Ingredients
Equipment
Method
- In large bowl, combine the warm milk, yeast, and 1 tablespoon of granulated sugar. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy, indicating the yeast is active. This initial step is crucial for a light and airy dough.1 cup warm milk, 2 ¼ teaspoons active dry yeast, ½ cup granulated sugar
- To the foamy yeast mixture, add the remaining granulated sugar, melted butter, salt, and eggs. Whisk until well combined.½ cup granulated sugar, ¼ cup unsalted butter, 1 teaspoon salt, 2 large eggs
- Gradually add 4 cups of all-purpose flour, mixing with a spoon or dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding the remaining ½ cup of flour as needed, until the dough is smooth, elastic, and no longer sticky.4 cups all-purpose flour
- Lightly grease a clean large bowl with butter or cooking spray. Place the dough in the bowl, turning it once to coat the surface. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough is rising, prepare the cinnamon-sugar filling. In a medium bowl, combine the packed light brown sugar and ground cinnamon. Mix well and set aside.¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has doubled, punch it down gently. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
- Generously spread the softened butter evenly over the surface of the dough, leaving about a ½-inch border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.½ cup unsalted butter, ¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge opposite the unbuttered border, tightly roll up the dough. Pinch the seam to seal it. Using a sharp knife or unflavored dental floss (which gives a cleaner cut), slice the rolled dough into 12 equal pieces, about 1.5 inches thick.
- Arrange the cinnamon roll slices into a greased 9x13 inch baking dish, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap and let the rolls rise again in a warm place for 30-45 minutes, or until they are puffy and have nearly filled the pan.
- While the rolls are having their second rise, preheat your oven to 375°F (190°C).
- Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and slightly firm to the touch.
- While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the sifted confectioners' sugar, beating until well combined. Stir in the vanilla extract. Add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired spreading consistency.8 ounces cream cheese, ½ cup unsalted butter, 2 cups confectioners' sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
- Once the cinnamon rolls are out of the oven, let them cool in the pan for 5-10 minutes. Spread the warm cream cheese frosting generously over the warm rolls. Serve immediately and enjoy!8 ounces cream cheese, ½ cup unsalted butter, 2 cups confectioners' sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
Notes
These delightful Homemade Cinnamon Rolls are best enjoyed fresh, but leftovers can be stored beautifully. For short-term storage, wrap the cooled cinnamon rolls tightly in plastic wrap or place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cooled rolls in an airtight container for up to 5 days. To reheat, place a cinnamon roll on a microwave-safe plate and microwave for 20-30 seconds, or until warmed through. For a slightly crisper bottom, you can reheat them in a toaster oven or a conventional oven at 300°F (150°C) for 5-10 minutes. You can also freeze baked cinnamon rolls (without frosting, or with frosting carefully applied after reheating) by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and then reheat as desired.