls with a kitchen towel and let them rise again on the counter for 30-50 minutes or until they have nearly doubled in size. Second rise.
Go ahead and pre-heat the oven to 375 degrees F. while the cinnamon rolls are rising.
After the roll has doubled in size place them in the oven and cook for between 15-20 minutes until lightly golden brown. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
To make the frosting mix together the room temperature cream cheese, softened butter, powdered sugar, vanilla extract, and salt. Mix until the frosting is creamy and smooth.
Once the cinnamon roll is ready take them out of the oven and spread the frosting on while they are hot. Allow the rolls to cool for 5-10 minutes and then enjoy.
Homemade Cinnamon Rolls
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Loading...There is nothing better than homemade cinnamon rolls. These are truly the best cinnamon rolls you will ever have, and it might be even safe to say that this might be the only recipe you will ever need. These cinnamon rolls are incredibly soft and fluffy with a delicious gooey cream cheese frosting.
Ingredients
- 1 cup warm milk
- 1 TBSP sugar
- 1 pkg. quick-rise yeast (2 1/4 tsp)
- 1 tsp salt
- 1/2 cup of sugar
- 2 eggs
- 1/3 cup room temperature unsalted butter
- 4 1/2 cups flour
- Cinnamon Filling
- 1 cup brown sugar
- 2 1/2 TBSP ground cinnamon
- 1/3 cup softened butter
- Frosting
- 4 oz. cream cheese
- 1/4 cup butter
- 1 1/2 powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Instructions
Start by warming the milk in a heat-proof bowl in the microwave for about 60-90 seconds. The milk should be warm to the touch (about 105-110 degrees Fahrenheit). If the mixture is too hot, just wait a few minutes for it to cool.
Once the milk is at the right temperature add in the yeast and 1 TBSP of sugar. Let this sit for about 5-7 minutes or until it becomes frothy.
Once the yeast is ready pour it into a mixing bowl of a stand mixer fitted with the dough hook attachment. Now add the eggs, sugar, salt, softened butter, and 2 cups of flour into the same bowl and mix all the ingredients together at a low-medium speed for 2-3 minutes.
At this point, the dough will be sticky and watery. Add another 2 cups of flour and mix for another 3-5 minutes or until well incorporated.
After 4 cups have been added, check the dough. If the dough is not sticking to the side of the bowl and has pulled away from it then it's ready. It should be soft and still a little tacky. However, if your dough is still really wet go ahead and add the last 1/2 cup of flour and mix for another 2-3 minutes or until the dough has pulled away from the bowl.
Now remove dough from the mixing bowl and form it into a ball with your hand. Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap and a clean kitchen towel. Allow the dough to rise in a warm area for about 1 hour or until the dough has doubled in size.
Now that the dough has doubled in size take it out and roll it out on a floured surface into a rectangle approximately 9 x 14 inches in size. (The size of the rectangle can vary…it does not have to be exact!)
Use a spatula or even your hands to spread 1/3 cup of softened butter out evenly over the entire surface of the dough, leaving a 1-inch border on one of the shorter edges. Combine the brown sugar and cinnamon in a bowl. Sprinkle the mixture over the butter in an even layer.
Starting at one end, tightly roll up the dough and give the final seam a little pinch so that it seals. Then with a knife or a string of floss, cut the dough into 12 equal pieces and position it in a lightly greased 13x9 -inch pan.
Now cover the rolls with a kitchen towel and let them rise again on the counter for 30-50 minutes or until they have nearly doubled in size.
At this time preheat the oven to 375 degrees.
After the roll has doubled in size place them in the oven and cook for between 15-20 minutes until lightly golden brown. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
To make the frosting mix together the room temperature cream cheese, softened butter, powdered sugar, vanilla extract, and salt. Mix until the frosting is creamy and smooth.
Once the cinnamon roll is ready spread the frosting on while they are hot. Allow the rolls to cool for 5-10 minutes and then enjoy.
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