Cinnamon Rolls
Is there anything better than soft, warm-from-the-oven cinnamon rolls? This from-scratch recipe is everything you want—pillowy dough, buttery cinnamon filling, and that irresistible homemade icing. They take a little time, but it is worth it. One bite and you’ll never go back to store-bought again.
Ingredients
The Dough
- 2 1/2 tsp yeast
- 1 cup warm milk 110°
- 1/2 cup brown sugar 1 Tbsp divided
- 4-5 cup all purpose flour
- 1 1/2 tsp salt
- 6 Tbsp butter melted, no warmer than 110°
- 2 eggs room temperature, beaten
- 1 tsp cinnamon
- 1 Tbsp oil
The Filling
- 1/2 cup brown sugar
- 1/2 cup sugar
- 3 1/2 Tbsp cinnamon
- 8 Tbsp butter softened or melted
The Frosting
- 4 oz cream cheese softened
- 1/4 cup butter softened
- 2 cup powdered sugar
- 1-2 Tbsp Maple syrup
- pinch of salt
- heavy cream if needed, thin with a little heavy cream
Instructions
The Dough
- Add warm milk, 1 tablespoon of brown sugar, and the yeast to a large bowl. Stir gently, then let it proof for 5–15 minutes, until the mixture becomes foamy and bubbly.
- Add the remaining brown sugar, melted butter, cinnamon, and eggs to the bowl. Mix until everything is fully combined.
- Add 2 cups of the flour and mix well. Then add the salt and stir until fully combined.
- Add 1 more cup of flour and mix well—next, using about ¼ of the remaining flour, flour your work surface. Pour the dough onto the floured surface and begin kneading.
- Gradually incorporate enough of the remaining flour into the dough, kneading until it’s no longer sticky. The dough should be soft and pliant, with a slight tackiness preferred over adding too much flour. Knead for 8–10 minutes.
- Add the oil to the bowl and place the kneaded dough inside, turning it so both sides are coated with oil. Cover with cling wrap or a towel and let the dough rise in a warm spot until doubled in size, about 45 minutes to 1 hour.
- Once the dough has doubled in size, punch it down and roll it out on a lightly floured surface into an approximately 16 × 23-inch rectangle.
The Filling
- In a separate bowl, combine the melted butter, sugar, brown sugar, and cinnamon. Mix until smooth and well combined.
- Pour the prepared filling evenly over the rolled-out dough and spread it to cover the entire surface.
- Starting at one of the long sides of the rectangle, gently roll the dough into a tight log.
- Using a sharp knife or dental floss, cut the rolled dough into 12 even slices, depending on your preferred size.
- Place the cut rolls in a greased 9×13-inch baking dish, leaving a little space between each. (At this point, you can refrigerate the rolls and let them rise overnight. The next day, remove them from the refrigerator and let them sit at room temperature for 45 minutes to 1 hour before baking.)Cover with a towel and let them rise in a warm spot for 30–40 minutes, or until doubled in size.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown. Remove from the oven and allow them to cool completely before frosting.
The Frosting
- In a stand mixer (or using a hand mixer), cream together the softened cream cheese and butter until smooth and fluffy.
- Add the powdered sugar 1 cup at a time, mixing well after each addition until fully incorporated.
- Add the maple syrup to the frosting and mix well until smooth and creamy.
- If needed, thin the frosting with a little heavy cream. Aim for a creamy but still thick frosting that will hold on the rolls.