Because they only need one rise, these simple cinnamon rolls made from scratch are ideal for those who are new to yeast. Every cinnamon roll has the tastiest cinnamon swirl and is extra soft!
This is a great recipe to prepare in advance for holidays or the next time you need a special breakfast because the rolls freeze beautifully. Top the warm and gooey rolls with one of several simple icing flavors.
Preparation time: 1
hour 40 minutes
Cook time: 25
minutes
Total time: 2
hours 5 minutes
Yield: 10 – 12 rolls
Ingredients
Dough:
- 2 and 3/4 cups (344g) of leveled and spooned all-purpose flour, plus additional as necessary
- 50g, or 1/4 cup, of granulated sugar
- Half a teaspoon of salt
- 180ml, or 3/4 cup, of whole milk
- Three teaspoons (43 grams) of unsalted butter
- Two and a quarter teaspoons of Red Star Platinum Yeast, or any other instant yeast (one standard packet)
- One large, room-temperature egg
Filling:
- Three tablespoons (43g) of extra-softened unsalted butter
- 1/3 cup (67g) of packed sugar, either dark or light brown
- A tablespoon of ground cinnamon
Cream
cheese icing:
- Four ounces (113 grams) of room-temperature softened full-fat block cream cheese
- Two tablespoons (28 grams) of room-temperature, unsalted butter
- Two-thirds cup (80g) Confectioners' sugar
- One teaspoon of vanilla extract, pure
3 Ingredient Filling
Butter: For the filling, use incredibly soft butter that is neither too hard nor too melty. Spreading the butter evenly over the soft dough will be difficult if it is too hard. We also don't want it to seep into the dough if it's too melted. The butter should be perfectly soft after being allowed to come to room temperature.
Brown
Sugar: These cinnamon rolls have an even
more delicious depth of flavor due to the use of brown sugar in the filling.
Cinnamon: Without it, cinnamon rolls would not be possible!
After the dough has been rolled out,
cover it with the brown sugar and cinnamon mixture and softened butter. After
rolling the dough, cut it into ten or twelve rolls using your sharpest knife.
Instructions to
Make Cinnamon Roll Swirls
- In a large bowl, whisk together the flour, sugar, and salt. Put aside.
- In a heatproof bowl, combine the butter and milk. Heat the mixture in the microwave or on the stove until the butter has melted and it is warm to the touch (no more than 110°F/43°C). Add the yeast and whisk until it dissolves. Using a wooden spoon or a sturdy rubber spatula, stir the mixture into the dry ingredients. You can also use a stand mixer with a paddle attachment set to medium speed. Form a soft dough by mixing.
- On a surface dusted with flour, transfer the dough. For three to five minutes, knead the dough with floured hands. The ball of dough ought to be smooth. If the dough is extremely sticky or soft, you can add a bit more flour. Put the dough in a bowl that has been lightly oiled, cover loosely, and leave it for ten minutes or so while you prepare the filling ingredients.
- Roll out the dough into a 14 x 8-inch (36 x 20-cm) rectangle after 10 minutes. On top, spread the softened butter. Combine the brown sugar and cinnamon. All over the dough, sprinkle it. Make a 14-inch log out of the dough by rolling it up. Divide into 10–12 even rolls and place in a square baking pan, pie dish, or 9–10 inch round cake pan that has been lightly oiled.
- Use a fresh kitchen towel, plastic wrap, or aluminum foil to cover the pan. Let the rolls rise for 60 to 90 minutes, or until they have doubled in size, in a reasonably warm environment.
- Preheat the oven to 375°F (190°C) once the rolls have doubled in size. Bake until lightly browned, 24 to 27 minutes. Tent the pan loosely with aluminum foil and keep baking if you see that the tops are turning brown too quickly. When done, their internal temperature measured with an instant read thermometer should be between 195 and 200°F (91 and 93°C) if you want to be exact. While you prepare the icing, take the pan out of the oven and set it on a wire rack. As the rolls bake, you can also prepare the icing.
- Beat the cream cheese on high speed in a medium bowl with a handheld or stand mixer that has a paddle or whisk attachment until it's smooth and creamy. After adding the butter and beating until it's smooth and combined, beat in the vanilla and confectioners' sugar. Serve the warm rolls right away after spreading the icing over them with a knife or icing spatula.
- Remaining frosted or unfrosted rolls can be refrigerated for up to five days or stored at room temperature for up to two days when tightly covered.
Tips to Make the Best Cinnamon Roll Swirls
- Avoid using more flour than is necessary. To make the dough kneadable, you can add a bit more flour, but too much flour will result in dense, dry rolls.
- Don't kill the yeast. When the rolls don't rise, you won't really notice that your butter/milk mixture is too hot because it will kill the yeast. Make sure the temperature is between 100°F and 110°F (38°C and 43°C). For this baking recipe and many others, an instant read thermometer is a useful tool.
- To avoid the rolls squishing, cut them with your sharpest knife.
- Make use of the appropriate pan size. A 9- or 10-inch pan will hold 10 to 12 rolls made with this recipe. They will be packed if the pan is too small. You can use a square baking pan, round cake pan, or pie dish that is 9 or 10 inches in diameter.
- Allow the rolls to rise in a warm, airtight space. Turn off your oven after preheating it to 150°F (66°C). Place the pan in the preheated oven and cover the shaped rolls with aluminum foil. After letting the oven door remain slightly ajar for approximately half an hour, shut it and allow them to continue rising in the oven for another half to an hour. Just remember that before you preheat the oven to bake them, take them out!