Classic Homemade Cinnamon Rolls

by

Classic Homemade Cinnamon Rolls

Description

These cinnamon rolls are the ultimate comfort food. The dough is a rich, brioche-style base that stays soft for days, while the filling uses a blend of cinnamon and brown sugar that caramelizes beautifully during the bake.

  • Prep time: 30 minutes (plus 2 hours rising)

  • Cook time: 20–25 minutes

  • Yield: 12 large rolls

Ingredients

The Dough

  • 1 cup warm milk (around 110°F/45°C)

  • 1 packet (2 ¼ tsp) active dry yeast

  • ½ cup granulated sugar

  • 1/3 cup unsalted butter, melted and cooled

  • 1 large egg, room temperature

  • 4 to 4 ½ cups all-purpose flour

  • 1 tsp salt

The Filling

  • ½ cup unsalted butter, very soft

  • 1 cup packed brown sugar

  • 2 ½ tbsp ground cinnamon

Cream Cheese Frosting

  • 4 oz cream cheese, softened

  • ¼ cup unsalted butter, softened

  • 1 ½ cups powdered sugar

  • 1 tsp vanilla extract

Full Instructions

  1. Activate Yeast: Mix warm milk and 1 tbsp of the sugar. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.

  2. Mix Dough: In a large bowl, whisk together the yeast mixture, remaining sugar, melted butter, and egg. Gradually add flour and salt.

  3. Knead: Knead for 5–7 minutes (by hand or mixer) until the dough is smooth and slightly tacky but doesn’t stick to your fingers.

  4. First Rise: Place in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.

  5. Assemble: Roll dough into a large rectangle (approx. 12×18 inches). Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly.

  6. Roll and Cut: As seen in your photo, roll the dough tightly into a log. Use unflavored dental floss or a sharp serrated knife to cut into 12 even rolls.

  7. Second Rise: Place rolls in a greased 9×13 inch baking pan. Cover and let rise for another 30–45 minutes.

  8. Bake: Preheat oven to 350°F (175°C). Bake for 20–25 minutes until lightly golden brown.

  9. Frost: Whisk frosting ingredients until smooth. Spread over rolls while they are still slightly warm.

Tips for Success

  • Don’t Over-Flour: The dough should be soft. Adding too much flour results in dry, tough rolls.

  • The Floss Trick: Using dental floss to “strangle” the log into slices prevents the dough from squishing down, keeping those perfect circular spirals.

  • Warmth is Key: If your house is cold, let the dough rise in an oven that is turned off but has the oven light turned on.

Nutritional Info (Per Roll)

  • Calories: 420 kcal

  • Fat: 18g

  • Carbohydrates: 62g

  • Protein: 6g

  • Sugar: 32g

The “Benefit”

While clearly a treat, homemade baking allows you to control the quality of ingredients. Using real butter and fresh yeast provides a superior flavor and texture compared to store-bought versions filled with preservatives. Plus, the aromatic “cinnamon therapy” while they bake is a proven mood booster!

Q&A

Q: Can I make these overnight? A: Yes! After cutting the rolls and placing them in the pan, cover tightly with plastic wrap and refrigerate. In the morning, let them sit at room temperature for 45 minutes before baking.

Q: Why didn’t my dough rise? A: Your milk might have been too hot (killing the yeast) or too cold (not activating it). Aim for “baby bath” temperature.

Q: Can I use bread flour? A: Yes! Bread flour will give you a slightly chewier, more professional “bakery style” texture.

Leave a Comment