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Cinnamon Rolls
5 from 24 votes

Cinnamon Rolls

Cinnamon Rolls bake soft, lightly sweetened dough layered with a cinnamon and brown sugar filling, topped with a cream cheese frosting. The dough is enriched with butter, eggs, and milk and incorporates both flour and cornstarch, resulting in a tender crumb. After a first rise, the dough is rolled out, filled, shaped, and can be frozen before the second rise for convenience. These rolls develop a soft texture from gradual kneading and rich ingredients that balance sweetness and spice.

Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings: 12 rolls
Calories: 522 kcal
Course: Dessert, Breakfast, Bread
Cuisine: American

Ingredients

For the Dough
  • 4⅔ cups all-purpose flour spooned into measuring cup and leveled off, plus more for rolling
  • ½ cup cornstarch
  • ½ cup granulated sugar
  • 1 tablespoon instant yeast or rapid-rise yeast; note this is more than 1 packet
  • 1½ teaspoons salt
  • 1 cup + 2 tablespoons whole milk lukewarm (about 110°F/43°C
  • 2 egg large, at room temperature
  • 1 egg large, yolk, at room temperature
  • ½ cup unsalted butter 1 stick), sliced into 8 pieces, softened
For the Filling
  • 1 cup light brown sugar packed
  • 1½ tablespoons ground cinnamon
  • 5 tablespoons butter unsalted, softened
For the Frosting
  • 4 oz cream cheese softened
  • 4 tablespoons butter unsalted, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons milk plus more if necessary

Instructions

For the Dough
    Cup of Yum
  1. In the bowl of an electric mixer fitted with the dough hook, add the flour, cornstarch, granulated sugar, yeast, and salt. Stir with a rubber spatula or large spoon to combine. With the mixer running on low speed (2), slowly add the milk, whole eggs, and egg yolk, mixing until the dough starts to come together in a shaggy texture. Gradually add the butter, one tablespoon at a time, mixing until fully incorporated. The dough will be very soft and sticky at this stage—don’t worry, that’s exactly how it should be. Continue kneading for about 10 minutes, until the dough is smooth and pulls away from the sides of the bowl but still sticks to the bottom. Again, if the dough feels soft and tacky, that’s perfectly normal.
  2. Lightly flour your hands and a clean work surface, then turn the dough out and shape it into a smooth ball. Grease a large bowl with nonstick cooking spray, place the dough inside, and cover with plastic wrap. Let it rise in a warm spot until doubled in size, about 2 hours.
For the Filling
  1. Line a 9x13-inch baking pan with heavy-duty aluminum foil, leaving a slight overhang on all sides. Grease with nonstick cooking spray.
  2. In a small bowl, mix together the brown sugar and cinnamon.
  3. Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle, sprinkling lightly with flour as needed. Roll it out into a 12-inch-tall by 22-inch-wide rectangle, adding more flour as necessary to prevent sticking. Spread the softened butter evenly over the entire surface, right up to the edges. Sprinkle the brown sugar-cinnamon filling evenly over the top, leaving a ½-inch border.
  4. Starting with the 22-inch wide edge closest to you, roll the dough into a tight cylinder, pinching the seam to seal. Gently shape the cylinder with your hands to even it out and press in the sides so it’s uniform in width. Using a sharp knife, cut the cylinder in half, then cut each piece in half again, and finally, cut each section into thirds to create 12 rolls. Transfer the rolls, cut-side up, to the prepared pan. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour. (Alternatively, if you plan to bake the rolls the next day, put them in the fridge. When ready to serve, let them sit at room temperature for 1 hour before baking.)
To Bake and Frost
  1. Preheat the oven to 350°F and set an oven rack in the middle position. Bake the rolls until golden, 30 to 35 minutes. (If you have an instant-read thermometer, you can check them for doneness; the internal temperature should be 190°F to 200°F). Let cool in the pan for 10 minutes.
  2. Meanwhile, make the icing: In a medium bowl, whisk together the cream cheese and butter until smooth. Add the confectioners’ sugar and milk, and whisk until fully combined and creamy. Add a touch more milk if the icing seems too thick.
  3. After the rolls have cooled slightly, spoon the frosting over them directly in the pan, or transfer the rolls to a platter and then frost. Serve warm.

Notes

  • Freeze unbaked rolls after shaping and cover tightly; thaw overnight in the fridge before baking.
  • Baked rolls (without frosting) can be frozen in an airtight container and reheated in a 350°F oven.
  • Reheat iced rolls in the microwave for 10-20 seconds or warm them uncovered in a 300°F oven for 10-15 minutes.

Nutrition Information

Serving 1 roll Calories 522kcal (26%) Carbohydrates 75g (25%) Protein 8g (16%) Fat 22g (34%) Saturated Fat 13g (65%) Cholesterol 93mg (31%) Sodium 330mg (14%) Fiber 2g (8%) Sugar 31g (62%)

Nutrition Facts

Serving: 12 rolls

Amount Per Serving

Calories 522

% Daily Value*

Serving 1 roll
Calories 522kcal 26%
Carbohydrates 75g 25%
Protein 8g 16%
Fat 22g 34%
Saturated Fat 13g 65%
Cholesterol 93mg 31%
Sodium 330mg 14%
Fiber 2g 8%
Sugar 31g 62%

* Percent Daily Values are based on a 2,000 calorie diet.