Who doesn’t love waking up to the smell of freshly baked cinnamon rolls? These easy cinnamon rolls are perfect for anyone new to working with yeast because they only require one rise. Whether you're looking to impress guests with a delicious homemade dessert or just want a cozy treat for a lazy Sunday morning, these rolls have you covered. Plus, you have options when it comes to the icing—cream cheese, coffee, or vanilla.
One of the best parts about this recipe is its flexibility. You can prepare the dough the night before, let it rest in the fridge, and then bake it fresh in the morning. This makes it a great option for holidays or special occasions when you want to serve something homemade without the morning rush. And don't worry about the yeast; the steps are straightforward and beginner-friendly.
So, let’s get started on making these mouthwatering cinnamon rolls. They’re soft, gooey, and topped with a delicious icing that will have everyone coming back for seconds. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is foolproof and incredibly satisfying.
Ingredients
Dough:
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter
- 2 and 1/4 teaspoons instant yeast (1 standard packet)
- 1 large egg, at room temperature
Filling:
- 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Icing:
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
1. Make the dough:
- In a large bowl, whisk together the flour, sugar, and salt. Set aside.
- Heat the milk and butter together in a heatproof bowl using a microwave or stove until the butter has melted and the mixture is warm (about 110°F/43°C). Add the yeast and whisk until dissolved.
- Pour the milk mixture into the dry ingredients. Add the egg and stir with a sturdy rubber spatula or use a stand mixer with a paddle attachment on medium speed until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for 3-5 minutes until smooth. If the dough is too sticky, add a little more flour. Place the dough in a lightly greased bowl, cover loosely, and let rest for 10 minutes.
2. Fill the rolls:
- Roll the dough out into a 14x8-inch (36x20 cm) rectangle. Spread the softened butter on top.
- Mix the cinnamon and brown sugar together, then sprinkle evenly over the dough.
- Roll the dough tightly to form a 14-inch log. Cut into 10-12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
3. Rise:
- Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Let the rolls rise in a warm environment for 60-90 minutes or until doubled in size.
4. Bake the rolls:
- Preheat the oven to 375°F (190°C). Bake the rolls for 24-27 minutes, or until lightly browned. If they brown too quickly, cover with aluminum foil. The internal temperature should be around 195-200°F (91-93°C) when done.
- Remove from the oven and place on a wire rack.
5. Make the icing:
- Beat the cream cheese until smooth and creamy using a handheld or stand mixer. Add the butter and beat until smooth. Then, add the confectioners' sugar and vanilla, and mix until combined.
- Spread the icing over the warm rolls and serve immediately.
Storage:
- Store leftover rolls at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes:
- Make Ahead: Prepare the dough through step 4, cover with plastic wrap, and refrigerate overnight. The next morning, allow it to rise for about an hour in a warm environment, then proceed with baking.
- Freezing: Freeze baked rolls for up to 2-3 months. Thaw overnight in the refrigerator and warm before serving. For unbaked rolls, partially bake them for 10 minutes at 375°F (190°C), cool completely, then freeze. Finish baking for 15-18 minutes when ready to serve.