Everyone Needs an AMAZING and EASY CINNAMON ROLL Recipe

Ingredients

• 550 g All-Purpose Flour (sifted)
• 0.5 cup Granulated Sugar (room temperature)
• 0.25 tsp Salt (pinch)
• 0.25 tsp Ground Nutmeg (freshly grated if possible)
• 1 tbsp Active Dry Yeast (proofed in warm milk)
• 2 tbsp Vanilla Extract (pure extract)
• 2 large Eggs (room temperature)
• 5 tbsp Unsalted Butter (softened, for dough)
• 1 cup Whole Milk (warmed to about 110°F)
• 1 stick Unsalted Butter (softened, for filling)
• 1.5 cup Brown Sugar (packed)
• 3 tbsp Ground Cinnamon (freshly ground for best flavor)
• 4 oz Cream Cheese (softened, for icing)
• 4 tbsp Unsalted Butter (softened, for icing)
• 1.5 cup Powdered Sugar (sifted)
• 2 tbsp Whole Milk (room temperature, for icing)

Instructions

1. Measure and Combine Dry Ingredients

   In the stand mixer bowl, add sifted flour, granulated sugar, pinch of salt, grated nutmeg, and active dry yeast. Stir briefly to distribute evenly.

   Time: PT5M

2. Add Wet Ingredients and Knead

   Add the two eggs, softened butter (5 tbsp), vanilla extract, and warm milk (1 cup). Start the mixer on low, then increase to medium speed and knead for 10 minutes until the dough is smooth and elastic.

   Time: PT10M

3. First Rise

   Grease the mixing bowl, place the dough back in, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

4. Prepare Baking Dish

   Generously grease the baking dish on all sides with softened butter and set aside.

   Time: PT5M

5. Make Cinnamon Filling

   In a small bowl, combine softened butter (1 stick), brown sugar (1.5 cup), and ground cinnamon (3 tbsp). Mix until a thick, crumbly paste forms.

   Time: PT5M

6. Roll Out Dough and Spread Filling

   Punch the risen dough to release air, then roll it on a lightly floured surface to a rectangle about ¼ inch thick. Spread the cinnamon‑sugar butter evenly over the surface.

   Time: PT10M

7. Form Log and Cut Rolls

   Starting from the long side, gently roll the dough into a tight log. Using a sharp knife, cut the log into 12 equal pieces (about 1‑inch thick).

   Time: PT5M

8. Second Rise in Baking Dish

   Place the rolls in the greased baking dish, leaving a little space between each. Cover and let rise in a warm place for 45 minutes, or until they have nearly doubled.

   Time: PT45M

9. Preheat Oven

   While the rolls are rising, preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

10. Bake Cinnamon Rolls

    Bake the risen rolls for 18‑20 minutes, until golden brown on top.

    Time: PT20M

    Temperature: 350°F

11. Prepare Cream‑Cheese Icing

    In a bowl, beat together softened butter (4 tbsp) and cream cheese (4 oz) until smooth. Add vanilla extract (1 tbsp), powdered sugar (1.5 cup), and milk (2 tbsp). Mix until a creamy icing forms.

    Time: PT5M

12. Cool and Frost

    Allow the baked rolls to cool in the pan for 5 minutes, then spread the cream‑cheese icing over each roll. Serve warm.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g