Breakfast,  Dessert

Cinnamon Rolls

 

These are hands down the best cinnamon rolls recipe ever. They are so soft, gooey and fluffy, even when you reheat them the next day! I’m 100% sure you will never buy store bought cinnamon rolls after you try this recipe out!

Why you will love these cinnamon rolls?

When talking about desserts, cinnamon rolls are my #1 favorite. I love eating a warm soft, gooey and fluffy roll with a glass of milk on the side. But what I don’t like is when you reheat a cinnamon roll the next day and it’s dry and hard as a rock. I can guarantee you that with this recipe you won’t have any problems with your cinnamon rolls becoming hard the next day. They are both fluffy and gooey on the inside and filled with a cinnamon brown sugar filling that will fill the house with a cinnamon aroma. Finally, topped with a delicious cream cheese glaze that is irresistible!

Ingredients for cinnamon rolls

Dough

Milk: I recommend using whole milk or 2%.

Sugar: It is used to help activate the yeast.

Yeast: I used active dry yeast, but you can use instant yeast or quick rise yeast.

Egg : 1 large egg, room temperature.

Bread Flour: The brand I used was, King Arthur Unbleached Bread Flour.

Salt: I used kosher salt.

Butter: I melted my butter in a saucepan with the milk.

Filling

Cream cheese: Softened cream cheese room temperature.

Butter: Softened butter, room temperature.

Brown sugar: I used light brown sugar, just because I have it at home, but you can use dark brown sugar if you’d like. Both brown sugars will work in this recipe.

Sugar: I used cane sugar.

Cinnamon: the most important ingredient!

Frosting

Cream cheese: softened to room temperature.

Milk: I used whole milk, but you can substitute any kind of milk for this recipe.

Sugar: I used powdered sugar, but you can use white sugar or any sugar you have, but you will have to mix it in the mixer more longer than when using powdered sugar.

Vanilla: I used vanilla extract, but if you are feeling extra you can  use 1/2 a vanilla bean instead.

How to make cinnamon rolls

Activating Yeast: When activating yeast you want to add the sugar to help activate it faster.

Warming milk: You want to warm your milk to luke warm or until it reaches between 105 -115F. You don’t want to go higher than that temperature because you will end up killing the yeast.

Mixing Dough: You can mix your dough in the mixer or by hand, either will work.

Kneading Dough: You want to knead your dough for 5-10 minutes or until you press your finger into your dough and it bounces back.

Allowing to rise: You want to let the dough double in size.

Placing in the fridge(optional): Once your dough has proofed, punch it down, form into a ball, cover with plastic and place into the fridge for 1-2 hours. Your dough will be cooler at this time and it will be easier to roll it out.

Rolling out the dough: You want to roll out your dough into a rectangle, about 19in by 14in .

Filling: I put my cream cheese and butter into a stand mixer and beat it with a paddle attachment. If you don’t have a mixer you can use a hand mixer or a hand whisk.

Adding Cinnamon Sugar: When adding sugar, you want to add all of it. I use a rolling pin to help press it down so it sticks to the butter filling.

Cutting cinnamon rolls: I cut my cinnamon rolls with an unflavored floss. You can use a knife or a bench scraper.

Allowing to rise: Allow cinnamon rolls to double in size. It can take from 30 minutes to 1 hour.

Baking dish: You can use any baking dish or even a cast iron pan, as long as you add a piece of parchment paper.

Baking: Bake at 392F for 20-25 minutes or until they reach 190F. You can also bake in an air fryer on the bake setting.

How to reheat cinnamon rolls:

You can reheat cinnamon rolls in the microwave or in a oven. If you decide to reheat it in the oven, you will have to brush it with some butter, cover it with foil and bake at 350F for 5-10 minutes or until warm.

Questions Asked

Can I make the glaze more thinner and how?

Yes, you can, by adding more milk.

Cinnamon Rolls

These are hands down the best cinnamon rolls recipe ever. They are so soft, gooey and fluffy, even when you reheat them the next day! I’m 100% sure you will never buy store bought cinnamon rolls after you try out this recipe!
Course Breakfast, Dessert
Cuisine American

Equipment

  • Oven
  • Rolling Pin
  • Unflavored Floss
  • Stand mixer
  • Silicone Mat

Ingredients
  

Dough

  • 1 1/4 cup of milk
  • 1 tsp of sugar
  • 2 1/4 tsp of active yeast
  • 1 egg, lightly beaten
  • 2 1/2 cups of bread flour
  • 1/4 tsp of kosher salt
  • 4 tbsp of unsalted butter

Filling

  • 4 oz of cream cheese, room temperature
  • 4 tbsp of unsalted butter, room temperature
  • 1/2 cup of cane sugar
  • 1/2 cup of brown sugar
  • 2 tbsp of cinnamon

Cream Cheese Glaze

  • 4 oz of cream cheese, room temperature
  • 1/3 cup of powdered sugar
  • 4 tbsp of milk
  • 1/2 tsp of vanilla extract

Instructions
 

  • In a mixer bowl add your yeast and 1 tsp of sugar and set aside.
  • In a saucepan or pot add in your milk and butter. Place onto the stovetop on a low to medium heat. Milk will be ready when it's lukewarm or when it reaches a temperature of 100-110F Then pour in your milk into the yeast/sugar mixture and mix it using a hand whisk. Allow yeast to activate for 5-10 minutes.
  • While your yeast is activating, sift your flour, add salt to it and mix. Once your yeast is ready add in your flour and egg. Use a hook attachment and mix it on a medium speed until combined.
  • On a silicone mat add 1 tsp of flour then take your dough out of the mixing bowl and place it on the mat. You are gonna knead your dough for a least 5-10 minutes or until you press your finger against the dough and it bounces back. Form into a dough shaped ball and place into a lightly oiled bowl. Cover with plastic and allow it to rise for 2-3 hours or until doubled in size.
  • While your dough is rising, we will make the filling. In a stand mixer with a paddle attachment add in your butter and cream cheese. Whip until creamed together, cover and set aside. In a bowl add both of the sugars, cinnamon and mix until combined. Set aside.
  • This is optional, but once your dough proofed you can punch it down. Then form it into a ball shape, cover with plastic and place into the fridge for 1-2 hours. Your dough will be cooler at this time and it will be easier to roll out the dough. If you choose to roll out the dough right away, it will still roll out nicely but you'll need to be very gentle with it because it's a really soft dough.
  • When rolling out the dough, use a silicone mat and dust it with 1 tsp of flour. Roll out your dough and spread your creamed butter/cream cheese onto it. Then sprinkle your sugar mixture and use a rolling pin to press it down. You wanna add all of the sugar because the dough is made up of only 1 tsp. Roll up your dough and pinch the ends as shown in the video.
  • Using a unflavored wax floss, cut your cinnamon rolls into 9 slices.
  • Place a piece of parchment paper into a baking dish then place your cinnamon rolls onto it. Make sure you space out your cinnamon rolls, so that there is room for them to proof. Cover with plastic and allow it to proof for 30 minutes to 1 hour.
  • Preheat oven to 392F and bake for about 20- 25 minutes or until your cinnamon rolls reach an internal temperature of 190 F.
  • Frost your cinnamon rolls with your frosting and enjoy!!

Cream cheese glaze

  • In a standmixer with a paddle attachment add in your cream cheese and powdered sugar. Mix until well combined then add in your milk and vanilla. Mix and your cream is ready to use!

 

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