Why Make This Recipe
These cinnamon rolls are the perfect sweet treat for breakfast or dessert. Soft, fluffy, and drizzled with cream cheese icing, they are guaranteed to make your mornings brighter. With this recipe, you can impress your family and friends with homemade cinnamon rolls that are as delicious as any bakery version.
How to Make The Best Cinnamon Rolls Ever
Ingredients:
- 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)
- 1/2 cup unsalted butter, softened (113g)
- 1 cup light brown sugar, packed (200g)
- 2 tablespoons cinnamon powder
- 3/4 teaspoon salt
- 1/2 cup heavy cream (120g), room temp
- 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)
Directions:
Dough:
- Warm the milk in a small saucepan until it’s just warm, not hot. Remove from heat and sprinkle the yeast over the milk. Let it sit for 5-10 minutes until foamy.
- In a large bowl, mix together the flour, sugar, and salt. Add the yeast mixture, eggs, and the room temperature butter. Mix until combined.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
Filling:
- In a bowl, mix together the softened butter, brown sugar, cinnamon, and salt until well blended.
Assembly & Baking:
- After the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 16×24 inches.
- Spread the filling over the dough evenly. Roll the dough tightly from one long side to the other to form a log.
- Cut the log into 12-15 equal pieces and place them in a greased baking dish. Cover and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Once the rolls have risen, pour the heavy cream over them and bake for 25-30 minutes or until golden brown.
Cream Cheese Icing:
- In a bowl, beat together the cream cheese, butter, heavy cream, and icing sugar until smooth and creamy. Drizzle over the warm cinnamon rolls once they are out of the oven.
How to Serve The Best Cinnamon Rolls Ever
Serve these cinnamon rolls warm straight from the oven. Drizzle them generously with cream cheese icing. They pair perfectly with a cup of coffee or tea.
How to Store The Best Cinnamon Rolls Ever
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Tips to Make The Best Cinnamon Rolls Ever
- Make sure your yeast is fresh. If it doesn’t foam when mixed with warm milk, it may be dead.
- Don’t rush the rising process. Allow the dough to rise until it’s fully doubled for the best texture.
- Feel free to adjust the amount of cinnamon in the filling to your taste.
Variation
You can add nuts or raisins to the filling for extra flavor and texture. For a different frosting, try a vanilla glaze instead of the cream cheese icing.
FAQs
Can I use quick-rise yeast instead of active dry yeast?
Yes, you can use quick-rise yeast. Just follow the package instructions for the best results.
How can I make the dough ahead of time?
You can make the dough and let it rise. After rolling and cutting the rolls, cover them tightly and refrigerate overnight. Bake the next morning.
Can I freeze the cinnamon rolls?
Yes, you can freeze the unbaked cinnamon rolls before the second rise. Just allow them to thaw and rise before baking. You can also freeze baked rolls without icing. Just reheat them gently in the oven.
Cinnamon Rolls
Ingredients
Dough Ingredients
- 1 1/3 cups whole milk warmed
- 4 teaspoons active dry yeast or instant yeast
- 1/2 cup granulated sugar
- 5 cups all-purpose flour
- 2 large eggs room temperature
- 2 teaspoons salt
- 1/2 cup unsalted butter room temperature
Filling Ingredients
- 1/2 cup unsalted butter softened
- 1 cup light brown sugar packed
- 2 tablespoons cinnamon powder
- 3/4 teaspoon salt
Cream Cheese Icing Ingredients
- 4 oz cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 1/4 cup heavy cream room temp
- 1 cup icing sugar
Additional Ingredients
- 1/2 cup heavy cream for pouring over rolls before baking
Instructions
Dough
- Warm the milk in a small saucepan until it’s just warm, not hot. Remove from heat and sprinkle the yeast over the milk. Let it sit for 5-10 minutes until foamy.
- In a large bowl, mix together the flour, sugar, and salt. Add the yeast mixture, eggs, and the room temperature butter. Mix until combined.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
Filling
- In a bowl, mix together the softened butter, brown sugar, cinnamon, and salt until well blended.
Assembly & Baking
- After the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 16×24 inches.
- Spread the filling over the dough evenly. Roll the dough tightly from one long side to the other to form a log.
- Cut the log into 12-15 equal pieces and place them in a greased baking dish. Cover and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Once the rolls have risen, pour the heavy cream over them and bake for 25-30 minutes or until golden brown.
Cream Cheese Icing
- In a bowl, beat together the cream cheese, butter, heavy cream, and icing sugar until smooth and creamy. Drizzle over the warm cinnamon rolls once they are out of the oven.
