Description
These soft and easy cinnamon rolls are the perfect blend of fluffy dough and sweet cinnamon filling, topped with a luscious cream cheese icing. Made from scratch with simple ingredients, they yield a tender, gooey treat ideal for breakfast or dessert.
Ingredients
Dough
- 1 1/3 cup whole milk (320g)
- 4 teaspoons active dry yeast (or instant yeast)
- 1/2 cup granulated sugar (100g)
- 5 cups all purpose flour (650g)
- 2 large eggs, room temperature
- 2 teaspoons salt
- 1/2 cup unsalted butter, room temperature (113g)
Filling
- 1/2 cup unsalted butter, softened (113g)
- 1 cup light brown sugar, packed (200g)
- 2 tablespoons cinnamon powder
- 3/4 teaspoon salt
Topping
- 1/2 cup heavy cream (120g)
- 4 oz cream cheese, room temperature (113g)
- 1/4 cup unsalted butter, room temperature (56g)
- 1/4 cup heavy cream (60g)
- 1 cup icing sugar (100g)
Instructions
- Activate yeast: Microwave the milk for 20-30 seconds until warm to touch (~100-110°F). Add the milk to a bowl with the yeast, whisk to combine, and rest for 10 minutes until the mixture becomes foamy.
- Make dough mixture: To the yeast mixture, add sugar, flour, eggs, salt, and room temperature butter. Mix thoroughly to combine the ingredients.
- Knead dough by hand: Use a large wooden spoon to bring the mixture into a shaggy dough. Transfer onto a clean surface and knead with a push-pull motion for 15 minutes, adding only 1-2 tablespoons of flour if the dough remains sticky. The dough should become soft, smooth, and stretchy enough to pass the window-pane test.
- Alternative kneading with stand mixer: Transfer ingredients to the stand mixer bowl and knead on medium-high using the dough hook for 7-10 minutes until dough is smooth, pulls away from bowl edges, and passes the window-pane test.
- First rise: Place the dough in an oiled bowl, cover with cling wrap, and let it rise in a warm place for 60-90 minutes until it doubles in size and springs back partially when poked.
- Prepare filling: Mix softened butter, cinnamon powder, brown sugar, and salt until spreadable. If too firm, microwave briefly and remix.
- Roll out dough: Punch down the risen dough and roll it on a lightly floured surface into a 12×18-inch rectangle using gentle pressure.
- Spread filling: Evenly spread the cinnamon filling over the dough rectangle using a spatula.
- Shape rolls: With the 12-inch side facing you, divide dough into twelve 1-inch wide strips using a long ruler and pizza cutter. Roll each strip tightly into a cinnamon roll and place them in a 4×3 arrangement into a parchment-lined 9×13-inch baking pan.
- Second rise: Let the rolls rest in a warm spot for 30-45 minutes until puffy and spring back slightly when poked.
- Preheat oven: In the last 20 minutes of the second rise, preheat oven to 350°F (conventional, no fan).
- Add heavy cream: Just before baking, pour 1/2 cup heavy cream evenly over the rolls; it will soak in during baking.
- Bake rolls: Bake rolls for 22-25 minutes until light golden and firm to touch. Avoid overbaking to preserve a gooey texture.
- Rest rolls: Remove from oven and let them rest for 10 minutes.
- Make cream cheese icing: Whisk cream cheese, butter, 1/4 cup heavy cream, and icing sugar until creamy and smooth.
- Ice rolls: Generously spread the cream cheese icing on warm rolls.
- Serve: Enjoy your soft, delicious cinnamon rolls fresh and warm.
Notes
- Use room temperature ingredients for better dough consistency.
- If dough is too sticky during kneading, add flour sparingly to prevent dryness.
- The heavy cream poured over before baking adds moisture and softness to the rolls.
- Rolling the dough gently preserves its softness.
- Lightly underbaking yields a gooey interior preferred by many.
- Store leftovers in an airtight container and reheat gently before serving.
