Cinnamon Rolls
These freshly baked cinnamon rolls from scratch that are soft, fluffy and absolutely delicious and will fill your house with irresistible scent.
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Servings: 9 rolls
Ingredients
For The Dough
- 1/2 cup (120ml) water
- 1/2 cup (120ml) milk
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup (1/2 stick/56g) unsalted butter melted
- 1 large egg
- 3 – 3 1/2 cups (400-450g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
For The Filling
- 1/2 cup (1 stick/113g) unsalted butter room temperature
- 3/4 cup (150g) dark or light brown sugar
- 1 tablespoon (8g) ground cinnamon
For Cream Cheese Frosting
- 4 ounce (1/2 block/113g) full fat block cream cheese (not cream cheese spread) softened to room temperature
- 1/4 cup (1/2 stick/56 g) unsalted butter softened to room temperature
- 3/4 cup (85g) powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Make The Dough: In a small bowl, microwave or use a stove to heat water and milk until lukewarm (110°F-115°F). Sprinkle the yeast over the lukewarm milk mixture and let it sit for 10 minutes until foamy on the surface.
- In a mixing bowl, use a standing mixer fitted with a dough hook (If you don’t have a mixer, mix by hand or with a wood spoon), add the butter, egg, sugar and salt and mix. Add the yeast mixture and mix until combined. Stir in 3 cups of flour and mix on low speed (or mix by hand with a wooden spoon) until the dough begins to form. If it’s too sticky, add the remaining flour, 2 tablespoons at a time, and knead until the dough comes together and pulls away from the sides of the bowl. The dough at this time should be soft and elastic, just slightly sticky and workable. Make sure that you use at around 3 1/2 cups of flour at maximum. Keep kneading for 5-6 minutes or knead by hand on a floured surface for 8-10 minutes.
- Grease the bowl and palace the dough inside, cover the dough with plastic wrap or a kitchen towel and let rest in a warm place for about an hour until doubles in size.
- Make The Filling. In a small bowl, mix together brown sugar and cinnamon.
- After the dough reaches doubled size, punch it down to remove the air. On a floured surface, roll the dough into a 14x10 inch rectangle. Spread the softened butter on the dough then add a layer of cinnamon and brown sugar mixture, leaving 1/4 inch margin around the edges. Tightly roll the dough up to form a log, starting from the longer side and pinch to seam side. Use a sharp knife or a dentist floss to cut the dough evenly into 9-12 rolls (around 1-inch section) then place into a greased 9-inch round pan (or a 9x13 inch pan). Tips: leave at least 1-inch between the rolls as they will expand on the second rest. Cover rolls with plastic wrap and let them rise for 30-45 minutes, until nearly doubled in size.
- Preheat the oven to 350°F/175°C. Remove the plastic wrap and bake the rolls for about 25-30 minutes or until they are lightly browned on edges or until a toothpick inserted into the rolls should come out clean. You can cover the rolls with aluminum foil if they start to brown quickly.
- Make Cream Cheese Frosting. While rolls are baking, combine cream cheese, butter, powdered sugar and vanilla extract in a medium bowl. Use a mixer fitted with the paddle attachment Beat until smooth and fluffy. Keep it at room temperature until the cinnamon rolls are baked. Do not chill the frosting.
- Spread over cinnamon rolls and serve immediately. Baked rolls can be frozen for up to 2 months. Warm up before serving.
Notes
Freeze the dough: After covering rolls with plastic wrap, you can refrigerate the rolls overnight and then bake it straight from the fridge. This still works because the rolls will still rise in the fridge at a slower pace thanks to the cold environment.
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