How To Make Cinnamon Rolls - An In-Depth Guide
While the recipe is a classic one, it leaves room for a ton of experimentation! So, give it a try for a delicious sweet-baked dessert this winter!
Ingredients
For the dough
- 1 cup whole milk, lukewarm warmed
- 2 ½ tsp instant dry yeast
- 2 large beaten eggs, room temperature
- 6 tbsp butter, melted and cooled
- 4 ½ cups cake flour, sifted
- ½ cup granulated white sugar
- 1 tsp fine salt
For the filling
- 1/2 cup salted butter, softened at room temperature
- 1 cup granulated brown sugar
- 2 tbsp ground cinnamon
For the frosting
- ½ pound cream cheese, softened at room temperature
- 5 tbsp salted butter, softened at room temperature
- 2 cups powdered sugar, sifted
- ½ tsp vanilla extract
Instructions
Make The Dough
- To start, line a 9×13-inch baking pan with non-stick baking paper. You can also spray the sides with non-stick cooking spray. Set it aside.
- To start your cinnamon roll dough, add the lukewarm milk into the bowl of a stand mixer. Then, sprinkle the yeast over the milk and allow it to stand for 5 minutes. You will see bubbles start forming, which indicates the yeast is activating.
- Once the yeast is activated, add the eggs and cooled melted butter. Mix the ingredients gently.
- Next, attach the dough hook to your stand mixer. Then, add the flour, sugar, and salt to the wet ingredient mixture. Mix the ingredients together at low-medium speed until they come together. Keep mixing until your dough is smooth and uniform in texture. If your dough is still very sticky, add more flour until it pulls away from the sides. It should only be moist, not wet.
- Once your dough is finished, place it into a large greased mixing bowl. Then, cover it with a kitchen towel and allow it to proof for at least 1 hour, or until it has doubled in size.
Make The Filling
- While the dough is proofing, make the cinnamon bun filling. Just mix together all of the filling ingredients until you have a uniform mixture. Set it aside at room temperature.
Assemble the cinnamon rolls
- Once your dough has risen, remove it from the bowl and place it on a lightly floured surface. Then, roll it into a large rectangle that measures around 24-inches by 15-inches. The dough should be 1/4 of an inch thick.
- Then, spread the filling over the dough using an offset spatula or the back of a spoon. Make sure to cover the entire surface in an even layer.
- Next, start rolling the dough into a log (like a Swiss roll). Start at the longest side. Make sure that you roll the dough tightly.
- Then, slice the long cinnamon log into 12 equal portions. Gently cut the dough with a serrated knife to avoid crushing the dough.
- Place each portion flat on a lined baking pan. Then, cover it gently with plastic wrap and allow it to sit for another 20 minutes.
Bake the cinnamon rolls
- While they rest, preheat your oven to 375°F (190°C).
- Then, bake the cinnamon rolls for 20-25 minutes or until they become beautifully golden brown.
Make the frosting
- While the cinnamon rolls are baking, make your cream cheese frosting. Cream together the softened cream cheese and butter in a large mixing bowl.
- Then, add the powdered sugar and vanilla extract. Beat the ingredients until they become light and fluffy.
Finish off the cinnamon rolls
- Once your cinnamon rolls have finished baking, remove them from the oven. Allow them to cool slightly at room temperature inside their baking tray.
- After about 15 minutes, spread the cream cheese frosting over the top of your rolls.
- You can wait for the rolls to cool completely before serving them. Alternatively, I like to serve them while they are still warm and the frosting is still melted.
Nutrition
Serving: 1 rollCalories: 463kcalCarbohydrates: 86gProtein: 9gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 53mgSodium: 688mgPotassium: 200mgFiber: 3gSugar: 40gVitamin A: 369IUVitamin C: 1mgCalcium: 110mgIron: 3mg
Tried this recipe?Let me know how it was!