Description
These homemade cinnamon rolls are soft, fluffy, and swirled with a buttery cinnamon-sugar filling, then topped with a creamy glaze for the ultimate breakfast treat.
Ingredients
- 3/4 cup warm milk (110°F)
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened (for filling)
- 3/4 cup brown sugar, packed (for filling)
- 2 tbsp ground cinnamon (for filling)
- 4 oz cream cheese, softened (for glaze)
- 1/4 cup unsalted butter, softened (for glaze)
- 1 1/2 cups powdered sugar (for glaze)
- 1/2 tsp vanilla extract (for glaze)
- 2–3 tbsp milk (for glaze)
Instructions
- In a bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5–10 minutes until foamy.
- Mix in remaining sugar, melted butter, egg, flour, and salt. Knead dough for 8–10 minutes until smooth and elastic. Cover and let rise for 1 hour, or until doubled in size.
- Roll dough into a 12×18-inch rectangle. Spread softened butter evenly over dough.
- Mix brown sugar and cinnamon together, then sprinkle evenly over buttered dough.
- Roll dough tightly from the long side into a log, then slice into 12 rolls.
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, until golden brown.
- For glaze, beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, and milk until creamy.
- Spread glaze over warm rolls before serving.
Notes
- For overnight rolls, refrigerate after shaping and rise at room temperature before baking.
- Add chopped pecans or raisins to the filling for extra flavor.
- Glaze can be adjusted for thickness by adding more milk or sugar.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American