The smell of cinnamon rolls baking is one of my favorite smells in the whole world. Warm cinnamon, sweet sugar, and soft bread all coming together, it just fills the house with happiness. The first time I made these, I could not believe I had baked something so soft and gooey at home. Now I make them whenever I want a weekend to feel special.
These cinnamon rolls are soft, fluffy, and packed with cinnamon sugar. The cream cheese frosting melts into the warm rolls and makes them extra delicious. They take a little time because the dough needs to rise, but most of that time is just waiting. Let me show you how I make them.
Ingredients
For the dough:
- 1 cup warm milk (about 110 degrees Fahrenheit)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs, room temperature
- 4 cups all-purpose flour, plus a little extra for dusting
- 1 teaspoon salt
For the cinnamon filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
For the cream cheese frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Steps
1. Wake up the yeast
Pour the warm milk into a large bowl and sprinkle the yeast over it. Add a pinch of the sugar and stir gently. Let it sit for 5 to 10 minutes until it gets foamy on top. That foam means your yeast is alive and ready to work. If it does not foam, the milk may have been too hot or too cold, and you should start over with fresh yeast.
2. Mix the dough
Add the sugar, melted butter, and eggs to the yeast mixture and stir until combined. Then add the flour and salt and stir with a wooden spoon until a shaggy dough forms. It will come together as you knead. The dough should be soft and just a little sticky when you are done mixing.
3. Knead until smooth
Turn the dough out onto a lightly floured counter and knead it for 8 to 10 minutes. Push it away from you with the heels of your hands, fold it back, and repeat. The dough is ready when it feels smooth and elastic and springs back when you poke it. If it is very sticky, add flour one tablespoon at a time, but try not to add too much. Extra flour makes tough rolls.
4. Let the dough rise
Put the dough in a greased bowl and cover it with a clean kitchen towel. Set it in a warm spot, like inside the oven with the light on, for 1 to 1 1/2 hours. It should double in size. This is the perfect time to clean up the kitchen or make the filling.
5. Roll it out and add the filling
Punch the dough down gently to release the air, then roll it out on a floured surface into a rectangle about 16 by 12 inches. Spread the softened butter all over the dough, leaving a small border along one long edge. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the butter. Press the sugar lightly into the butter with your hands so it sticks.
6. Roll it up and slice
Starting from the long edge opposite the clean border, roll the dough up into a tight log. Pinch the clean edge to seal the roll shut. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls. I use floss, because it cuts without squishing the spiral. Place the rolls cut side up in a greased 9 by 13 inch baking pan.
7. Let the rolls rise again
Cover the pan with a towel and let the rolls rise in a warm spot for 30 to 45 minutes, until they look puffy and are touching each other. While they rise, set your oven to 350 degrees Fahrenheit. This second rise is what makes the rolls extra soft and fluffy, so do not skip it even if you are in a hurry. They are worth the wait.
8. Bake until golden
Bake the rolls for 22 to 25 minutes, until they are golden brown on top. If the tops are browning too fast, you can cover the pan loosely with foil for the last few minutes. When they come out of the oven, your whole kitchen will smell incredible. Let them cool in the pan for about 10 minutes. They should be warm but not piping hot when you frost them.
9. Make the cream cheese frosting
While the rolls cool, beat the cream cheese and butter together in a bowl until smooth. Add the powdered sugar, vanilla, and 1 tablespoon of milk, and beat until creamy. If it is too thick, add a little more milk. Spread the frosting generously over the warm rolls so it melts into all the swirls. I always save a little extra frosting to add at the table.
Tips
You can make these the night before by placing the cut rolls in the pan, covering them, and putting them in the fridge overnight. In the morning, let them sit at room temperature for 30 minutes, then bake as usual. Leftovers reheat beautifully in the microwave for 20 seconds.
Conclusion
These cinnamon rolls are pure comfort in a pan. Soft, sweet, and covered in creamy frosting, they make any morning feel like a celebration. I hope your kitchen smells as wonderful as mine does when these are in the oven. Happy baking, and save me one.
