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Cinnamon rolls

Homemade cinnamon rolls

Linda Appiah
These easy Homemade Cinnamon Rolls are soft, gooey, and filled with warm spices for Cozy Fall Mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Rising Time 1 hour
Total Time 1 hour 40 minutes
Course Breakfast
Cuisine American
Servings 14 people
Calories 248 kcal

Equipment

  • Mixer

Ingredients
  

  • Ingredients
  • For the Dough:
  • 3 cups All-purpose flour plus extra for dusting
  • 2¼ teaspoons Active dry yeast
  • 1 cup whole milk -warm
  • ¼ cup Sugar
  • ½ teaspoon salt
  • 3 tablespoons Unsalted butter melted
  • 1 Large egg
  • ½ teaspoon vanilla extract
  • For the Cinnamon Filling:
  • ¼ cup brown sugar packed
  • 1 tablespoon ground cinnamon
  • 3 tablespoons unsalted butter softened
  • For the Glaze:
  • 4 oz cream cheese
  • ½ cup powdered sugar
  • 2 tablespoons unsalted butter room temperature
  • 1 teaspoon vanilla extract

Instructions
 

  • Step 1: Prepare the Dough
  • Combine the flour, yeast, salt, and sugar in a stand mixer or a large bowl. Mix everything with a wooden spoon, then add the milk, whisked egg, and melted butter to the dry ingredients.
  • Knead the dough: Stir until the dough comes together into a shaggy mass. Take the mixing bowl to the mixer, attach the dough hook, and knead at a medium to low speed until smooth and elastic. The dough is ready when the dough pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, one tablespoon at a time, until the dough no longer sticks to the sides of the bowl. This will take about 5-7 minutes. You can knead the dough by hand, which will take about 7 – 10 minutes.
  • Let It Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rest for about 10 minutes in a warm place while you make the filling.
  • Step 2: Make the Cinnamon Filling
  • Prepare the Cinnamon Sugar: Mix the brown sugar and cinnamon in a small bowl. Set aside.
  • Spread the Butter: Transfer the dough onto a lightly floured surface once the filling is ready. Roll it out into a 12×18-inch rectangle. Spread the softened butter evenly over the entire surface of the dough.
  • Add the Cinnamon Sugar: Sprinkle the cinnamon sugar mixture generously over the buttered dough, making sure it’s evenly distributed.
  • Step 3: Assemble the Rolls
  • Roll the Dough: Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal the roll.
  • Cut the Rolls: Using a sharp knife or dental floss, slice the roll into 12 equal pieces.
  • Place the Rolls in a Pan: Grease a 9×13-inch baking dish and arrange the rolls in the dish. Leave a little space between each roll to allow for rising. Cover with a kitchen towel and let them rise for another 60 – 90 minutes until they puff up.
  • Step 4: Bake the Rolls
  • Preheat the Oven: Preheat your oven to 350°F (180°C).
  • Bake the Rolls: Bake the rolls for 25-30 minutes or until golden brown on top. Check them by inserting a toothpick into the center of one; it should come out clean.
  • Step 5: Make the Glaze
  • Prepare the Glaze:
  • In a medium bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese at high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioner’s sugar and vanilla until combined. Spread the icing over the warm rolls using a knife or icing spatula and serve immediately.
  • Step 6: Glaze the Rolls
  • Once the rolls are baked and slightly cooled, drizzle the glaze generously over the top. The glaze will soak into the warm rolls, adding flavor.

Notes

Making the Dough: When adding extra flour, add a tablespoon at a time, and the dough should not be tough and dense, but soft and easy to handle
Making the filling: I like to mix all the ingredients for the filling to make a paste, which I then spread onto the dough.
Make-Ahead Instructions: This dough can be prepared the night before, and here’s how: After slicing the dough, arrange it in your baking pan, cover it with plastic wrap, and let it rest in the refrigerator overnight. Remove it from the fridge the following day and allow it to rise in a warm environment for about 1 hour. Continue with the baking instructions.
Freezing Instructions: Baked rolls can be frozen for 2–3 months. Thaw overnight in the refrigerator and warm up before enjoying.

Nutrition

Calories: 248kcalCarbohydrates: 34gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 39mgSodium: 123mgPotassium: 85mgFiber: 1gSugar: 13gVitamin A: 356IUVitamin C: 0.02mgCalcium: 46mgIron: 1mg
Keyword Cinnamon rolls, fall baking
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