Description
These indulgent cinnamon rolls are soft, gooey, and melt in your mouth, making them a perfect treat for breakfast or dessert. This recipe combines a tender dough with a rich cinnamon-sugar filling and a creamy cream cheese frosting to deliver a classic, irresistible flavor that everyone will love.
Ingredients
Scale
Dough
- 4 cups All-Purpose Flour (For a chewier texture, consider using bread flour.)
- 1 packet Instant Yeast (Avoid active dry yeast as it requires proofing.)
- 1/2 cup Granulated Sugar (Coconut sugar is a great substitute for lower glycemic options.)
- 1 cup Whole Milk (Warmed to activate yeast; almond milk works for a dairy-free version.)
- 1/2 cup Unsalted Butter (Melted; swap it with vegetable oil for a lighter option.)
- 2 Large Eggs (Beaten; unfortunately, there’s no good egg substitute here.)
- 1 teaspoon Vanilla Extract (Optional but highly recommended.)
- 1 teaspoon Salt (Essential and not to be omitted.)
Filling
- 1/2 cup Brown Sugar (Packed; light brown is a substitute for dark brown.)
- 2 tablespoons Ground Cinnamon (Using Saigon cinnamon elevates the taste.)
- 1/2 cup Unsalted Butter (Softened; margarine can work instead.)
Frosting
- 8 ounces Cream Cheese (Softened; Neufchâtel cheese can be a lower-fat choice.)
- 2 cups Powdered Sugar (Sweetens the frosting; you can make your own.)
- 2 tablespoons Milk (Adjust to achieve desired consistency; almond milk is a great option.)
Instructions
- Make the Dough: In a large bowl, combine warmed whole milk and melted butter. Stir in granulated sugar and yeast, letting it sit for a few minutes until the yeast begins to activate and bubble slightly. Add the beaten eggs, vanilla extract, salt, and gradually mix in flour until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
- Prepare the Filling: In a small bowl, mix the brown sugar and ground cinnamon. Set aside the softened butter separately for spreading the filling on the dough.
- Roll out the Dough: Once risen, punch down the dough and roll it into a large rectangle approximately 16×12 inches on a lightly floured surface.
- Add the Filling: Evenly spread the softened butter over the dough surface, then sprinkle the cinnamon sugar mixture evenly on top, pressing it gently into the buttered dough.
- Form Cinnamon Rolls: Starting from the longer side, tightly roll the dough into a log. Cut the log into 12 equal pieces using a sharp knife or dental floss. Place the rolls cut side up in a greased 9×13 inch baking pan, leaving some space for expansion.
- Second Rise: Cover the pan with plastic wrap or a cloth and let the rolls rise for an additional 30-45 minutes until puffy.
- Bake and Frost: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through. While baking, prepare the frosting by beating together softened cream cheese, powdered sugar, and milk until smooth. Once the rolls have cooled slightly, generously spread the cream cheese frosting over them to serve warm and gooey.
Notes
- For a dairy-free version, substitute whole milk with almond milk and use a dairy-free butter alternative.
- Use instant yeast for faster preparation; if using active dry yeast, proof it beforehand.
- Saigon cinnamon provides a richer flavor but regular cinnamon works fine.
- Letting the rolls cool slightly before frosting prevents the frosting from melting completely.
- You can store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
