If you’re searching for the ultimate homemade treat that rivals any bakery, this cinnamon roll recipe is your answer. These gooey, flaky cinnamon rolls paired with a homemade cream cheese frosting make the perfect indulgence for a weekend breakfast or holiday brunch.
- Cuisine: American
- Prep Time: 30 minutes plus rising time
- Cook Time: 25 minutes
- Total Time: Approximately 2 hours
- Servings: 12 rolls
Why You’ll Love This Recipe
- Altitude in flavor – homemade rolls mean you control sweetness and spices.
- Fresh and warm from the oven – nothing beats the aroma of baking cinnamon.
- A show-stopper – perfect for special breakfasts or brunches.
- Make-ahead option – ready the night before and bake fresh in the morning.
Ingredients
- 1 cup whole milk (scalded): Scalding enhances the flavor and reduces bacteria, essential for dough.
- ½ cup butter (1 stick): Provides richness and moisture to the dough. Unsalted is best.
- ⅓ cup sugar (granulated): Sweetens the dough and activates the yeast.
- 1 packet dry active yeast (or 2 ½ teaspoons): Leavening agent crucial for light and airy rolls.
- 2 eggs: Adds structure and richness to the dough.
- 4 cups all-purpose flour (more if needed): Provides the necessary gluten for structure. Add more if the dough is too sticky.
- 2 teaspoons salt: Balances sweetness and enhances flavor.
- 1 ½ cups brown sugar (packed): Key to the filling, it provides a deep molasses flavor.
- ¾ cup butter (softened): Amidst the layers, offering richness and aiding the cinnamon sugar filling.
- 3 tablespoons good quality cinnamon: Essential for the signature cinnamon roll flavor. Freshly ground offers the best taste.
- ¼ cup cream cheese (room temperature): Forms the base of the tangy frosting.
- ¼ cup butter (softened): Ensures the smooth texture of the frosting.
- 1 teaspoon vanilla extract: Complements and enriches the frosting’s flavor.
- 1 cup powdered sugar: Sweetens and thickens the frosting, achieving the right consistency.
How to Make It
Step 1: Prepare the Dough
Start by scalding the milk in a small saucepan over medium heat, then remove from heat to cool slightly. In a large mixing bowl, combine the milk, ½ cup butter, and granulated sugar. Mix until butter is melted. Let cool to just warm, then sprinkle yeast over the mixture and let it sit until foamy, about 5 minutes. This ensures the yeast is activated and ready for rising.
Step 2: Form the Dough
Mix in the eggs and salt to the yeast mixture until fully incorporated. Gradually add the flour, one cup at a time, and mix until a sticky dough forms. Knead by hand or with a dough hook in a stand mixer for 5 minutes, adding a little more flour if necessary, until dough is smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour. This step allows developing the dough’s gluten structure, critical for texture.
Step 3: Fill and Roll
Once the dough has risen, roll it out on a floured surface to an approximately 16×12-inch rectangle. Spread the softened ¾ cup butter evenly over the dough. Mix together the brown sugar and cinnamon, then sprinkle evenly over the buttered dough. Tightly roll the dough from the long edge, then cut into 12 even pieces. This ensures each roll bakes evenly.
Step 4: Second Rise
Place the rolls cut-side down in a greased 9×13 inch baking dish, cover, and let rise for another 30 minutes. This second rise ensures the rolls are fluffy and bake evenly.
Step 5: Bake and Frost
Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown. Meanwhile, prepare the frosting by beating together the cream cheese, ¼ cup butter, vanilla, and powdered sugar until smooth. Once rolls are out of the oven, let cool slightly before spreading the cream cheese frosting over the warm rolls. This slight cooling helps set the frosting just enough.
Recipe FAQs
Can I make these cinnamon rolls overnight?
Yes, after placing the cut rolls in the baking dish, cover them and place in the refrigerator overnight. Let them come to room temperature and rise slightly before baking the following day.
Why is it necessary to scald the milk?
Scalding milk kills bacteria and also denatures proteins, which can help improve the texture of the dough. This step ensures the yeast can work properly without hindrance from active proteins.
What if I don’t have a stand mixer?
You can knead the dough by hand on a well-floured surface. It will take about 10 minutes of kneading until the dough is smooth and elastic. This method requires a bit more effort but achieves the same results.
