Best homemade Cinnamon Rolls
These soft and fluffy cinnamon rolls are the absolute perfection and the best ones I have ever tried. These classic homemade cinnamon rolls have perfectly risen dough, packed with the luscious filling of cinnamons, butter, and brown sugar, then rolled up and cut into perfect little rolls topped with rich and creamy cream cheese frosting. These perfectly warm cinnamon rolls are 100% made by hand, but still, you will find them more fulfilling than store-bought ones.
Why you will love cinnamon rolls?
- There is no need for cake flour; you can simply use all-purpose flour in this recipe. It will give you the perfect taste.
- You have never tasted such soft, fluffy, and delicious cinnamon rolls.
- This recipe is so easy to make because it follows a no-fuss method just like homemade Oreo Mug Cake.
- You can make this recipe ahead of time, and it is freezer-friendly.
- It will be an excellent addition to your menu.
A step-by-step method to make cinnamon rolls recipe
- Take all-purpose flour, salt, and sugar in a large mixing bowl and whisk them together.
- Take unsalted butter and milk in a heat-proof bowl. Use the oven or stove at 43°C/110°F until the butter melts and the mixture is warm. Add yeast into it and whisk until completely dissolved. Add dry ingredients into the mixture and stir with a wooden spoon or rubber spatula; whisk until a soft dough forms. You can also use a Stand mixer fitted with paddle attachments to mix the ingredients.
- Shift the dough on a floured surface. If the dough is extra soft and fluffy, you can add more flour to it. Place the dough in a bowl by covering it with a kitchen cloth and leave for 10 minutes.
- Rolled the dough in a 10 x 14-inch rectangular shape. Spread the soft butter on the surface of the dough. Mix the brown sugar and cinnamon in a bowl and sprinkle it over the dough.
- Roll the dough to form a log. Cut the log into 12 even rolls and place them into the lightly greased square baking pan. Use thin thread or a sharp knife to cut the rolls.
- Cover the pan with the kitchen cloth or plastic wrap and, place it in a warm environment for about 1 ½ hours, and allow the rolls to rise.
- Bake in the preheated oven for about 25 to 30 minutes or until it turns brown. When done, remove it from the oven and place it on the wire rack. Make the frosting as the cinnamon rolls bake.
- Add cheese cream to a medium-sized bowl and beat it using a stand mixer fitted with the paddle attachment. Add butter and beat again, then beat vanilla extract and powder sugar until smooth.
- Spread the cream cheese using a spatula or knife on the hot rolls and serve without delay.
Storage
You can store the unfrosted cinnamon rolls at room temperature for up to two days, but place the frosted rolls in the refrigerator and store them for about four days. To freeze the cinnamon rolls for up to three months, first freeze them for about two hours until they become solid. Double-wrap each roll for complete protection. Thaw the frozen cinnamon rolls at room temperature, then warm them in the microwave oven for about 40 seconds, and enjoy.
Tips and Tricks
- Make sure you use butter, milk, and eggs at room temperature for a perfect and well-risen dough.
- Remember to use warm milk because overheated milk will kill the yeast, and you will have flat or dense cinnamon rolls.
- Use soft butter, and do not melt it for filling because it will help keep the cinnamon and sugar mixture from leaking.
- Place the rolls with little gaps between them in a baking dish. This allows the rolls to expand and bake properly.
Why Do My Cinnamon Rolls Rise Unevenly When Baking?
Sometimes, the cinnamon rolls rise unevenly, caused by rolling them too tight. The size of the pan can also be the reason for it. But you can easily fix it! Remove the pan from the oven and press the overly high part with the back of the spoon to back down.
Best homemade Cinnamon Rolls
These classic homemade cinnamon rolls have perfectly risen dough, packed with the luscious filling of cinnamons, butter, and brown sugar, then rolled up and cut into perfect little rolls topped with rich cream cheese frosting.
Ingredients
Dough
- 3 cup all-purpose flour (360g)
- ¼ cup granulated sugar (50g)
- ¾ cup whole milk (180ml)
- 1 teaspoon salt
- 3 tablespoon unsalted butter (45g) melted
- 2 ½ 1 packet instant yeast
- 1 large egg, at room temp
Filling
- 1/3 cup brown sugar (70g)
- 3 tablespoon unsalted butter, at room temp
- 1 tablespoon granulated cinnamon
Cream Cheese Icing
- 1 cup powder sugar
- 2 table spoon unsalted butter(30g), at room temp
- 4 ounce cream cheese (112g), at room temp
- 1 teaspoon vanilla extract
Instructions
- Take all-purpose flour, salt, and sugar in a large mixing bowl and whisk them together.
- Take unsalted butter and milk in a heat-proof bowl. Use the oven or stove at 43°C/110°F until the butter melts and the mixture is warm. Add yeast into it and whisk until completely dissolved. Add dry ingredients into the mixture and stir with a wooden spoon or rubber spatula; whisk until a soft dough forms. You can also use a Stand mixer fitted with paddle attachments to mix the ingredients.
- Shift the dough on a floured surface. If the dough is extra soft and fluffy, you can add more flour to it. Place the dough in a bowl by covering it with a kitchen cloth and leave for 10 minutes.
- Rolled the dough in a 10 x 14-inch rectangular shape. Spread the soft butter on the surface of the dough. Mix the brown sugar and cinnamon in a bowl and sprinkle it over the dough. Roll the dough to form a log. Cut the log into 12 even rolls and place them into the lightly greased square baking pan. Use thin thread or a sharp knife to cut the rolls.
- Cover the pan with the kitchen cloth or plastic wrap and place it in a warm environment for about 1 ½ hours, and allow the rolls to rise.
- Bake in the preheated oven for about 25 to 30 minutes or until it turns brown. When done, remove it from the oven and place it on the wire rack. Make the frosting as the cinnamon rolls bake.
- Add cheese cream to a medium-sized bowl and beat it using a stand mixer fitted with the paddle attachment. Add butter and beat again, then beat vanilla extract and powder sugar until smooth.
- Spread the cream cheese using a spatula or knife on the hot rolls and serve without delay.
Notes
Make-Ahead Instructions:Â You can prepare the dough the night before up to step 4. Use kitchen towel or a plastic wrap to cover it and place in the refrigerator. The next day, remove it from the refrigerator and raise it in a warm environment for about an hour, then continue with step 6.
