Homemade Cinnamon Rolls

Name: Homemade Cinnamon Rolls
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup warm milk, 110°F (45°C); 2 1/2 tsp active dry yeast; 1/2 cup granulated sugar; 1/3 cup unsalted butter, softened; 2 large eggs; 1 tsp salt; 4 cups all-purpose flour; 1 cup brown sugar, packed; 2 1/2 tbsp ground cinnamon; 1/3 cup unsalted butter, softened; 4 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1 cup powdered sugar; 1 tsp vanilla extract

Soft, fluffy cinnamon rolls with a gooey cinnamon filling and topped with cream cheese frosting. Perfect for a special breakfast or brunch treat.

145 minMediumServes 12380 cal/serving

AmericanBreakfastOvenVegetarianHigh FiberLow-SodiumPork-FreeNightshade-Free

Ingredients

1 cup warm milk, 110°F (45°C)
2 1/2 tsp active dry yeast
1/2 cup granulated sugar
1/3 cup unsalted butter, softened
2 large eggs
1 tsp salt
4 cups all-purpose flour
1 cup brown sugar, packed
2 1/2 tbsp ground cinnamon
1/3 cup unsalted butter, softened
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract

Instructions

1

In a large bowl, dissolve 2 1/2 tsp active dry yeast in 1 cup 110°F (45°C) warm milk. Let stand for about 5 minutes until foamy.
2

Add 1/2 cup granulated sugar, 1/3 cup softened unsalted butter, 2 large eggs, 1 tsp salt, and 2 cups of all-purpose flour. Beat until smooth.
3

Stir in enough remaining flour to form a soft dough (dough will be sticky).
4

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5

Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
6

Punch down dough. Turn onto a lightly floured surface. Roll into a 16x10-inch rectangle.
7

For filling, combine 1 cup packed brown sugar and 2 1/2 tbsp ground cinnamon. Spread 1/3 cup softened unsalted butter over dough, then sprinkle with cinnamon-sugar mixture, leaving a 1/2-inch border.
8

Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Cut into 12 slices.
9

Place rolls, cut side down, in a greased 13x9-inch baking pan. Cover and let rise until doubled, about 30 minutes.
10

Preheat oven to 350°F (175°C).
11

Bake for 25-30 minutes or until golden brown.
12

For frosting, beat 4 oz softened cream cheese, 1/4 cup softened unsalted butter, 1 cup powdered sugar, and 1 tsp vanilla extract until smooth. Spread over warm rolls.

Questions

Can I make Homemade Cinnamon Rolls dairy-free?

Yes. The dairy in this entry is 1 cup warm milk, 110°F (45°C), 1/3 cup unsalted butter, softened, 1/3 cup unsalted butter, softened, 4 oz cream cheese, softened, 1/4 cup unsalted butter, softened. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Homemade Cinnamon Rolls gluten-free?

Yes. The gluten in this entry is 4 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Homemade Cinnamon Rolls keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Homemade Cinnamon Rolls?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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