Best Cinnamon Rolls Ever (Print-Friendly Recipe)
Fluffy cinnamon rolls swirled with cinnamon sugar and topped with creamy frosting—perfect for brunch.
# Ingredients List:
→ Dough
01 -
1 1/3 cups whole milk
02 -
4 teaspoons active dry yeast or instant yeast
03 -
1/2 cup granulated sugar
04 -
5 cups all-purpose flour
05 -
2 large eggs, at room temperature
06 -
2 teaspoons salt
07 -
1/2 cup unsalted butter, at room temperature
→ Filling
08 -
1/2 cup unsalted butter, softened
09 -
1 cup light brown sugar, packed
10 -
2 tablespoons ground cinnamon
11 -
3/4 teaspoon salt
→ Assembly
12 -
1/2 cup heavy cream, at room temperature
→ Cream Cheese Icing
13 -
4 ounces cream cheese, at room temperature
14 -
1/4 cup unsalted butter, at room temperature
15 -
1/4 cup heavy cream
16 -
1 cup powdered sugar
# How to Make It:
01 -
Gently heat whole milk in the microwave for 20 to 30 seconds until it is warm to the touch, about 100 to 110°F. Combine with yeast in a bowl, whisk thoroughly, and allow to stand for 10 minutes until foamy.
02 -
Add sugar, flour, eggs, salt, and room temperature butter to the bowl with the yeast mixture. Mix to form a shaggy dough. Knead by hand on a clean surface for 15 minutes until smooth and stretchy, or use a stand mixer with a dough hook on medium-high speed for 7 to 10 minutes until the dough pulls away from the sides and passes the window-pane test.
03 -
Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rest in a warm area for 60 to 90 minutes until at least doubled in volume and springs back partially when gently pressed.
04 -
In a small bowl, thoroughly combine softened butter, light brown sugar, cinnamon, and salt until a spreadable paste forms. If needed, briefly microwave to soften further.
05 -
Line a 9x13 inch baking pan with parchment paper. Punch down the risen dough and roll it out on a lightly floured surface to a 12x18 inch rectangle. Evenly spread the cinnamon filling across the dough using a spatula.
06 -
With the 12-inch side facing you, use a ruler and pizza cutter to divide the sheet into twelve 1-inch wide strips. Roll each strip into a tight coil and arrange them in a 4x3 pattern in the prepared pan. Cover and set aside in a warm spot for 30 to 45 minutes, until puffy and partially springing back when touched.
07 -
Preheat oven to 350°F. Carefully pour 1/2 cup heavy cream over the rolls just before baking. Bake for 22 to 25 minutes until the tops are lightly golden and the structure feels set but still soft. Remove from oven and allow to rest for 10 minutes.
08 -
Whisk together cream cheese, unsalted butter, heavy cream, and powdered sugar until very smooth and creamy.
09 -
Generously spread the cream cheese icing over the warm cinnamon rolls and serve immediately.
# Extra Information:
01 -
For a gooey center, avoid overbaking; slightly underdone rolls retain extra softness.