CLASSIC CINNAMON ROLLS
THESE ARE SIMPLE, DELICIOUS CINNAMON ROLLS. FLAKEY EDGES WITH GOOEY CENTERS AND THE PERFECT TART AND SWEET ICING.
skill level: intermediate | quantity: 12 CINNAMON ROLLS
LISTS
GROCERY LIST:
2 ½ sticks | Unsalted Butter
2 large | Eggs
1 cup | Whole Milk
1 tablespoon | Heavy Whipping Cream
8 ounces | Cream Cheese
1 cup | Dark Brown Sugar
½ cup | Granulated Sugar
2 cups | Confectioners’ Sugar
4 ½ teaspoons | Instant or Active Dry Yeast
4 ¼ cups | All-purpose Flour (plus more for rolling out dough, about ¼ cup)
1 ¼ teaspoon | Kosher Salt
3 tablespoons | Ground Cinnamon
2 teaspoons | Vanilla Extract
1 teaspoon | Canola or Vegetable Oil
KITCHENWARE:
9x13-inch Baking Dish
Stand Mixer w/ Dough Hook
Large Glass Mixing Bowl
Measuring Spoons & Cups, Rolling Pin, Rubber Spatula & Whisk
prep
Helpful tips!
Rolls can be made and assembled the night before. Once rolls are cut and placed in a baking dish, simply cover with plastic wrap and place in fridge overnight. In the morning, leave them out to start their second rise, step #8. Depending on the temperature of your fridge they may rise enough in the fridge overnight to the point where they just need to come to room temperature before baking but if they haven’t doubled in size, leave out for about 1 hour.
Let butter, eggs and cream cheese come to room temperature by leaving out for about 1 hour*.
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having drier rolls. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
The temperature of your home will change how quickly or slowly the dough rises so use the timing as a guideline but focus on making sure it has doubled in size.
*Dependent on the temperature of your home
BAKE
DOUGH:
1 cup | Whole Milk
4 ½ teaspoons | Instant or Active Dry Yeast
1 stick | Unsalted Butter (room temperature)
½ cup | Granulated Sugar
1 teaspoon | Kosher Salt
2 large | Eggs (room temperature)
1 teaspoon | Vanilla Extract
4 ¼ cups | All-purpose Flour
1 teaspoon | Canola or Vegetable Oil
FILLING:
1 stick | Unsalted Butter (room temperature)
1 cup | Dark Brown Sugar (packed)
3 tablespoons | Ground Cinnamon
ICING:
½ stick | Unsalted Butter (room temperature)
8 ounces | Cream Cheese (room temperature)
2 cups | Confectioners’ Sugar
1 teaspoon | Vanilla Extract
1 tablespoon | Heavy Whipping Cream
¼ teaspoon | Kosher Salt
Warm milk in small saucepan over medium-low heat until warm, not hot, about 1 ½-2 minutes. Pour warm milk in a heat resistant bowl or liquid measuring cup. Sprinkle yeast over warm milk, mix with fork to dissolve and let stand for about 8 minutes. If using instant yeast it won’t really foam but if using active you need to make sure it foams to ensure it’s alive.
Using a stand mixer with a paddle attachment, beat butter, sugar and salt together until combined and fluffy, about 4 minutes on medium speed. Add eggs and vanilla extract and beat until combined. Add 3 cups of flour and beat on low speed until combined. With mixture on low, slowly stream in milk, yeast mixture until combined. Pause and use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated and a sticky batter forms. Switch to dough hook, add remaining 1 ¼ cups flour and mix on speed setting #2 until dough forms, about 10 minutes. Depending on the temperature, it may take more/less time but the dough should form into a ball and wrap around the dough hook.
Pour oil into large glass bowl, swirl around to coat the sides and transfer dough to bowl. It should be lightly coated so if it feels too oily use a towel to remove excess. Cover bowl with lid or plastic wrap and place in a warm area, I prefer above the oven, until dough has doubled in size, about 1-2 hours. This is the first rise.
Make filling by using a stand mixer with a paddle attachment, to beat butter, sugar and cinnamon until combined. Set aside.
Line baking dish with parchment paper. Set aside.
After first rise, lightly flour surface and roll out dough into a rectangle that is ¼-inch thick and allows you to trim the sides to create a rectangle that is about 20x13-inches. Make sure to rotate and flip your dough and re-flour your surface and rolling pin to avoid sticking.
Using your hands, spread filling evenly over dough, leaving a 1-inch border. It can be a bit messy but is easier to handle and spread with hands. Tightly roll up dough from the long end until you have a 20-inch log. With the seam of the log at the bottom, trim 1-inch off each end. Cut into 12 rolls by cutting the log in ½, then each piece in ½ again and then each piece in ⅓’s.
Place in baking dish, cover with a kitchen towel and place in a warm area, I prefer above the oven, until rolls have nearly doubled in size, about 30-minutes-1 hour. This is the second rise.
Preheat oven to 350° F and place rack in the center of the oven.
After second rise, bake for 28-35 minutes until rolls are lightly golden brown. Don’t overbake or they will become dry.
During the bake, make icing by using a stand mixer with a paddle attachment to beat butter and cream cheese until combined. Add confectioners’ sugar, vanilla extract, heavy whipping cream and salt and mix until well combined. Use a whisk to ensure all ingredients at the bottom and around the edges are incorporated and there are no lumps. Set aside.
Once baked let sit for about 5 minutes, spread rolls with icing and serve warm.
Leave leftovers in baking dish, cover in plastic and store at room temperature.
