Description
Enjoy these homemade cinnamon rolls with a soft, fluffy dough and a sweet cinnamon-sugar filling, all topped with creamy icing. Perfect for breakfast or a delightful treat any time!
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon ground cinnamon
- 1/2 cup packed brown sugar
- 1/4 cup raisins (optional)
- 1/4 cup chopped pecans or walnuts (optional)
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (for icing consistency)
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, granulated sugar, yeast, and salt. Mix these dry ingredients together until well combined.
- In a small saucepan, heat the whole milk over medium heat until it’s warm but not boiling (about 110°F or 43°C). Remove from heat and stir in the melted butter until combined.
- Pour the warm milk and butter mixture into the dry ingredients. Add the eggs and mix until everything is well combined. The mixture will be quite sticky at this point.
- Gradually add the remaining flour, 1/2 cup at a time, mixing until a soft dough forms. You may not need all the flour, so keep an eye on the consistency.
- Once the dough has come together, turn it out onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, mix together the brown sugar and ground cinnamon until well combined.
- If you’re using raisins and nuts, chop them up and add them to the cinnamon-sugar mixture.
- Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and roll it into a rectangle about 16×12 inches in size.
- Brush the surface of the dough with melted butter, leaving a small border around the edges.
- Evenly sprinkle the cinnamon-sugar mixture over the buttered dough, making sure to cover it completely. If you’re using raisins and nuts, sprinkle them evenly over the top as well.
- Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal it and place the log seam-side down. Cut the log into 12 equal pieces.
- Place the rolls in a greased 9×13 inch baking dish, leaving a little space between each roll for them to expand. Cover the dish with a kitchen towel and let them rise for another 30-45 minutes, or until they have puffed up.
- Preheat your oven to 350°F (175°C) while the rolls are rising.
- Once the rolls have risen, place the baking dish in the preheated oven and bake for 25-30 minutes, or until they are golden brown on top and cooked through.
- While the rolls are baking, prepare the cream cheese icing. In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and enough milk to reach your desired consistency. It should be smooth and spreadable.
Notes
- For a richer flavor, consider adding a pinch of nutmeg to the cinnamon-sugar mixture.
- You can substitute the raisins and nuts with other mix-ins like chocolate chips or dried cranberries if desired.
- Store any leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 90 minutes
- Cook Time: 30 minutes