Cinnamon rolls are a soft and delicious dessert covered with creamy cream cheese frosting. Mmmm. It is better to use bread flour if possible, it will make them a bit softer. Otherwise they are just like the ones you get from Cinnabon.
This was my first time ever making Cinnamon Rolls, and it turned out to be pretty easy. The dough is easy to make, and everything else is pretty straight forward.
However, as it was my first time making them, I did screw up with the baking dish, should have taken a bigger one. The rolls were trying to escape after the second rise. 🙂 But we learn from our mistakes, so next time will definitely be better. 🙂 The taste was still there, even if they looked a bit awkward. 🙂
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Homemade Cinnamon Rolls
Equipment
- Deep baking dish
- Mixing bowl
- Electric mixer or a whisk
Ingredients
For the dough:
- ¾ cup whole milk, warmed to about 40°C (110°F)
- 2¼ teaspoons active yeast
- ¼ cup white granulated sugar
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- ¼ cup butter, melted
- 3 cups bread flour, plus more for dusting
- ¾ teaspoons salt (if using salted butter, do not add salt.)
For the filling:
- ⅔ cup brown sugar (light or dark, doesn't matter much)
- 1½ tablespoons ground cinnamon
- ¼ cup butter, softened
For the icing:
- 113 grams cream cheese, softened
- 3 tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Firstly warm up the milk in a microwave for about 40-45 seconds, or on a stove top. The temperature should be about 40°C (110°F), like bath water.Transfer warm milk into a mixer bowl, sprinkle yeast on top. Add sugar, egg, egg yolk and melted butter. Mix until well combined.
- Start adding the flour and mixing with a wooden spoon, until the dough begins to form.
- Using a dough hook on a stand mixer, or if you don't have, you can also knead the dough by hand.Using a stand mixer, mix the dough on medium speed for about 8 minutes. The dough should be smooth and slightly sticky, but not sticking to the bottom of the bowl. Otherwise add a bit more flour and mix again.By hand, knead the dough until it form a nice smooth ball and is just slightly sticking to your hands, but not too much.
- Transfer the ball of dough into an oiled bowl, cover with plastic food wrap and allow to stand in a warm place for about 1 – 1½ hours, or until doubled in size.
- After the dough has doubled in size, transfer it to floured surface and roll out a rectangle about 0.5 cm thick, not too thin, but also not too thick as you will have to roll it up.
- In a medium bowl mix together the brown sugar and cinnamon. Spread the softened butter onto the dough rectangle, leaving about 1-2 cm margin at the short far side of the dough.Sprinkle the cinnamon sugar on top of the butter.
- Carefully roll up the dough into a roll, sealing it at the empty side.
- Grease a deep baking dish and line with parchment paper, covering the sides as well.Tip: dish needs to be big enough to fit about 8-10 rolls, with some space between them, as they will expand. I used a small dish and they were almost jumping out of the pan.
- Cut the roll into 8-9 slices.
- Place the rolls into the prepared dish, cover and allow to rise again for about 30-45 minutes.
- Preheat the oven 180°C (350°F). Uncover the rolls and bake them in preheated oven for about 20-25 minutes. They should be just slightly golden brown on the edges.
- Allow the rolls to slightly cool before adding the frosting.
Make the frosting:
- In a bowl combine cream cheese, butter, powdered sugar and vanilla. Beat with an electric mixer or a whisk until smooth and fluffy.
- Spread over the cinnamon rolls and serve.
- Enjoy!
Nutritional Facts:
Calories: 507 kcal, Total Fat: 23.2 grams, Saturated Fat: 14.4 grams, Cholesterol: 63 mg, Sodium: 402 mg, Total Carbohydrates: 68.1 grams, Dietary Fiber: 2.2 grams, Total Sugars: 30.3 grams, Protein: 7.8 grams, Vitamin D: 12 mcg, Calcium: 75 mg, Iron: 3 mg, Potassium: 137 mg
Servings: 8
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