Easy Homemade Cinnamon Rolls Recipe

Ingredients

• 1 cup Whole Milk (Warm to 110‑115°F before using)
• 2 1/4 teaspoons Instant Yeast (One packet; can substitute active dry yeast (same amount))
• 1 Large Egg (Room temperature, lightly beaten)
• 4 tablespoons Granulated Sugar (For the dough)
• 1 tablespoon Unsalted Butter (Melted and cooled slightly for the dough)
• 6 tablespoons Unsalted Butter (Softened, for the filling)
• 1 tablespoon Unsalted Butter (Softened, to grease the baking dish)
• 1 tablespoon Unsalted Butter (Melted, for brushing tops before baking)
• 0.5 teaspoon Salt (Kosher or table salt)
• 3 cups All-Purpose Flour (Measure by spooning and leveling; extra for dusting)
• 2 tablespoons Ground Cinnamon (Freshly ground for best flavor)
• 0.25 cup Granulated Sugar (For the cinnamon‑sugar filling)
• 4 ounces Cream Cheese (Softened to room temperature)
• 1 cup Powdered Sugar (Sifted for smooth frosting)
• 0.5 tablespoon Vanilla Extract (Pure vanilla preferred)

Instructions

1. Activate Yeast and Mix Wet Ingredients

   In a large mixing bowl combine 1 cup warm milk (110‑115°F), 2 ¼ tsp instant yeast, 1 large room‑temperature egg, 4 tbsp granulated sugar, 1 tbsp melted butter, and ½ tsp salt. Whisk until fully incorporated.

   Time: PT5M

2. Incorporate Flour

   Add 3 cups all‑purpose flour to the wet mixture. Stir with a wooden spoon or spatula until a shaggy dough forms, then add extra flour a tablespoon at a time until the dough no longer sticks to your fingertips but remains slightly tacky.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead by hand for about 3 minutes until smooth and elastic.

   Time: PT3M

4. First Rise

   Cover the bowl with plastic wrap and place in a warm oven set to 100°F (or a warm spot) for 30 minutes, or let rise at room temperature for up to 1 hour, until doubled in size.

   Time: PT30M

   Temperature: 100°F

5. Roll Out the Dough

   Generously dust a clean work surface with flour. Turn the risen dough out, sprinkle a little flour on top, and roll into a 17‑by‑10‑inch rectangle, trimming edges for an even shape.

   Time: PT10M

6. Add Butter Layer

   Dot the surface with 6 tbsp softened butter and spread evenly to the edges using a spatula.

   Time: PT2M

7. Add Cinnamon‑Sugar Filling

   Mix ¼ cup granulated sugar with 2 tbsp ground cinnamon. Sprinkle the mixture over the buttered dough, covering the entire surface.

   Time: PT2M

8. Roll and Slice

   Starting from a long side, roll the dough tightly into a log. Trim the ends slightly, then cut into 12 equal pieces using a food scraper.

   Time: PT5M

9. Second Rise in Baking Dish

   Butter a 9×13‑inch casserole dish with 1 tbsp softened butter. Place the rolls cut‑side up, cover with plastic wrap, and let rise in a warm 100°F oven for about 25 minutes, or at room temperature for 50‑60 minutes, until puffed.

   Time: PT25M

   Temperature: 100°F

10. Brush Tops with Butter

    Brush the tops of the risen rolls with 1 tbsp melted butter.

    Time: PT2M

11. Bake

    Bake in a pre‑heated oven at 350°F on the center rack for 22‑24 minutes, until the tops are lightly golden.

    Time: PT23M

    Temperature: 350°F

12. Cool Slightly

    Remove from oven and let the rolls cool in the pan for 15 minutes while you prepare the frosting.

    Time: PT15M

13. Prepare Cream Cheese Frosting

    In a small bowl, beat 4 tbsp softened butter with 4 oz softened cream cheese until smooth. Add 0.5 tbsp vanilla extract, then gradually add 1 cup powdered sugar. Beat on high for 3‑4 minutes until fluffy, scraping the bowl as needed.

    Time: PT5M

14. Frost the Warm Rolls

    Spread the cream cheese frosting over the still‑warm rolls, allowing some to melt into the pastry.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

5 g

Carbohydrates

55 g

Fat

15 g

Fiber

1 g