Cinnamon Rolls 🍥 — soft, fluffy spirals of sweet yeast dough filled with cinnamon-sugar butter and topped with glaze or cream cheese frosting. A classic breakfast or dessert treat.
Classic Cinnamon Rolls (Makes 12)
Ingredients
For the Dough:
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup warm milk (110°F / 43°C)
- ¼ cup granulated sugar
- ¼ cup melted butter
- 1 large egg
- ½ tsp salt
- 3–3 ½ cups all-purpose flour
For the Filling:
- ½ cup butter, softened
- ¾ cup brown sugar
- 1–2 tbsp ground cinnamon
For the Frosting:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp milk (for desired consistency)
Instructions
1️⃣ Activate Yeast
- Mix warm milk and sugar, then sprinkle yeast on top.
- Let sit 5–10 minutes until foamy.
2️⃣ Make Dough
- Add melted butter, egg, and salt to yeast mixture.
- Gradually stir in flour until dough forms.
- Knead 6–8 minutes until smooth and elastic.
3️⃣ First Rise
- Place dough in a greased bowl, cover, and let rise 1–1½ hours until doubled.
4️⃣ Roll & Fill
- Roll dough into a 14×9 inch rectangle.
- Spread softened butter evenly.
- Sprinkle cinnamon-sugar mixture evenly over top.
5️⃣ Shape Rolls
- Roll dough from long side into a log.
- Cut into 12 even slices and place in a greased 9×13 pan.
6️⃣ Second Rise
- Cover and let rise 30–45 minutes until puffy.
7️⃣ Bake
- Bake at 350°F (175°C) for 20–25 minutes until lightly golden.
8️⃣ Frost
- Mix frosting ingredients until smooth.
- Spread over warm rolls.
Tips
- For extra soft rolls, pour ¼ cup warm heavy cream over rolls before baking.
- Don’t over-flour dough; slightly tacky is perfect.
- Let rolls cool slightly before frosting so it melts into swirls.
I can also give you a quick 1-hour cinnamon roll recipe that skips the long yeast rise but stays fluffy.
