Who doesn’t love hot, fresh cinnamon rolls? These are fluffy and soft are you can make them overnight or freeze them. The cinnamon, brown sugar filling and vanilla glaze soaks the middle, making every bite oh so satisfying. If you can’t get enough Cinnabons, these will be your favorite new dessert. Get the recipe below.
- 3/4 cup warm milk (whole milk or 2% is best at 110 F)
- 2 1/4 teaspoons quick rise or active yeast
- 1/4 cup granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- 1/4 cup unsalted butter, melted
- 3 cups bread flour, plus more for dusting
- 2/4 teaspoon salt
- 2/3 cup dark brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Warm the milk to around 110 F and transfer it to the bowl of an electric mixer and sprinkle the yeast on top.
- Add in the sugar, egg, egg yolk, and melted butter and mix well.
- Stir in the flour and salt with a wooden teaspoon until a dough forms.
- Place the dough on the stand mixer and knead it on medium speed for 8 minutes or you can use your hands to knead the dough for 8-10 minutes. The dough should form into a ball and be slightly sticky. If it’s too sticky, add in 2 tablespoons more of bread flour.
- Transfer the dough ball to a well-oiled bowl and cover it with plastic and a warm towel. Allow the dough to rise for 1-1 1/2 hours, until it’s doubled in size.
- After the dough has doubled in size, transfer the dough to a well-floured surface and roll it into a 14×19 inch rectangle.
- Spread butter over the dough, leaving a 1/4 margin at the far side of the dough.
- In a small bowl, mix the brown sugar and cinnamon. Use your hands to spread the mixture over the dough, then rub the brown sugar mixture into the dough.
- Roll the dough up tightly, starting from the 9-inch side and place seam side down, making sure to seal the edges of the dough.
- Cut into 1-inch sections with a serrated knife or floss. You should have 9 large pieces.
- Place the cinnamon rolls in a greased 9×9 inch baking pan or round 9-inch cake pan. Cover with plastic wrap and a warm towel, letting it rise for 30-45 minutes.
- Preheat the oven to 350 F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until they are slightly golden brown on the edges. Allow them to cool for 5-10 minutes before frosting.
- For the frosting, in the bowl of an electric mixer, combine cream cheese, butter, powdered sugar, and vanilla extract. Beat until smooth and fluffy and spread over cinnamon rolls.
- Serve immediately and enjoy!