Description
These easy homemade cinnamon rolls are made with an overnight dough rise for soft, fluffy texture and topped with a rich cream cheese frosting. Perfect for a hands-off, indulgent breakfast or brunch.
Ingredients
- 1 cup warm milk (240 ml, about 110°F / 43°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar (100 g)
- 6 tablespoons unsalted butter, softened (85 g)
- 1 large egg
- 3 to 3 ½ cups all-purpose flour (375–440 g)
- ½ teaspoon salt
- 2 tablespoons ground cinnamon
- ½ cup brown sugar (100 g)
- 4 tablespoons unsalted butter, melted (55 g) for filling
- 4 ounces cream cheese, softened (115 g)
- 1 ½ cups powdered sugar (180 g)
- 1 teaspoon vanilla extract
- 2 tablespoons milk or heavy cream (30 ml)
Instructions
- Activate the yeast: Pour warm milk into a bowl. Sprinkle the yeast on top, add a pinch of sugar, and stir gently. Let sit for 5 minutes until frothy.
- Mix the dough: In a large bowl, combine sugar, salt, and about 3 cups flour. Add softened butter, egg, and yeast mixture. Stir until sticky dough forms, adding flour as needed.
- Knead the dough: Knead on a floured surface for about 8 minutes until smooth and elastic, or knead with a stand mixer dough hook for 6 minutes on medium speed.
- Refrigerate overnight: Place dough in a greased bowl, cover tightly, and refrigerate for 8-12 hours for slow rise.
- Prepare the filling: Mix brown sugar, cinnamon, and melted butter in a small bowl.
- Roll out and fill: Remove dough from fridge and let warm 20-30 minutes. Roll into a 15×9-inch rectangle. Spread filling evenly over dough.
- Roll and slice: Roll dough tightly from long edge into a log. Cut into 12 equal rolls using a sharp knife or dental floss. Place rolls cut side up in greased 9×13-inch baking dish.
- Second rise: Cover rolls with a towel and let rise at room temperature for 45-60 minutes until puffy and nearly doubled.
- Bake: Preheat oven to 350°F (175°C). Bake rolls on middle rack for 20-25 minutes until golden brown.
- Make frosting: Beat softened cream cheese, powdered sugar, vanilla, and milk until smooth and creamy. Adjust milk for desired consistency.
- Frost and serve: Let rolls cool 5-10 minutes, then spread frosting on top. Serve warm.
Notes
[‘Do not rush the overnight rise; it develops flavor and texture.’, ‘Use room temperature ingredients for best results.’, ‘Keep dough slightly sticky for softer rolls; flour hands and surface to manage stickiness.’, ‘Warm milk properly to activate yeast without killing it.’, ‘Use dental floss to cut rolls for cleaner edges.’, ‘Save extra cream cheese frosting for toast or pancakes.’, ‘For vegan version, substitute plant-based milk, vegan butter, and dairy-free cream cheese.’, ‘Freeze rolls before baking for later use; bake from frozen adding a few extra minutes.’]
- Prep Time: 25 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 320
- Sugar: 18
- Sodium: 210
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
Keywords: cinnamon rolls, homemade cinnamon rolls, cream cheese frosting, overnight dough, easy cinnamon rolls, breakfast rolls, brunch recipe