Perfect Cinnamon Rolls
User Reviews
4.8
Perfect Cinnamon Rolls
Description
These Perfect Cinnamon Rolls start with a scalded milk dough enriched with butter, sugar, salt, instant yeast, eggs, and a substantial amount of flour to create a soft yet slightly sticky dough. After mixing and kneading, the dough is allowed to rise. The filling combines salted butter, brown sugar, and ground cinnamon, easily spread over the rolled-out dough before being rolled and sliced into individual rolls.
The rolls rise again before baking to a golden brown color. A rich frosting made from softened cream cheese, salted butter, powdered sugar, vanilla, and optional maple extract is spread over the warm rolls for a creamy finish that balances the spiced filling. The texture is tender and moist with a noticeable cinnamon sweetness.
This recipe includes options to make ahead or freeze the rolls after cooling to enjoy later. Adjustments for yeast type allow for substitution of active dry yeast if unavailable, accounting for slight changes in flour and yeast amounts. Reheating instructions ensure the rolls stay soft and flavorful. These cinnamon rolls are suited for brunch, holiday breakfasts, or special treats.
Ingredients
Rolls:
- 4 cups milk preferably not skim
- 1 cup butter salted
- 1 cup sugar
- 2 ½ teaspoons salt
- 1 ¾ tablespoons instant yeast
- 4 large egg
- 11-13 cups all-purpose flour unbleached
Filling:
- 1 cup butter salted
- 2 cups brown sugar lightly packed
- 2 tablespoons ground cinnamon
Frosting:
- 8 ounces cream cheese softened
- ½ cup butter softened, salted
- 1 teaspoon vanilla
- 2 teaspoons maple extract flavoring, optional
- Pinch salt
- 2 pounds powdered sugar
- cream or milk for consistency
Instructions
- For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook.
- Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot (110 degrees F on instant-read thermometer).
- Add the yeast and eggs and mix until combined.
- Turn the mixer to low speed and add the flour until the dough clears the sides of the bowl. The exact amount will depend on several factors (including how you measure the flour). I usually end up adding right around 13 cups of flour. The goal is for the dough to soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.
- Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let rise until doubled.
- Divide the dough in half. Roll or pat each portion of dough into an 18-inch by 12-inch rectangle. Spread 1/2 cup softened butter over each rectangle.
- Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls. Don't stretch and pull the dough while rolling or it can cause gaps when the cinnamon rolls are baking.
- Cut each cinnamon roll log in half with a serrated knife or unflavored dental floss. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls - twelve cinnamon rolls total. Repeat this with the other roll - you'll have 24 cinnamon rolls total.
- Place the rolls on a parchment-lined half sheet pan. I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.
- Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.
- Bake the rolls for about 18-22 minutes until lightly golden on top. Let the rolls cool almost completely in the pan before frosting.
- For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple (if using) and salt, and mix until combined.
- Gradually add the powdered sugar and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.
- Spread the cinnamon rolls with frosting.
Notes
- If using active dry yeast instead of instant yeast, increase to 2 ½ tablespoons and dissolve in ½ cup water with sugar before use.
- After cooling, cinnamon rolls freeze well for up to one month when sealed in airtight bags; reheat microwaved for 1-2 minutes.
- Scalding milk creates a tender dough texture by modifying proteins.
- Optional maple extract adds mild natural sweetness to the frosting.
- Ensure dough is kneaded until soft and slightly sticky without excessive flour residue for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cinnamon rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cinnamon Roll | |
| Calories | 718kcal | 36% |
| Carbohydrates | 115g | 38% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 96mg | 32% |
| Sodium | 478mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 66g | 132% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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