Cinnamon Rolls
Soft, fluffy, and packed with warm cinnamon sugar, these homemade cinnamon rolls are the perfect comfort treat. Topped with cream cheese glaze, they’re a bakery-style classic that’s surprisingly easy to make at home. Perfect for breakfast, brunch, or a sweet indulgence anytime and guaranteed to fill your kitchen with the warm, comforting aroma of freshly baked goodness.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Pan (9x13)
- Rolling Pin
- Knife/ dental floss string
Ingredients
Rolls Dough
- 280 ml Warm Milk 1 cup and
- ¼ cup Granulated Sugar
- 1 packet 8g Instant Yeast
- 560 g (5 cups) All Purpose Flour
- ½ cup Light Brown Sugar
- ½ cup Unsalted Butter (melted)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Salt
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
- 1 large Egg
Rolls Filling
- 90 g Unsalted Butter (room temperature)
- ½ cup Light Brown Sugar
- 1 ½ tablespoon Ground Cinnamon
- ½ teaspoon Ground Cloves
Rolls Glaze
- 100 g Cream Cheese
- 2 tablespoons Unsalted Butter
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 250 g Powdered Sugar
- 2 tablespoons Milk
Instructions
For The Dough
- I a large mixing bowl, add granulated sugar, yeast and stir in the warm milk. Let it sit for 5 minutes or until the mixture starts to foam up.
- Add in all the remaining ingredients and mix on low speed until everything is combined. If using a mixer with a dough attachment, increase the speed and continue to knead until the dough is smooth, stretchy and no longer sticks to your hook or fingers.
- Lightly oil a bowl and transfer the dough you just kneaded into this bowl. Cover the bowl and put it in a warm place. Let the dough rise until doubled in size for about 1 to 2hrs.
- Once doubled, lightly flour your rolling surface and turn out the dough onto the surface. Roll the dough flat into a rectangle about 12x24 inches.
Adding The Filling
- In a small bowl, mix together the butter, cinnamon and sugar until creamy and spreadable.
- Spread the creamy cinnamon butter mixture onto the rolled dough leaving a small space on one edge of the longer sides of your rectangle dough.
- Roll up the dough starting from the buttered long edge.
- using a sharp serrated knife or dental floss string cut the rolled dough into 2 inch pieces.
- Lightly grease the baking pan with butter and place the cut rolls evenly spaced into the pan. Cover and let the cut pieces rise for an hour in a warm place.
- Preheat the oven to 350℉ and bake uncovered for 25 minutes or until browned on top.
Preparing the Glaze
- In a mixing bowl, beat together cream cheese, butter and salt until combined. Add in one cup of icing sugar and vanilla mixing well with one tablespoon of milk until combined. Mix in the remaining icing sugar and milk and beat until smooth.
- Spread the glaze over warm cinnamon rolls and enjoy.