Easy Traditional Yeast Cinnamon Rolls – the quintessential sweet treat that will fill your home with an irresistible aroma and your taste buds with pure bliss. This recipe demystifies the art of making perfectly fluffy and flavorful cinnamon rolls from scratch, making it accessible for bakers of all levels.
Contents
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Key Ingredients for Easy Traditional Yeast Cinnamon Rolls:
- For the Dough:
- 1 cup (240ml) warm milk (105–115°F / 40–46°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup (100g) granulated sugar, divided
- 1 large egg, at room temperature
- ¼ cup (57g) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 4 cups (500g) all-purpose flour, plus more for dusting
- For the Filling:
- ½ cup (113g) unsalted butter, softened
- 1 ½ cups (300g) packed light brown sugar
- 2 tablespoons ground cinnamon
- For the Frosting:
- 8 ounces (227g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk (or heavy cream), as needed
How to Make Easy Traditional Yeast Cinnamon Rolls:
Whipping up these Easy Traditional Yeast Cinnamon Rolls is a joy, promising a delightful baking experience and an even more satisfying outcome. The dough is remarkably simple to handle, yielding tender rolls with a luscious, cinnamon-spiced swirl. You’ll love the rich, creamy frosting that complements the warm sweetness perfection. Expect to spend around 30 minutes of active prep time, with a few hours for rising, making them perfect for a weekend project.
Step-by-Step Instructions:
- Activate the Yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for about 5–10 minutes, or until it becomes foamy. This step ensures your yeast is alive and ready to work its magic.
- Mix the Wet Ingredients: To the activated yeast mixture, add the remaining granulated sugar, the egg, melted butter, and salt. Whisk everything together until well combined.
- Incorporate the Flour: Gradually add the flour, about a cup at a time, mixing until a shaggy dough forms. You might not need all the flour, or you might need a little more, depending on humidity.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8–10 minutes, or until the dough is smooth, elastic, and no longer sticky. If it’s too sticky, add a tablespoon of flour at a time. Alternatively, you can use a stand mixer with a dough hook attachment and knead for 6–8 minutes on medium-low speed.
- First Rise: Lightly grease a clean large bowl with oil or cooking spray. Place the dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.
- Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, packed brown sugar, and cinnamon. Mix with a fork or spatula until it forms a thick, spreadable paste.
- Shape the Rolls: Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Ensure the thickness is relatively even.
- Spread the Filling: Generously spread the cinnamon-sugar filling evenly over the surface of the dough, leaving about a ½-inch border along one of the long edges.
- Roll and Slice: Starting from the long edge that is covered with filling, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss (slide it under the log, cross the ends over the top, and pull to slice), cut the log into 12 equal pieces, about 1.5 inches thick.
- Second Rise: Arrange the cinnamon roll slices, cut-side up, in a greased 9×13 inch baking pan. Ensure they are close but not quite touching. Cover the pan loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for about 30–45 minutes, or until they are puffy and have nearly doubled.
- Preheat Oven and Bake: While the rolls are doing their second rise, preheat your oven to 375°F (190°C).
- Bake: Uncover the rolls and bake for 20–25 minutes, or until they are golden brown and cooked through. The center should be firm to the touch.
- Prepare the Frosting: While the rolls are baking, make the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the sifted powdered sugar, beating until well combined. Stir in the vanilla extract and 2 tablespoons of milk. Add more milk, one tablespoon at a time, until the frosting reaches your desired drizzling or spreading consistency.
- Frost the Rolls: Once the cinnamon rolls are out of the oven and slightly cooled (about 5–10 minutes), generously spread or drizzle the cream cheese frosting over the warm rolls.
Why You’ll Love This Easy Traditional Yeast Cinnamon Rolls:
Get ready to fall head over heels for these Easy Traditional Yeast Cinnamon Rolls! Their main feature is the incredible, melt-in-your-mouth texture achieved through the perfect balance of tender dough and a luscious, cinnamon-sugar swirl, all topped off with the most decadent cream cheese frosting. Making these at home not only offers immense satisfaction but also saves you a considerable amount compared to bakery prices, allowing you to enjoy this classic treat more often without breaking the bank. The rich, warm spices of cinnamon combined with the tangy sweetness of the cream cheese frosting create a flavor symphony that’s simply divine.
Forget those dense, dry versions you might have tried; these Easy Traditional Yeast Cinnamon Rolls capture the essence of bakery-quality perfection with a simplicity that belies their deliciousness. They’re perfect for a lazy weekend breakfast, a special occasion, or anytime you need a comforting, sweet escape. So, gather your ingredients, embrace the cozy aroma, and whisk up a batch of these irresistible cinnamon rolls – you won’t regret it!
Storing and Reheating Tips:
Storing Leftovers:
- Room Temperature: Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days. This is best if you plan to eat them within a day or two.
