Cinnamon Rolls
This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. There’s nothing quite like pulling these cinnamon rolls fresh from the oven and drizzling with icing. I’ve laid out a step by step guide so you can make the perfect rolls. This is the only recipe you’ll ever need.
Cinnamon Rolls Recipe
Ingredients
Ingredients for Cinnamon Rolls:
- 1 Packet Instant Yeast (rapid rise)
- 1 cup Warm Milk (110-115˚F), not hot
- 1 Egg, Room Temperature
- 2 tbsp Unsalted butter melted
- 4 tbsp Granulated Sugar
- 1/2 tsp Salt
- 3 cups All purpose flour
For the Cinnamon Roll Filling:
- 4 tbsp Unsalted butter softened, plus more to for grease pan
- 2 tbsp Ground Cinnamon
- 1/4 cup Granulated Sugar
For the Cream Cheese Icing:
- 4 tbsp Unsalted butter softened
- 4 oz Cream Cheese, softened
- 1 cup Powdered Sugar
- 1/2 tbsp Vanilla Extract
Instructions
How to make the Cinnamon Rolls:
- Add 3 cups flour and stir in with a spatula. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl. It should still feel slightly sticky but won’t stick to clean/dry fingertips. Knead dough by hand for 3 minutes. Cover with plastic wrap and let rise at room temperature for 1 hour, until doubled in size.
- In a small bowl, stir together 1/4 cup sugar and 2 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides and work in a typewriter motion, keeping a tight roll. Once it's rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized rolls.
- Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-25 mins or until tops are lightly golden. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).