This recipe provides instructions for making a classic Cinnamon Roll, a sweet, rolled pastry made from a yeast-leavened dough, filled with a mixture of cinnamon and sugar, and topped with a rich cream cheese frosting. The dough is typically enriched with butter, milk, and sometimes eggs, resulting in a soft and tender crumb. After the dough rises, it is rolled out into a rectangle, spread with a buttery cinnamon-sugar mixture, rolled up tightly, and cut into individual swirls. These rolls are then baked until golden brown and puffed. The signature element is the generous slathering of cream cheese frosting, which adds a tangy sweetness that perfectly complements the warm, spiced rolls. Often enjoyed for breakfast, brunch, or as a sweet treat, homemade cinnamon rolls are a comforting and indulgent pastry that fills the kitchen with a delightful aroma. The image shows a single, partially eaten cinnamon roll on a white plate. The roll has a swirled interior showing layers of dough and a cinnamon-sugar filling. It is generously topped with a thick, white cream cheese frosting that has a slightly glossy appearance and a piped swirl on top. A dusting of powdered sugar is visible on some parts of the roll and the plate.
The dough for cinnamon rolls typically starts with all-purpose flour, providing the structure. Yeast (active dry, instant dry, or fresh) is the leavening agent, creating the rise and characteristic airy texture. Warm milk (or a combination of milk and water) hydrates the flour and activates the yeast, also contributing to the soft crumb. Granulated sugar not only adds sweetness but also feeds the yeast. Melted butter (or softened butter) enriches the dough, making it tender and flavorful. An egg (or sometimes more) adds richness, moisture, and structure. Salt balances the sweetness and enhances the other flavors.
The filling consists of softened butter, which is spread over the rolled-out dough to help the cinnamon-sugar adhere and to add flavor. Granulated sugar provides the primary sweetness in the filling. Ground cinnamon is the key spice, imparting its warm and aromatic flavor.
The classic topping is a cream cheese frosting. Cream cheese, softened, provides a tangy base. Powdered sugar sweetens the frosting and gives it a smooth consistency. Milk or heavy cream is added to achieve the desired spreadable consistency. Vanilla extract enhances the flavor with its warm notes.
The preparation involves making the dough, allowing it to rise, rolling it out, spreading the filling, rolling it up, cutting it into rolls, proofing the rolls, baking them until golden brown, and finally frosting them once slightly cooled.
Classic Cinnamon Rolls with Cream Cheese Frosting are best enjoyed warm, shortly after baking and frosting, when they are soft, gooey, and the frosting is melty.
The texture is soft, tender, and slightly chewy dough with a gooey, cinnamon-sugar swirl and a smooth, creamy frosting.
The flavor is a delightful combination of sweet dough, warm and spicy cinnamon, and a tangy, rich cream cheese frosting.
Classic Cinnamon Rolls with Cream Cheese Frosting are sweet, yeast-leavened rolls filled with cinnamon and sugar, baked until golden, and topped with a tangy cream cheese frosting.
The preparation involves making a dough, rolling it with a cinnamon-sugar filling, cutting it into rolls, baking, and frosting.
Ingredients:
For the Dough:
- 3 cups (360 grams) all-purpose flour, plus more for dusting
- ¼ cup (50 grams) granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast or instant dry yeast
- 1 cup (240 ml) warm milk (about 105-115°F or 40-46°C)
- ¼ cup (57 grams) unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- ½ teaspoon salt
For the Filling:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup (150 grams) packed light brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 4 ounces (113 grams) cream cheese, softened
- ¼ cup (57 grams) unsalted butter, softened
- 2-3 cups (240-360 grams) powdered sugar, sifted
- 2-4 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
Optional:
- Powdered sugar for dusting
Equipment:
- Large mixing bowl
- Whisk or fork
- Clean work surface
- Rolling pin
- Small bowl (for filling)
- Rubber spatula or knife (for spreading)
- 9×13 inch baking pan
- Small mixing bowl (for frosting)
- Electric mixer (handheld or stand mixer)
Instructions:
1. Make the Dough:
- In a large mixing bowl, whisk together 1 cup of the flour, sugar, yeast, and salt.
- In a separate bowl, whisk together the warm milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gradually add the remaining flour, about ½ cup at a time, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic. The dough should be slightly tacky but not overly sticky. Add a little more flour if needed.
2. First Rise:
- Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
3. Prepare the Filling:
- While the dough is rising, in a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix well until smooth and spreadable.
4. Shape the Rolls:
- Once the dough has doubled, gently punch it down to release the air.
- Turn the dough out onto a lightly floured surface and roll it into a rectangle about 12×18 inches.
- Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small ½-inch border along one of the long edges.
- Starting from the long edge opposite the border, tightly roll the dough up into a log. Pinch the seam to seal.
- Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls.
5. Second Rise (Proofing):
- Arrange the rolls in a greased 9×13 inch baking pan, leaving a little space between them.
- Cover the pan with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until the rolls look puffy.
6. Bake the Rolls:
- Preheat your oven to 375°F (190°C).
- Bake the rolls for 18-22 minutes, or until they are golden brown and cooked through.
7. Make the Cream Cheese Frosting:
- While the rolls are baking, prepare the frosting. In a medium mixing bowl, using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated.
- Add the milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired smooth and spreadable consistency.
- Stir in the vanilla extract and the pinch of salt (if using). Beat until light and fluffy.
8. Frost and Serve:
- Once the cinnamon rolls are out of the oven, let them cool in the pan for a few minutes.
- Spread the cream cheese frosting generously over the warm rolls.
- If desired, dust with a little extra powdered sugar before serving.
- Serve the cinnamon rolls warm and enjoy!
Tips and Variations:
- Make Ahead: You can prepare the dough and shape the rolls the night before. Place them in the baking pan, cover tightly, and refrigerate. In the morning, let them come to room temperature and rise for about 30-60 minutes before baking.
- Nut Filling: Add chopped nuts like pecans or walnuts to the cinnamon-sugar filling for extra texture and flavor.
- Orange Zest: Grate some orange zest into the dough or the filling for a citrusy twist.
- Maple Frosting: Instead of cream cheese frosting, you can make a maple frosting by substituting maple syrup for some of the milk and adding a touch of maple extract.
- Individual Rolls: You can bake the rolls in a muffin tin for individual servings.
Enjoy these classic and irresistible Cinnamon Rolls with Cream Cheese Frosting!