Cinnamon Rolls
Homemade cinnamon rolls are soft, fluffy, and swirled with buttery cinnamon sugar under a blanket of cream cheese glaze. Fresh from the oven, they are gooey in the center with pillowy, tender layers. They take a little time but are absolutely worth it for a special breakfast or brunch.
- ⏱ 150 min
- 📊 medium
- 🍽 Family
Ingredients
- 4 cups flour
- 1 cup milk, warm
- 2 tsp active dry yeast
- 1/3 cup sugar
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 2 tbsp cinnamon
- to top cream cheese glaze
Instructions
- Stir the yeast and a pinch of sugar into the warm milk and let it foam for 5 minutes.
- Mix in the sugar, half the butter, and the flour to form a soft dough, then knead until smooth.
- Cover and let it rise until doubled, about 1 hour.
- Roll the dough into a rectangle, spread with the remaining butter, and sprinkle with the brown sugar and cinnamon.
- Roll it up tightly, slice into rolls, and arrange in a buttered pan to rise 30 minutes.
- Bake at 175C (350F) for 22 to 25 minutes until golden, then spread with cream cheese glaze while warm.
💡 Chef's tip
Use floss or a thin thread to cut the rolls; it slices cleanly through the soft dough without squashing the spiral the way a knife does.
Letting the dough rise twice, once before shaping and again after, is what gives cinnamon rolls their signature soft, airy, pull-apart texture.
Nutrition (per serving)
- Calories: 380 kcal
- Protein: 6 g
- Carbs: 58 g
- Fat: 14 g
