Classic Cinnamon Rolls
Ingredients
Dough:
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1 cup warm milk (110°F / 43°C)
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2¼ tsp active dry yeast (1 packet)
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½ cup granulated sugar
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⅓ cup unsalted butter, melted
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1 tsp salt
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2 large eggs
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4 cups all-purpose flour (more for kneading)
Filling:
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1 cup brown sugar, packed
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2½ tbsp ground cinnamon
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⅓ cup unsalted butter, softened
Cream Cheese Glaze (optional but classic):
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4 oz cream cheese, softened
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¼ cup unsalted butter, softened
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1–1½ cups powdered sugar
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½ tsp vanilla extract
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1–2 tbsp milk, to thin
Instructions
1️⃣ Make the Dough
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Warm milk and dissolve yeast with 1 tsp sugar. Let sit 5–10 minutes until foamy.
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In a large bowl, combine yeast mixture, melted butter, sugar, salt, and eggs.
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Gradually add flour, mixing until a soft dough forms.
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Knead 8–10 minutes by hand (or 5 minutes in a stand mixer) until smooth and elastic.
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Place dough in a greased bowl, cover, and let rise 1–1½ hours, until doubled.
2️⃣ Prepare the Filling
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Mix brown sugar and cinnamon in a small bowl.
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Keep butter soft for spreading.
3️⃣ Assemble the Rolls
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Roll dough into a rectangle (~16×12 inches).
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Spread softened butter evenly over dough.
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Sprinkle cinnamon-sugar mixture evenly.
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Roll dough tightly lengthwise into a log.
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Cut into 12–15 slices (about 1–1½ inches thick).
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Place rolls in a greased 9×13 pan or baking dish, leaving a little space to expand.
4️⃣ Second Rise
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Cover and let rise 30–45 minutes until puffy.
5️⃣ Bake
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Preheat oven to 350°F (175°C).
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Bake 25–30 minutes until golden brown.
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Optional: cover loosely with foil halfway if tops brown too quickly.
6️⃣ Glaze
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Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
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Drizzle over warm rolls for ultimate gooeyness.
Tips for Perfect Cinnamon Rolls
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Dough should be slightly sticky but not wet.
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Use soft butter, not melted, for filling—it helps the sugar stick.
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Don’t skip the second rise — it gives that fluffy texture.
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Serve warm — everything tastes better warm 😏
If you want, I can give a quick no-yeast version or a caramel-butter glaze upgrade that makes them extra decadent.