Description
Delight in these Perfect Cinnamon Rolls featuring a soft, fluffy dough filled with a buttery cinnamon-sugar blend, baked to golden perfection and topped with creamy homemade cream cheese frosting. This classic breakfast treat combines warm spices and rich flavors, ideal for special mornings or cozy gatherings.
Ingredients
Scale
Dough
- 2 cups whole milk (2% also works)
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 3/4 Tablespoon instant yeast
- 2 large eggs (beaten)
- 5 ½ to 6 cups all-purpose flour
Filling
- 1/2 cup salted butter (softened)
- 1 cup light brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Frosting
- 4 ounces cream cheese (softened)
- 1/4 cup salted butter (softened)
- 1 pound powdered sugar
- 1/2 teaspoon vanilla extract
- 2 Tablespoons milk or cream (as needed)
Instructions
- Heat Milk: Heat the milk in a saucepan until scalded, just below boiling point with small bubbles around the edges and steam rising.
- Mix Dough Base: Pour the scalded milk into the bowl of an electric stand mixer, add butter, granulated sugar, and salt. Using the dough hook, mix until combined and allow it to cool to about 105°F to avoid killing the yeast.
- Add Yeast and Eggs: Add the instant yeast and beaten eggs to the mixture and mix until fully combined.
- Add Flour and Knead: Gradually add 5 ½ to 6 cups of all-purpose flour and mix with the dough hook until the dough pulls away from the bowl sides. It should be soft and slightly sticky. Knead for 4 minutes until smooth.
- First Rise: Transfer the dough to a large greased bowl, cover it, and let it rise until doubled in size, approximately 1 to 1.5 hours.
- Roll Dough: Place the risen dough on a floured surface and roll it into an 18 × 12-inch rectangle.
- Prepare Filling: Spread softened butter evenly over the dough rectangle. Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Shape Rolls: Starting from a longer edge, roll the dough tightly into a log, pinch the seam to seal, then cut into 12 equal pieces.
- Second Rise: Line a large baking sheet with parchment paper, place rolls 3 across and 4 down, cover with a kitchen towel, and let rise until doubled in size, about 45 minutes to 1 hour.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the rolls are rising.
- Bake Rolls: Bake the cinnamon rolls for 20 to 22 minutes or until they turn golden brown on top. Remove carefully from the oven.
- Make Frosting: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mix well, and add milk or cream to reach desired creamy consistency.
- Frost and Serve: Spread the cream cheese frosting over the warm cinnamon rolls and serve immediately for best flavor.
Notes
- Make sure the scalded milk cools to about 105°F before adding yeast to prevent killing it.
- Rising times can vary based on room temperature; allow dough to double in size for best results.
- Roll the dough tightly to ensure well-shaped rolls that bake evenly.
- Use parchment paper on the baking sheet to prevent sticking and ease cleanup.
- For a richer flavor, use whole milk and salted butter as recommended.
- Frost the rolls while warm so the frosting melts slightly for a perfect finish.
