Homemade Cinnamon Roll Recipe

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Homemade Cinnamon Roll Recipe

Tender yeast-dough spirals with a gooey brown cinnamon sugar swirl are finished with a silky cream cheese topping.

Prep Time1 55

Cook Time20

Total Time2 20

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 318

Author: Candace

Equipment

Ingredients

1 cup cream cheese glaze

Dough:

1 cup milk
2 teaspoon yeast
¼ cup sugar divided
4 cups flour plus more for surface flouring
½ teaspoon salt
¼ cup butter melted
1 large egg

Filling:

¼ cup butter melted
¾ cup brown sugar
2 Tablespoons cinnamon

Instructions

In a small bowl, slightly warm the milk until it's just above room temperature (not above 104°F). Stir in yeast and 1 Tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together flour, remaining sugar, and salt. Add ¼ cup melted butter, egg, and yeast mixture to the dry ingredients.
Mix until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
Grease a large bowl and add the dough. Cover with a towel and allow to rise in a warm place for 1-1½ hours, or until the dough has doubled in size.
Once the dough has risen, lightly sprinkle the work surface with flour and turn out the dough onto the surface. Roll dough out into a large rectangle about ¼ inch thick.
Brush the entire surface of the dough with ¼ cup melted butter.
In a small bowl, combine brown sugar and cinnamon and evenly sprinkle over the buttered dough.
Carefully roll the dough into a tight log, starting from the long side. Slice the log into 12 equal pieces.
Grease or line a baking tray with parchment paper. Arrange the rolls on the baking tray, leaving a little space between each roll. Cover the dish with a towel and allow the rolls rise for another 30 minutes.
Meanwhile, preheat the oven to 350°F. Once the rolls have risen, bake for 20-25 minutes, or until golden brown and reach an internal temperature between 190-200F.
After baking, allow the rolls to cool in the pan for 5-10 minutes. Spread cream cheese glaze over warm rolls.

Notes

Keep leftover unglazed rolls covered at room temperature for up to 1 day.
Refrigerate glazed or unglazed rolls for 3–4 days in an airtight container.
Freeze unbaked shaped rolls on a tray, then transfer them to a zippered bag for up to 2 months. Thaw in the refrigerator overnight, all to rise at room temperature (as described in step 9 above) and bake.
For baked rolls, allow to cool, wrap tightly, and freeze up to 2–3 months.

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