Ohhhhh you are going to love these! Cinnamon Rolls around here are a huge favorite. They are pretty much my husband’s favorite indulgence, so he is often the one to make these! Plus cinnamon rolls are a perfectly joyful birthday breakfast or a wonderful treat to share with a neighbor.
Over the years we have tinkered with different sizes and different frostings and this version is simply perfect. If you have made our buttery soft rolls, then you will be delighted to know we create these cinnamon rolls using the same easy dough. In fact if you are new to bread or rolls, then go check out that super detailed post that will increase your confidence! Then it’s a matter of rolling it out, filling with butter, brown sugar and cinnamon and you are on your way to the magic of these pillowy delicious treats.
So start here at this dough recipe or the same the recipe is below with fewer details. It only takes about 12 minutes to assemble and mix it up the dough. Each batch of this dough makes about 12 regular bread rolls, but depending on how you roll out the cinnamon rolls, you may get anywhere from 8-12. I doubled the recipe for cinnamon rolls and got about 16, because I was going BIG for my son’s birthday!
Then the next step is to roll it out. You will want to roll the dough into the shape of a rectangle leaving the thickness a little less than 1/2 of an inch. Remember it is not about perfection, you can estimate the thickness and you rectangle is allowed to be crooked. Alright, let’s dive in!
The Ultimate Soft and Scrumptious Cinnamon Rolls
Equipment
- 1 Bosch, Kitchen Aid or Strong hands to wield dough 🙂
- Rolling Pin
Ingredients
For the Dough
- 2 cups warm water You can substitute warm milk in the place of the water and dry milk.
- 2 Tbsp yeast
- 1/2 cup dry milk
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup butter 1 stick
- 6 cups flour bread flour is a better choice, but regular flour also works
- 1 Tbsp salt
For the Filling
- 1/2 cup butter soft and ready to spread (partly melted)
- 1 1/2 cups packed brown sugar
- 1 1/2 Tbsp Cinnamon
- 2 tsp nutmeg optional!
For the Frosting
- 8 oz Cream Cheese 1 Bar
- 1/4 cup Butter
- 2 cups Powdered Sugar
- 2 tsp Vanilla
- Milk to thin if necessary
Instructions
- Start with pouring your water, yeast and sugar into the mixing bowl. Let the yeast activate for a few minutes while you gather the rest of your ingredients.
- Add in the butter, eggs, dry milk, flour, and salt. Then mix the dough until it is incorporated.
- This dough will definitely be sticky, but you can add a bit of extra flour a little at a time so that the dough pulls away from the side of the bowl. This will allow the dough to remain soft, but be easy to work with. (Not too much)
- Knead the dough or work the dough in the mixer for 9-10 minutes allowing the gluten to develop.
- Prepare your work space: I use my island. I clean it well, then dry it, then dust with flour.
- Use a flour dusted rolling pin to roll out a rectangle of the dough that will vary in size, but should turn out to be about 16 inches wide and 24 inches long and the dough is just under 1/2 inch thick.
- Now onto the filling!
- Soften your 1/2 cup of butter in the microwave just for a few seconds. I do not prefer it melted, but just easy to spread onto the rolled out dough.
- In a small bowl mix the brown sugar, cinnamon, and nutmeg.
- Now sprinkle the brown sugar mixture over the buttered dough until it is well distributed. Using your hands, gently press the brown sugar mixture into the butter.
- Now gently and tightly roll the dough on the long side until you have a spiral of dough and filling.
- Line a cookie sheet with parchment paper, a silpat or spray with cooking spray.
- To portion the dough, grab 8-10 inches of non coated floss to cut your cinnamon rolls. (Another set of hands is great here, if one person can slice through the dough and the other person place the rolls on the prepared cookie sheet.) You can slice these between 1 1/2 inches to 2 1/2 inches, whatever you choose to do, just make the entire batch consistent so they can bake evenly.
- Now cover the cut cinnamon rolls with plastic wrap that has been sprayed with cooking spray, or a cotton tea towel, set them aside to rise. This is usually 50-60 minutes, but will depend on the warmth. In the summer in Arizona they are often proofed in about 35 minutes.
- When your rolls are nearly risen, preheat your oven to 400 degrees
- Bake for around 10 minutes, the dough will be lightly browned and the dough should spring back when it is touched.
- Now for the Frosting:
- With a hand mixer, or with the Bosch, cream together the butter and cream cheese.
- Add the 2 cups of powdered sugar and 2 tsp of vanilla
- This should leave you with a fairly thick frosting. You can play with the consistency if you want it thinner, add 1 tbsp of milk. If you want it thicker, add a couple tablespoons of powdered sugar.
- After the rolls have cooled for 5 minutes, slather on the frosting and enjoy
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