Cinnamon Rolls
Delightful cinnamon rolls with soft, chewy texture and a warm, sweet filling topped with creamy frosting. Perfect for chilly mornings.
Ingredients
For the Dough
- 1 1/4 cups whole milk Warm it gently to about 110 degrees to activate the yeast.
- 2 1/4 tsp active dry yeast Ensure the yeast is fresh and not expired.
- 1 tsp granulated white sugar Helps to bloom the yeast.
- 4 3/4 cups all-purpose flour Spoon and level for accurate measurements.
- 1 1/2 tsp salt Balances flavors in the dough.
- 2 tbsp granulated white sugar Adds sweetness to the dough.
- 2 eggs, whisked Enriches the dough.
- 1 tbsp vanilla Use pure extract for best flavor.
- 1/2 cup unsalted butter, very softened Adds richness to the dough.
For the Cinnamon Filling
- 1 cup light brown sugar, packed Creates a sweet filling.
- 2 tsp cinnamon Use fresh ground for robust flavor.
- 1/3 cup honey Provides moisture and flavor.
- 1/2 tbsp vanilla Extra sweetness.
- 3 tbsp heavy cream Adds gooeyness to the filling.
- 1/4 tsp salt Balances sweetness.
For the Cream Cheese Frosting
- 6 tbsp unsalted butter, very softened Blends beautifully with cream cheese.
- 6 oz cream cheese, cold Use full fat for thickness.
- 3/4 cup powdered sugar Sweetens the frosting.
- 1/2 tbsp vanilla Ties the flavors together.
For Assembling
- 1/4 cup heavy cream (for pouring between the rolls) Creates steam to keep rolls moist.
Instructions
For the Dough
- In a small bowl, combine the warm milk, active dry yeast, and sugar. Let sit until bubbly, about 5–10 minutes.
- In a large mixing bowl, whisk together the flour, salt, and sugar.
- Add the eggs, vanilla, softened butter, and the yeast mixture to the dry ingredients. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise until doubled in size, about 1–2 hours.
For the Cinnamon Caramel Sauce
- In a saucepan over medium heat, combine brown sugar, honey, butter, and cream. Stir until it bubbles and thickens slightly.
- Remove from heat and set aside.
For the Cinnamon Filling
- In a small bowl, mix together light brown sugar, cinnamon, softened butter, and salt to create a spreadable paste.
Assembling and Baking the Cinnamon Rolls
- Roll out the dough on a floured surface into a large rectangle.
- Spread the cinnamon filling over the dough evenly.
- Drizzle the cinnamon caramel sauce over the filling.
- Roll the dough tightly into a log, then slice it into 12-15 rolls.
- Place the rolls in a greased baking dish, pouring the remaining caramel sauce between them.
- Cover and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the rolls for 25–30 minutes, until golden brown.
For the Cream Cheese Frosting
- In a mixing bowl, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla, mixing until creamy.
Notes
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic and store in a freezer-safe bag for up to a month.