Homemade Cinnamon Rolls
User Reviews
5
Homemade Cinnamon Rolls
Description
This Homemade Cinnamon Rolls recipe uses a scalded milk base combined with butter, sugar, salt, eggs, and yeast to form a smooth, elastic dough that rises well. After allowing the yeast to bloom, the dough is kneaded until shiny and smooth, achieving a soft but sturdy texture. The filling includes brown and granulated sugar blended with cinnamon and salt, moistened by melted butter to create a sticky, sweet layer. After rolling out the dough and spreading the filling, the log is sliced into rolls and subjected to a second proof to develop lightness and height.
The rolls bake to a golden brown with a moist, tender crumb and gooey cinnamon layers inside. Once cooled slightly, they are topped with a smooth icing made from cream cheese, buttermilk, and powdered sugar, which adds creamy tartness. These cinnamon rolls make an indulgent breakfast or snack, bringing classic comfort through rich dough and sweet spice.
Store leftover rolls at room temperature for up to two days to maintain freshness. Using fresh active dry yeast and slightly warmed heavy cream are key for good rise and gooey texture.
Ingredients
For the dough:
- 1 cup milk
- 1/2 cup butter divided (1 stick)
- 1/2 cup granulated sugar
- 1 1/2 teaspoons salt
- 2 egg room temperature
- 2 packets active dry yeast (4 1/2 teaspoons, see note 1)
- 1/4 cup water 110 degrees, lukewarm
- 4 1/2 to 5 cups all-purpose flour
For the filling:
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup butter melted (1/2 stick)
- 1/2 cup heavy cream (slightly warm, for after the 2nd proof, see note 2)
For the icing:
- 2 tablespoons cream cheese softened
- 2 tablespoons buttermilk
- 1 cup powdered sugar (4 ounces)
Instructions
To make the dough:
- In a small saucepan, bring the milk to a scalding temperature (when a skin forms on top of the milk, about 170 degrees), stirring frequently. Remove immediately from heat after scalding.
- Meanwhile, combine 1/3 cup butter, sugar, and salt in a medium bowl. Pour scalded milk over the top and cool to 110 degrees to 115 degrees, stirring occasionally. Whisk in the eggs.
- While the scalded milk mixture is cooling, add the yeast to the warm water (110 degrees) and let it "bloom" for 5 minutes.
- In an electric mixer fitted with the dough hook attachment, combine 4 1/2 cups flour, yeast, and water. With the motor running on low, slowly drizzle in the scalded milk mixture.
- Increase the mixer speed to medium and mix until shiny and smooth, 6 to 10 minutes. If the dough is sticky after 3 minutes, add the remaining ½ cup flour, 1 tablespoon at a time, until the dough comes together. Using a small, microwave-safe dish, melt the remaining butter for 15 to 20 seconds.
- Turn out the dough onto a heavily floured surface and shape into a ball. Place in a greased bowl and brush with 1 teaspoon melted butter. Cover the bowl with plastic wrap and let proof (rise) in a warm place (80 degrees to 85 degrees) until doubled in volume, about 1 1/2 to 2 hours.
To make the filling:
- While the dough is rising, mix the filling. In a medium bowl, whisk together brown sugar, 1/4 cup granulated sugar, cinnamon, and salt until combined.
- Coat a 9-inch by 13-inch cake pan with nonstick spray. Turn out the dough onto a lightly floured surface. Roll into a 12-inch by 18-inch rectangle and brush with the remaining melted butter.
- Sprinkle filling to within 1/2 inch of the edge of the dough and press into an even layer. Using a bench scraper or metal spatula, loosen the dough from the counter if necessary.
- Starting at a long edge of the rectangle, roll the dough to form a tight cylinder. Pinch seam to seal. Arrange cylinder seam side down and cut into 12 equal pieces. Using your hand, slightly flatten each piece of dough to seal open edges and keep the filling in place.
- Arrange rolls in prepared cake pan. Cover the rolls with plastic wrap and let proof in a warm place (80 degrees to 85 degrees) until doubled in size, about 30 to 45 minutes (see note 3). Pour heavy cream evenly over the rolls after this second proofing.
To make the icing:
- While the rolls are proofing the 2nd time, make the icing. In a medium bowl, combine cream cheese, buttermilk, and powdered sugar and stir until smooth.
- Preheat the oven to 325 degrees. Bake until the rolls are golden brown, about 25 to 30 minutes. Switch the positions and rotate the orientation of the sheets halfway through baking time. Remove from the oven and immediately drizzle with icing.
Notes
- Store leftover cinnamon rolls at room temperature for up to 2 days.
- Choose fresh active dry yeast such as Fleischmann’s, Red Star, Bob’s Red Mill, or Saf for best results; you can use instant yeast but check for freshness.
- Slightly warm heavy cream added after the second proof keeps rolls rising properly and adds gooey texture.
- This recipe yields 12 tall, gooey cinnamon rolls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1 roll | |
| Calories | 485kcal | 24% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 46mg | 15% |
| Sodium | 488mg | 20% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 758IU | 15% |
| 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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