Description
These Perfect Cinnamon Rolls are soft, fluffy, and filled with a sweet cinnamon and brown sugar mixture. Topped with a creamy cream cheese frosting, they make an irresistible treat perfect for breakfast or dessert. The recipe involves a simple dough preparation, a rich cinnamon filling, and baking to golden perfection.
Ingredients
Scale
Dough
- 2 cups whole milk (2% also works)
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 3/4 Tablespoon instant yeast
- 2 large eggs (beaten)
- 5 ½ to 6 cups all-purpose flour
Filling
- 1/2 cup salted butter (softened)
- 1 cup light brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Frosting
- 4 ounces cream cheese (softened)
- 1/4 cup salted butter (softened)
- 1 pound powdered sugar
- 1/2 teaspoon vanilla extract
- 2 Tablespoons milk or cream (as needed)
Instructions
- Scald the Milk: Heat the milk in a saucepan until it is scalded, just before boiling. Small bubbles will appear around the edges and the milk will be steaming.
- Mix Dough Ingredients: Pour the scalded milk into the bowl of an electric stand mixer. Add butter, granulated sugar, and salt. Using the dough hook, mix until combined. Allow the mixture to cool down to about 105°F to avoid killing the yeast.
- Add Yeast and Eggs: Add the instant yeast and beaten eggs to the warm milk mixture and mix until combined.
- Add Flour and Knead: Gradually add the flour, mixing until the dough comes away from the sides of the bowl. The dough should be soft but slightly sticky. Knead with the dough hook for 4 minutes. Transfer dough to a large greased bowl, cover, and let it rise until it doubles in size.
- Roll Out Dough: Place the risen dough on a floured surface and roll out into an 18 by 12-inch rectangle.
- Prepare Filling: Spread softened butter evenly over the rolled dough. Mix together brown sugar and cinnamon and sprinkle evenly over the buttered dough.
- Roll and Cut: Starting from the longer side, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 equal portions.
- Second Rise: Line a large baking sheet with parchment paper. Arrange the rolls 3 across and 4 down on the sheet. Cover with a kitchen towel and let the rolls rise until doubled in size.
- Preheat Oven: While the rolls are rising, preheat the oven to 350°F (175°C).
- Bake Rolls: Bake the cinnamon rolls for 20 to 22 minutes or until golden on top. Remove carefully from the oven.
- Make Cream Cheese Frosting: In a large bowl, beat the cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk or cream as needed and continue mixing until the frosting is creamy and combined.
- Frost and Serve: Spread the cream cheese frosting over the warm cinnamon rolls and enjoy.
Notes
- Make sure the milk has cooled to about 105°F before adding yeast to prevent killing the yeast.
- Use softened butter for both filling and frosting to ensure smooth spreading.
- Allow the dough sufficient time to rise for soft, fluffy rolls.
- Check the cinnamon rolls at 20 minutes to avoid over-baking.
- Frost rolls while they are still warm so the frosting melts slightly and coats the rolls nicely.
