Indulge in the delicious, warm comfort of homemade cinnamon rolls. This recipe delivers perfectly soft, fluffy, and gooey rolls with the ideal balance of sweetness and spice. Topped with a rich, creamy icing, these cinnamon rolls will quickly become a breakfast favorite or a sweet treat for any time of day. Whether you’re a seasoned baker or a beginner, this step-by-step guide will help you create bakery-quality rolls right in your own kitchen!
Ingredients:
For the dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1 teaspoon salt
- 1/2 cup whole milk, warmed
- 1/2 cup water
- 1/4 cup unsalted butter, melted
- 2 large eggs
For the cinnamon sugar filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
For the cream cheese icing:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk (or more for desired consistency)
Instructions:
- Make the Dough:
- In a large bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, mix the warm milk, water, and melted butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
- Add the eggs one at a time, mixing until fully incorporated. Knead the dough on a lightly floured surface for about 5–7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for this step.
- Shape the dough into a ball and place it in a greased bowl. Cover with a clean towel and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Prepare the Filling:
- In a small bowl, mix the softened butter, brown sugar, cinnamon, and nutmeg (if using) until well combined.
- Assemble the Rolls:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 12×18 inches.
- Spread the cinnamon-sugar mixture evenly over the dough, leaving a small border along the edges. Starting from one edge, carefully roll the dough into a tight log.
- Slice the roll into 12 even pieces using a sharp knife or dental floss. Arrange the slices in a greased 9×13-inch baking pan.
- Second Rise:
- Cover the pan with a towel and let the rolls rise for an additional 30–45 minutes until they have puffed up.
- Bake the Rolls:
- Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown on top. Keep an eye on them toward the end to prevent over-baking.
- Make the Icing:
- While the rolls bake, beat the cream cheese, powdered sugar, butter, vanilla extract, and milk in a medium bowl until smooth and creamy. If the icing is too thick, add a little more milk until it reaches your desired consistency.
- Glaze and Serve:
- Once the rolls are done baking, remove them from the oven and let them cool slightly. Drizzle the cream cheese icing over the warm rolls. Serve and enjoy the soft, gooey goodness!