Cinnamon Rolls
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Cinnamon Rolls
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Cinnamon Rolls need no introduction. These are ooey-gooey fluffy rolls of cinnamon sugar heaven--the very BEST and easiest homemade cinnamon rolls you'll ever make.
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Ingredients
For the dough:
- ¾ cup milk
- ¼ cup unsalted butter 4 tablespoons
- 2 ¼ teaspoons active dry yeast 1 packet
- ¼ cup warm water
- 1 teaspoon sugar
- 3 ¼ cup all-purpose flour divided
- 3 tablespoons sugar
- ½ teaspoon kosher salt
- 1 egg room temperature, beaten
For the filling:
- ¼ cup unsalted butter melted
- ⅓ cup packed brown sugar
- 2 tablespoons ground cinnamon
For the frosting:
- 2 ounces cream cheese, softened 4 tablespoons
- 2 tablespoons unsalted butter softened
- 1 cup powdered confectioner’s sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- In a small saucepan, heat milk until just starting to bubble. Remove from heat and add in butter. Stir occasionally until butter is completely melted. Let cool until lukewarm.
- In a small bowl, dissolve yeast in warm water with one teaspoon sugar.
- In a large bowl, mix together 2 ¼ cups flour, sugar, and salt.
- When milk mixture has cooled enough, add yeast mixture to saucepan and stir to combine. Pour liquid into dry ingredients along with the egg and mix well.
- Stir in remaining flour, ½ cup at a time, until dough pulls together, and away from sides of bowl. Knead on a well-floured surface for about 5 minutes.
- Place in oiled bowl and cover with a towel or plastic wrap. Let rest for 30 - 45 minutes minutes.
- Turn dough onto well-floured surface and sprinkle with more flour on top. Roll into a 12x18” rectangle. It should be about ½ ” thick.
- Mix the cinnamon and sugar together in a small bowl. Spread the melted butter over the surface of the dough, almost the edges. Sprinkle the cinnamon sugar over the butter.
- From the long edge of rectangle, roll up the dough into a log. Pinch to seal the seam.
- Use a sharp serrated knife, or dental-floss, cut the roll into 12 equal-sized pieces.
- Grease a 9x13” baking dish. Place each roll in the dish spiral side up.
- Cover with a towel and let rise 45 to 60 minutes, until doubled in size.*
- Bake rolls at 350° for 20 to 25 minutes, until golden brown on top.
- Meanwhile, make the frosting: mix butter and cream cheese with electric mixer until smooth. Add powdered sugar and mix on low speed until combined. Mix in the milk, vanilla, and spices and beat on medium speed for one minute.
- Spread frosting on warm rolls. Serve warm!
Notes
- You can make the rolls up to a day ahead of baking time. After step 11, cover dish with plastic wrap and place in the fridge overnight. Remove from fridge in the morning, and allow rolls to rise for 1 to 1 ½ hours. Remove plastic wrap and proceed to step 13.
- Rolls will keep covered with plastic wrap for up to 3 days at room temperature.
Nutrition Information
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Calories
251kcal
(13%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
37mg
(12%)
Sodium
139mg
(6%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 37mg | 12% |
| Sodium | 139mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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