Homemade Cinnamon Rolls
Picture this: gooey, warm clouds of deliciousness wrapped in a swirl of cinnamon and sugar. Yep, we're talking about homemade cinnamon rolls! Imagine the irresistible aroma wafting through your kitchen as these golden brown beauties bake to perfection. Trust me, one bite, and you'll be in cinnamon roll heaven – no bakery required!
Homemade Cinnamon Rolls
Ingredients
- 3/4 cup warm milk (110-115 degrees)
- 2 1/2 teaspoons instant dry yeast
- 1⁄3 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1⁄4 cup butter, melted
- 3 cups bread flour (or all-purpose)
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 2/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 1⁄4 cup butter, melted and cooled
- 4 oz cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 3⁄4 cup powdered sugar
- 1⁄2 teaspoon vanilla extract
Instructions
Notes
You can use Active Dry Yeast in the recipe instead of instant yeast. Just make sure you proof the yeast first and allow an extra 15 minutes of rise time for both rises.Reheat cinnamon rolls in the microwave for around 30 seconds a piece.
Nutrition Facts
Calories
715.86Fat (grams)
19.64 gSat. Fat (grams)
11.50 gCarbs (grams)
127.59 gFiber (grams)
2.10 gNet carbs
125.49 gSugar (grams)
85.19 gProtein (grams)
9.54 gSodium (milligrams)
154.10 mgCholesterol (grams)
93.86 mgDirections
1. Prepare a 11” x 7” inch baking pan or a 9” round pan with parchment paper and set aside.
2. In a medium bowl add the warm milk and the instant yeast. Whisk together and set aside.
3. In a large bowl or in the bowl of a stand mixer, add the eggs, sugar and vanilla. Whisk together until combined.
4. Add yeast mixture to the egg mixture and whisk until incorporated.
5. In medium bowl whisk together flour, cornstarch, and salt.
6. Slowly add half the flour and mix with a large spoon or the paddle attachment for your stand mixer. The dough will be very sticky.
7. Add melted butter and continue mixing.
8. Finish adding the rest of the flour and knead the dough with your hands on a floured surface or use the hook attachment on the mixer.
9. Knead for around 5 minutes. Do not over knead.
10. Transfer the dough to a large, buttered bowl and cover with plastic wrap.
11. Allow the dough to double in size. Around 1 1/2 hours.
12. While the dough is rising, prepare the filling by mixing the brown sugar and cinnamon together in a small bowl.
13. Once the dough has doubled, roll out the dough into roughly a 8”x12” rectangle.
14. Spread the melted butter across the dough, leaving a small border around the edges, and then top evenly with the brown sugar/cinnamon mixture.
15. Top evenly with the brown sugar/ cinnamon mixture.
16. Tightly roll dough up into a cylinder, starting from the 8" side and place seam side down making sure to seal the edges of the dough as best you can.
17. Cut into 1-inch sections with a serrated knife. You should get around 8 large pieces.
18. Place cinnamon rolls in baking dish, cover and allow to double in size, approximately 1 hour. While the dough is rising, prepare the icing.
19. Using a stand or hand mixer, combine cream cheese, butter and vanilla. Slowly add the powdered sugar on low speed until incorporated scraping down the edges if necessary.
20. Beat until smooth and fluffy. Set aside in fridge until cinnamon rolls are ready.
21. Twenty minutes before cinnamon rolls finish rising, preheat oven to 350 degrees. Bake the cinnamon rolls for 20-25 minutes or until just golden brown on the edges.
22. Allow rolls to cool for 5 minutes before icing.