The BEST Cinnamon Rolls Recipe

Ingredients

• 1 cup Whole Milk (Warm to about 110°F; do not overheat)
• 1/4 cup Granulated Sugar (For yeast activation)
• 1 packet Active Dry Yeast (2 1/4 teaspoons; not instant yeast)
• 4 2/3 cups All-Purpose Flour (560 g; sifted)
• 1/3 cup Light Brown Sugar (73 g; packed and crumbled to avoid lumps)
• 1 1/2 teaspoons Salt (Kosher or table salt)
• 1/2 teaspoon Ground Cinnamon (For dough)
• 1 1/2 tablespoons Ground Cinnamon (For filling)
• 1/2 cup Unsalted Butter (Melted for dough (113 g))
• 6 tablespoons Unsalted Butter (Very soft for filling (85 g))
• 1 Large Egg (Room temperature)
• 1 tablespoon Vanilla Extract (Pure vanilla)
• 4 oz Cream Cheese (Softened, not cold)
• 2 cups Powdered Sugar (Sifted)
• 1-2 tablespoons Milk (Whole milk, adjust for icing consistency)

Instructions

1. Warm the Milk

   Microwave the milk in 30‑second bursts until it reaches about 110°F (43°C). Stir and set aside.

   Time: PT5M

   Temperature: 110°F

2. Activate the Yeast

   In the mixer bowl, combine the warm milk, 1/4 cup granulated sugar, and the packet of active dry yeast. Stir gently and let sit for 5 minutes until frothy.

   Time: PT5M

3. Measure Dry Ingredients

   Weigh 560 g (4 2/3 cups) all‑purpose flour, 73 g (1/3 cup) light brown sugar, 1 ½ tsp salt, and ½ tsp ground cinnamon into a large bowl. Mix briefly to distribute.

   Time: PT5M

4. Melt Butter for Dough

   Microwave ½ cup (113 g) unsalted butter at 50 % power in 10‑15 second bursts until just melted.

   Time: PT2M

5. Combine Ingredients and Knead

   Add the melted butter, 1 large egg, and 1 tbsp vanilla to the yeast mixture. Turn the mixer on low, then increase to medium and knead for 8‑10 minutes until the dough is tacky but does not stick to clean fingers.

   Time: PT10M

6. First Rise

   Lightly oil a large bowl, place the dough inside, turn once to coat, cover loosely, and let rise in a warm spot until doubled, about 1 hour 45 minutes.

   Time: PT1H45M

7. Prepare the Cinnamon‑Sugar Filling

   In a medium bowl, whisk together ½ cup (110 g) light brown sugar and 1 ½ tbsp ground cinnamon. Set aside.

   Time: PT2M

8. Roll Out the Dough and Butter It

   Turn the risen dough onto a lightly floured surface. Roll into a 12 × 24‑inch rectangle. Soften 6 tbsp butter until just barely spreadable (microwave 10 sec on half power). Dot the butter over the dough, leaving a ½‑inch margin on one short edge.

   Time: PT10M

9. Spread the Cinnamon‑Sugar Filling

   Evenly sprinkle the cinnamon‑sugar mixture over the buttered dough, covering all buttered areas.

   Time: PT5M

10. Roll and Cut the Rolls

    Starting from the butter‑free short edge, tightly roll the dough into a log. Using unwaxed dental floss (or a sharp knife), cut the log into 2‑inch slices. Place each slice in a lightly buttered 9 × 13‑inch baking dish, spacing them evenly.

    Time: PT10M

11. Second Rise

    Cover the pan loosely and let the rolls rise until noticeably puffy, about 1 hour.

    Time: PT1H

12. Preheat the Oven

    While the rolls are rising, preheat the oven to 350°F (177°C).

    Time: PT10M

    Temperature: 350°F

13. Bake the Rolls

    Bake for 20‑25 minutes, until the tops are golden and the rolls are puffed.

    Time: PT25M

    Temperature: 350°F

14. Make the Cream Cheese Icing

    In a medium bowl, beat together 2 tbsp softened unsalted butter, 4 oz softened cream cheese, a pinch of salt, and 1 tbsp vanilla until smooth. Gradually add 2 cups powdered sugar, mixing on low. Add 1‑2 tbsp milk to reach a spreadable consistency.

    Time: PT5M

15. Frost the Rolls

    Spread about one‑third of the cream cheese icing over the warm rolls, allowing it to melt into the crevices. Finish with a thin layer of icing on top.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g