The Best Cinnamon Rolls!

I love a warm pan of The Best Cinnamon Rolls! I make them on slow mornings and on holiday days. They fill my house with bright spice and a sweet cream cheese glaze that everyone loves.

My Dad James taught me to keep the dough soft and to not rush the rise. My sister Jennifer likes them with extra cream cheese and my Mom Eva always saves the ends for last.

Your Ingredients List

• 1 cup milk, heated to 110 degrees F
• 2 + 1/4 tsp. active dry yeast
• 1 large room temperature egg
• 2 Tbsp. melted butter, divided
• 4 Tbsp. granulated sugar
• 1/2 tsp. salt
• 3 cups all-purpose flour, plus 2-4 Tbsp
• 6 Tbsp. softened butter
• 1/4 cup brown sugar
• 1 Tbsp. ground cinnamon
• 4 Tbsp. softened butter
• 4 oz. softened cream cheese
• 2 tsp. vanilla extract
• 1 cup powdered sugar

I often read other recipes as I work. If you like warm bread and cozy soup, I also enjoy the best gnocchi soup with bacon and cheddar on a cold day.

My Go-To Equipment

I keep a few simple tools close when I make The Best Cinnamon Rolls!. I use a large mixing bowl that gives the dough room to rise. I use a rolling pin that has weight so I can make an even sheet. I keep a 9×13 baking pan that I use often for sweet rolls. I also like a small hand mixer for the cream cheese frosting. I do not need fancy gear to get great results.

When I set my station I grab a bench scraper to help move the dough and a piece of clean kitchen twine or dental floss to cut neat rolls. For a bit of reading on tools and pans I once wrote about baking pans while making a different treat, and you can see my notes in my Authentic German bee sting cake post.

The Simple Steps to Follow

• Warm the milk to about 110 degrees F and add the yeast.
• Whisk in the egg, 1 Tbsp. melted butter, sugar, and salt.
• Stir in 3 cups flour until the dough holds.
• Add 1 to 2 Tbsp. flour if the dough is still sticky.
• Knead the dough by hand for about 3 minutes.
• Cover the bowl and let the dough rise until doubled, about 1 hour.
• Mix the filling: 6 Tbsp. softened butter, brown sugar, and cinnamon.
• Dust a work surface with flour and roll the dough to 17 by 10 inches.
• Spread the cinnamon filling over the dough.
• Roll the dough lengthwise into a log.
• Use dental floss to cut the log into 8 even rolls.
• Place the rolls into a 9×13 pan and cover for a 30 minute second rise.
• Brush the rolls with the remaining 1 Tbsp. melted butter.
• Bake at 350 degrees for 20 to 25 minutes until golden.
• Let the rolls cool about 15 minutes before frosting.
• Beat 4 Tbsp. softened butter, cream cheese, and vanilla until smooth.
• Slowly add 1 cup powdered sugar and mix until combined.
• Spread the frosting over the slightly warm rolls and serve.

Healthy Twists on a Classic

I like to make small changes when I want a lighter roll. I will try half whole wheat flour and half all-purpose flour. I add a bit more milk then so the dough stays soft. I will cut down the granulated sugar by one Tbsp. in the dough and use a touch less brown sugar in the filling. For the glaze I will mix plain Greek yogurt with a little powdered sugar and vanilla for a tangy, lower fat option. I keep the roll size a bit smaller. This way one roll feels like a treat, and I still enjoy the taste I love.

If you prefer less butter, you can use light butter for the filling and frosting and still get good flavor. You can also add chopped apples or pear to the filling for a fruit twist. I like to add a few toasted nuts for a crunch on top after baking. These small changes keep the recipe kind to the body and sweet to the soul.

Serving Suggestions From My Table

I serve The Best Cinnamon Rolls! warm and right from the pan when I want a real treat. I arrange them on a simple white plate and add fresh fruit on the side. A cup of strong coffee or a mug of milk pairs well. For a brunch I set a small spread of scrambled eggs, fruit, and a light salad so the rolls stand out.

When I make a special sweet board I pair these rolls with a lighter cake or tart so guests can try both. For a dessert pairing that my family loves, I often place a smaller cake or pastry on the table for those who want a second treat; I have a soft spot for an Authentic Italian grandma’s cake recipe that goes well with coffee. I keep napkins and small plates at hand so everyone can take a roll without fuss.

