Best Homemade Cinnamon Rolls
User Reviews
5
Best Homemade Cinnamon Rolls
Description
These cinnamon rolls start with a warm yeast mixture proofed to set a light foundation. The dough combines eggs, buttermilk, melted butter, and flour to create a soft but workable dough that is kneaded until it cleans the bowl sides, indicating proper gluten development. After rising doubled in size, the dough is rolled with a cinnamon-sugar filling that includes cornstarch, which helps thicken the filling and prevent seepage during baking.
The rolls bake to a tender crumb with a soft center and lightly golden crust. Once cooled slightly, they are generously topped with a frosting made from softened butter, cream cheese, powdered sugar, heavy cream, and vanilla extract that spreads smoothly to contrast with the warm cinnamon layers.
These rolls are excellent served fresh from the oven. For storage, they keep well in an airtight container at room temperature for up to three days. Stale rolls can be sliced and repurposed as cinnamon roll french toast for a different presentation and texture.
Ingredients
Dough
- 2/3 cup water warm
- 1/3 cup granulated sugar divided
- 1 Tablespoon active dry yeast
- 2 egg beaten, large
- 1/2 cup buttermilk room temperature
- 1/4 cup butter melted, salted
- 1 teaspoon salt
- 4 to 4 1/2 cups bread flour spooned & leveled (520g to 585g)
Filling
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 Tablespoons cornstarch
- 1 1/2 Tablespoons cinnamon
- 4 Tablespoons butter softened, salted
Frosting
- 1/2 cup butter softened, salted
- 2 ounces cream cheese room temperature
- 4-4 1/2 cups powdered sugar
- 4 Tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the warm water, 1-2 teaspoons of the sugar, and the yeast. Mix well, then let sit for 5 minutes while the yeast proofs and becomes foamy.
- Add remaining sugar, eggs, buttermilk, melted butter, salt, and 1 cup of flour. Mix well, then add another cup of flour and mix again. I find this easiest to do with a stand mixer using the beater attachment but it can be done by hand.
- Switch to the dough hook, then add another 2 cups of flour. Knead for 8-10 minutes. The dough should clean the sides of the bowl after kneading for a few minutes. If not, add remaining 1/2 cup of flour, kneading in to create a very soft dough. Do not add the additional flour if it isn't needed as too much flour can make for dense, dry cinnamon rolls instead of light, soft, fluffy ones.
- Cover the dough with plastic wrap and let rise for 1 hour until doubled in size. While the dough is rising, combine the brown sugar, granulated sugar, cornstarch, and cinnamon for the filling and set aside.
- Spray a clean surface with cooking spray. Lightly grease a baking sheet with cooking spray and set aside.
- Turn out dough and use a rolling pin to roll out into a 14"x18" rectangle. Spread the softened butter over the dough. Sprinkle with the filling mixture, then roll up the dough into a tight log from one of the long sides, pinching the ends together.
- Slice into 12 cinnamon rolls using string or floss. Place cut-side up on baking sheet, then cover loosely with plastic wrap and let rise 30-45 minutes.
- When there are 15 minutes left, preheat oven to 350°F. Once the rolls have risen, bake them for 20-24 minutes until golden brown on top and cooked through. Do not overbake or the cinnamon rolls will be dry.
- While the cinnamon rolls bake, make the frosting by combining the butter and cream cheese in a bowl and beating well until creamy and combined, about 2 minutes. Add half of the powdered sugar, mixing until combined. Add remaining powdered sugar, heavy cream, and vanilla, beating until light and creamy.
- When the cinnamon rolls come out of the oven, let them rest for 3-5 minutes, then frost with the frosting while the cinnamon rolls are still warm so that it can partially melt down into and over the cinnamon rolls.
Notes
- Store cinnamon rolls in an airtight container for up to three days for best freshness.
- Reheat stale cinnamon rolls by slicing horizontally and dipping in egg batter to make cinnamon roll french toast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12large cinnamon rolls
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 110g | 37% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 375mg | 16% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 72g | 144% |
| Vitamin A | 668IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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