Cinnamon Rolls

Cinnamon Rolls

Soft, pillowy rolls swirled with buttery cinnamon-sugar and topped with tangy cream cheese icing.

Total 2 hr 45 min Makes 12 rolls Calories 410/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These yeasted rolls rise into tender, pull-apart layers with a rich cinnamon-sugar swirl running through each one. A quick cream cheese icing melts over the warm rolls, making them a weekend breakfast tradition or holiday morning centerpiece.

Ingredients

  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 eggs
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons whole milk

Method

  1. In a large bowl or stand mixer bowl, whisk together the warm milk, yeast, and 1 tablespoon of the sugar. Let sit until foamy, about 5 to 10 minutes.

  2. Whisk the melted butter, eggs, remaining sugar, and salt into the yeast mixture.

  3. Add the flour and mix with a dough hook (or by hand) until a soft dough forms, about 2 minutes.

  4. Knead the dough on medium speed, or by hand on a floured surface, until smooth and elastic, about 7 minutes.

  5. Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

  6. Punch down the dough and roll it out on a floured surface into a 16x12-inch rectangle.

  7. Spread the softened butter evenly over the dough, then sprinkle the brown sugar and cinnamon evenly over the surface, pressing gently to adhere.

  8. Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal.

  9. Cut the log into 12 equal rolls using a sharp knife or dental floss.

  10. Arrange the rolls cut-side up in a greased 9x13-inch baking pan, cover, and let rise until puffy, about 45 minutes.

  11. Preheat the oven to 350°F.

  12. Bake the rolls until golden brown and the centers are cooked through, 25 to 30 minutes.

  14. Spread the icing over the warm rolls before serving.

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    Cinnamon Rolls

    These yeasted rolls rise into tender, pull-apart layers with a rich cinnamon-sugar swirl running through each one. A quick cream cheese icing melts over the warm rolls, making them a weekend breakfast tradition or holiday morning centerpiece.

    2 hr 45 min 12 rolls 410 cal

    Ingredients

    • 1 cup whole milk, warmed to 110°F
    • 2 1/4 teaspoons active dry yeast
    • 1/2 cup granulated sugar
    • 1/3 cup unsalted butter, melted
    • 2 eggs
    • 1/2 teaspoon salt
    • 4 cups all-purpose flour
    • 1/2 cup unsalted butter, softened
    • 3/4 cup brown sugar, packed
    • 2 tablespoons ground cinnamon
    • 4 ounces cream cheese, softened
    • 1/4 cup unsalted butter, softened
    • 1 1/2 cups powdered sugar
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons whole milk

    Method

    1. 1

      In a large bowl or stand mixer bowl, whisk together the warm milk, yeast, and 1 tablespoon of the sugar. Let sit until foamy, about 5 to 10 minutes.

    2. 2

      Whisk the melted butter, eggs, remaining sugar, and salt into the yeast mixture.

    3. 3

      Add the flour and mix with a dough hook (or by hand) until a soft dough forms, about 2 minutes.

    4. 4

      Knead the dough on medium speed, or by hand on a floured surface, until smooth and elastic, about 7 minutes.

    5. 5

      Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

    6. 6

      Punch down the dough and roll it out on a floured surface into a 16x12-inch rectangle.

    7. 7

      Spread the softened butter evenly over the dough, then sprinkle the brown sugar and cinnamon evenly over the surface, pressing gently to adhere.

    8. 8

      Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal.

    9. 9

      Cut the log into 12 equal rolls using a sharp knife or dental floss.

    10. 10

      Arrange the rolls cut-side up in a greased 9x13-inch baking pan, cover, and let rise until puffy, about 45 minutes.

    11. 11

      Preheat the oven to 350°F.

    12. 12

      Bake the rolls until golden brown and the centers are cooked through, 25 to 30 minutes.

    13. 13

      While the rolls bake, beat the cream cheese and butter together until smooth, then beat in the powdered sugar, vanilla, and milk until a pourable icing forms.

    14. 14

      Spread the icing over the warm rolls before serving.