Oh, the smell! There’s just nothing quite like the aroma of warm, gooey cinnamon wafting through the house, is there? It’s one of those smells that just instantly makes everything feel cozier and more special. That’s why I’m so thrilled to share my absolute favorite classic cinnamon roll recipe with you all! Seriously, these aren’t just any cinnamon rolls; they’re perfectly soft, wonderfully sweet little clouds of dough topped with the dreamiest cream cheese frosting you can imagine. I practically grew up on these, and they’re still my go-to for weekend brunches and special mornings. Trust me, this recipe is a total keeper!
Why You’ll Love This Cinnamon Roll Recipe
So, what makes this the cinnamon roll recipe you’ll want to make again and again? Let me tell you!
- Super Soft & Fluffy: We’re talking melt-in-your-mouth texture that’s pure heaven.
- Irresistible Flavor: That classic combo of cinnamon, sugar, and butter is just perfection.
- Foolproof Frosting: The cream cheese frosting is ridiculously easy and SO creamy.
- Perfect for Any Occasion: Whether it’s a lazy Sunday or a holiday morning, these rolls are a winner!
Ingredients for the Perfect Cinnamon Roll Recipe
Alright, let’s talk about what you’ll need to make these amazing cinnamon rolls! Using good quality ingredients really does make a difference, so try to grab the best you can. Having everything ready to go before you start mixing is my little trick for a smoother baking process. By the way, if you ever need a fantastic homemade ketchup recipe, check out this awesome one!
For the Dough:
- 1 cup warm milk (aim for around 105-115°F – think cozy bath water!)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour, plus more for dusting your counter
For the Filling:
- 1 cup unsalted butter, softened (this is super important for spreading!)
- 1 cup packed brown sugar (the darker, the better for that caramel flavor!)
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted if you’re feeling fancy
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or a splash more if you like it thinner)
Step-by-Step Guide to Making Your Cinnamon Roll Recipe
Okay, let’s get our hands doughy and make some magic happen! This is my tried-and-true method for getting those perfect swirls and that soft, pillowy texture. Don’t worry if it seems like a lot of steps; they all flow together beautifully, kind of like how I make my wonton soup – simple actions building up to something delicious!
Preparing the Dough for Your Cinnamon Roll Recipe
First things first, we need to wake up that yeast! In a big bowl, just pop in your warm milk and sprinkle the yeast over it. Give it a little stir and let it chill for about 5 minutes. You’ll see it get all foamy and bubbly – that means the yeast is alive and ready to work its magic! Then, stir in the granulated sugar, that lovely melted butter, your eggs, and the salt. Now, slowly add in the flour, mixing it all up until a soft dough starts to form. It might be a little sticky, and that’s perfectly okay!
First Rise and Shaping Your Cinnamon Roll Recipe
Time to get kneading! Flour up your counter a bit and turn that dough out. Work it – push, fold, turn – for about 5-7 minutes until it’s smooth and stretchy. You’ll feel the difference! Pop it back into a greased bowl, cover it up, and let it hang out in a warm spot for about an hour. It needs to get nice and puffy, doubling in size. Once it’s ready, punch it down gently (so satisfying!) and roll it out on your floured surface into a big rectangle, about 12 by 18 inches. Now for the fun part: spread that softened butter all over, sprinkle on the brown sugar and cinnamon mixture. Roll it up tight, starting from a long side, like you’re rolling up a sleeping bag. Slice this log into 12 equal rolls. I like to put them in my baking pan close but not squished – they need a little room to cuddle!
Second Rise and Baking Your Cinnamon Roll Recipe
Pop these beauties into your greased 9×13 inch pan, cover them up again, and let them do their second rise for about 30 minutes. While they’re getting nice and plump, go ahead and preheat your oven to 375°F (190°C). Once they’ve risen, bake them for 20-25 minutes. You’re looking for that perfect golden brown color. Don’t overbake them, or they can get a little firm; we want them soft and luscious, just like these dump cakes!
Crafting the Cream Cheese Frosting
While those gorgeous rolls are doing their thing in the oven, let’s whip up that dreamy frosting! In a bowl, beat together your softened cream cheese and softened butter until they’re super smooth and creamy. No lumps allowed! Then, gradually add in the powdered sugar and vanilla extract, beating until everything is light and fluffy. If it seems a little too thick, just add a splash of milk until it’s perfectly spreadable. This frosting is divine, almost as good as my royal icing!
