Cinnamon Rolls
User Reviews
5
Cinnamon Rolls
Description
Cinnamon Rolls start with a milk-based yeast dough combined with sugar, flour, butter, egg, vanilla, and a hint of cinnamon and salt. The dough is kneaded until elastic and allowed to rise until doubled, resulting in a light and airy texture. Rolled out into a rectangle, the dough is spread with soft butter and sprinkled evenly with a cinnamon and light brown sugar mixture before being rolled into a log and sliced.
After baking, the rolls are finished with a cream cheese glaze made from cream cheese, butter, vanilla, powdered sugar, and milk. This glaze is applied in two stages: partially melted onto hot rolls to soak into the layers, then spread again after cooling slightly to build a creamy topping.
The finished cinnamon rolls are soft and fluffy with a tender crumb, ribbons of cinnamon-sugar, and a contrasting creamy glaze. Using a ceramic or glass pan helps keep the rolls moist by conducting heat more gently than metal.
Proper kneading and proofing in a warm, stable environment are important to achieve the ideal texture. If the butter for filling is firm, it may be softened briefly to spread evenly.
Ingredients
For the Dough:
- 1 cup milk 110-120F) (240mL, warm
- 5 tablespoons granulated sugar (63g)
- 2¼ teaspoons active dry yeast (.25oz/7g packet)
- 4⅔ cups all-purpose flour plus more for dusting (560g)
- ⅓ light brown sugar 73g, packed
- ½ cup butter melted (113g, unsalted
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 1½ teaspoon salt
- ½ teaspoon cinnamon
For the Filling:
- 6 tablespoons butter room temperature (85g, unsalted
- ½ cup light brown sugar (110g)
- 1½ tablespoons cinnamon
For the Glaze:
- 4 ounces cream cheese room temperature (113g)
- 2 tablespoons butter room temperature
- 1 teaspoon vanilla extract
- Pinch salt
- 2 cups powdered sugar (240g)
- 1 to 2 tablespoons milk
Instructions
For the Dough:
- In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm milk, granulated sugar, and yeast. Let stand until foamy, about 5 minutes.
- Add the remaining ingredients. Begin mixing on low speed until the mixture starts to come together. Increase the speed to medium-low and continue kneading until the dough is springy and tacky to the touch but doesn’t stick to your fingers, 8 to 10 minutes.
- Transfer the dough to a lightly oiled large bowl. Cover and let rise in a warm place (about 75F) until doubled in size, about 1½ to 2 hours.
- Lightly grease a 9x13-inch baking pan with butter or baking spray
- Turn out the dough onto a well-floured surface. Roll the dough into roughly a 12x24-inch rectangle.
For the Filling:
- Spread the butter onto the dough in a thin and even layer, leaving a ½-inch border down one long side of the dough. (make sure your butter is very soft! If it’s still firm, microwave it in 5-second increments until easily spreadable.)
- In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar all over the butter.
- Starting at one long end opposite the unbuttered border, roll up the dough into a tight log. Cut the log into 12 equal pieces (about 2 inches wide) using a sharp serrated knife or unflavored dental floss.
- Place the rolls cut side down evenly spaced in the prepared baking dish. Loosely cover and let rise in a warm place until almost doubled in size, about 1 hour.
- Preheat the oven to 350F while rising.
- Uncover and bake for 20 to 25 minutes or until lightly browned on top. Place on a wire rack to cool.
For the Glaze:
- While the rolls are baking, combine the cream cheese, butter, vanilla and salt in a medium mixing bowl. Beat together on medium speed until smooth. Sift in the powdered sugar and beat on low speed until well combined. For a thinner consistency, beat in 1 to 2 tablespoons of milk.
- When the rolls are right out of the oven, spread a third of the glaze over the hot rolls. Let cool for 5 minutes, then spread the remaining glaze on top. The rolls are best enjoyed warm but can be covered and stored at room temperature for 2 days.
Notes
- Knead dough either by stand mixer with a dough hook or by hand on a lightly floured surface for 8 to 10 minutes until stretchy but not sticky.
- Proof dough in a warm place around 75°F such as an oven with the light on or a sunny counter.
- Use very soft, room-temperature butter for the filling; warm slightly if needed to spread evenly.
- Prefer ceramic or glass baking pans for softer rolls as they conduct heat gently compared to metal pans.
- Apply the cream cheese frosting in two steps for best texture: first on hot rolls, then again after they cool slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 359mg | 15% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 657IU | 13% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
