The Most Delicious Cinnamon Rolls of All Time
A generous amount of cinnamon sugar takes these cinnamon rolls over the top.
Makes12
Prep1 hour
Cook20 minutes to 25 minutes
When I need a quick cinnamon-y breakfast, I make these easy, more biscuit-like cinnamon rolls with a powdered sugar glaze — they don’t require any rising time, and they get the job done. But sometimes I want a plush, soft, cinnamon roll that has an irresistible layer of cream cheese frosting on top, one that makes my entire house smell like the cinnamon roll kiosk at the mall or airport terminal.
This cinnamon roll recipe is the real deal. It has a soft, snuggly dough that’s topped with a ton of cinnamon sugar before it’s rolled up, sliced, and baked. I love to eat these cinnamon rolls by slowly unraveling the coil and savoring each sweet bite. They’re the perfect weekend brunch treat or holiday breakfast.
Why You’ll Love It
- Packed full of cinnamon flavor. These cinnamon rolls have a generous amount of buttery cinnamon sugar swirled inside.
- The dough is so easy to work with. Those who don’t work with dough should have no fear. This dough is smooth, soft, and super easy to roll out after the first rise.
Key Ingredients in Cinnamon Rolls
- Bread flour: Since bread flour has a higher percentage of protein than all-purpose flour, it’s ideal here in these cinnamon rolls since it can withstand the long kneading time without getting tough.
- Ground cinnamon: These cinnamon rolls don’t skimp on the cinnamon; 2 tablespoons go into the filling.
- Yeast: You can use either active dry or instant yeast in the cinnamon rolls. Instant yeast technically doesn’t need to be activated in a warm liquid before using, but we still do it here to make sure it’s not dead.
- Butter: You’ll need a total of 2 sticks unsalted butter for the dough, filling, and frosting.
- Cream cheese: Half a block of cream cheese makes the frosting tangy and delicious.
How to Make Cinnamon Rolls
- Activate the yeast. Let the yeast sit in warm milk for a few minutes to activate and ensure the yeast is still alive.
- Make the dough. Use a stand mixer to knead the yeast mixture, sugar, bread flour, and salt together into a smooth, supple dough.
- Let the dough rise. Let the dough rise until puffy. While the dough is rising, make the filling by stirring softened butter, dark brown sugar, and lots of ground cinnamon together.
- Assemble the cinnamon rolls. Roll out the risen dough into a rectangle. Top with little pieces of the filling and spread into an even layer over the dough (a mini offset spatula works best for this). Roll up into a log, then cut into 12 individual cinnamon rolls.
- Let the cinnamon rolls rise. Place the cinnamon rolls in a baking pan lined with parchment. Cover and let rise again until puffed and touching each other.
- Bake and frost. Bake until the cinnamon rolls are light golden brown. Let them cool slightly, then spread on a frosting made with cream cheese, butter, powdered sugar, and vanilla extract while the rolls are still warm.
Helpful Swaps
- You can use light brown sugar in place of dark brown, but take note: The filling will not be as deeply flavored.
- If you’re not a fan of cream cheese frosting, make a powdered sugar icing instead by whisking together 2 cups powdered sugar, 1/4 cup milk, and 1/2 teaspoon kosher salt.
Storage and Make-Ahead Tips
- The cinnamon rolls can be made through step 5 of assembly. Cover the baking dish and refrigerate up to overnight. The next day, a few hours before you plan to eat, let the baking dish sit in a warm place until the rolls rise until they are just touching each other. Uncover and bake according to recipe instructions.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
What to Serve With Cinnamon Rolls
Cinnamon Rolls Recipe
A generous amount of cinnamon sugar takes these cinnamon rolls over the top.
