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The Best Cinnamon Rolls EVER Recipe

The Best Cinnamon Rolls EVER Recipe
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★★★★★

4.9 from 5 reviews

These cinnamon rolls are delightfully soft, fluffy, and packed with a sweet cinnamon filling and a luscious cream cheese icing. Perfect for breakfast or brunch, they offer a gooey, melt-in-your-mouth experience with every bite.

Ingredients

Scale

Dough:

  • 1 ⅓ cup whole milk (320g)
  • 4 teaspoons active dry yeast (or instant yeast)
  • ½ cup granulated sugar (100g)
  • 5 cups all purpose flour (650g)
  • 2 large eggs, room temperature
  • 2 teaspoons salt
  • ½ cup unsalted butter, room temperature (113g)

Filling:

  • ½ cup unsalted butter, softened (113g)
  • 1 cup light brown sugar, packed (200g)
  • 2 tbsp cinnamon powder
  • ¾ tsp salt

Assembly & Baking:

  • ½ cup heavy cream (120g), room temp

Cream Cheese Icing:

  • 4 oz cream cheese, room temperature (113g)
  • ¼ cup unsalted butter, room temperature (56g)
  • ¼ cup heavy cream (60g)
  • 1 cup icing sugar (100g)

Instructions

  1. Activate Yeast: Microwave the milk for 20-30 seconds until warm to touch (around 100-110°F). Add the milk to a bowl with the yeast, whisk gently, and let it rest for 10 minutes until foamy.
  2. Prepare Dough: Add sugar, flour, eggs, salt, and room temperature butter to the yeast mixture. Mix using a wooden spoon until forming a shaggy dough.
  3. Knead Dough by Hand: Turn dough onto a clean surface and knead using a push-pull motion for 15 minutes until dough is soft, smooth, and stretchy, passing the window-pane test. If sticky, add 1-2 tablespoons flour gradually.
  4. Or Knead with Mixer: Use a stand mixer with dough hook on medium-high speed for 7-10 minutes until dough is smooth, stretchy, and pulls away from bowl sides.
  5. First Rise: Transfer dough to an oiled bowl, cover with cling wrap, and let it rise in a warm place for 60-90 minutes until doubled in size and springs back when poked.
  6. Prepare Filling: While dough rises, mix softened butter, cinnamon, brown sugar, and salt until spreadable. Warm briefly in microwave if needed to soften.
  7. Roll Out Dough: After rising, punch down the dough and roll out on lightly floured surface into a 12×18″ rectangle.
  8. Spread Filling: Use a spatula to evenly coat the dough rectangle with the cinnamon filling.
  9. Cut & Shape Rolls: Using the 12″ side as base, cut dough into twelve 1″ wide strips. Roll each strip tightly into a cinnamon roll and place in a parchment-lined 9×13″ pan in a 4×3 arrangement.
  10. Second Rise: Let rolls rise in a warm spot for 30-45 minutes until puffed and springy.
  11. Preheat Oven: Preheat the oven to 350°F (conventional, no fan) during the last 20 minutes of the second rise.
  12. Add Cream: Just before baking, carefully pour ½ cup heavy cream over the rolls. The cream will soak in during baking.
  13. Bake: Bake for 22-25 minutes until light golden and firm to touch. Slightly underbaking is preferred for soft, gooey rolls.
  14. Rest: Remove rolls and let cool for 10 minutes.
  15. Make Icing: Whisk cream cheese, butter, heavy cream, and icing sugar until creamy and smooth.
  16. Ice Rolls: Generously spread cream cheese icing over warm rolls and serve.

Notes

  • Use warm milk to activate yeast properly, avoid overheating which can kill yeast.
  • Kneading by hand or mixer both work well; kneading time varies but dough must pass the window-pane test.
  • If dough is sticky, add flour sparingly to avoid tough rolls.
  • Letting rolls rest after shaping ensures fluffy, soft texture.
  • Pouring heavy cream before baking adds extra richness and moisture.
  • Serve rolls warm for the best flavor and gooey texture.

Nutrition

Keywords: cinnamon rolls, cinnamon roll recipe, homemade cinnamon rolls, sweet rolls, breakfast buns, cream cheese icing

Find it online: https://dinewithlily.com/the-best-cinnamon-rolls-ever-recipe/