Cinnamon Rolls
Soft and fluffy cinnamon rolls drizzled with cream cheese icing, perfect for breakfast or dessert.
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.
Notes
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. For extra flavor and texture, add nuts or raisins to the filling. For a different frosting, try a vanilla glaze instead of the cream cheese icing.