Description
These indulgent cinnamon rolls are soft, chewy, and melt in your mouth with layers of cinnamon-sugar filling and creamy frosting. Made with simple pantry ingredients and perfected with a rich cream cheese glaze, they’re a classic treat ideal for breakfast or dessert.
Ingredients
Scale
For the Dough
- 4 cups All-Purpose Flour (For a chewier texture, consider using bread flour.)
- 1 packet Instant Yeast (Avoid active dry yeast as it requires proofing.)
- 1/2 cup Granulated Sugar (Coconut sugar is a great substitute for lower glycemic options.)
- 1 cup Whole Milk (Warmed to activate yeast; almond milk works for a dairy-free version.)
- 1/2 cup Unsalted Butter (Melted; swap it with vegetable oil for a lighter option.)
- 2 Large Eggs (Beaten; unfortunately, there’s no good egg substitute here.)
- 1 teaspoon Vanilla Extract (Optional but highly recommended.)
- 1 teaspoon Salt (Essential and not to be omitted.)
For the Filling
- 1/2 cup Brown Sugar (Packed; light brown is a substitute for dark brown.)
- 2 tablespoons Ground Cinnamon (Using Saigon cinnamon elevates the taste.)
- 1/2 cup Unsalted Butter (Softened; margarine can work instead.)
For the Frosting
- 8 ounces Cream Cheese (Softened; Neufchâtel cheese can be a lower-fat choice.)
- 2 cups Powdered Sugar (Sweetens the frosting; you can make your own.)
- 2 tablespoons Milk (Adjust to achieve desired consistency; almond milk is a great option.)
- 1/2 cup Unsalted Butter (Softened; margarine can work instead.)
Instructions
- Dough Preparation: In a small bowl, combine warm milk, granulated sugar, and instant yeast. Let this mixture sit for about 5–10 minutes until it becomes frothy and bubbly, indicating the yeast is activated.
- Mix Dough Ingredients: In a large mixing bowl, whisk together melted butter, beaten eggs, vanilla extract, and salt. Gradually add this mixture to the yeast blend, then stir in the all-purpose flour until a soft dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Once kneaded, shape the dough into a ball and place it in a greased bowl, turning the dough to coat it evenly in oil.
- First Rise: Cover the bowl with a clean cloth or plastic wrap and place it in a warm, draft-free area. Allow the dough to rise for 1–2 hours until it has doubled in size.
- Prepare the Filling: In a medium bowl, mix together brown sugar and ground cinnamon. Add the softened butter and stir until it forms a smooth, spreadable paste.
- Roll and Shape: Punch down the risen dough to release air bubbles. Roll it out on a floured surface into a rectangle approximately 16×12 inches. Spread the cinnamon-butter filling evenly over the dough, then roll tightly from one long edge into a log. Slice the log into 12 even rolls.
- Second Rise: Place the rolls in a greased baking pan, ensuring they are evenly spaced but close enough to rise into each other. Cover the pan and let the rolls rise for 30–45 minutes until puffed and slightly risen.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until they turn golden brown on top and are cooked through.
- Make Frosting: In a medium bowl, beat the softened cream cheese, softened butter, powdered sugar, and milk until the frosting is smooth and creamy. Adjust milk quantity to achieve desired consistency.
- Frost the Rolls: Once the cinnamon rolls have cooled slightly after baking, spread the cream cheese frosting generously over each roll while still warm to allow it to melt slightly and soak in.
Notes
- For a chewier texture, substitute all-purpose flour with bread flour.
- Use coconut sugar instead of granulated sugar for a lower glycemic index alternative.
- Almond milk can replace whole milk in both the dough and frosting for dairy-free versions.
- If you don’t have instant yeast, active dry yeast can be used but requires proofing prior to mixing.
- Saigon cinnamon enhances the flavor for a more aromatic roll.
- Neufchâtel cheese can be used in place of cream cheese for a lower-fat frosting.
- Ensure the dough rises in a warm, draft-free area to optimize yeast activity.
- Do not omit salt as it balances sweetness and enhances flavor.
