Cinnamon Rolls are a classic, indulgent breakfast or dessert treat, known for their soft, fluffy texture and sweet, spiced filling. Here’s a step-by-step recipe to make homemade cinnamon rolls from scratch:
Ingredients:
For the Dough:
- 1 cup warm milk (110°F or 45°C)
- 1/2 cup sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 teaspoon salt
For the Cinnamon Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
For the Cream Cheese Glaze (optional):
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (adjust for desired consistency)
Instructions:
1. Activate the yeast:
In a small bowl, combine the warm milk and sugar. Stir to dissolve. Sprinkle the yeast over the milk and let it sit for 5-10 minutes until the mixture is frothy and bubbly. This means the yeast is activated.
2. Prepare the dough:
In a large mixing bowl, combine the melted butter, eggs, and the yeast mixture. Gradually add the flour and salt. Stir with a spoon until the dough begins to come together, then use your hands or a dough hook to knead the dough for 5-7 minutes until smooth and elastic. If you’re using a stand mixer, knead on low speed for about 5 minutes. Add more flour if necessary to prevent sticking.
3. Let the dough rise:
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
4. Prepare the cinnamon filling:
While the dough is rising, mix together the softened butter, brown sugar, cinnamon, and nutmeg in a bowl until well combined. Set aside.
5. Roll out the dough:
Once the dough has risen, punch it down to release the air. On a lightly floured surface, roll the dough into a rectangle, about 16×12 inches in size.
6. Add the filling:
Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from one long edge to the other to form a log. Pinch the seam closed to seal the roll.
7. Cut the rolls:
Using a sharp knife or dental floss, cut the dough into 12-15 equal slices. Arrange the slices in a greased 9×13-inch baking pan, leaving a little space between them.
8. Let the rolls rise again:
Cover the pan with a clean towel and let the rolls rise for 30-45 minutes, or until they’ve puffed up.
9. Bake the cinnamon rolls:
Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them for 18-22 minutes or until golden brown on top.
10. Make the cream cheese glaze:
While the rolls are baking, prepare the glaze by beating together the softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy. Adjust the milk to get your desired consistency.
11. Glaze the rolls:
Once the cinnamon rolls are done baking, remove them from the oven and let them cool for 5-10 minutes. Spread the cream cheese glaze generously over the warm rolls.
12. Serve:
Serve the cinnamon rolls warm and enjoy their soft, gooey, and sweet goodness!
Tips:
- Overnight cinnamon rolls: To make these rolls ahead of time, you can prepare them up to the point of cutting and placing them in the baking dish. Cover tightly with plastic wrap and refrigerate overnight. In the morning, let them rise for about 30 minutes before baking.
- Freezing: After baking, these rolls can be frozen for up to 2 months. To reheat, simply microwave them or warm them in the oven for a few minutes.
- Add-ins: Feel free to add nuts (like pecans or walnuts) or raisins to the filling for extra texture and flavor.
These Cinnamon Rolls are warm, fluffy, and indulgent, perfect for a special breakfast or a sweet treat anytime. Enjoy!