Cinnamon Rolls
User Reviews
5
Cinnamon Rolls
Description
The dough for these cinnamon rolls starts by activating active dry yeast in warm water with a bit of sugar, then combining with milk, eggs, sugar, salt, melted butter, and flour. The dough is kneaded until smooth and elastic, then allowed to rise until doubled. Rolling the dough out thin is recommended to create multiple thin layers when rolled. The filling consists of softened butter blended with packed dark brown sugar and ground cinnamon, applied evenly over the dough before rolling it into a log and slicing into rolls.
The rolls are arranged in a parchment-lined pan with some space between them for expansion and baked until golden and cooked through. The frosting blends softened cream cheese and butter with powdered sugar, vanilla extract, and milk for a creamy topping that melts nicely over the warm rolls. These cinnamon rolls offer a tender crumb with a sweet, spiced filling and a rich, tangy glaze.
Tips include using warm but not hot liquids to ensure yeast activity, verifying yeast foam for good rise, and spacing rolls for roundness. Rolling thinly increases the number of cinnamon-sugar layers for a satisfying texture.
Ingredients
For the dough
- 1/4 cup water 100-110 degrees F, warm
- 1 packet active dry yeast
- 3/4 cup milk room temperature
- 2 egg room temperature
- 1/2 cup granulated sugar divided use, 1 teaspoon
- 1 teaspoon kosher salt
- 6 tablespoons butter melted
- 4 1/4 cups all-purpose flour plus more if needed
- cooking spray
For the filling
- 1/2 cup butter softened
- 1 cup dark brown sugar packed
- 1 1/2 tablespoons ground cinnamon
For the frosting
- 1/4 cup butter softened
- 4 ounces cream cheese softened
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 tablespoon milk or heavy cream
Instructions
For the dough
- Place the water in the bowl of a stand mixer, along with the yeast and 1 teaspoon of sugar. Stir to combine, then let the yeast mixture sit until foamy, about 2-3 minutes.
- Add the milk, eggs, 1/2 cup sugar, salt, butter and flour to the bowl. Mix with the paddle attachment for 1 minute, or until a dough forms.
- Switch to the dough hook attachment. Knead for 4-5 minutes until a smooth, soft dough forms. You may need to add more flour, 2 tablespoons at a time, until you have a dough that's not overly sticky. The dough should not stick to the sides of the bowl, but it's ok if it sticks to the bottom.
- Form the dough into a ball, then transfer to a bowl that's been coated in cooking spray. Coat the top of the dough with cooking spray, then cover with plastic wrap.
- Let the dough rise in a warm place until it's doubled in size, about 1 1/2 hours.
- Line a 15" x 10" jelly roll pan with parchment paper, then coat the pan with cooking spray.
- Roll the dough on a non stick surface into a 16" x 20" rectangle.
For the filling
- Place the butter, brown sugar and cinnamon in a bowl. Stir until thoroughly combined.
- Spread the filling over the dough, leaving a 1/2 inch border on all sides.
- Start at the shorter end, and carefully roll up the dough.
- Use a sharp knife or unflavored dental floss to cut crosswise to make 12 rolls.
- Place the rolls on the prepared pan. Coat the tops of the rolls with cooking spray and cover with plastic wrap.
- Leave the pan of rolls in a warm place to rise until doubled in size, about 1 1/2 hours. Alternatively, you can let the rolls rise overnight in the fridge. If you go this route, let the rolls come to room temperature the next day before you proceed with the rest of the recipe (this will take about 1 1/2 hours).
- Preheat the oven to 375 degrees F.
- Uncover the rolls, then bake for 18-20 minutes or until golden brown.
For the frosting
- While the rolls are in the oven, make the frosting.
- Place the butter and cream cheese in the bowl of a mixer. Beat until smooth and fluffy.
- Add the vanilla extract, powdered sugar and milk, then beat until creamy.
- You can add more milk, 1 teaspoon at a time, to reach your desired consistency if needed.
- Remove the rolls from the oven. Spread the frosting over the cinnamon buns while they are still warm. Let cool for 5 minutes, then serve.
Notes
- Use warm liquids (90-110°F) to activate yeast without killing it.
- If yeast does not foam when mixed with sugar and warm water, discard and restart to ensure proper rise.
- Roll dough thinly before filling to create more cinnamon layers inside rolls.
- Leave a little space between rolls when baking to allow for even expansion and round shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 85mg | 28% |
| Sodium | 399mg | 17% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 721IU | 14% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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