Soft Cinnamon Rolls

Name: Soft Cinnamon Rolls
Prep time: 105 min
Cook time: 25 min
Total time: 125 min
Ingredients: 2 3/4 cups all-purpose flour (spooned and leveled); 1/4 cup granulated sugar; 1/2 teaspoon salt; 3/4 cup whole milk (warmed); 3 tablespoons unsalted butter (melted); 2 1/4 teaspoons instant yeast; 1 large egg (room temperature); 6 tablespoons unsalted butter (softened, for filling); 2/3 cup brown sugar (packed); 2 tablespoon ground cinnamon; 4 ounces cream cheese (softened); 2 tablespoons unsalted butter (softened, for icing); 2/3 cup powdered sugar; 1 teaspoon vanilla extract

Soft Cinnamon Rolls

370kcal

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Prep 1 hour hr 45 minutes mins

Cook 25 minutes mins

Total 2 hours hrs 5 minutes mins

Soft, fluffy homemade cinnamon rolls with a cinnamon-sugar filling and cream cheese icing. Straightforward yeast recipe with a single rise; can be assembled ahead. Recipe is 98% from Sally's Baking Addiction. (Thank you!)

Servings 12 rolls

Course Baking, Breakfast, Dessert

Cuisine American

Ingredients

Dough

▢ 2 3/4 cups all-purpose flour spooned and leveled
▢ 1/4 cup granulated sugar
▢ 1/2 teaspoon salt
▢ 3/4 cup whole milk warmed
▢ 3 tablespoons unsalted butter melted
▢ 2 1/4 teaspoons instant yeast
▢ 1 large egg room temperature

Filling / Base

▢ 6 tablespoons unsalted butter softened, for filling
▢ 2/3 cup brown sugar packed
▢ 2 tablespoon ground cinnamon

Icing

▢ 4 ounces cream cheese softened
▢ 2 tablespoons unsalted butter softened, for icing
▢ 2/3 cup powdered sugar
▢ 1 teaspoon vanilla extract

Method

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Dough

Combine flour, granulated sugar, yeast and salt in a large mixing bowl.
Mix warmed milk, melted butter and the egg together; add to the dry ingredients and stir until a soft dough forms.
Knead the dough on a lightly floured surface until smooth, then let the dough rest for 10 minutes.
Roll the dough into a rectangle, 9" x 18"

Filling and Base

In a bowl, make a paste of the butter, brown sugar, cinnamon
Grease the pan, then add a thin layer of the cinnamon paste to the bottom, set aside.
Spread the cinnamon sugar past evenly over the surface of the dough.
Roll up the dough tightly, cut into rolls, and place them in a greased baking dish. I tend to pull on the dough a bit as I roll, to get as many layers as possible.
Cover and allow the rolls to rise until puffy, about 60–90 minutes. Or put in the oven proofer,
Preheat the oven to 375°F (190°C) and bake the rolls until lightly golden, about 24–27 minutes.
Watch the colour, after 15 minutes if they look dark on top, cover loosely with foil.

Cream Cheese Frosting

Beat the cream cheese, softened butter, powdered sugar, and vanilla until smooth, then spread the icing over the warm rolls. See note*

Icing Sugar Frosting (Optional)

Cream together 3 cups of icing sugar with 3TBS of cold milk and 1 TSP of Vanilla paste/extract. Adjust vicosity by adding milk or sugar till you get the balance you want

Nutrition

Calories370kcalCarbohydrates46gProtein6gFat16gSaturated Fat9gCholesterol60mgSodium280mgPotassium120mgFiber2gSugar18gVitamin A400IUCalcium60mgIron1.8mg

Notes

Rolls can be assembled ahead and refrigerated overnight; allow to come to room temperature and rise before baking. Store leftovers covered at room temperature up to 2 days or refrigerated up to 5 days.

Personally, I found the icing too smooth and cream cheesy. Next time, I will go back to an icing sugar + milk + Vanilla icing instead.