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THE BEST CINNAMON ROLLS EVER RECIPE

THE BEST CINNAMON ROLLS EVER RECIPE
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★★★★★

4.7 from 6 reviews

These cinnamon rolls are incredibly soft, fluffy, and packed with a sweet cinnamon filling, topped with a luscious cream cheese icing. This recipe combines simple ingredients with a detailed process to create the best homemade cinnamon rolls that are perfect for breakfast, brunch, or any special occasion.

Ingredients

Scale

Dough

  • 1 1/3 cup whole milk (320g)
  • 4 teaspoons active dry yeast (or instant yeast)
  • 1/2 cup granulated sugar (100g)
  • 5 cups all purpose flour (650g)
  • 2 large eggs, room temperature
  • 2 teaspoons salt
  • 1/2 cup unsalted butter, room temperature (113g)

Filling

  • 1/2 cup unsalted butter, softened (113g)
  • 1 cup light brown sugar, packed (200g)
  • 2 tbsp cinnamon powder
  • 3/4 tsp salt

Topping and Icing

  • 1/2 cup heavy cream (120g), room temperature – for soaking
  • 4 oz cream cheese, room temperature (113g)
  • 1/4 cup unsalted butter, room temperature (56g)
  • 1/4 cup heavy cream (60g)
  • 1 cup icing sugar (100g)

Instructions

  1. Activate Yeast: Microwave milk for 20-30 seconds until warm to the touch (approximately 100-110°F). Combine the milk with yeast in a bowl, whisk gently, and let it rest for 10 minutes until foamy, indicating the yeast is active.
  2. Mix Dough Ingredients: Add granulated sugar, all-purpose flour, eggs, salt, and room temperature butter to the yeast mixture. Mix everything together until it forms a shaggy dough.
  3. Knead Dough by Hand: Transfer dough to a clean surface and knead using a push-pull motion for 15 minutes. Initially sticky, do not add extra flour unless very necessary (just 1-2 tbsp). Knead until the dough is soft, smooth, stretchy, and passes the window-pane test.
  4. Or Knead with Stand Mixer: Alternatively, use the dough hook on medium-high speed for 7-10 minutes until the dough pulls away from bowl edges and becomes stretchy and smooth.
  5. First Proof: Place dough in a lightly oiled bowl, cover with cling wrap, and let it rise in a warm place for 60-90 minutes until doubled in size and slightly springy when poked.
  6. Prepare Filling: Mix softened butter, brown sugar, cinnamon, and salt together until spreadable. Warm slightly if needed to achieve the right consistency.
  7. Shape Dough: Punch down the risen dough and roll out on a lightly floured surface into a 12×18-inch rectangle using light pressure to avoid tearing.
  8. Spread Filling: Evenly spread the cinnamon sugar butter mixture over the dough rectangle using a spatula.
  9. Cut and Roll: Slice the dough into 12 strips, each about 1 inch wide and 18 inches long, using a ruler and pizza cutter. Roll each strip tightly into a spiral cinnamon roll.
  10. Arrange Rolls: Place the rolls in a parchment-lined 9×13-inch baking pan in a 4 by 3 grid, leaving slight space for expansion.
  11. Second Proof: Let the rolls rest in a warm spot for 30-45 minutes until puffed up and slightly springy to the touch.
  12. Preheat Oven: While the rolls rise, preheat oven to 350°F (conventional, no fan).
  13. Add Cream: Just before baking, carefully pour 1/2 cup heavy cream over the rolls to add moisture as they bake.
  14. Bake: Bake for 22-25 minutes until rolls are light golden and firm to touch. Avoid overbaking to keep a gooey soft center.
  15. Cool Slightly: Remove rolls from oven and allow to cool for 10 minutes in the pan.
  16. Make Cream Cheese Icing: Whisk together cream cheese, unsalted butter, heavy cream, and icing sugar until smooth and creamy.
  17. Frost Rolls: Generously spread the cream cheese icing over the warm cinnamon rolls.
  18. Serve: Serve the cinnamon rolls warm and enjoy the best homemade cinnamon rolls ever!

Notes

  • Ensure milk temperature is between 100-110°F to activate yeast without killing it.
  • Do not add too much extra flour during kneading; the dough should remain soft and slightly sticky.
  • Use the window-pane test to check dough gluten development for best texture.
  • Letting the rolls soak with cream before baking adds extra moisture and softness.
  • Underbaking slightly is preferred over overbaking for tender and gooey rolls.
  • If dough feels too hard to roll, let it rest briefly to relax the gluten.
  • Cream cheese and butter for the icing should be at room temperature for a smooth texture.
  • Store any leftover rolls covered at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: cinnamon rolls, homemade cinnamon rolls, cinnamon roll recipe, soft rolls, cream cheese icing, breakfast pastry, brunch dessert

Find it online: https://freshrecipehub.com/the-best-cinnamon-rolls-ever-recipe/