These Easy Homemade Cinnamon Rolls are divine! They are big, fluffy and insanely fragrant.
Ingredients for the dough:
250ml warm milk
100g sugar
7g (1 package) Active dry yeast
60g soften butter
2 eggs
580g (about 4.5 cups) flour
1 tsp salt
1 tsp vanilla extract
Ingredients for the filling:
130g brown sugar
8g (1 tbsp) cinnamon
50g soften butter
Ingredients for the frosting:
140g cream cheese at room temperature
80g sugar powder
30ml warm milk
Step 1
Add the dry active yeast and a tbsp of sugar to the warm milk (warm up the milk in the microwave for 30 seconds to about 110F degrease). Stir everything together and set aside for a 10-15 minutes in a warm place so the yeast can rise.
Step 2
In a separate bowl whisk two eggs together and set aside.
Step 3
Add soften butter, the rest of the sugar, beaten eggs and a tsp of vanilla extract to the mixing bowl. Using a hand mixer, whisk everything together until all the ingredients are combined.
Step 4
Add the yeast mixture to the mixing bowl and keep whisking until everything is blended well.
Step 5
Add 1 tsp of salt to the two cups of the flour and sift it into the wet ingredients. Then mix with a spoon until it’s well mixed. Sift another cup and a half of flour and keep mixing with a spoon. When the dough starts to come together, dump it on a work surface dusted with flour. Add more flour on top of the dough and start to knead the dough by hand about 7-10 minutes adding the rest of the flour as needed. When the dough becomes smooth and stops sticking to your hand, stop the kneading.
Step 6
Add 1 tbsp of vegetable oil to the clean bowl and grease it with the brush. Place the dough in the bowl and cover with a kitchen towel. Set the bowl in a warm place and allow the dough to rise for about an hour. (I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise there).
Step 7
While the dough is rising, prepare the cinnamon filling. In a medium bowl combine the brown sugar and cinnamon. Then whisk the two ingredients together and set aside.
Step 8
When the dough rises and doubles in size, gently knead the dough then place it onto a work surface dusted with flour. Sprinkle more flour on top of the dough and roll it into a rectangle about 20×25” (the size of the rectangle can vary, and it does not have to be exact).
Step 9
Spread the soften butter over the entire surface of the dough. Then sprinkle with the mixture of sugar and cinnamon. Use the spoon or rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
Step 10
Starting on the long end, roll the dough up tightly. Cut it into 12 to 16 slices and place them in a baking sheet covered with parchment paper. (You can use a sharp knife or an unflavored floss to get a nice cut). Push each roll with the palm of your hand to flatten it a little bit. Cover the pan with a towel and allow the rolls to rise for another hour in a warm place.
Step 11
When the rolls nearly double in size, bake them at 350F degrees for 20 – 30 minutes or until the rolls are lightly golden brown. (The time will vary based on how big the rolls are, what type of pan you’re using and how close you set them to one another etc.)
Step 12
While the rolls are baking let’s prepare the cream cheese frosting. With a spatula mix the cream cheese, then add the sugar powder and mix it all together. Add some milk to get the desire consistency.
Step 13
Cover the hot cinnamon rolls with the cream cheese frosting. I use a piping bag to evenly distribute the frosting between all the rolls. Then I spread it with a spatula.
Enjoy!
Notes:
Keep the cinnamon rolls refrigerated in an airtight container for 2-3 days. Then reheat them in a microwave before eating.
Easy to Make Homemade Cinnamon Rolls Recipe
These Easy Homemade Cinnamon Rolls are divine! They are big, fluffy and insanely fragrant.
Ingredients for the dough:
- 250 ml warm milk
- 100 g sugar
- 1 package Active Dry yeast
- 60 g soften butter
- 580 g sifted flour
- 1 tsp salt
- 1 tsp vanilla extract
Ingredients for the filling:
- 130 g brown sugar
- 1 tbsp cinnamon
- 50 g soften butter
Ingredients for the frosting:
- 140 g cream cheese (at room temperature)
- 80 g sugar powder
- 30 ml warm milk
-
Add The dry active yeast and a tbsp of sugar to the warm milk (warm up the milk in the microwave for 30 seconds to about 110F degrease). Stir everything together and set aside for a 10-15 minutes in a warm place so the yeast can rise.
-
In a separate bowl whisk two eggs together and set aside.
-
Add Soften butter, the rest of the sugar, beaten eggs and a tsp of vanilla extract to the mixing bowl. Using a hand mixer, whisk everything together until all the ingredients are combined.
-
Add The yeast mixture to the mixing bowl and keep whisking until everything is blended well.
-
Add 1 tsp of salt to the two cups of the flour and sift it into the wet ingredients. Then mix with a spoon until it’s well mixed. Sift another cup and a half of flour and keep mixing with a spoon. When the dough starts to come together, dump it on a work surface dusted with flour. Add more flour on top of the dough and start to knead the dough by hand about 7-10 minutes adding the rest of the flour as needed. When the dough becomes smooth and stops sticking to your hand, stop the kneading.
-
Add 1 tbsp of vegetable oil to the clean bowl and grease it with the brush. Place The dough in the bowl and cover with a kitchen towel. Set the bowl in a warm place and allow the dough to rise for about an hour. (I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise there).
-
While the dough is rising, prepare the cinnamon filling. In a medium bowl combine the brown sugar and cinnamon. Then whisk the two ingredients together and set aside.
-
When the dough rises and doubles in size, gently knead the dough then place it onto work surface dusted with flour. Sprinkle more flour on top of the dough and roll it into a rectangle about 20×25” (the size of the rectangle can vary, and it does not have to be exact).
-
Spread the soften butter over the entire surface of the dough. Then sprinkle with the mixture of sugar and cinnamon. Use the spoon or rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
-
Starting on the long end, roll the dough up tightly. Cut it into 12 to 16 slices and place them in a baking sheet covered with parchment paper. (You can use a sharp knife or an unflavored floss to get a nice cut). Push each roll with the palm of your hand to flatten it a little bit. Cover the pan with a towel and allow the rolls to rise for another hour in a warm place.
-
When the rolls nearly double in size, bake them at 350F degrees for 20 – 30 minutes or until the rolls are lightly golden brown. (The time will vary based on how big the rolls are, what type of pan you’re using and how close you set them to one another etc.)
-
While the rolls are baking let’s prepare the cream cheese frosting. With a spatula mix the cream cheese, then add the sugar powder and mix it all together. Add Some milk to get the desire consistency.
-
Cover the hot cinnamon rolls with the cream cheese frosting. I use a piping bag to evenly distribute the frosting between all the rolls. Then I spread it with a spatula.
Keep the cinnamon rolls refrigerated in an airtight container for 2-3 days. Then reheat them in a microwave before eating.
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