Homemade Cinnamon Rolls
Soft, Gooey Rolls with Cinnamon
Swirls and Cream Cheese Glaze
Imagine waking up to the smell of
cinnamon and butter filling your kitchen. That is what these homemade cinnamon
rolls do. They make your kitchen smell like a bakery.
These homemade cinnamon rolls are
not the kind you buy in a store. We make the dough from scratch. We add a lot
of cinnamon sugar and butter to the dough. Then we roll it up. Bake it. After
that, we put cream cheese glaze over the rolls. The glaze is sweet and tangy.
These homemade cinnamon rolls are
soft and gooey. They are perfect for the weekend or a special day. You can make
them for breakfast or brunch. They are also great with a cup of coffee.
Why I love this recipe
I love these cinnamon rolls
because they taste so good. The dough is soft and fluffy. The filling is sweet
and sticky. The cream cheese glaze is the part. It is tangy and sweet.
First, we make the dough. The
dough is made with butter, milk, and egg. It is soft and fluffy. Then we add
the filling. The filling is made with butter, brown sugar, and cinnamon. It is
sweet and sticky.
Then we roll up the dough. Bake
it. After that, we put the cream cheese glaze on the rolls. The glaze is made
with cheese, butter, and powdered sugar. It is sweet and tangy.
You can make these homemade
cinnamon rolls ahead of time. You can make the dough the night before. Bake
them in the morning. They are perfect for a day or a weekend brunch.
My kitchen smells like cinnamon
and butter when I bake these cinnamon rolls. They make any day feel special.
They are always the thing to go for at brunch.
Yes, they take some time to make.
It is worth it. The result is amazing.
Prep time: 25 minutes
Rise time: 1 hour 30
minutes
Cooking time: 20 minutes
time: 2 hours 15
minutes
Serves: 4; makes 12
rolls
Difficulty
level: Medium
Ingredients
For the dough:
·
3 1/2 cups of all-purpose flour, plus more for
dusting
·
1 packet of instant yeast, 2 1/4 tsp
·
1 cup warm milk, 110°F
·
1/4 cup granulated sugar
·
1/3 cup melted butter
·
1 large egg
·
1 tsp salt
For the filling:
·
1/2 cup soft butter
·
1 cup brown sugar
·
2 1/2 tbsp ground cinnamon
For the cream cheese glaze:
·
4 oz cream cheese, softened
·
2 tbsp butter, softened
·
1 cup powdered sugar
·
1 tsp vanilla extract
·
2-3 tbsp milk
Tools
·
Large mixing bowl
·
Stand mixer with dough hook or hands
·
Rolling pin
·
Pastry brush
·
Sharp knife or dental floss
Step-by-Step
Instructions
Step 1.
Make the dough: In a bowl, combine milk and sugar.
Sprinkle yeast on top. Let sit 5 minutes until foamy. Add melted butter, egg,
and salt. Add 1 cup of flour at a time. Knead 5 minutes until smooth and elastic.
The dough should be soft but not sticky.
Step 2.
First rise: Place dough in a bowl. Cover with a
towel. Let it rise 1 hour in a spot until doubled. This is where it gets
fluffy.
Step 3.
Roll it out: Punch down dough. Turn onto a floured
surface. Roll into a 16x12-inch rectangle. 1/4 Inch thick. Try to get the edges.
Step 4.
Add the filling: Spread 1/2 cup butter all over the
dough. Mix brown. Cinnamon in a bowl. Sprinkle evenly over the butter. Press it
in gently with your hands.
Step 5.
Cut: Starting on the side, roll tightly into a log.
Pinch the seam. Use a knife or unflavored dental floss to cut into 12 equal
rolls. Floss makes cuts.
Step 6.
Second rise: Place rolls cut-side up in a 9x13 pan.
Cover. Let rise 30 minutes until puffy. They should touch each other.
Step 7.
Bake: Preheat oven to 350°F. Bake 18-20 minutes until
golden on top but still soft. Do not. They will dry out.
Step 8.
Make the glaze: While they bake, beat cream cheese
and butter until smooth. Add sugar, vanilla, and milk 1 tbsp at a time until
drizzly.
Step 9.
Glaze and serve: Pour glaze over rolls. Let it melt
in. Serve immediately.
Approximate Macros per roll
v
Calories: 340 kcal
v
Carbohydrates: 52 g
v
Protein: 5 g
v
Fat: 13 g
v
Fiber: 1 g
v
Sugar: 24 g
v
Sodium: 220 mg
What to serve with these homemade cinnamon rolls
Serve warm with coffee or chai. They are perfect for brunch
with fruit salad and scrambled eggs. Add a scoop of vanilla ice cream for
dessert. Leftover rolls are amazing toasted. Spread with extra butter.
Tips and Variations
o
Warm liquid matters: hot kills yeast; too
cold won’t activate. Aim for bath water.
o
Do not over-flour: Add just enough flour
so dough is not sticky. Too much makes rolls tough.
o
Overnight method: After step 6, cover and
refrigerate overnight. In the morning, let sit 30 min bake.
o
Add nuts: Sprinkle chopped pecans in the
filling.
o
Extra gooey: Pour 1/4 cup heavy cream over rolls
before baking.
Substitutes Note
o
No yeast: Use active dry yeast. Proof it in milk
10 minutes first.
o
No cream cheese: Use powdered sugar glaze: 1 cup
powdered sugar + 2 tbsp milk + vanilla.
o
No brown sugar: Use sugar + 1 tbsp molasses.
o
Dairy-free: Use plant milk, vegan butter and
vegan cream cheese.
o
Whole wheat: Swap 1 cup flour for whole wheat
flour.
Frequently Asked Questions
1. Can I make dough in a bread machine?
Yes, you can make dough in a bread machine. Use the dough
cycle. Then roll, fill, and bake as directed.
2. Why are my rolls tough?
You likely added too much flour or overbaked. Measure flour
by spooning into a cup.
3. Can I freeze them?
Freeze rolls without glaze up to 3 months. Thaw and warm,
then glaze. You can also freeze before it rise.
4. How do I get swirls?
Chill dough for 10 minutes before rolling and use floss to
cut off a knife.
5. Can I skip the rise?
They will not be as fluffy. The second rise is what makes
them tall and soft.
6. How long do they stay fresh?
3 days covered at room temp. Reheat 15 seconds in the microwave.
These homemade cinnamon rolls are worth every minute. They
are soft, sticky, and full of cinnamon. The cream cheese glaze makes them
bakery-level good.
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