Buttery Cinnamon Rolls are sugary sweet, soft, moist rich and absolutely delicious. Flakey Cinnamon Rolls that are buttery and covered with cream cheese sweetness, just the way you like them. Cinnamon Rolls are wonderful with coffee, as a snack on the go or as a treat anytime of the day. Easy recipe that anyone can follow and the perfect Cinnamon Rolls every time. My family absolutely loves muffins and these Cinnamon Rolls barely had time to cool before they started magically disappearing. Quick and tasty this recipe will call everyone around the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have these rich and delicious treats ready to share. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These delicious Cinnamon Rolls keep well and stay fresh for a longtime, I hope you enjoy them. Thanks for visiting and see you again soon.
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In a mixing bowl: add yeast, milk and let sit for 5 minutes. Add the eggs (1 whole egg + 1 egg yolk), salt, sugar & bread flour to the bowl.
If using a stand mixer – turn the knob to speed 1 and knead for 1-2 minutes. Add melted butter and then gradually increase the speed 2 for 6-8 minutes until smooth. Shape the dough into a ball. Then transfer the dough to a lightly grease bowl. Knead by hand for 8-10 minutes until smooth.
First Dough Rise: Cover with a clean towel or saran wrap for the 1 ½ – 2 hours or until it doubles in size.
In a small bowl: combine ½ cup brown sugar & 2 tbsp cinnamon. Mix until well combined. Set aside until ready to use.
Punch down into the dough to release any air bubbles. Transfer the dough to a working surface area. Roll the dough out into a 14″x 9″ rectangle. Spread ¼ cup softened butter on top.
Sprinkle the cinnamon sugar on top of the butter.
Roll up the dough making a 14″ log. Use a floss/knife to cut.
Cut into 9 even rolls. Place parchment paper with overhanging edges on the bottom of the 9″x 9″ square or round pan (this will help when removing the rolls from the pan later). Grease the sides with cooking flour spray or butter.
Transfer the rolls to the pan. Second Dough Rise: cover the pan with towel or Saran Wrap.
Let rise for 45-60 minutes or until it doubles in size.
Icing: using a handheld mixer or stand mixer. In a bowl; add softened cream cheese, butter, vanilla extract and beat until smooth. Add powdered sugar and beat until well combined. Cover the frosting until ready to use.
Bake
Preheat the oven to 350°F. Once the rolls have double in size, remove towel or Saran Wrap. Bake for 20-25 minutes or until lightly brown on top. Remove pan from the oven and let the rolls sit in the pan for 15 minutes before transferring to the baking rack.
Spread the icing on top of the rolls.
Serve immediately. Store leftovers in air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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Cinnamon Rolls
Equipment
- 9" Square Pan or Round
Ingredients
Dough
- 3 cups bread flour plus more for dusting
- ¾ cup whole milk warm
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- 2 ¼ tsp instant yeast
- 1 large egg + 1 egg yolk
- ½ tsp salt
Filling
- ½ cup brown sugar
- ¼ cup unsalted or salted butter softened
- 2 tbsp ground cinnamon
Icing
- 1 cup powder sugar
- 1 tbsp salted butter softened
- 4 oz cream cheese room temperature
- ½ tsp vanilla extract
Instructions
- In a mixing bowl: add yeast, milk and let sit for 5 minutes. Add the eggs (1 whole egg + 1 egg yolk), salt, sugar & bread flour to the bowl.
- If using a stand mixer – turn the knob to speed 1 and knead for 1-2 minutes. Add melted butter and then gradually increase the speed 2 for 6-8 minutes until smooth. Shape the dough into a ball. Then transfer the dough to a lightly grease bowl. Knead by hand for 8-10 minutes until smooth.
- First Dough Rise: cover with a clean towel or saran wrap for the 1 ½ – 2 hours or until it doubles in size.
- In a small bowl: combine ½ cup brown sugar & 2 tbsp cinnamon. Mix until well combined. Set aside until ready to use.
- Place parchment paper with overhanging edges on the bottom of the 9"x 9" square or round pan (this will help when removing the rolls from the pan later). Grease the sides with cooking flour spray or butter.
- Punch down into the dough to release any air bubbles. Transfer the dough to a working surface area. Roll the dough out into a 14"x 9" rectangle. Spread ¼ cup softened butter on top. Sprinkle the cinnamon sugar on top of the butter. Roll up the dough making a 14" log. Use a floss/knife to cut. Cut into 9 even rolls. Transfer the rolls to the pan.
- Second Dough Rise: cover the pan with towel or saran wrap. Let rise for 45-60 minutes or until it doubles in size.
- Icing: using a handheld mixer or stand mixer. In a bowl; add softened cream cheese, butter, vanilla extract and beat until smooth. Add powdered sugar and beat until well combined. Cover the icing until ready to use.
Bake
- Preheat the oven to 350°F. Once the rolls have double in size, remove towel or Saran Wrap.
- Bake for 20-25 minutes or until lightly brown on top. Remove pan from the oven and let the rolls sit in the pan for 15 minutes before transferring to the baking rack. Spread the icing on top of the rolls.
Serve immediately. Store leftovers in air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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