You can bake the best cinnamon rolls you've ever had and eat them still warm from the oven. Yeasty and gooey with cream cheese icing, you'll want to make these every time friends come over.
Quick-read digital thermometer
Stand mixer with dough hook (optional)
Stand mixer with paddle (optional)
Tape measure or ruler
Knife sharpener (optional)
9" X 13" glass baking pan (metal will do)
- 6 tbsp butter
- 1 cup milk
- 1 tbsp sugar for feeding the yeast
- 1/2 cup sugar (the remainder)
- 2 packets active dry yeast (about 1 tbsp)
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 4 to 4-1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup brown sugar
- 3 tbsp ground cinnamon
- 6 tbsp butter softened
- 1 package cream cheese (8 oz) softened
- 1/4 cup butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp orange extract (optional — you could also try maple!)
- 1/4 tsp salt
Melt the butter in a small pan or the microwave, and set aside.
Gently heat the milk in a small pan or the microwave. Be careful not to scald it or overheat it. You want it between 105° F and 110° F for growing the yeast.
Put the milk in your mixer bowl and stir in 1 tablespoon of sugar to support the growth of the yeast.
Sprinkle the yeast on the surface of the milk and wait a few minutes until the milk dampens all of it. Then stir the yeast thoroughly but gently into the milk. Wait 5 minutes. If you look closely, the mixture should now be foamy due to the action of the yeast.
Use a stand mixer, or you can do the next few steps with a heavy spoon.Add the sugar, melted butter, eggs, and vanilla to the yeast mixture, and stir until combined. Measure 4 cups of all-purpose flour, or weigh out 520 grams.This is the minimum amount of flour for this recipe. Later you can adjust it to get the exact right amount.
Add the flour, salt, and cinnamon, and stir with the dough hook. Start it on low so flour won’t spray around the room, and speed it up a little as you go.
This will probably happen several times: If the dough sticks to the side of the bowl, the bottom of the bowl, or high up on the dough hook, stop the mixer and use your flexible spatula to push the dough back into the middle.Be sure to push the spatula all the way under to the middle of the bottom of the bowl. Once the dough forms into a large ball, knead the dough with the dough hook of your stand mixer. If you prefer, you can transfer the dough to a floured surface and knead it with your hands. Knead 3 to 5 minutes, until the dough is smooth and elastic.If the dough sticks to the bottom of the bowl or feels sticky to your fingers, add a spoon of flour at a time, waiting until each spoon is incorporated, until the dough is smooth.
Place the dough on a floured surface, and form the dough into a ball with floured hands. Smooth the top of the ball with your hands until the surface is stretched and smooth, pressing the dough under the ball.
Spray a large bowl lightly with cooking oil spray, place the dough in the center, smooth side up, and hit it with one last quick squirt of the cooking oil spray. Cover the bowl with a kitchen towel to keep stuff out and the moisture in. Wait until the dough has doubled, or nearly doubled, about 30 minutes.
Rolling and cutting
After 30 minutes, the dough should have doubled. If not, it’s okay to wait a little longer. Place the dough on a floured surface and roll from the center. Flour the rolling pin and your hands. If things start to get sticky, sprinkle extra flour over the dough, or flour the rolling pin again.
Roll the dough out into a 24″ X 12″ rectangle, and square off the corners as much as you can. Measure it! Try to make the thickness even all over, about 1/4″.
Spray a flexible spatula with cooking oil spray. Spread the filling evenly over the dough. It’s not easy! You’re going to have to work a while to get it smooth, but it’s worth it. Be sure to leave about 1/4″ around the edges so it won’t leak out.
Carefully roll the dough up as tightly as you can, so that you end up with a 24″ long cylinder.
Take the time to mark off a dozen 2″ pieces. Sharpen your utility knife especially for the next step. It’s a lot easier and cleaner with a sharp knife! Using your sharpened knife, cut the dough into a dozen pieces on the marks.
Place the rolls on the oiled parchment paper in the baking pan in 3 rows of 4 rolls. Trim the parchment paper with scissors so it doesn’t stick out of the pan. Cover the rolls with a kitchen towel to keep stuff out and moisture in, and let them rise again.
Preheat oven to 350° F with the rack in the center.
After about 30 minutes, the rolls will be nearly doubled in size. Bake them 18-20 minutes in the preheated oven until golden brown.
When the rolls look done, check the ones in the center because they finish last. They should be baked all the way through. Add time in increments of at least two minutes so the oven will stay hot. If they get too brown before they’re done, cover them loosely with foil.
Once the cinnamon rolls are golden brown, take them out of the oven. Spread the icing on them right away so it will ooze down into the cracks.
Let them cool a while in the pan and serve while still warm!
→ Step by Step Instructions