Cinnamon Rolls
Our easy and delicious Cinnamon Rolls recipe makes the BEST soft and fluffy cinnamon rolls, topped with either a traditional glaze or cream cheese frosting.
Servings: 12
Calories: 448kcal
Cost: 6
Equipment
Ingredients
For the Dough:
- 2 1/2 teaspoons active dry yeast*
- 1/2 cup warm water
- 1/2 cup whole milk , warmed
- 1/4 cup + 1/2 teaspoon granulated sugar , divided
- 1/3 cup butter , slightly melted
- 1 teaspoon salt
- 1 large egg , room temperature
- 3 1/2-4 cups all purpose flour , or bread flour
Cinnamon Sugar Filling:
- 6 Tablespoons softened butter
- 2/3 cup packed light brown sugar
- 2 Tablespoons ground cinnamon
- 3/4 cup raisins, walnuts, or pecans (optional)
Glaze*:
- 4 Tablespoons butter , softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-6 Tablespoons milk , as needed
Instructions
- Proof Yeast: In a small bowl, stir together yeast, warm water and 1/2 teaspoon sugar. Set aside for 5 minutes to "proof". (If the mixture doesn't get foamy on top, either the yeast is bad or the water was too hot). For instant yeast, add yeast, water and sugar with everything in step 2.
- Make Dough: Add the yeast mixture, warm milk, sugar, melted butter, salt and egg to a large bowl or stand mixer. Add 2 cups of flour and mix until smooth. Add an additional cup of flour and knead until combined. Slowly add more flour as needed, until the dough begins to pull away from the sides and bottom of the bowl. Knead it for about 5 minutes. The dough should be very soft and not overly sticky. Add more flour if needed.
- First Rise: Place dough in a well-greased bowl, cover with a dry kitchen towel and let rise until doubled, about 1 1/2 hours. Meanwhile, butter a rimmed bakers half sheet (18x13'') or a 9x13'' pan. Set aside.
- Roll out and Fill: Dust a work surface lightly with flour, or spray with non-stick cooking spray. Punch down the risen dough and roll it out into about a 20''x18'' rectangle. Spread 6 tablespoons softened butter on top. Mix sugar and cinnamon together and sprinkle over buttered dough, leaving 1/2 inch border. Sprinkle with walnuts, pecans, or raisins if desired.
- Cut: Beginning on the 18-inch side, roll up dough tightly into a log. Pinch the ends together to seal. Cut into 12 equal portioned pieces (about 1 1/2 inches wide). A sharp serrated knife or a piece of floss work well to cut the dough.
- Second Rice: Arrange rolls on prepared baking sheet and cover with a dry kitchen towel. Rise again for about an hour, until doubled in size. Preheat oven to 375 degrees F.
- Bake: Uncover rolls and bake for 18-22 minutes or until no longer doughy in the center. While the cinnamon rolls bake, make the icing.
- Glaze: Mix butter and powdered sugar together for several minutes. Mix in vanilla and enough milk to reach a soft frosting consistency. (See notes for cream cheese frosting option). Spread over warm baked cinnamon rolls.
Video
Notes
Yeast: to substitute Instant or rapid rise yeast skip the first step of proofing. Mix the yeast with 2 cups flour, sugar and salt before adding that to the stand mixer with warm water, milk, egg, and butter. Note that the rolls may rise faster when using instant yeast.
Cream Cheese Glaze: Mix 4 ounces of softened cream cheese with 4 Tablespoons butter until smooth. Add vanilla and enough powdered sugar to reach a soft consistency, usually about 1 1/2 cups to 2 cups.
Storage Instructions: Store leftover cinnamon rolls in an airtight container for up to 2 days at room temperature or 1 week in the fridge. Rewarm individual cinnamon rolls for about 15 seconds in the microwave.
Make Ahead Instructions: Make the dough and before the first rise, place it in a large greased bowl with a tight lid and allow to rise overnight in the fridge. Allow dough to come to room temperature before rolling out and shaping.
Freezing Instructions: Freeze baked cinnamon rolls in a freezer-safe container for up to 3 months. To freeze unbaked cinnamon rolls, assemble them as instructed and bake for 12 minutes at 375°F. Cool completely then cover pan well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator then return to the oven for 10-15 minutes more until cooked through.
Nutrition
Calories: 448kcal | Carbohydrates: 72g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 329mg | Potassium: 171mg | Fiber: 2g | Sugar: 36g | Vitamin A: 499IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Recipe Link
Recipe Video