- Refrigeration: For longer storage, wrap the cinnamon rolls tightly in plastic wrap and then place them in an airtight container or a zip-top bag. They will stay fresh in the refrigerator for up to 5 days.
Reheating:
- Oven Method (Recommended for Best Texture): Preheat your oven to 300°F (150°C). Place the cinnamon rolls on a baking sheet or in a small oven-safe dish. Warm them for 5–10 minutes, or until heated through. This method helps to revive the soft texture of the dough and melt the frosting.
- Microwave Method (For Quick Warmth): Place one or two cinnamon rolls on a microwave-safe plate. Heat on 50% power for 20–30 second intervals, checking after each interval. Be careful not to overheat, as this can make the dough tough. This method is best for a quick warm-up.
Freezing for Future Meals:
- Unfrosted: If you plan to freeze the cinnamon rolls before frosting them, allow them to cool completely. Wrap each individual roll tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2–3 months.
- Frosted: It’s generally best to freeze unfrosted rolls and frost them after reheating. However, if you wish to freeze frosted rolls, ensure the frosting is firm before wrapping. Wrap them well in plastic wrap and then place them in a freezer-safe container. They may last up to 1 month, but the frosting texture might change slightly.
- To Reheat Frozen Rolls: If freezing unfrosted rolls, thaw them overnight at room temperature or in the refrigerator. Then, reheat as per the oven method. If reheating frozen frosted rolls, thaw them in the refrigerator overnight and enjoy them cold or gently warm them as described above.
Final Thoughts:
These Easy Traditional Yeast Cinnamon Rolls are a testament to the magic of simple baking, offering unparalleled flavor and comfort in every bite. Don’t hesitate to try this recipe; the joy of crafting these sweet delights from scratch is truly rewarding and immensely delicious. Enjoy!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
- Medium
Easy Traditional Yeast Cinnamon Rolls
Easy Traditional Yeast Cinnamon Rolls – the quintessential sweet treat that will fill your home with an irresistible aroma and your taste buds with pure bliss. This recipe demystifies the art of making perfectly fluffy and flavorful cinnamon rolls from scratch, making it accessible for bakers of all levels.
Ingredients
Equipment
Method
- In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for about 5–10 minutes, or until it becomes foamy. This step ensures your yeast is alive and ready to work its magic.1 cup warm milk, 2.25 teaspoons active dry yeast, 0.5 cup granulated sugar
- To the activated yeast mixture, add the remaining granulated sugar, the egg, melted butter, and salt. Whisk everything together until well combined.1 large egg, 0.25 cup unsalted butter, 1 teaspoon salt
- Gradually add the flour, about a cup at a time, mixing until a shaggy dough forms. You might not need all the flour, or you might need a little more, depending on humidity.4 cups all-purpose flour
- Turn the dough out onto a lightly floured surface. Knead for about 8–10 minutes, or until the dough is smooth, elastic, and no longer sticky. If it’s too sticky, add a tablespoon of flour at a time. Alternatively, you can use a stand mixer with a dough hook attachment and knead for 6–8 minutes on medium-low speed.
- Lightly grease a clean large bowl with oil or cooking spray. Place the dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, packed brown sugar, and cinnamon. Mix with a fork or spatula until it forms a thick, spreadable paste.0.5 cup unsalted butter, 1.5 cups packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Ensure the thickness is relatively even.
- Generously spread the cinnamon-sugar filling evenly over the surface of the dough, leaving about a ½-inch border along one of the long edges.
- Starting from the long edge that is covered with filling, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss (slide it under the log, cross the ends over the top, and pull to slice), cut the log into 12 equal pieces, about 1.5 inches thick.
- Arrange the cinnamon roll slices, cut-side up, in a greased 9×13 inch baking pan. Ensure they are close but not quite touching. Cover the pan loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for about 30–45 minutes, or until they are puffy and have nearly doubled.
- While the rolls are doing their second rise, preheat your oven to 375°F (190°C).
- Uncover the rolls and bake for 20–25 minutes, or until they are golden brown and cooked through. The center should be firm to the touch.
- While the rolls are baking, make the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the sifted powdered sugar, beating until well combined. Stir in the vanilla extract and 2 tablespoons of milk. Add more milk, one tablespoon at a time, until the frosting reaches your desired drizzling or spreading consistency.8 ounces cream cheese, 0.5 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2-4 tablespoons milk
- Once the cinnamon rolls are out of the oven and slightly cooled (about 5–10 minutes), generously spread or drizzle the cream cheese frosting over the warm rolls.
Notes
These cinnamon rolls are perfect for a weekend treat or special occasion.
For storing, use an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheat in the oven at 300°F (150°C) for 5-10 minutes for best texture, or microwave on 50% power for quick warmth.
Freezing unfrosted rolls is recommended for up to 2-3 months. Frost after reheating.