why make this recipe
There’s nothing quite like the smell of freshly baked cinnamon rolls wafting through your kitchen. This recipe for the best cinnamon rolls ever will not only fill your home with that comforting aroma but will also deliver melt-in-your-mouth goodness that everyone will love. Perfect for breakfast, brunch, or even a treat any time of day, these cinnamon rolls are simple to make yet impressive enough for special occasions.
how to make THE BEST CINNAMON ROLLS EVER
Ingredients:
- 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)
- 1/2 cup unsalted butter, softened (113g)
- 1 cup light brown sugar, packed (200g)
- 2 tbsp cinnamon powder
- 3/4 tsp salt
- 1/2 cup heavy cream (120g), room temp
- 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)
Directions:
Dough:
- Warm the milk until it’s just hot to the touch, then remove it from heat.
- Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until frothy.
- In a large bowl, combine the sugar, flour, eggs, salt, and butter. Mix well.
- Pour the yeast mixture into the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 7-10 minutes until smooth. Place it in a greased bowl, cover it, and let it rise in a warm spot until it doubles in size (about 1 hour).
Filling:
- In a small bowl, mix the brown sugar, cinnamon, and salt.
- Once the dough has risen, roll it out into a rectangle about 1/2 inch thick.
- Spread the softened butter on the dough and sprinkle the cinnamon mixture evenly over it.
Assembly & Baking:
- Roll the dough tightly from one long side to the other, then slice it into 12 equal pieces.
- Place the rolls in a greased baking dish, cover them, and let them rise for another 30 minutes.
- Preheat your oven to 350°F (175°C), then bake the rolls for 25-30 minutes until golden brown.
Cream Cheese Icing:
- In a bowl, beat together the cream cheese, room temperature butter, heavy cream, and icing sugar until smooth and creamy.
how to serve THE BEST CINNAMON ROLLS EVER
Serve these delicious cinnamon rolls warm, drizzling the cream cheese icing generously on top. Enjoy them with a cup of coffee or a glass of milk for a delightful treat!
how to store THE BEST CINNAMON ROLLS EVER
Let the rolls cool completely, then store them in an airtight container at room temperature. They can last for up to 3-4 days. For longer storage, place them in the refrigerator or freeze them for up to 2 months.
tips to make THE BEST CINNAMON ROLLS EVER
- Make sure your milk is not too hot when adding the yeast; otherwise, it can kill the yeast.
- Knead the dough well to ensure it becomes soft and elastic.
- If you want extra gooey rolls, pour heavy cream over the rolls before baking.
- Always check for doneness by looking for a golden color on top.
variation (if any)
You can add raisins or nuts to the filling for an extra layer of flavor. For a fun twist, try using different spices, such as nutmeg or cardamom, alongside cinnamon.
FAQs
Can I use a bread machine to make the dough?
Yes, you can use a bread machine to prepare the dough. Just follow the manufacturer’s instructions for mixing and rising.What should I do if I don’t have cream cheese?
You can substitute the cream cheese with a simple vanilla icing made from powdered sugar and milk for a different flavor.Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. Just refrigerate it after kneading and let it rise in the fridge overnight before rolling it out.
The Best Cinnamon Rolls Ever
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and fluffy cinnamon rolls perfect for breakfast or any time of the day, topped with cream cheese icing.
Ingredients
- 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)
- 1/2 cup unsalted butter, softened (113g)
- 1 cup light brown sugar, packed (200g)
- 2 tbsp cinnamon powder
- 3/4 tsp salt
- 1/2 cup heavy cream (120g), room temp
- 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
- Warm the milk until it’s just hot to the touch, then remove it from heat. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until frothy.
- In a large bowl, combine the sugar, flour, eggs, salt, and butter. Mix well. Pour the yeast mixture into the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 7-10 minutes until smooth. Place it in a greased bowl, cover it, and let it rise in a warm spot until it doubles in size (about 1 hour).
- In a small bowl, mix the brown sugar, cinnamon, and salt. Once the dough has risen, roll it out into a rectangle about 1/2 inch thick. Spread the softened butter on the dough and sprinkle the cinnamon mixture evenly over it.
- Roll the dough tightly from one long side to the other, then slice it into 12 equal pieces. Place the rolls in a greased baking dish, cover them, and let them rise for another 30 minutes.
- Preheat your oven to 350°F (175°C), then bake the rolls for 25-30 minutes until golden brown.
- In a bowl, beat together the cream cheese, room temperature butter, heavy cream, and icing sugar until smooth and creamy.
Notes
For extra gooey rolls, pour heavy cream over the rolls before baking. Store in an airtight container at room temperature for up to 3-4 days or freeze for up to 2 months.