Soft Cinnamon Rolls
370kcal
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
- 3 tablespoons unsalted butter softened, for filling
- 1/3 cup brown sugar packed
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened, for icing
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
Method
- Combine flour, granulated sugar, and salt in a large mixing bowl.
- Mix warmed milk, melted butter, and yeast together; add to the dry ingredients along with the egg 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, spread with softened butter, and sprinkle evenly with the brown sugar and cinnamon mixture.
- 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.
- Preheat the oven to 375°F (190°C) and bake the rolls until lightly golden, about 24–27 minutes.
- Beat the cream cheese, softened butter, powdered sugar, and vanilla until smooth, then spread the icing over the warm rolls. See note*
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.