Breakfast•Recipes

Cinnamon Rolls

I have been long on a search for a simple yet amazing sweet roll recipe. This is the best dough recipe and you will love it too. I have included two frosting recipes, one cream cheese and one buttercream. 

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Cinnamon Rolls

I have been long on a search for a simple yet amazing sweet roll recipe. This is the best dough recipe and you will love it too. I have included two frosting recipes, one cream cheese and one buttercream. 
Course Breakfast
Keyword breakfast,, cinnamon roll
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 9 rolls

Instructions

  • INGREDIENTS
    For the dough:
    ¾ cup warm milk (110 degrees F)
    2 ¼ teaspoons active yeast (1/4-ounce package yeast)
    ¼ cup granulated sugar
    1 egg plus 1 egg yolk, at room temperature
    ¼ cup unsalted butter, melted
    3 cups bread flour (bread flour is a must)
    3/4 teaspoon salt
    For the filling:
    2/3 cup brown sugar
    1/4 cups white sugar
    1 ½ tablespoon ground cinnamon
    1/2 cup unsalted butter, softened
    Cream Cheese Frosting:
    4 oz cream cheese, softened
    3 tablespoons unsalted butter, softened
    1/2 teaspoon cinnamon
    1 cup powdered sugar
    3/4 teaspoon vanilla extract
    To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.
    Butter Cream Frosting
    4 cups Powdered Sugar (or 1 pound)
    1 cup Butter (Softened Salted Sweet Cream)
    3 teaspoons Vanilla
    1-2 tablespoons Milk
    ½ teaspoon cinnamon
    DIRECTIONS:
    Add softened butter, cinnamon and vanilla to the mixing bowl and mix until completely combined.
    Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
    Add milk a little bit at a time until frosting is the proper consistency.
    INSTRUCTIONS
    Add warm milk to the bowl of an electric mixer and sprinkle yeast on top. You’ll know your yeast has activated if it begins to foam after a few minutes. Be sure your milk is not too hot or cold or year will not activate.
    Once yeast begins to foam, add in sugar, egg, egg yolk and butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
    Place dough hook on mixer and knead dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)
    Transfer dough ball to a well-oiled bowl, cover with a warm towel. I like to place my dough on a heating bad to rise. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
    After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
    In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub in into the butter a little. Tightly roll the dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.
    Place cinnamon rolls in a greased 9×9 inch baking pan or round 9-inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30 minutes.
    Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5 minutes before frosting. Makes 9 cinnamon rolls.
    NOTES
    To make overnight cinnamon rolls:
    After placing rolls into the greased pan, 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 minutes before baking.
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