Ingredients
Dough
- 1 package yeast (2 ¼ teaspoons)
- 1 cup milk
- ½ cup granulated sugar
- 4 cups all-purpose flour (plus up to ½ cup more as needed)
- 6 tablespoons butter, diced and softened
- 1 teaspoon salt
- 2 large eggs
Filling
- 1 stick butter, softened
- ½ cup brown sugar, packed
- ½ cup white sugar
- 3 tablespoons ground cinnamon
Easy cream cheese frosting
- ¾ cup cream cheese
- 1 cup icing sugar (or more to taste)
- ½ teaspoon vanilla extract
- Pinch salt
Instructions
- Activate the Yeast: Warm the milk to around 100°F (about 30-45 seconds in the microwave). In a small bowl, combine the yeast with 1 tablespoon of warm milk and 1 teaspoon of granulated sugar. Stir and let sit for 5 minutes until bubbles appear, indicating the yeast is active.
- Mix the Dough: In the bowl of a stand mixer, add the flour, butter, salt, eggs, yeast mixture, and the remaining milk and sugar. Stir gently to roughly combine the ingredients before kneading.
- Knead the Dough: Using a dough hook, knead on medium speed until the dough forms a smooth, elastic ball—this takes about 10-12 minutes. If the dough is too sticky and doesn’t form a ball, add more flour, 1 tablespoon at a time, until it pulls together. Avoid adding too much flour, or the rolls will turn out dense.
- First Rise: Transfer the dough to a greased bowl. Shape into a ball and place seam-side down. Cover with a clean tea towel and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare the Filling: While the dough is rising, combine the brown sugar, white sugar, and cinnamon in a small bowl. Set aside.
- Roll and Fill: Dust your work surface with flour and turn out the risen dough. Punch it down and gently roll it into an 18×12-inch rectangle about ¼ inch thick. Spread softened butter evenly over the surface, then sprinkle the cinnamon-sugar filling evenly on top.
- Shape and Slice: Roll the dough up tightly from the long side, pinching the seam to seal. Place log seam-side down. Use a sharp knife or dental floss to slice into 12 even rolls.
- Second Rise: Arrange rolls, cut-side up, in a greased 9×13 inch pan. Cover with a towel and let rise for about 30 minutes until puffy and almost doubled in size.
- Bake: Preheat the oven to 350°F. Bake the rolls for about 18 minutes, or until lightly golden brown. If the center rolls are underbaked after 20 minutes, tent the pan with foil and continue baking for 15-20 minutes until fully done.
- Make the Frosting: In a medium bowl, combine the cream cheese, icing sugar, vanilla extract, and a pinch of salt. Beat with a hand mixer until smooth and creamy.
- Frost and Serve: Once the rolls are out of the oven, allow them to cool on a wire rack for about 5 minutes. While still warm, spread them generously with cream cheese frosting. Serve the cinnamon rolls warm for the best texture and flavor.
Notes
- Sugar: You can use all brown or all white sugar for the filling—brown will give a caramel note, white makes the rolls sweeter.
- Milk: Whole milk yields a richer dough, but any fat content works.
- Yeast: Active dried yeast is best for flavor and rise. Instant yeast works faster but may result in a ‘yeastier’ taste.
- Butter: Real butter is recommended; if substituting, use stick margarine only.
- Overnight Prep: Letting the dough rise in the fridge overnight is possible; allow 15-30 minutes at room temperature before shaping.
- Freezer Instructions: Freeze unfrosted baked rolls. Flash freeze, wrap individually in foil, and store in a freezer bag for up to 3 months. Defrost and warm before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll (1/12 of recipe)
- Calories: 350
- Sugar: 23g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
