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Best Homemade Cinnamon Rolls Ever Recipe

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3.8 from 11 reviews

These Best Homemade Cinnamon Rolls Ever are soft, fluffy, and packed with a sweet cinnamon-sugar filling, topped with a luscious cream cheese glaze. This recipe guides you through making the perfect dough, allowing it to rise twice for ultimate fluffiness and flavor, and baking them to golden perfection. Perfect for breakfast or a comforting dessert, these cinnamon rolls are sure to become a family favorite.

  • Total Time: 1 hour 29 minutes
  • Yield: 12 servings

Ingredients

Dough

  • 1 cup milk (100-110℉)
  • 1 tablespoon instant dry yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons salted butter (softened)
  • 1 large egg
  • 3 cups all-purpose flour

Filling

  • 1/2 cup salted butter (melted)
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon

Cream Cheese Glaze

  • 4 ounces cream cheese (softened)
  • 1/4 cup salted butter (softened)
  • 1 to 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  1. Mix dough: In the bowl of a stand mixer, combine 1 cup warm milk, 1 tablespoon instant dry yeast, 2 tablespoons granulated sugar, 1 teaspoon salt, 3 tablespoons softened butter, and 1 large egg. Add in 3 cups all-purpose flour.
  2. Knead dough: Using the dough hook attachment, start mixing on low speed. Once the flour starts to incorporate, increase to medium speed. Add more flour if necessary until the dough pulls away from the sides of the bowl and feels tacky but not sticky to the touch.
  3. First rise: Transfer the dough to a lightly greased bowl, cover with a towel, and let rise until doubled in size, about 1 hour.
  4. Prepare pan: Lightly grease a baking sheet or 9x13 inch pan to prevent sticking.
  5. Roll dough: Punch down the risen dough and roll it out into a 12 by 18 inch rectangle for even filling distribution.
  6. Add filling: Brush the surface of the dough with 1/2 cup melted butter. In a small bowl, mix together 1 cup brown sugar and 2 tablespoons ground cinnamon, then sprinkle evenly over the buttered dough.
  7. Form rolls: Roll the dough tightly lengthwise into a long log and use a sharp knife to cut it gently into 12 one-inch slices.
  8. Second rise: Arrange the slices cut side up in a lightly greased 9x13 pan. Cover and let rise for 30 to 45 minutes until puffed.
  9. Bake rolls: Preheat the oven to 325°F (163°C). Bake the cinnamon rolls for about 14 minutes or until tops are lightly browned and just kissed with golden color.
  10. Make glaze: While rolls bake, whip together 4 ounces softened cream cheese and 1/4 cup softened butter with a hand mixer until fluffy. Gradually add 1 to 1 1/2 cups powdered sugar and 1/2 teaspoon vanilla extract. Add 1 to 2 tablespoons milk to achieve a drizzle-like consistency.
  11. Frost and serve: Spread the cream cheese glaze over warm cinnamon rolls. Serve immediately or let cool and store. Rolls stay fresh for 4 to 5 days.

Notes

  • For best results, warm the milk to about 100-110℉ to activate the yeast properly.
  • Dough should be soft and tacky but not sticky; adjust flour amounts accordingly.
  • You can prepare the dough the night before and let it rise slowly in the fridge for a slower fermentation and enhanced flavor.
  • Baking times may vary slightly depending on your oven; watch for the rolls to turn lightly golden on top.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat rolls gently in the microwave or oven before serving for best texture.
  • Author: Chef
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 14 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/best-homemade-cinnamon-rolls-ever-recipe/