Easy Cinnamon Rolls From Scratch

These easy cinnamon rolls from scratch are extra soft with a gooey cinnamon-sugar swirl and a luscious cream cheese icing—all in half the time of traditional overnight rolls.

160Min

12Servings

340Cal

MediumLevel

VegetarianKid friendly

#cinnamon rolls#yeast baking#breakfast#make-ahead#freezer-friendly

Equipment

Large mixing bowl

Small saucepan

Stovetop

Whisk

Mixing spoon

Cutting board

Sharp knife

Rolling pin

23-25 cm round or square baking dish

Oven

Electric hand mixer

Spatula

Ingredients

Dough

all-purpose flour

450 g

granulated sugar

50 g

salt

5 g

whole milk

240 ml

unsalted butter

42 g

instant yeast

7 g

large egg

1 pcs

Filling

unsalted butter (softened)

85 g

light brown sugar

100 g

ground cinnamon

15 g

Cream Cheese Icing

cream cheese (softened)

115 g

unsalted butter (softened)

30 g

powdered sugar

120 g

vanilla extract

5 ml

Instructions

Mix dry ingredients

In a large bowl, combine the flour, sugar, and salt.

2 min

Warm milk and butter, dissolve yeast

Heat milk and butter until warm to the touch (about 38-43°C). Whisk in yeast until dissolved.

3 minLow heat

Do not exceed 43°C or you may kill the yeast.

Combine wet and dry ingredients

Pour yeast mixture over dry ingredients, add egg, and mix until a soft dough forms.

5 min

Knead the dough

Turn dough onto a lightly floured surface and knead for 3 minutes until soft and smooth.

3 min

Add only enough flour to prevent sticking. Dough should remain soft and slightly tacky.

Rest the dough

Cover and let dough rest for 10 minutes while preparing the filling.

10 mintimer 10 min

Prepare the filling

Mix brown sugar and cinnamon in a small bowl.

2 min

Roll out the dough

Roll dough into a 35x25 cm rectangle on a lightly floured surface.

5 min

Spread butter on dough

Evenly spread the softened butter over the rolled dough.

2 min

Butter should be soft but not melted for even spreading.

Add cinnamon-sugar filling

Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.

2 min

Roll up the dough

Starting from a long side, tightly roll the dough into a log.

3 min

Cut the rolls

Using a sharp knife, cut the log into 10-12 equal pieces.

3 min

Use your sharpest knife to avoid squishing the rolls.

Arrange in pan

Place rolls in a lightly greased 23-25 cm round or square pan.

2 min

First rise

Cover and let rolls rise in a warm place until doubled in size, about 60-90 minutes.

75 mintimer 75 min

Preheat oven to 65°C, turn off, and place rolls inside with door cracked for 30 minutes, then close door for remaining rise.

Preheat oven

Preheat oven to 180°C.

10 min180°C

Bake the rolls

Bake for 22-26 minutes until golden brown.

25 min180°Ctimer 25 min

If centers rise too much, gently press them down with the back of a spoon.

Prepare the icing

Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.

5 min

Ice the rolls

Spread or drizzle icing over warm rolls before serving.

3 min

Original recipe

Websitehttps://sallysbakingaddiction.com/easy-cinnamon-rolls-from-scratch/#tasty-recipes-66508

Storage

Fridge: 5 days

Freezer: 60 days

Reheat: Microwave 20-30 seconds or oven 180°C for 8-10 minutes

Store iced rolls in an airtight container. Freeze unglazed rolls; thaw overnight in fridge and warm before icing.

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