Homemade Cinnamon Rolls
Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick brown sugar off your fingers for the rest of the afternoon.
by Scott Loitsch • featured in Cinnamon Rolls 4 Ways
30 minutes
30 minutes
Ingredients
for 14 servings
Dough
-
½ cup unsalted butter, melted (115 g) -
2 cups whole milk, warm to the touch (480 mL) -
½ cup granulated sugar (100 g) -
1 packet
2 ¼ teaspoons active dry yeast -
5 cups flour, divided (625 g) -
1 teaspoon baking powder -
2 teaspoons salt
Filling
-
¾ cup butter, softened (170 g) -
¾ cup light brown sugar (165 g) -
2 tablespoons ground cinnamon
Frosting
-
4 oz cream cheese, softened (55 g) -
2 tablespoons butter, melted -
2 tablespoons whole milk -
1 teaspoon vanilla extract -
1 cup powdered sugar (120 g)
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Preparation
- Generously butter two disposable foil pie/cake pans.
- In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
- Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- Spread the softened butter evenly over the dough.
- Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.
- Press the mixture into the butter.
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.
- Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- Preheat oven to 350˚F (180˚C).
- To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
- Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting.
- Enjoy!
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Tips
-
Scott Loitsch
Don’t skip the second rise after they’re cut - it makes all the difference for a super fluffy and light cinnamon roll! and warm up the frosting a little bit in the microwave (~15 seconds) to make it super easy to pour over and get that perfect look! (Also, sprinkles!)
2018-06-12T20:13:48Z Helpful (323) -
lulupoppyseed
Turned out great! Nice and fluffy. My mother (who HATES cinnamon) said they were delicious! I’ve made them twice now and will certainly make them again.
2018-06-14T19:04:52Z Helpful (198) -
ellefenton
They are very easy but you may have to add extra flour in the beginning to get the right texture.
2018-06-12T01:52:39Z Helpful (179) -
Zak Sharman
When doing the filling don’t put the softened butter on and then the cinnamon. Soften the butter, add the brown sugar and the cinnamon. Then mix it into a paste and spread it on!
2018-06-25T10:56:25Z Helpful (167)
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