Getting It Just Right

I watch the dough more than the clock. If my kitchen is cold I give the dough more time to rise. If it rises too fast I move it to a cooler spot and check every 15 minutes. The dough should be soft and spring back slowly when you press it. If it feels tight add a little more milk by the spoonful.

When I roll the dough I keep it even so the rolls bake the same. I do not overfill the log or the rolls will spill while baking. I cut the rolls with dental floss for clean sides. If you cut with a knife you may press down and change the shape.

The bake time can change with your oven. I start checking at 18 minutes. I look for light golden tops and firm centers. The rolls will finish cooking as they cool. I brush the melted butter on top right before baking to give a soft crust and shine.

How to Store Leftovers

I store leftover rolls in an airtight container at room temperature for up to two days. If I want to keep them longer I place them in a sealed bag in the fridge for up to five days. I do not frost the rolls until I am ready to eat a few so the frosting stays fresh.

To freeze rolls I wrap them in plastic wrap and place them in a freezer bag. They keep well for up to two months. To reheat I thaw in the fridge overnight and warm in a 300 degree oven for 8 to 10 minutes. I add fresh frosting after warming so they taste like new.

Enjoy Every Moment

I tell people to slow down and smell the rolls while they bake. The house fills with scent and people come to the kitchen. I slice them with care and share them warm. Baking is a small way I say I care.

A Few Common Questions

How long does The Best Cinnamon Rolls! dough need to rise?

I let the dough rise until it doubles in size, about 1 hour in a warm place. If your kitchen is cool it may take longer. I use a warm spot near a sunny window or oven light to help it rise.

Can I make The Best Cinnamon Rolls! ahead of time and bake later?

Yes. You can make the rolls and place them in the pan, cover, and store in the fridge overnight. Take them out for about 30 minutes before you plan to bake so they come closer to room temperature. Bake as usual and finish with the frosting after cooling.

Can I change the filling or frosting for The Best Cinnamon Rolls!?

Yes. I often add chopped nuts, raisins, or thinly sliced apple to the filling. For the glaze you can use a simple powdered sugar and milk mix instead of cream cheese. I keep the flavor balance by making small swaps and tasting the filling before I bake.

The Best Cinnamon Rolls

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• Author: sarah
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Deliciously warm cinnamon rolls filled with a sweet cream cheese glaze, perfect for slow mornings and holidays.

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Ingredients

Scale 1x2x3x

• 1 cup milk, heated to 110 degrees F
• 2 + 1/4 tsp. active dry yeast
• 1 large room temperature egg
• 2 Tbsp. melted butter, divided
• 4 Tbsp. granulated sugar
• 1/2 tsp. salt
• 3 cups all-purpose flour, plus 2-4 Tbsp.
• 6 Tbsp. softened butter
• 1/4 cup brown sugar
• 1 Tbsp. ground cinnamon
• 4 oz. softened cream cheese
• 2 tsp. vanilla extract
• 1 cup powdered sugar

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Instructions

1. Warm the milk to about 110 degrees F and add the yeast.
2. Whisk in the egg, 1 Tbsp. melted butter, sugar, and salt.
3. Stir in 3 cups flour until the dough holds.
4. Add 1 to 2 Tbsp. flour if the dough is still sticky.
5. Knead the dough by hand for about 3 minutes.
6. Cover the bowl and let the dough rise until doubled, about 60 minutes.
7. Mix the filling: 6 Tbsp. softened butter, brown sugar, and cinnamon.
8. Dust a work surface with flour and roll the dough to 17 by 10 inches.
9. Spread the cinnamon filling over the dough.
10. Roll the dough lengthwise into a log.
11. Use dental floss to cut the log into 8 even rolls.
12. Place the rolls into a 9×13 pan and cover for a 30 minute second rise.
13. Brush the rolls with the remaining 1 Tbsp. melted butter.
14. Bake at 350 degrees for 20 to 25 minutes until golden.
15. Let the rolls cool about 15 minutes before frosting.
16. Beat 4 Tbsp. softened butter, cream cheese, and vanilla until smooth.
17. Slowly add 1 cup powdered sugar and mix until combined.
18. Spread the frosting over the slightly warm rolls and serve.

Notes

Store leftover rolls in an airtight container at room temperature for up to two days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 350
• Sugar: 15g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 30mg

Keywords: cinnamon rolls, dessert, sweet, holiday baking