Easy Homemade Cinnamon Rolls
These homemade cinnamon rolls are a must-try! They’re soft and pillowy, swirled with gooey cinnamon sugar, then finished off with a sweet and creamy cheese glaze. It involves quite a number of steps including making the dough, kneading, preparing the filling, baking, and making the glaze, but they’re a lot easier than they sound! Besides, the amazing smell in your kitchen and the cinnamon goodness of the rolls totally make up for them!
Ingredients
- 2 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 tablespoons instant yeast
- ½ cup milk
- 3 tablespoons unsalted butter softened
- 1 large egg
For the Filling:
- ½ cup unsalted butter melted
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 8 ounces cream cheese softened
- ½ teaspoon vanilla extract
Instructions
- In a small saucepan mix the milk, yeast, and sugar, heat it until warm, but not boiling. Remove from heat. In a large mixing bowl, combine the flour, salt, and butter. Mix well. Add an egg and pour in the warm milk mixture. Stir until a soft dough forms.
- Transfer the dough onto a lightly floured surface. Knead for about 5 minutes, until the dough becomes smooth and elastic. Place the dough in a greased bowl and cover with a clean kitchen towel. Allow it to rise in a warm place for about 1 hour, or until it doubles in size.
- While the dough is rising, prepare the filling. In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined.
- Once the dough has risen, punch it down to release any air bubbles. Roll it out into a rectangle shape, about ¼ inch thick.
- Spread the filling evenly over the dough, leaving a small border around the edges. Starting from one of the longer sides, tightly roll the dough into a log shape. Pinch the seam to seal.
- Using a sharp knife, cut the log into 9 equal-sized pieces. Place the cinnamon rolls in a greased 8x8-inch baking dish, leaving a little space between each roll. Cover with a kitchen towel and let them rise for another 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the cinnamon rolls for 15-20 minutes, or until golden brown.
- While the cinnamon rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, soft cheese, and vanilla extract until smooth.
- Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes. Spread the glaze over the warm cinnamon rolls. Serve and enjoy!
Notes
- Use softened butter for this recipe. If it’s too hard, it won’t be easy to spread it evenly over the soft dough, but if it’s too melty, it will seep into the dough.
- This will kill the yeast and it won’t rise later. Make sure that the milk mixture is warm, not hot.
- Use unflavored dental floss or a really sharp knife to cut the rolls perfectly, as regular knives can potentially squish them. Grab a 10-inch piece of long floss and pull it tight. Slide it underneath the roll, then bring the two ends up and cross them over the top. Pull the ends tight to cleanly slice through the roll without squishing it.
- Spread the cream cheese glaze over the rolls while they’re warm to let it melt slightly and soak into each roll for extra gooeyness.
- Add nuts, fruits, chocolate chips, or your choice of mix-ins to the filling to make the recipe your own. You can also add some to the glaze for added texture. Sprinkles are a fun addition!
Nutrition
Serving: 1rollCalories: 518kcalCarbohydrates: 70gProtein: 7gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 85mgSodium: 230mgPotassium: 148mgFiber: 2gSugar: 38gVitamin A: 827IUVitamin C: 0.1mgCalcium: 88mgIron: 2mg
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