Fluffy, warm, and deeply fragrant, these cinnamon rolls under a generous cloud of cream cheese frosting are the kind of bake that turns an ordinary day into something worth lingering over. Follow this step-by-step recipe for neat spirals, pillowy dough, and a silky frosting with a rich, balanced finish.
Ingredients
For the dough
- Milk — 1 cup (250 ml), warm
- Active dry yeast — 2 1/4 tsp (7 g)
- Sugar — 1/4 cup (60 g)
- Egg — 1
- Unsalted butter — 2 3/4 oz (80 g), softened
- All-purpose flour — 3 2/4 cups (450 g)
- Salt — 1/2 tsp
- Vanilla extract — 1 tsp
For the filling
- Unsalted butter — 2 1/8 oz (60 g), softened
- Brown sugar — 1/2 cup (120 g)
- Ground cinnamon — 2 tbsp
For the frosting
- Cream cheese — 7 oz (200 g), room temperature
- Powdered sugar — 1 cup (120 g)
- Unsalted butter — 1 3/8 oz (40 g), softened
- Milk — 2 tbsp
- Vanilla extract — 1/2 tsp
Step-by-Step Recipe
- Combine the warm milk, yeast, and a pinch of the measured sugar. Leave for 10 minutes, until lightly foamy.
- In a bowl, mix the flour, remaining sugar, salt, and vanilla. Add the yeast mixture and egg, then knead into a soft dough. Work in the softened butter and knead for 8 to 10 minutes, until smooth and elastic.
- Shape the dough into a ball, place it in a buttered bowl, cover, and let rise for 60 to 90 minutes, until doubled in size.
- For the filling, mix the brown sugar with the cinnamon. Keep the butter soft for spreading.
- Punch down the dough and roll it into a rectangle about 14 x 18 in (35 x 45 cm). Spread with butter in an even layer, then sprinkle with the cinnamon-sugar mixture.
- Starting from the long side, roll the dough up tightly and pinch the seam closed. Cut into 12 equal pieces, about 1 1/4 to 1 1/2 in (3 to 4 cm) thick.
- Arrange the rolls in a buttered 9 x 13 in (23 x 33 cm) baking dish, leaving a little space between them. Cover and let rise again for 30 to 40 minutes, until puffy. Preheat the oven to 350°F (180°C).
- Bake for 22 to 25 minutes, until golden on top and soft in the center. Do not overbake.
- For the frosting, beat the cream cheese and powdered sugar together, then add the butter, milk, and vanilla. Beat until smooth and creamy.
- Spread the frosting over the cinnamon rolls while they are still warm so it melts slightly into the swirls.
Nutrition Facts
| Nutrition | Per 1 roll (1/12 of recipe) |
|---|---|
| Calories | 380 kcal |
| Protein | 7 g |
| Fat | 15 g |
| Carbohydrates | 55 g |
| Sugar | 24 g |
| Fiber | 2 g |
| Sodium | 230 mg |
Frequently Asked Questions
Can I make cinnamon rolls without eggs?
Yes. Replace 1 egg with 1/4 cup (60 ml) extra milk or 1/4 cup (60 g) unsweetened applesauce. The dough will be slightly more tender; just avoid adding too much flour.
How should I store and reheat the rolls so they stay soft?
Store at room temperature, covered, for up to 24 hours, or in the refrigerator for up to 3 days. Reheat for 5 to 7 minutes at 320°F (160°C), or for 15 to 20 seconds in the microwave, covered, to keep them moist.
Can I freeze cinnamon rolls?
Yes. Freeze the baked rolls, completely cooled and unfrosted, for up to 2 months. Thaw in the refrigerator overnight, then warm in the oven for 8 to 10 minutes at 320°F (160°C) and finish with fresh frosting.
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Tips and Variations
- The dough should feel soft and just slightly sticky. A touch of tackiness is better than too much flour.
- For the filling, using a 50/50 mix of granulated sugar and brown sugar gives a deeper caramel note and better browning.
- If you love a bolder cinnamon flavor, add another 1/2 to 1 tbsp, or a pinch of cardamom for a warmer spice profile.
- A 9 x 13 in (23 x 33 cm) pan gives tall, plush rolls. For a more caramelized bottom, use a metal baking pan.
- Adjust the frosting with milk: thicker for a lofty cap, thinner for a softer glaze that seeps into the spirals.