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Homemade Cinnamon Rolls

Homemade Cinnamon Rolls - recipe card
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Soft, pillowy yeast rolls swirled with a rich cinnamon-sugar filling and topped with a creamy cream cheese frosting. Each bite offers a tender, buttery crumb balanced by warm spice and a tangy-sweet glaze.

Ingredients

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  • For the dough: 1 cup whole milk, warmed to 110°F / 43°C
  • 2 1/4 teaspoons active dry yeast (one 0.25 oz packet)
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1/2 teaspoon fine sea salt
  • 2 3/4 cups all-purpose flour (approx 330g), plus extra for dusting
  • For the filling: 1/4 cup unsalted butter, softened to room temperature (about 2 oz / 57g)
  • 1/2 cup packed brown sugar (about 100g)
  • 1 1/2 tablespoons ground cinnamon
  • For the cream cheese frosting: 2 ounces cream cheese, softened to room temperature
  • 2 tablespoons unsalted butter, softened to room temperature
  • 1/2 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 to 2 teaspoons whole milk, as needed for consistency

Instructions

  1. Warm 1 cup whole milk to 110°F / 43°C (warm to the touch but not hot). Pour into the bowl of a stand mixer and sprinkle 2 1/4 tsp active dry yeast and 1 tsp of the granulated sugar over the surface. Let stand for 5-10 minutes until foamy and fragrant — if it does not foam, the yeast may be dead and you must start over with fresh yeast.
  2. Add the remaining sugar, 1 large egg, 1/4 cup melted unsalted butter, and 1/2 tsp fine sea salt to the yeast mixture. Whisk briefly to combine. Attach the dough hook and add 2 1/4 cups all-purpose flour. Mix on low speed for 2 minutes until a shaggy dough forms. Increase speed to medium and knead for 5-7 minutes — the dough should become smooth, elastic, and pull away from the sides of the bowl. If it’s too sticky, add flour 1 tablespoon at a time; if too dry, add milk 1 teaspoon at a time.
  3. Transfer the dough to a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place (78-85°F / 25-29°C) for 1 to 1.5 hours, or until doubled in size. A finger pressed gently into the dough should leave an indentation that does not spring back.
  4. While the dough rises, prepare the filling. In a small bowl, combine 1/2 cup packed brown sugar and 1 1/2 tbsp ground cinnamon. Set aside. Soften 1/4 cup unsalted butter (do not melt) so it can be spread easily.
  5. Turn the risen dough out onto a lightly floured surface. Roll it into a rectangle about 10 inches wide by 14 inches long and 1/4 inch thick. Use a bench scraper to keep edges straight. Spread the softened butter evenly over the surface, leaving a 1/2-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing gently with your fingers to adhere.
  6. Starting from the long edge opposite the border, roll the dough tightly into a log, using your fingertips to keep it snug. Pinch the seam to seal. Place seam-side down and gently squeeze the log to even out its thickness. Using a sharp serrated knife or unflavored dental floss, cut the log into 4 equal rolls, each about 2.5 inches wide.
  7. Place the rolls cut-side up in a greased 9-inch round cake pan or an 8×8-inch baking dish, spacing them evenly. Cover loosely with plastic wrap and let rise in a warm place for 30-45 minutes, until puffy and nearly doubled. Meanwhile, preheat the oven to 350°F / 177°C and position a rack in the center.
  8. Bake the rolls for 22-25 minutes, until golden brown on top and the internal temperature of the center roll reaches 190°F / 88°C. The rolls should spring back when lightly touched. Let cool in the pan for 5 minutes before frosting.
  9. While the rolls cool, make the frosting. In a medium bowl, beat 2 oz softened cream cheese and 2 tbsp softened unsalted butter together with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add 1/2 cup sifted powdered sugar and 1/2 tsp vanilla extract, mixing on low until combined. Add 1-2 tsp milk as needed to reach a thick but pourable consistency. Spread the frosting evenly over the warm rolls, letting it melt slightly into the crevices.
  10. Serve warm or at room temperature. The frosting will firm as the rolls cool; if desired, briefly reheat individual rolls in the microwave for 10 seconds to re-soften the frosting.

Notes

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave one roll for 15-20 seconds, or warm in a 300°F / 149°C oven for 5-8 minutes. Freeze unfrosted rolls (baked and cooled) in a sealed freezer bag for up to 3 months. Thaw overnight in the fridge, then frost and reheat as directed. For make-ahead: after shaping, cover and refrigerate overnight for the second rise; bring to room temperature (about 30 minutes) before baking.

Nutrition

Keywords: cinnamon rolls, homemade cinnamon rolls, breakfast pastry, yeast rolls, cream cheese frosting, cinnamon sugar, pull-apart rolls, sweet bread, brunch recipe, holiday breakfast

Find it online: https://britishbakingrecipes.co.uk/homemade-cinnamon-rolls/