Classic Cinnamon Rolls Recipe

 

Ingredients

For the Dough:

1 cup warm milk (110°F/45°C)
2 1/4 tsp (1 packet) active dry yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 tsp salt
2 large eggs
4 cups all-purpose flour

For the Filling:

1/3 cup unsalted butter, softened
1 cup brown sugar, packed
2 1/2 tbsp ground cinnamon
For the Cream Cheese Glaze:

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
2–3 tbsp milk (adjust for consistency)

Instructions

1. Make the Dough:

In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until frothy.

Add sugar, melted butter, salt, eggs, and 2 cups of flour. Mix until combined.

Gradually add the remaining flour and knead for 8–10 minutes (by hand or with a stand mixer) until the dough is smooth and elastic.

Transfer to a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1–1.5 hours or until doubled in size.

2. Make the Filling:

In a small bowl, mix the softened butter, brown sugar, and cinnamon into a spreadable paste.

3. Assemble the Rolls:

Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle.

Spread the cinnamon-sugar filling evenly over the dough.

Roll the dough tightly from the long edge to form a log. Pinch the seam to seal.

Cut the log into 12 even slices using a sharp knife or dental floss.

4. Proof and Bake:

Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
Preheat the oven to 350°F (175°C).

Bake for 20–25 minutes, or until golden brown. Avoid overbaking to keep the rolls soft.

5. Make the Glaze:

Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and milk, mixing until creamy.

6. Finish and Serve:

Spread the glaze over the warm rolls so it melts into the crevices.
Serve immediately and enjoy warm!