Yields: 12 large cinnamon rolls
Prep Time: 30 minutes (plus rise times)
Cook Time: 20-25 minutes
Ingredients
Dough:
- 1 cup warm milk (110-120°F / 43-49°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted
- 4 ½ cups bread flour
- 1 teaspoon salt
- ½ cup granulated white sugar
Cinnamon Filling:
- 1 cup packed light brown sugar
- 3 tablespoons ground cinnamon
- ⅓ cup unsalted butter, softened to room temperature
Cream Cheese Frosting:
- 6 ounces cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the dough:
- Activate yeast: In a large bowl or the bowl of your stand mixer, combine warm milk and yeast. Let sit for 5 minutes until foamy.
- Mix wet ingredients: Add eggs, melted butter, and sugar to the yeast mixture. Whisk or beat briefly to combine.
- Add dry ingredients: Add 4 cups of bread flour and salt. Using the dough hook attachment on your mixer or a wooden spoon, mix until a shaggy dough forms. (Add additional flour, a tablespoon at a time, if needed).
- Knead the dough: Knead on a lightly floured surface for 5-8 minutes, or in the stand mixer with the dough hook for 3-4 minutes, until the dough is smooth and elastic.
- First Rise: Place dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and place in a warm spot. Let rise until doubled in size, about 1- 1 ½ hours.
Make the filling and assemble:
- Mix filling: While dough rises, combine brown sugar and cinnamon in a small bowl.
- Roll and fill: Punch down the dough and transfer to a lightly floured surface. Roll into a large rectangle (roughly 16 x 12 inches) and about ¼-inch thick. Spread the softened butter evenly over the dough. Sprinkle the cinnamon-sugar mixture evenly on top.
- Roll the dough: Starting at the long end, tightly roll the dough into a log.
- Cut the rolls: Slice the log into 12 even rolls (dental floss is great for a clean cut!). Place rolls in a greased 9×13 inch baking dish.
- Second Rise: Cover loosely with plastic wrap or a towel. Let rise in a warm place until almost doubled in size, about 30-45 minutes.
Bake:
- Preheat: Preheat oven to 350°F (177°C).
- Bake: Bake for 20-25 minutes, until golden brown.
- Cool slightly: Allow rolls to cool in the pan for about 10 minutes before frosting.
Cream Cheese Frosting:
- Cream butter and cream cheese: Beat together softened cream cheese and butter until light and fluffy.
- Add powdered sugar, vanilla, salt: Gradually add powdered sugar, beating until smooth. Beat in the vanilla extract and salt.
Frost and serve:
- Frost generously: Spread the cream cheese frosting generously over the slightly cooled cinnamon rolls.
- Enjoy warm: Serve warm for the ultimate Cinnabon experience!
Tips:
- Room temperature ingredients: These help your dough rise better.
- Don’t overbake: The rolls should be golden, but still soft for the classic Cinnabon texture.
- Add-ins: If you like, add chopped pecans or raisins to your cinnamon filling.
