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Easy Cinnamon Rolls from Scratch Recipe

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★★★★★

4.8 from 76 reviews

These Easy Cinnamon Rolls are made completely from scratch, featuring a soft, fluffy dough enriched with butter and milk, a sweet cinnamon-sugar filling, and topped with a luscious cream cheese icing. Perfect for breakfast or a cozy dessert, they combine classic flavors and simple ingredients for a homemade treat that’s surprisingly easy to prepare.

Ingredients

Scale

Dough

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (43g) unsalted butter
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
  • 1 large egg, at room temperature

Filling

  • 3 Tablespoons (43g) unsalted butter, extra softened
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon

Cream Cheese Icing

  • 4 ounces (113g) full-fat block cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 2/3 cup (80g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the Dough: In a small saucepan or microwave-safe bowl, warm the milk until it is about 110°F (warm to the touch but not hot). In a large mixing bowl, combine the warm milk with instant yeast and sugar, stirring gently. Let it sit for 5 minutes to activate the yeast. Then add melted butter, the egg, salt, and about 2 and 1/2 cups of the flour. Mix until the dough begins to come together, then gradually add more flour as needed, kneading until you have a soft, slightly sticky dough that pulls away from the sides of the bowl.
  2. First Rise: Cover the dough with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot to rise until doubled in size, about 1 to 1.5 hours.
  3. Roll Out Dough: Once risen, punch the dough down lightly and turn it out onto a floured surface. Roll it into a 15×9 inch rectangle, ensuring the thickness is even for consistent baking.
  4. Add Filling: Spread the softened butter evenly across the rolled-out dough, leaving a small margin on the edges. Mix the brown sugar and cinnamon together, then sprinkle it uniformly over the buttered surface.
  5. Form Rolls: Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 9 even slices (about 1 to 1 1/4 inches thick).
  6. Second Rise: Place the cinnamon rolls in a greased 9×13 inch baking pan, spacing them slightly apart. Cover and let rise for another 30 to 45 minutes until they puff up.
  7. Bake: Preheat your oven to 350°F (175°C). Bake the rolls in the middle rack for 25 to 30 minutes until golden brown and cooked through.
  8. Make the Cream Cheese Icing: While the rolls are baking, beat the softened cream cheese and butter together until smooth. Add confectioners’ sugar and vanilla extract, mixing until creamy and spreadable.
  9. Ice the Rolls: Remove the cinnamon rolls from the oven and let them cool for 10 minutes in the pan. Then spread the cream cheese icing generously over the warm rolls so it melts slightly into the swirls.

Notes

  • For best results, use room temperature ingredients especially the egg and cream cheese to ensure smooth mixing.
  • Ensure the milk is warm but not hot to avoid killing the yeast.
  • You can add chopped nuts or raisins to the filling for extra texture if desired.
  • Store leftover cinnamon rolls covered at room temperature for up to 2 days or freeze for up to 3 months.
  • Reheat gently in the microwave or oven before serving to refresh softness.

Keywords: cinnamon rolls, homemade cinnamon rolls, cinnamon roll recipe, cream cheese icing, breakfast pastries, sweet rolls, yeast dough

Find it online: https://mjrecipe.com/easy-cinnamon-rolls-from-scratch-recipe/