Cinnamon Rolls

5 from 10 ratings

This cinnamon roll recipe with cream cheese icing truly is the best! A generous amount of brown sugar cinnamon filling rolled inside a soft, tender, yeasted dough. Every bite is like the center of the roll!

Prep Time20

Cook Time15

Proof Time50

Total Time1 25

Course: Breakfast

Cuisine: American

Servings: rolls

Author: Chef Lindsey

Ingredients

For the Dough:

¾ cup whole milk a little warmer than body temperature. 105°F if you want a number (3/4 cup)
2 ¼ teaspoon dry active yeast 1 packet NOT instant
1 egg
¼ cup unsalted butter softened
2 ½ cups all purpose flour
½ teaspoon kosher salt
2 tablespoons sugar

For the Cinnamon Sugar Filling:

7 tablespoons unsalted butter so soft that it is almost melted and will spread easily with a spatula
1 cup dark brown sugar
1 tablespoon cinnamon

For the Cream Cheese Icing:

2 cups confectioner’s sugar
2 oz cream cheese softened in microwave
½ teaspoon vanilla extract
2 tablespoons milk or more as needed to thin it out

US Customary - Metric

Instructions

Make the Dough:

Heat the milk to 100-110 degrees F. If the milk is too hot, it can kill the yeast.
In the bowl of a stand mixer, add the warm milk, then sprinkle the yeast over the surface. Whisk to break up any clumps. Allow to bloom (sit unperturbed) for 10 minutes or until bubbly.
Add the remaining ingredients for the dough to the bowl.
Fit the mixer with the paddle attachment and mix until incorporated and no lumps remain. Switch to the dough hook. Mix on medium for 3-4 minutes. The dough will pull away from the sides of the bowl, and you will be able to pull a window pane.

Folds and Proofing:

Turn the dough out into a bowl sprayed with cooking spray.
Give the dough one series of folds. Starting on one side, pull the dough up and fold it halfway towards the center. Rotate the bowl a quarter turn and repeat this process with each side until you have formed a small dough packet. Turn it seam-side down. The top should be smooth. Cover with plastic wrap and bulk proof in a warm spot for 30-45 minutes.

Make the Filling:

While the dough proofs, make the filling. In a bowl, mix butter, sugar, and cinnamon. Mix until a paste forms. Set aside.

Assemble the Cinnamon Rolls:

Once the dough has doubled in size, cover your counter generously with flour and turn the dough out onto the counter. A bowl scraper or rubber spatula helps here because the dough is sticky. Sprinkle a generous amount of flour on top of the dough and flour a rolling pin.
Roll the dough out into a 12-inch-long by 10-inch-high rectangle. Once you have your rectangle, spread your filling with an offset spatula.
Starting at the bottom edge (12 inches across), start to roll away from you. Seal the top edge.
Cut approximately 1-inch pieces with a sharp knife (or your bench scraper). This makes 12 rolls. You can also cut the log into 8 equal pieces for larger rolls.
Spray a 9 “x 11” baking dish with cooking spray, and then place the cinnamon rolls about 2 inches apart. I offset them so that I have a row with 2, followed by one in the center, and then another row of 2, and so on. This gives them space to prove and grow without crowding.

Final Proof:

Cover with plastic wrap and return to your warm spot to proof for an additional 20-40 minutes. I proofed 20 minutes and then moved the dish to another spot, preheating my oven to 350°F convection. The smaller rolls will proof and bake faster than 8 larger ones.

Bake the rolls:

Remove the plastic wrap and bake at 350°F for approximately 15-20 minutes. Mine baked 18. They will be golden brown around the edges and a bit on top, and the centers will no longer look or feel doughy. You can also test with a cake tester. It should come out clean.

Make the Icing & Frost:

Allow to cool before icing.
Mix all the ingredients for the icing together. I find a spatula easier than a whisk to incorporate the cream cheese. I kept mine a bit thicker so that I could spread it on the still-warm cinnamon rolls from the oven. A little bit of heaven on earth to be sure!

Notes

Yield – 12 Rolls

Presentation – Let the rolls cool for 10 minutes before spreading the icing on top. This will allow the icing to stay on top of the rolls instead of melting between the rolls. And the thicker the icing, the more it will remain on top.

Technique – Make sure you bloom that yeast and check that it is alive and active. Within 10 minutes of blooming, the yeast should begin to bubble in the milk. If there are no bubbles, the yeast is dead, and you will need to replace it with new yeast. Be sure to check you don’t want to mix the dough and sit waiting for it not to proof!

Variations – Add some maple syrup, molasses or honey to the cream cheese frosting!

Storage – Cinnamon rolls are best stored tightly wrapped at room temperature, although they can also be refrigerated. They are best the day they are baked.

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