Cinnamon Roll Recipe
User Reviews
4.9
Cinnamon Roll Recipe
Description
The Cinnamon Roll Recipe includes a yeasted dough made with warm milk, sugar, butter, eggs, salt, and flour, kneaded until soft and resilient. Once doubled in size, the dough is rolled out thin, covered with a cinnamon and brown sugar mixture spread over a softened butter layer, then tightly rolled into a log and sliced. These slices are then baked to produce a soft and fluffy interior with flavorful cinnamon sugar swirls.
The frosting combines butter, confectioners sugar, cream cheese, vanilla extract, and salt for a smooth, sweet finish that pairs well with the warm rolls. This balanced frosting adds richness without overpowering the cinnamon flavor.
The recipe also provides options for make-ahead preparation, including refrigerating unbaked rolls overnight or freezing baked or unbaked rolls to enjoy fresh cinnamon rolls at a later time. This flexibility makes it suitable for holiday celebrations or weekend mornings when planning ahead is helpful.
Special notes discuss how adjusting flour for humidity affects the dough texture and how variations like adding raisins work. The instructions support making soft tender rolls with a slightly sweet frosting suitable for various occasions.
Ingredients
Cinnamon Roll Dough:
- 1 cup milk 110º F, warm
- 2 1/4 /4 teaspoons yeast (1 yeast packet)
- 1/2 /2 cup granulated sugar
- 1/2 /2 cup butter melted
- 2 teaspoons kosher salt
- 2 large egg room temperature
- 4 1/2 /2 cups all-purpose flour adjust flour as needed for humidity by adding 1 tablespoon at a time as needed for the dough to be soft, tender, and resilient, plus a little for handling
Cinnamon Roll Filling:
- 1 cup brown sugar packed
- 2 1/2 /2 tablespoons ground cinnamon
- 1/2 /2 cup butter softened
Cinnamon Roll Frosting:
- 1/2 /2 cup butter softened
- 1 1/2 /2 cup confectioners sugar
- 1/4 /4 cup cream cheese softened
- 1/2 /2 tablespoon vanilla extract
- 1/8 /8 teaspoon kosher salt
Instructions
Cinnamon Roll Dough:
- Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, stir in melted butter, salt, eggs, and flour into yeast mixture. Gently mix until well-combined.
- Turn dough onto a lightly floured surface and knead for 10-12 minutes. Form the dough into a large ball and place into a large buttered glass bowl. Cover lightly with plastic or with a tea towel and place in a warm location free of any drafts. Allow to rise so that the dough is doubled in size.
Cinnamon Roll Filling:
- Place dough on a large lightly floured surface and roll to a 1/4 inch thickness. Spread softened butter over the top of the dough.
- Stir together the brown sugar and cinnamon and sprinkle generously all over the buttered dough.
- Tightly roll the dough, beginning at the long edge, until a log of dough has been formed.
- Cut the dough into 3/4-inch to 1-inch slices and place onto a lightly buttered baking sheet pan or into two buttered 9x13 baking dishes.
Baking and Icing:
- Preheat oven to 400º Fahrenheit.
- Allow rolls to rise for 30 minutes.
- Place rolls into oven and allow to cook until lightly browned and cooked through, but not overcooked, about 15-20 minutes.
- While cinnamon rolls are baking, prepare cream cheese frosting by creaming together butter, confectioner's sugar, cream cheese, vanilla and salt.
- Remove cinnamon rolls from the oven and allow to cool slightly.
- Spread frosting generously over rolls while they are warm.
Notes
- Use a stand mixer with a dough hook to knead dough 6-8 minutes when preferred for ease.
- Prepare make-ahead cinnamon rolls by refrigerating unbaked rolls after shaping; bake within 48 hours for best results.
- Freeze unbaked rolls in covered pans for up to 3 months; thaw in the refrigerator before baking.
- Baked cinnamon rolls freeze well; thaw in the refrigerator before reheating gently in an oven or microwave.
- Adjust flour gradually to achieve a soft, tender dough that is easy to handle, accounting for humidity.
- Raisins can be added to filling if desired, either in all rolls or some for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 50mg | 17% |
| Sodium | 318mg | 13% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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