Homemade Cinnamon Rolls
Soft, fluffy cinnamon rolls with a gooey cinnamon filling and topped with cream cheese frosting. Perfect for a special breakfast or brunch treat.
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
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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.
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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.
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3
Stir in enough remaining flour to form a soft dough (dough will be sticky).
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4
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
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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.
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6
Punch down dough. Turn onto a lightly floured surface. Roll into a 16x10-inch rectangle.
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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.
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8
Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Cut into 12 slices.
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9
Place rolls, cut side down, in a greased 13x9-inch baking pan. Cover and let rise until doubled, about 30 minutes.
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10
Preheat oven to 350°F (175°C).
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11
Bake for 25-30 minutes or until golden brown.
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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.