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The Best Cinnamon Rolls Ever

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These cinnamon rolls are soft, fluffy, and perfectly spiced with a rich buttery cinnamon filling and topped with tangy cream cheese icing. The ultimate indulgence for breakfast or dessert, these rolls are sure to impress.

Ingredients

1 ⅓ cups whole milk (320g)

4 teaspoons active dry yeast (or instant yeast)

½ cup granulated sugar (100g)

5 cups all-purpose flour (650g)

2 large eggs, room temperature

2 teaspoons salt

½ cup unsalted butter, room temperature (113g)

½ cup unsalted butter, softened (113g)

1 cup light brown sugar, packed (200g)

2 tablespoons cinnamon powder

¾ teaspoon salt

½ cup heavy cream (120g), room temp

4 oz cream cheese, room temperature (113g)

¼ cup unsalted butter, room temperature (56g)

¼ cup heavy cream (60g)

1 cup icing sugar (100g)

Instructions

  1. In a small bowl, warm the milk until it’s about 110°F (43°C). Stir in the yeast and 1 teaspoon of granulated sugar. Let it sit for 5-10 minutes, or until it becomes foamy.
  2. In a large bowl, combine the remaining sugar, salt, eggs, and butter. Once the yeast mixture is ready, add it to the bowl with the wet ingredients and mix well.
  3. Gradually add the flour, one cup at a time, mixing until the dough begins to form. Continue kneading for about 5-8 minutes until the dough is smooth and elastic.
  4. Transfer the dough to a lightly greased bowl, cover with a damp cloth, and let it rise for 1 to 1 ½ hours, or until it doubles in size.
  5. In a small bowl, mix the brown sugar, cinnamon, and salt for the filling. Set aside.
  6. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  7. Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle, about 16×12 inches.
  8. Spread the softened butter evenly over the dough, leaving a small border around the edges.
  9. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  10. Carefully roll the dough up tightly from one edge to the other, then pinch the seams closed.
  11. Slice the dough into 12 equal rolls and place them into the prepared baking dish. Cover with a clean cloth and let them rise for about 30 minutes, or until puffy.
  12. Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
  13. While the rolls are baking, beat together the cream cheese and butter for the icing until smooth and creamy.
  14. Add the heavy cream and powdered sugar, and beat until the icing is smooth and fluffy.
  15. Once the cinnamon rolls are done, remove them from the oven and let them cool for a few minutes. Drizzle the cream cheese icing generously over the warm rolls.

Notes

Store the cinnamon rolls in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to 5 days. Reheat in the microwave for 20-30 seconds.

For a longer shelf life, freeze the rolls for up to 3 months. Wrap them tightly and thaw at room temperature before reheating.

If you’re short on time, you can make the dough the night before and refrigerate it overnight. Allow it to come to room temperature before continuing with the recipe.

For fluffier rolls, ensure the dough rises fully during both rises. Room temperature ingredients help the dough rise more effectively.

Nutrition

Find it online: https://familydinnercooking.com/the-best-cinnamon-rolls-ever/