Prep time 1 hour
Cook time 20 minutes to 25 minutes
Makes 12
Nutritional Info
Ingredients
For the dough:
- 2
large eggs, at room temperature
- 1 cup
warm whole milk (100 to 110ºF)
- 1
(1/4-ounce) packet instant or active dry yeast (2 1/4 teaspoons)
- 4 1/2 cups
bread flour, plus more as needed
- 6 tablespoons
(3/4 stick) unsalted butter, melted and cooled
- 1/2 cup
granulated sugar
- 1 3/4 teaspoons
kosher salt
Cooking spray
For the filling:
- 8 tablespoons
(1 stick) unsalted butter, at room temperature and very soft
- 1 cup
packed dark brown sugar
- 2 tablespoons
ground cinnamon
- 1/2 teaspoon
kosher salt
For the cream cheese frosting:
- 4 ounces
cream cheese, at room temperature
- 2 tablespoons
unsalted butter, at room temperature
- 1/2 teaspoon
vanilla extract
- 1/8 teaspoon
kosher salt
- 1 1/2 cups
powdered sugar
Instructions
Make the dough and filling:
Place 1 cup warm whole milk in a stand mixer, sprinkle with 1 (1/4-ounce) packet instant yeast, and stir to combine. Let sit for a few minutes until foamy (if the yeast doesn't foam, it has expired and you should get new yeast and start over).
Add 4 1/2 cups bread flour, 2 large room temperature eggs, 6 tablespoons melted unsalted butter, 1/2 cup granulated sugar, and 1 3/4 teaspoons kosher salt. Mix with the dough hook attachment on low speed until combined, about 1 minute.
Increase the speed to medium and mix until the dough is elastic and smooth, and pulls away from the sides of the bowl, 5 to 10 minutes more. After 5 minutes, if the dough is still sticky, knead in more bread flour 1 tablespoon at a time as needed.
Coat a large bowl with cooking spray. Transfer the dough into this bowl and turn to coat in the cooking spray. Cover and let rise in a warm place until visibly puffed (does not need to double in bulk), 1 to 1 1/2 hours. Meanwhile, make the filling.
Stir and smash 1 stick very soft unsalted butter, 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/2 teaspoon kosher salt together with a fork in a medium bowl until a paste with no loose cinnamon or sugar forms.
Assemble and bake the rolls:
Coat a 9x13-inch baking dish with cooking spray. Line the bottom with a sheet of parchment, then spray the parchment and sides of the baking dish with cooking spray.
Lightly dust a work surface and rolling pin with flour. Gently punch the dough down. Transfer onto the work surface and lightly dust the top with flour.
Roll the dough out into a rough 12x24-inch rectangle (about 1/8-inch thick), with a longer side closer to you. Drop the filling in marble-size pieces all over the dough, then spread into an even layer as best you can with a small offset spatula, leaving a 1/2-inch border.
Starting at the long end closest to you, roll the dough up tightly into a log. Pinch the seam tightly together at the top.
Position the log seam-side down. Cut the dough crosswise into 12 pieces with a serrated knife. Place the pieces cut-side up in the baking dish, 4 across and 3 down the dish, spacing them evenly apart.
Coat a sheet of plastic wrap with cooking spray, then cover the baking dish with the wrap spray-side down. Let rise in a warm place until the rolls are just touching each other, 1 to 1 1/2 hours. About 20 minutes before the rolls are ready, heat the oven to 375ºF.
Uncover and bake until the rolls are light golden brown, puffed, and register at least 200ºF in the parts not touching the filling, 20 to 25 minutes. Let cool slightly while you make the frosting.
Make the frosting:
Beat 4 ounces room temperature cream cheese, 2 tablespoons room temperature unsalted butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon kosher salt with the paddle attachment in a stand mixer on medium speed until smooth and lightened in texture, about 2 minutes.
Add 1 1/2 cups powdered sugar and beat on the lowest speed until just combined. Increase the speed to medium-high and beat until fluffy and creamy, scraping down the sides of the bowl as needed, about 2 minutes more.
Spread the desired amount of frosting evenly over the still-warm cinnamon rolls. Let cool for at least 10 minutes more before serving warm with any remaining frosting.
Recipe Notes
Make ahead: The cinnamon rolls can be made through step 5 of assembly. Cover the baking dish and refrigerate up to overnight. The next day, a few hours before you plan to eat, let the baking dish sit in a warm place until the rolls rise until they are just touching each other. Uncover and bake according to recipe instructions.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.