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The best cinnamon rolls ever Recipe

The best cinnamon rolls ever Recipe

★★★★★

4.8 from 30 reviews
  • Author: Elara
  • Total Time: 2 hours 45 minutes
  • Yield: 12 cinnamon rolls 1x
  • Diet: Vegetarian

Description

Indulge in the softest, fluffiest, and most flavorful cinnamon rolls with this ultimate recipe. Made from scratch with a rich yeast dough and a spiced cinnamon-sugar filling, these rolls are topped with a luscious cream cheese icing that adds the perfect creamy sweetness. Ideal for breakfast, brunch, or any cozy occasion, these cinnamon rolls promise an irresistible treat that melts in your mouth.

Ingredients

Scale

Dough

  • 1 1/3 cup whole milk (320g)
  • 4 teaspoons active dry yeast (or instant yeast)
  • 1/2 cup granulated sugar (100g)
  • 5 cups all purpose flour (650g)
  • 2 large eggs, room temperature
  • 2 teaspoons salt
  • 1/2 cup unsalted butter, room temperature (113g)

Filling

  • 1/2 cup unsalted butter, softened (113g)
  • 1 cup light brown sugar, packed (200g)
  • 2 tablespoons cinnamon powder
  • 3/4 teaspoon salt

Baking & Finishing

  • 1/2 cup heavy cream (120g), room temperature
  • 4 oz cream cheese, room temperature (113g)
  • 1/4 cup unsalted butter, room temperature (56g)
  • 1/4 cup heavy cream (60g)
  • 1 cup icing sugar (100g)

Instructions

  1. Activate the yeast: Microwave the whole milk for 20-30 seconds until warm to the touch (about 100-110°F). Add the yeast to the milk, whisk gently, and let it rest for 10 minutes until foamy, indicating the yeast is active.
  2. Mix dough ingredients: In the same bowl, add granulated sugar, all-purpose flour, eggs, salt, and room temperature unsalted butter. Stir them together to form a shaggy dough.
  3. Knead by hand: Transfer the dough onto a clean work surface. Knead using a push-pull motion for 15 minutes. Initially sticky, do not add much flour; after five minutes, clean your hands. If still sticky, add 1-2 tablespoons of flour. Continue until the dough is smooth, stretchy, and passes the windowpane test.
  4. Alternatively, knead with a stand mixer: Place dough in a stand mixer bowl and knead on medium-high speed with the dough hook for 7-10 minutes until elastic and smooth, pulling away from the bowl edges and passing the windowpane test.
  5. First rise: Transfer the dough to a lightly oiled bowl, cover with cling wrap, and rest in a warm place for 60-90 minutes until it doubles in size and springs back partly when gently poked.
  6. Prepare filling: While the dough rises, combine softened butter, cinnamon, light brown sugar, and salt. If hard to mix, microwave briefly and stir until spreadable.
  7. Prepare baking pan: Line a 9×13 inch baking pan with parchment paper to prevent sticking.
  8. Shape the rolls: Punch down the risen dough and transfer to a lightly floured surface. Roll out into a 12×18 inch rectangle carefully, using gentle pressure.
  9. Apply filling: Spread the cinnamon-sugar butter mixture evenly over the dough rectangle using a spatula.
  10. Cut and roll: Using a ruler and pizza cutter, cut dough into twelve 1-inch wide strips along the 12-inch side. Roll each strip tightly into a cinnamon roll.
  11. Arrange rolls: Place the rolled strips in the prepared pan in a 4×3 formation, leaving a little space between them.
  12. Second rise: Let the rolls rest in a warm spot for 30-45 minutes till puffed and springy to the touch.
  13. Preheat oven: During the last 20 minutes of rising, set your oven to 350°F (conventional/no fan).
  14. Prepare for baking: Just before baking, carefully pour 1/2 cup of heavy cream over the rolls; this will soak in as they bake, adding moistness.
  15. Bake rolls: Bake for 22-25 minutes until the rolls turn light golden and feel firm but tender. Avoid overbaking to keep them gooey inside.
  16. Cool slightly: Remove the rolls from the oven and let them rest for 10 minutes before icing.
  17. Make cream cheese icing: Whisk the cream cheese, 1/4 cup unsalted butter, 1/4 cup heavy cream, and icing sugar together until smooth and creamy.
  18. Frost rolls: Generously spread the cream cheese icing over the warm cinnamon rolls, allowing it to melt slightly.
  19. Serve: Enjoy the rolls warm for the best flavor and texture!

Notes

  • Use room temperature ingredients to ensure better yeast activation and dough consistency.
  • Do not add excessive flour while kneading to keep the rolls soft and tender.
  • If the dough feels too sticky, add flour sparingly, 1 tablespoon at a time.
  • The heavy cream poured over the rolls before baking keeps them moist and rich.
  • Rolling the strips tightly ensures the classic swirl look and texture.
  • Allowing the rolls to rise twice contributes to their fluffy texture.
  • For a sweeter icing, adjust icing sugar quantity to taste.
  • Store leftovers covered at room temperature for up to 2 days or freeze for longer storage.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 410
  • Sugar: 24g
  • Sodium: 250mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.2g
  • Carbohydrates: 54g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: cinnamon rolls, homemade cinnamon rolls, sweet rolls, yeast dough, cream cheese icing, breakfast pastry, brunch recipe

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