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Soft and Fluffy Homemade Cinnamon Rolls Recipe

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These soft and fluffy homemade cinnamon rolls are the perfect sweet treat for breakfast or brunch. Made from scratch with a tender yeast dough, a rich cinnamon-sugar filling, and topped with a creamy, tangy cream cheese frosting, these rolls are irresistibly delicious and sure to impress family and friends.

Ingredients

Dough

  • 4 1/2 cups (585g) bread flour
  • 1/3 cup (70g) granulated sugar
  • 1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast
  • 1 teaspoon salt
  • 1 1/2 cups (360g) milk
  • 6 tablespoons (84g) unsalted butter
  • 1 large egg, at room temperature

Filling

  • 1/2 cup (113g) unsalted butter, room temperature
  • 2/3 cup (142g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • Pinch of salt

Cream Cheese Frosting

  • 4 ounces cream cheese, at room temperature
  • 1/2 cup (113g) unsalted butter, at room temperature
  • 3 cups (336g) powdered sugar
  • 2 tablespoons (30g) milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the Dough: In a stand mixer fitted with the whisk attachment, mix 2 cups of the flour with the granulated sugar, yeast, and salt on low speed until combined.
  2. Warm Milk and Butter: Microwave the milk and butter in a microwave-safe bowl for about 45 seconds until warm and the butter is mostly melted. Avoid overheating to not kill the yeast.
  3. Combine Wet and Dry Ingredients: Pour the warm milk mixture into the flour mixture, add the egg, and beat on low speed until combined. Gradually increase speed to high and beat for 2 minutes to begin gluten development.
  4. Knead Dough (Part 1): Change to dough hook attachment, add 1 1/2 cups flour and mix on low until incorporated. Scrape bowl sides, then add remaining 1 cup flour and knead until dough pulls away from bowl and forms a ball.
  5. Knead Dough (Part 2): Increase speed to medium-low and knead for about 10 minutes until dough is smooth and elastic. Use the windowpane test by stretching a small piece of dough to check gluten development.
  6. First Rise: Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
  7. Make the Filling: In a medium bowl, combine softened butter, brown sugar, cinnamon, and a pinch of salt into a smooth paste. Set aside.
  8. Roll Out Dough: Turn dough onto a floured surface and roll into a 12×18 inch rectangle with the wider side closest to you.
  9. Spread Filling: Spread the cinnamon filling evenly over the dough to the edges using a silicone spatula.
  10. Form Rolls: Starting from the edge closest to you, tightly roll the dough into a log. Seal the seam by pressing along the edge.
  11. Cut Rolls: Use a sharp knife or floss to slice the log into 12 equal rolls. Place them in a 9×13 inch pan lined with parchment paper.
  12. Second Rise: Cover the rolls with a towel or wrap and let them rise in a warm place until doubled, about 1 hour.
  13. Bake: Preheat oven to 350°F (177°C). Remove covering and bake rolls for 30 minutes until golden brown.
  14. Cool Slightly: Place pan on a wire rack and cool rolls for about 15 minutes before frosting.
  15. Make Frosting: In a stand mixer with the whisk attachment, beat cream cheese, butter, powdered sugar, milk, vanilla, and salt on low then medium-high speed until light and fluffy, about 1 minute. Add extra milk if too thick.
  16. Frost Rolls: Spread the cream cheese frosting evenly over the warm rolls and serve.

Notes

  • Make sure milk and butter mixture is warm, not hot, to protect yeast activity.
  • The windowpane test ensures proper gluten development for a tender, airy dough.
  • Using floss to cut rolls helps keep the shape intact without squashing.
  • Rolls are best enjoyed warm but can be stored in an airtight container for up to 2 days.
  • You can reheat leftovers gently in the microwave for a soft texture.

Find it online: https://cookedbysarah.com/soft-and-fluffy-homemade-cinnamon-rolls-recipe/