Easy Classic Homemade Cinnamon Rolls

Ingredients

• 2.5 cupsAll-purpose flour
• 0.3 cupGranulated sugar
• 2.3 teaspoonsActive dry yeast
• 0.5 teaspoonSalt
• 0.5 cupWhole milk
• 0.3 cupUnsalted butter, melted
• 1 wholeLarge egg
• 2 tablespoonsUnsalted butter, softened (for filling)
• 0.3 cupLight brown sugar (for filling)
• 1.5 teaspoonsGround cinnamon (for filling)
• 2 ouncesCream cheese, softened (for frosting)
• 1 tablespoonUnsalted butter, softened (for frosting)
• 1 cupPowdered sugar
• 0.5 teaspoonVanilla extract
• 1 tablespoonMilk (for frosting)

Instructions

1. 1

   In a large bowl, whisk together the flour, granulated sugar, yeast, and salt. In a separate microwave-safe bowl, warm the milk until it reaches 105-115°F (40-46°C). Stir in the melted butter and the egg.

   ⏱ 5 min
2. 2

   Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.

   ⏱ 7 min
3. 3

   Lightly grease the same large bowl with cooking spray or a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size, about 60-90 minutes.

   ⏱ 90 min
4. 4

   While the dough rises, prepare the filling: In a small bowl, combine the softened butter, light brown sugar, and ground cinnamon. Mix until well combined and paste-like.

   ⏱ 5 min
5. 5

   Once the dough has doubled, gently punch it down. Transfer it to a lightly floured surface and roll it into a rectangle approximately 12x8 inches (30x20 cm).

   ⏱ 5 min
6. 6

   Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border (about 0.5 inch or 1 cm) on one of the longer edges.

   ⏱ 3 min
7. 7

   Starting from the longer edge opposite the clean border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 6-8 equal pieces (depending on desired thickness, aiming for about 1.5 inches or 4 cm thick).

   ⏱ 5 min
8. 8

   Lightly grease an 8x8 inch (20x20 cm) baking dish or a 9-inch (23 cm) round pan. Place the cut cinnamon rolls into the prepared dish, leaving a little space between each roll. Cover the dish with plastic wrap or a towel and let them rise again in a warm place for another 30 minutes, or until puffy.

   ⏱ 30 min
9. 9

   Preheat your oven to 375°F (190°C). Remove the cover from the rolls and bake for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.

   ⏱ 25 min
10. 10

    While the rolls are baking, prepare the cream cheese frosting: In a medium bowl, beat together the softened cream cheese and softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk. Beat until light and fluffy. Add more milk if a thinner consistency is desired.

    ⏱ 5 min
11. 11

    Once the cinnamon rolls are out of the oven, let them cool for about 5-10 minutes. Generously spread the cream cheese frosting over the warm rolls. Serve immediately and enjoy!

    ⏱ 10 min