Homemade Cinnamon Rolls
Whip up warm, gooey homemade cinnamon rolls perfect for a cozy breakfast or indulgent snack. Easy and delicious for any occasion!
Equipment
- 1 square pan 7x 7 or 9x13
Ingredients
- ¾ cup whole milk warmed to 105℉
- 2¾ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons instant yeast
- 1 large egg
- 3 tablespoons unsalted butter softened
For the Filling:
- ½ cup unsalted butter softened
- ¾ cup packed brown sugar
- 2 tablespoons ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 8 ounces cream cheese softened
- ½ teaspoon vanilla extract
Instructions
- In a small saucepan, warm the milk to 105°F–115°F, then remove it from the heat.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, and instant yeast.
- Add the lightly beaten egg to the warm milk and whisk until combined. Pour the milk mixture into the dry ingredients, then add the softened butter. Stir until a soft dough forms. If the dough feels too dry, add 1–2 tablespoons of warm water as needed.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- In a small bowl, mix together the softened butter, packed brown sugar, and ground cinnamon until combined.
- Punch down the dough and roll it into a rectangle about ¼ inch thick.
- Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Starting from one of the long sides, roll the dough tightly into a log and pinch the seam to seal.
- Cut the log into 9 equal-sized rolls and place them in a greased 7x7-inch baking pan, leaving a little space between each roll.
- Cover the pan with a kitchen towel and let the rolls rise for another 30 minutes, or until slightly puffed.
- Preheat the oven to 375°F (190°C).
- Bake the cinnamon rolls for 15-20 minutes, or until golden brown.
- While the rolls are baking, whisk together the powdered sugar, softened cream cheese, and vanilla extract until smooth.
- Remove the cinnamon rolls from the oven and let them cool for a few minutes before drizzling the glaze over the warm rolls.
Notes
- Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days.
- Reheat individual rolls in the microwave for 15–20 seconds before serving.