Easy Cinnamon Roll Recipe
User Reviews
5
Easy Cinnamon Roll Recipe
Description
The Easy Cinnamon Roll Recipe begins with a dough made from warm water, buttermilk, melted butter, sugar, rapid rise yeast, eggs, salt, and bread flour. The yeast proofing and resting steps help develop a tender crumb. After rolling the dough into a rectangle, a filling of melted butter combined with brown and granulated sugars and cinnamon is spread evenly, leaving a border for rolling. The dough is then rolled into a log and sliced using dental floss or thread to create even rolls. Once baked, the rolls are topped with a cream cheese frosting that includes powdered sugar, butter, milk or half-and-half, and vanilla extract.
The cinnamon rolls offer a balance of sweetness from the filling and frosting along with the soft, light texture from the enriched dough. Swift rising is facilitated by the rapid rise yeast, making this recipe accessible for home bakers without requiring extended proofing times.
These rolls are ideal for breakfast or brunch and can be served warm for optimal texture and flavor. Variations such as sprinkling raisins or nuts into the filling add texture and flavor complexity. Baked rolls keep well for a few days at room temperature and also freeze effectively for extended storage. Preparing the rolls the day before baking by refrigerating after assembling offers a convenient make-ahead option.
Ingredients
Dough
- 1 cup water 110-115 degrees F, warm
- ¾ cup buttermilk room temperature
- 4 tablespoons unsalted butter melted
- ½ cup sugar
- 3 tablespoons Rapid Rise Yeast
- 2 egg large
- ½ tablespoon salt
- 5-5½ cups bread flour
Filling
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar packed
- 4 tablespoons unsalted butter melted
- 3 tablespoons ground cinnamon
Frosting
- 3 cups powdered sugar
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 3-4 tablespoons milk (or half-and-half), as needed
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer or large bowl, mix water, buttermilk, melted butter, sugar, and yeast. Allow to sit for 15 minutes.
- Add eggs and salt, then mix in flour one cup at a time. Once all flour has been added, mix for an additional 5 minutes, then allow to rest for 10 minutes.
- Meanwhile, prepare your filling. Mix granulated sugar, brown sugar, melted butter, and cinnamon together in a medium bowl. Set aside.
- Preheat the oven to 375°F. Grease a large baking dish or jelly roll pan (or a 9-x-13-inch baking dish if you are fine with your rolls touching).
- On a lightly floured surface, roll the dough into a 12x16-inch rectangle. Spread filling over the surface of the dough, leaving a ½-inch border all around. Roll the dough into a log starting at the long edge, making sure the seam is on the bottom.
- Use a long piece of unflavored dental floss or sewing thread to cut the roll into 12 large rolls or 18 smaller rolls. Gently place the floss under the spot you wish to cut, then bring the floss up, cross it over the top, and pull the ends so it slices right through the dough.
- Place rolls cut side up in the prepared pan. Bake for 17–20 minutes.
- While the rolls are baking, mix all frosting ingredients in a large bowl, starting with 3 tablespoons of milk and adding more as needed to reach a spreadable consistency.
- When rolls come out of the oven, immediately spread a layer of frosting on warm rolls. Add another layer of frosting once cooled.
Notes
- Add raisins or chopped nuts like walnuts or pecans on the filling before rolling for texture variation.
- Use bread flour for best results; if unavailable, mix all-purpose flour with vital wheat gluten as a substitute.
- You can assemble rolls ahead of time and refrigerate overnight or freeze for up to 6-8 weeks before baking.
- Store cooled cinnamon rolls covered at room temperature for 2-3 days or freeze wrapped tightly for 2-3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 609kcal | 30% |
| Carbohydrates | 106g | 35% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 357mg | 15% |
| Potassium | 145mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 62g | 124% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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