Homemade Cinnamon Rolls
Prep Time: 1 Hour
Cook Time: 30 Minutes
Cleaning Time: 30 Minutes
Total Time: 2 Hours
Ingredients
For the dough:
¾ cup warm milk (whole milk preferred) (200g) (110 degrees F)
2 ¼ teaspoons quick rise or active yeast (One 1/4-ounce package yeast)
¼ cup granulated sugar (55g)
2 eggs at room temperature
¼ cup salted butter, melted (57g)
3 ½ cups bread flour, plus a little more for rolling/dusting (420g)
1 tsp. Diastatic Malt Powder (optional)
2 Tbsp. Neutral Oil
For the filling:
1 cup dark brown sugar (light brown sugar also works)
1 Tablespoons ground cinnamon
⅛ tsp. Ground nutmeg
⅛ tsp. ground cloves
¼ cup salted butter, softened
For the cream cheese frosting:
6 oz. cream cheese, softened
3 tablespoons salted butter, softened
¾ cup powdered sugar
½ teaspoon vanilla extract
Directions
Warm the milk to about 110°F – if you don’t have a thermometer, think handwashing hot, not boiling hot. Pour that into the bowl of a stand mixer, sprinkle the yeast over top, and let it sit for a minute. Add the sugar, eggs, and butter, then mix until combined. Slowly add in the flour ½ Cup at a time until a shaggy dough forms in the bowl.
Attach the dough hook and knead on medium speed for 8 minutes. The dough should be smooth and pretty elastic.
Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm spot for 1–1½ hours, or until doubled in size.
Turn the dough onto a floured surface and roll it into a 14 x 9-inch rectangle. Spread the softened butter evenly over the surface, leaving about a ¼-inch border along one long edge.
Mix the brown sugar and cinnamon together, then sprinkle it evenly over the butter. Gently press the mixture into the butter so every bite gets that gooey cinnamon swirl.
Starting from the long side, roll the dough up as tightly as you can. Pinch the seam closed and place it seam-side down. Trim the uneven ends if needed, then slice into 9 equal rolls, about 1½ inches thick.
Arrange the rolls in a greased 9 x 9-inch baking dish (or a 9-inch round cake pan), leaving a little space between each one. Cover and let them rise for another 30–45 minutes, until they’re puffed up and the edges are touching.
Bake at 325°F for 20–25 minutes, or until the edges are lightly golden. Don’t overbake—slightly underdone centers are what keep these soft and pillowy. Let the rolls cool for 5–10 minutes before frosting.
While the rolls bake, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Spread generously over the warm cinnamon rolls so it melts into every swirl and serve warm
Notes & Free Game
Oh, you don’t have a stand mixer? Don’t worry. You can knead by hand on a lightly floured countertop for 12–15 minutes and it will turn out the same.
To make overnight cinnamon rolls: After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30-45 minutes before baking (this is known as the second rise)