Easy Cinnamon Rolls
User Reviews
5
Easy Cinnamon Rolls
Description
Easy Cinnamon Rolls combines a yeast-leavened dough enriched with milk, butter, egg, and vanilla for a tender crumb. After proofing the yeast to activate it, the dough is rolled out thin, spread with a spiced filling of softened butter, brown and white sugars, cinnamon, and vanilla, then rolled up tightly and cut into 12 equal pieces. Drizzling room-temperature heavy cream over the rolls before baking results in a sticky, moist interior that contrasts with the soft exterior. Once baked, the rolls are topped with a smooth cream cheese frosting made with butter, cream cheese, powdered sugar, vanilla, and a pinch of salt.
The cinnamon filling provides a warm, fragrant sweetness, while the cream cheese frosting balances this with a slight tang. The recipe highlights the use of properly warmed milk to avoid killing the yeast, and advises softening the butter for easy mixing. The rolling technique and use of a serrated knife ensure even roll sizes. The final rolls achieve a friendly combination of fluffy dough and gooey filling without needing a long overnight rise.
These cinnamon rolls suit breakfast or dessert served fresh out of the oven, accompanied by coffee or tea. The texture and flavor balance make them satisfying treats when homemade sweets are desired. The recipe's instructions cover preparation details, ensuring the right dough consistency, filling distribution, and baking approach for consistent results.
Tips include warming the milk to lukewarm temperatures between 98℉ and 105℉ to maintain yeast activity, softening butter just enough for spreading but not melting, and drizzling heavy cream at room temperature prior to baking to enhance the rolls’ gooey texture. Cutting the dough into evenly sized rolls with a serrated knife maintains uniform baking.
Ingredients
Dough
- 1 cup milk whole
- 2 ¼ teaspoon active dry yeast or 1 packet
- ¼ cup granulated sugar
- ¼ cup butter melted and slightly cooled, unsalted
- 1 egg room temperature, large
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 3 ½ cups all-purpose flour
Filling
- ½ cup butter softened (*see note, unsalted
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 2 Tablespoons cinnamon
- 1 teaspoon vanilla extract
- ¼ - ½ cup heavy cream room temperature (for pouring over rolls after rising, but before baking)
Cream Cheese Frosting
- ¼ cup butter softened, unsalted
- 4 ounces cream cheese softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch kosher salt
Instructions
- Line a 9”x13” baking dish with parchment paper. Set aside.
- In a large microwave-safe bowl, heat milk for 30-40 seconds, until the milk is lukewarm. Add in yeast and sugar and stir with a whisk until dissolved. Cover with a clean dishtowel and let the yeast proof for 10 minutes.
- While your yeast is proofing, combine softened butter, sugars, cinnamon, and vanilla in a medium mixing bowl. Set aside.
- After the yeast has proofed, whisk in melted butter, egg, and vanilla, until fully combined.
- Add in salt and flour, 1 cup at a time. Knead it slightly until the dough forms a ball. Cover the bowl with a clean towel or plastic wrap. Rest the dough for 10 minutes.
- Lightly flour a surface and a rolling pin. Roll the dough out until it is approximately a 14” × 18” rectangle that is 1/4” thick.
- Spread filling over the entire surface of the dough.
- Beginning at the short side, roll the dough up.
- Use a serrated knife cut the dough into 12 rolls.
- Place cinnamon rolls in the pan, cut-side down. Cover with a clean dish towel and let rise for about 50 minutes.
- Preheat the oven to 350℉. Drizzle the tops of the rolls with heavy cream. Bake for 24-26 minutes until the tops are slightly golden brown.
- For the frosting, add softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl. Mix with a hand mixer until combined and smooth. Frost cinnamon rolls and serve warm!
Notes
- Heat milk to between 98℉ and 105℉ to preserve yeast activity for a successful rise.
- Soften butter for the filling until very soft but not melted to ensure easy mixing.
- Drizzle room-temperature heavy cream evenly over the rolls before baking to achieve a gooey texture.
- Use a serrated knife to cut the dough into 12 even rolls for uniform baking.
- Non-stick mats or parchment paper can help with rolling out the dough without slipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 491kcal | 25% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 148mg | 6% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 729IU | 15% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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