Description
These cinnamon rolls are the best you will ever eat—big, fluffy, soft, and absolutely delicious. Made from a tender yeast dough spread with a rich cinnamon brown sugar filling, baked to golden perfection, and topped with a creamy, smooth cream cheese frosting. Perfect for a weekend breakfast or special occasion, with options for making ahead or freezing.
Ingredients
Scale
Dough
- ¾ cup (180 grams) milk (whole milk or 2% preferred)
- 2 ¼ teaspoons (one ¼-ounce package) quick-rise (instant) or active dry yeast
- ¼ cup (50 grams) granulated sugar
- 4 tablespoons (57 grams) salted butter, melted and cooled
- 1 large egg plus 1 large egg yolk, at room temperature
- 3 cups (360 grams) bread flour, plus more as needed
- ¾ teaspoon kosher salt
- Extra-virgin olive oil, for greasing the bowl
Filling
- 4 tablespoons (57 grams) salted butter, softened
- ⅔ cup (142 grams) packed dark brown sugar
- 1 ½ tablespoons ground cinnamon
Cream Cheese Frosting
- 4 oz (112 grams) cream cheese, softened
- ¾ cup (85 grams) powdered sugar
- 3 tablespoons salted butter, softened
- ½ teaspoon vanilla extract
Instructions
- Prepare the dough: Warm the milk in a microwave-safe bowl for 45 seconds to 1 minute until it reaches 115°F and feels like warm bath water. Place the milk in the bowl of a stand mixer fitted with the paddle attachment and sprinkle yeast on top. If using active dry yeast, add sugar now and let the yeast sit with the sugar until foamy, about 5 minutes. Add remaining sugar, melted butter, egg, and egg yolk. Mix on medium speed for 30 seconds until combined. Remove the bowl and stir in flour and salt with a wooden spoon until dough starts to form.
- Knead the dough: Fit the bowl with the dough hook and knead on medium speed for 8 to 10 minutes until the dough is soft, slightly sticky, and pulls away from the bowl. Add 1 to 3 tablespoons more flour if too sticky. Alternatively, knead by hand on a floured surface for 8 to 10 minutes. Meanwhile, warm a clean dish towel in the dryer.
- First rise: Lightly grease a large bowl with olive oil, transfer the dough ball to it, cover with plastic wrap and the warm towel, and let rise until doubled in size, about 1 to 1½ hours. The dough is ready when poking it leaves an indentation that does not immediately bounce back.
- Roll out dough: Generously flour a work surface and roll the dough into a 10×14-inch rectangle with a rolling pin.
- Prepare the filling: Spread softened butter evenly over the dough, leaving a ¼-inch margin along one short edge. Mix the brown sugar and cinnamon in a small bowl, sprinkle over the butter, and gently rub the mixture into the butter with your hands.
- Shape the rolls: Starting from the short side without the margin, roll the dough very tightly into a log. Pinch the seam to seal and place seam-side down. Trim ½ inch off both ends and discard or bake separately. Gently push the ends of the log inward to compact it slightly.
- Cut rolls: Using unflavored dental floss or a serrated knife, cut the log into nine 1-inch thick slices.
- Second rise: Line a 9-inch round or square pan with parchment paper, place rolls in the pan, cover with plastic wrap and towel, and let rise again until doubled and touching, about 45 minutes to 1 hour.
- Preheat oven: Preheat the oven to 350°F (175°C).
- Bake the rolls: Remove covers and bake rolls for 20 to 25 minutes until edges are golden brown but centers remain soft. Avoid overbaking to keep them tender. Cool for 10 minutes.
- Make frosting: In a stand mixer fitted with a whisk attachment, combine cream cheese, powdered sugar, softened butter, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat until smooth and fluffy, 1 to 2 minutes. Alternatively, whisk by hand.
- Frost and serve: Spread the cream cheese frosting over the warm cinnamon rolls and serve immediately.
- Storage: Cover whole pan tightly with plastic wrap and foil or place individual rolls in airtight containers or silicone bags. Store in the refrigerator for up to 5 days. Reheat individually in the microwave in 15-second intervals until warm.
Notes
- These cinnamon rolls are big, fluffy, soft, and absolutely delicious—truly the best cinnamon rolls you’ll ever eat.
- This recipe includes options to make the dough overnight or ahead of time and also to freeze the rolls for later baking.
- Be careful not to overbake the rolls to keep them soft and tender in the middle.
- Using a stand mixer with dough hook simplifies kneading but hand kneading works well too.
- Warm the dough properly during rises; environmental conditions will affect proofing times.
- Dental floss can be used cleanly to cut rolls without squishing or tearing.
Nutrition
- Serving Size: 1 large cinnamon roll
- Calories: 380
- Sugar: 22g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
