Cinnamon Rolls

2h
Serves 12
https://pin.it/4aBf3lYFc

Directions

  1. 1Combine 3 cups of flour, 1/4 cup of sugar, 2 1/4 teaspoons of instant yeast, and 1/2 teaspoon of salt in a large bowl.
  2. 2Heat 1 cup of milk and 1/4 cup of butter in a saucepan until the butter is melted and the mixture is lukewarm.
  3. 3Pour the lukewarm milk mixture into the dry ingredients and add one egg. Mix until a dough forms.
  4. 4Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
  5. 5Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. 6While the dough is rising, prepare the filling by combining 1/2 cup of brown sugar and 1 tablespoon of ground cinnamon.
  7. 7Once the dough has risen, punch it down and roll it out into a 12x18 inch rectangle on a lightly floured surface.
  8. 8Spread 1/4 cup of melted butter evenly over the dough.
  9. 9Sprinkle the brown sugar and cinnamon mixture over the buttered dough.
  10. 10Starting from one long edge, tightly roll up the dough.
  11. 11Cut the rolled dough into 12 equal slices, about 1.5 inches thick.
  12. 12Place the slices in a greased 9x13 inch baking dish, leaving a little space between them.
  13. 13Cover the baking dish and let the rolls rise again for 30-45 minutes, or until puffy.
  14. 14Preheat your oven to 3750F (1900C).
  15. 15Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
  16. 16While the rolls are baking, prepare the cream cheese frosting by beating together 1 cup of powdered sugar, 4 ounces of cream cheese, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth.
  17. 17Once the rolls are out of the oven, let them cool for a few minutes, then spread the cream cheese frosting generously over them.

Ingredients

  • 3 cups flour
  • 0.25 cups sugar
  • 2.25 teaspoons instant yeast
  • 0.5 teaspoons salt
  • 1 cup milk
  • 0.25 cups butter
  • 1 egg
  • 0.5 cups brown sugar
  • 1 tablespoon ground cinnamon
  • 0.25 cups melted butter
  • 1 cup powdered sugar
  • 4 ounces cream cheese
  • 2 tablespoons milk
  • 0.5 teaspoons vanilla extract

Equipment

large bowlsaucepanrolling pinbaking dish

Tips

  • Ensure milk and butter are lukewarm when adding to yeast to activate it properly.
  • Roll the dough tightly to ensure well-formed spirals.
  • Let the rolls rise in a warm place for best results.
  • For extra gooey rolls, add more frosting.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently before serving.
  • You can prepare the dough the night before and refrigerate it. In the morning, let it come to room temperature and rise before baking.
  • Customize your rolls by adding chopped nuts, raisins, or orange zest to the filling.
  • For a richer dough, use whole milk instead of low-fat milk.
  • If you don't have instant yeast, you can use active dry yeast. Just make sure to activate it in the warm milk for 5-10 minutes before adding to the dry ingredients.
  • A stand mixer with a dough hook attachment can make kneading the dough much easier.
  • Use unbleached all-purpose flour for a softer texture.
  • If your kitchen is cold, you can place the dough in a slightly warmed oven (turned off) to help it rise faster.
  • Don't overbake the rolls; they should be golden brown and slightly soft in the center.
  • For a classic cream cheese frosting, ensure the cream cheese and butter are at room temperature to prevent lumps.
  • A pinch of nutmeg can enhance the flavor of the cinnamon filling.
  • If you prefer a less sweet frosting, reduce the amount of powdered sugar.
  • Use a serrated knife or dental floss to cut the rolls cleanly without squishing them.
  • For individual rolls, bake them in a muffin tin after slicing.
  • You can freeze unbaked rolls for up to 2 weeks. Thaw overnight in the refrigerator and then let rise before baking.
  • To make the rolls dairy-free, substitute dairy milk with plant-based milk and butter with a dairy-free alternative.
  • For gluten-free cinnamon rolls, use a gluten-free all-purpose flour blend with xanthan gum.
  • Adjust the amount of cinnamon to your preference; some like it stronger, others milder.
  • If you don't have a rolling pin, a clean, smooth bottle can work in a pinch.
  • Brush the baked rolls with a simple sugar glaze (powdered sugar and milk) if you prefer a lighter topping.
  • For a quick frosting, mix powdered sugar with a little water or milk until smooth.
  • Ensure your butter for the filling is softened, not melted, for better spreading.
  • If the dough is too sticky, add a little more flour, one tablespoon at a time.
  • If the dough is too dry, add a little more milk, one teaspoon at a time.
  • A warm, draft-free place is ideal for the dough to rise properly.
  • To achieve a beautiful golden brown crust, brush the top of the rolls with a little milk before baking.

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