Classic Cinnamon Rolls: A Sweet Indulgence
There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through the house. This recipe for Classic Cinnamon Rolls brings that indulgent, comforting experience right to your kitchen, with soft, fluffy dough, a rich cinnamon filling, and creamy frosting. Whether you’re looking for a special breakfast treat or a cozy dessert, these cinnamon rolls are sure to delight everyone.
Ingredients
For the Dough:
- 1 cup warm milk
- 2 1/2 teaspoons dry yeast
- 1/2 cup white sugar
- 2 eggs, at room temperature
- 1/3 cup butter, melted
- 1 teaspoon salt
- 4 cups bread flour (or 3 1/2 cups all-purpose flour)
- 3/4 cup heavy cream (for topping)
For the Filling:
- 1 cup packed brown sugar
- 2 1/2 tbsp ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 cup butter, softened
For Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups confectioner’s sugar
- 2-4 tablespoons half-and-half or milk
Directions
Making the Yeast Dough:
- Pour warm milk into a large bowl. Whisk in sugar until dissolved. Sprinkle yeast over the milk, let it dissolve and proof for 5 minutes.
- Whisk in eggs, melted butter, and salt. Gradually add flour, adjusting as needed until a soft dough forms.
- Transfer the dough to a greased bowl, cover with a kitchen towel, and let it rise for 45 to 60 minutes, until doubled in size.
Shaping & Baking the Rolls:
- Preheat the oven to 350°F (175°C). Line a 13×9-inch baking dish with parchment paper and spray the sides with non-stick spray.
- Roll out the dough into a rectangle. Spread softened butter over the top, then sprinkle with the mixed brown sugar, cinnamon, and nutmeg.
- Roll the dough tightly, cut into 1 1/2-inch sections, and place in the prepared dish. Let the rolls rise again for 30-45 minutes.
- Bake for 10 minutes, then pour heavy cream over each roll. Bake for another 22-25 minutes until golden brown.
Cream Cheese Icing:
- Whisk cream cheese, butter, vanilla, salt, and 2 tablespoons half-and-half together. Gradually add confectioner’s sugar and adjust consistency with more milk if needed.
- Spread the icing over the warm rolls before serving.
Nutritional Information
- Calories: 450 kcal per serving
- Servings: 12
Total Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total: 55 minutes
These cinnamon rolls are best served warm, with the icing melting into the soft, doughy spirals. The heavy cream baked into the dough creates an irresistibly rich texture that’s truly a treat for the taste buds. Enjoy these heavenly rolls on a lazy weekend morning or as a sweet ending to any meal. Remember to store any leftovers in the refrigerator and simply reheat for a quick indulgent snack.
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Classic Cinnamon Rolls
- Total Time: 55 minutes
- Yield: 12 1x
Description
These classic cinnamon rolls are the epitome of comfort food. The warm, fluffy dough, combined with a rich brown sugar and cinnamon filling, makes for a treat that’s hard to resist. Topped with a generous layer of creamy, tangy cream cheese icing, each bite is pure bliss.
Perfect for breakfast, brunch, or an indulgent snack, these cinnamon rolls are sure to become a favorite in your household. The recipe is simple and straightforward, making it easy to whip up a batch anytime you’re craving something sweet and comforting. Whether you’re serving them fresh out of the oven or reheating them for a quick treat, these rolls are guaranteed to delight.
Ingredients
For Dough:
1 cup warm milk
2 1/2 teaspoons dry yeast
2 eggs, at room temperature
1/3 cup butter, melted
1/2 cup white sugar
1 teaspoon salt
4 cups bread flour, or 3 1/2 cups all-purpose
3/4 cup heavy cream, for topping
For Filling:
1 cup packed brown sugar
2 1/2 tbsp ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup butter, softened
For Cream Cheese Icing:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups confectioner’s sugar
2–4 tablespoons half-and-half or milk
Instructions
Making the Yeast Dough:
Place warm milk into a large bowl and whisk in sugar until dissolved. The milk should be between 120 and 130F (49 to 54C); hot milk will kill the yeast and cold milk won’t activate it properly.
Sprinkle the yeast over the warm milk and let it dissolve and proof for 5 minutes. Whisk in the eggs, butter, and salt next. Gradually begin adding in the flour. When a dough ball forms, turn it out onto a lightly floured work surface and knead it gently to make soft dough. Adjust the flour as needed, add all 4 cups if the dough is still sticky. Place the dough into a greased bowl, covered it with a kitchen towel and let it proof for 45 to 60 minutes, or until doubled in size.
Preheat the oven to 350F. Line a large, rectangle baking dish (I used a 13×9-inch pan) with parchment paper and spray the sides with a non-stick spray. If you would like to add nuts to the cinnamon rolls, sprinkle them on the bottom of the pan.
Shaping & Baking the Rolls:
Roll the dough out on a lightly floured surface into a large rectangle. Spread the melted 1/3 cup butter over the dough to the edges. Combine the brown sugar, cinnamon, and nutmeg in a small bowl. Sprinkle the mixture over the butter and work it in with hands (can add chopped nuts at this stage, if desired). Gently roll the dough to form a log. Using un-flavored dental floss or a sharp knife, section the log into 1 1/2-inch thick rolls.
Place the cut rolls into the prepared pan. Cover the pan with a clean kitchen towel and let the rolls proof until they’re doubled in size, about 30 to 45 minutes. I placed mine next to my preheated oven to speed up the process.
Bake in the preheated oven for 10 minutes, then take the rolls out and pour several tablespoons of heavy cream over each roll. Return the cinnamon rolls to the oven and continue baking the rolls for an additional 22 to 25 minutes, until they are a deep golden brown on top.
Cream Cheese Icing:
Meanwhile, prepare the frosting. Whisk together the cream cheese, butter, vanilla, 2 tablespoons half-and-half, and salt in a small bowl. Add the confectioner’s sugar next and mix again. Adjust the frosting consistency by adding milk; add several more tablespoons for a thinner icing.
Spread the frosting over warm rolls and let the rolls cool slightly before serving. Keep rolls covered and refrigerated when not serving. Best when reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450 kcal