Tips for the Ultimate Cinnamon Roll Recipe Success
You know, the secret to really fantastic cinnamon rolls isn’t just following the recipe – it’s all in the little things you do along the way! For example, when you’re waking up the yeast, make sure that milk is just right. Too hot, and you’ll kill the little guys; too cold, and they won’t get jiggy with it. I once accidentally used lukewarm water instead of warm milk, and my dough barely rose – total sadness! So, use a thermometer if you have one, or just trust that cozy bathwater temperature. Kneading is another biggie; don’t be shy! Work that dough until it’s smooth and elastic. You’ll know it’s ready when you can poke it, and the indentation slowly pops back. For proofing, I like to pop my covered bowl in a slightly warm oven (turned off, of course!) with just the oven light on – it creates the perfect cozy environment. And when it comes to frosting, be patient! Let those rolls cool just slightly so the frosting doesn’t completely melt away, but you still want them warm enough to be gooey. It’s similar to how I approach making my chili garlic sauce; patience and the right temps are key for amazing flavor! These rolls are seriously delightful, almost as much as my blueberry cookies!
Ingredient Notes and Substitutions for Your Cinnamon Roll Recipe
Let’s chat about some of the key players in this recipe. Using warm milk is important for waking up the yeast, and if you don’t have dairy milk, you can totally use almond or oat milk in a pinch! Just make sure it’s not too hot so you don’t shock the yeast. For the sugars, I really love the depth that brown sugar gives the filling, but if you only have granulated, you can use that – it just won’t have quite the same caramel richness. And remember that butter? Using real, unsalted butter really makes a difference in both the dough and the frosting. Trying to stick to the recipe will give you the best results, but if you’re really curious about swapping things around, I always find that sticking to similar fat sources works best. Making candied carrots is a different beast, always check out that recipe if you’re looking for that!
Frequently Asked Questions About This Cinnamon Roll Recipe
Got questions about whipping up these delightful cinnamon rolls? I’ve got answers! Making them is usually pretty straightforward, but a few little things can always pop up.
Can I make the dough ahead of time?
Oh yes, you absolutely can! This is a lifesaver for busy mornings. Just make the dough, let it do its first rise, punch it down, and then wrap it up nice and tight in plastic wrap. You can let it hang out in the fridge for up to 2 days. When you’re ready to bake, just let it sit at room temperature for about 30-60 minutes to soften up before you roll and shape it. It’s like prepping for my broccoli chicken rice skillet – getting ahead makes life so much easier!
Why aren’t my cinnamon rolls rising?
Don’t you worry if your dough is being shy! The most common culprits are the yeast (was it fresh? Was the milk too hot or too cold?) or the proofing environment (not warm enough). Make sure your yeast is active by letting it bloom in warm milk first. Also, find a nice warm spot for the dough – like a slightly warm oven (turned off!) with the light on. If they still seem hesitant, give them a little more time; sometimes patience is all they need!
How do I get perfect swirls every time?
The secret to those beautiful swirls is in the rolling and the filling! Make sure you roll your dough into an even rectangle. When you spread on the butter, sugar, and cinnamon filling, try to get it as close to the edges as possible without it oozing out too much. Then, roll that log up as tightly and evenly as you can. Scoring the rolls with a sharp knife or even dental floss (unflavored, of course!) can help keep the shapes clean when you slice them. It’s all about technique!
My frosting is too thin/thick. What should I do?
No worries, frosting issues are totally fixable! If your frosting is too thin, just gradually add more sifted powdered sugar, a tablespoon at a time, until it reaches that perfect, spreadable consistency. If it’s too thick, add a tiny splash of milk or even a little bit of cream cheese, and beat it until smooth. It’s all about getting that luscious, gooey texture we love!
Nutritional Information
Just a heads-up, these numbers are estimates, darling! They can wiggle around a bit depending on the exact ingredients and brands you use, but this should give you a good idea. These delightful cinnamon rolls are estimated to have around 450 calories per roll, with about 25g of fat and a sweet 40g of sugar. For a breakfast treat, they’re pretty darn satisfying! You can find out more about healthy eating with my baked potato recipe!
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Classic Cinnamon Rolls
- Total Time: 1 hour 55 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
A recipe for soft and sweet cinnamon rolls with a cream cheese frosting.
Ingredients
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup milk
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine warm milk and yeast. Let stand for 5 minutes until foamy.
- Stir in granulated sugar, melted butter, eggs, and salt. Gradually add flour, mixing until a soft dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and roll it out into a 12×18 inch rectangle on a floured surface.
- In a medium bowl, mix together softened butter, brown sugar, and cinnamon. Spread this mixture evenly over the dough.
- Roll up the dough tightly, starting from the long side. Cut into 12 equal slices.
- Place the slices in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown.
- While the rolls are baking, prepare the frosting. In a bowl, beat together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.
- Spread frosting over warm cinnamon rolls.
Notes
- For softer rolls, do not overbake.
- You can add a pinch of nutmeg to the cinnamon filling for extra flavor.
- For a richer frosting, use heavy cream instead of milk.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cinnamon roll recipe, sweet rolls, breakfast pastry, dessert, baking, frosting