Description

This Cinnamon Rolls Recipe has a soft and fluffy dough with a sweetly spiced cinnamon filling. The cinnamon sugar filling when baked caramelizes slightly to give it a wonderful rich flavor. The literal buttercream icing on top adds the perfect creamy sweetness that helps to make these one of the most loved and indulgent treats for breakfast or dessert!!

Ingredients

Dough

3/4 cup whole milk, warmed to 110 degrees

2 1/4 teaspoons instant yeast

3 eggs

4 cups all-purpose flour (20 ounces/567 grams)

1/2 cup cornstarch

1/2 cup sugar (3 1/2 ounces/100 grams)

1 1/2 teaspoon salt

12 tablespoons unsalted butter, softened

Oil/ cooking spray

Filling

4 tablespoons unsalted butter, softened

1 cup light brown sugar (7 ounces/198 grams

1/2 cup granulated sugar (3 1/2 ounces/100 grams)

4 teaspoons ground cinnamon

1/4 teaspoon salt

3/4 cup heavy cream

Icing

4 tablespoons unsalted butter, melted and cooled

3 cups confectioner’s sugar (12 ounces/ 340 grams)

3-4 tablespoons milk

1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Make the Dough: To make the dough, in the bowl of a stand mixer fitted with the dough hook attachment, stir together flour, cornstarch, sugar, and salt until well combined.
In a small bowl or 2 cup measuring cup add warm milk and yeast. Stir until combined and allow to sit for 3-4 minutes until foamy. Whisk in eggs.
Pour milk mixture into mixer bowl. Mix on low until dough starts to form, about 1 minute. While mixer is running, add 1 tablespoon of softened butter at a time, one every 15-20 seconds.
Turn the speed up to medium and mix until all butter is incorporated, about 1 minute. Continue to knead the dough for 2-3 minutes.
Turn dough out onto a lightly floured surface and continue to knead 3-4 minutes, until a smooth ball of dough forms.
Lightly grease a bowl with cooking spray. Place dough in greased bowl, turning once to coat with oil. Cover and allow to rise 2 hours, or until doubled in size.
Make the Filling: in a small bowl, mix both sugars, cinnamon, and salt, stir until well combined.
On a lightly floured surface roll dough into a 14 by 19-inch rectangle.
Spread softened butter evenly over surface of dough, leaving ½ inch on either end bare. Cover butter with cinnamon mixture, spreading to make an even layer. Gently press the surface with your hands to press sugar into dough.
Starting along one long edge, roll dough into a 19-inch log, squeezing log gently to help adhere layers. Trim ½ inch of dough from both ends of the log to make an 18-inch roll.
Using a sharp knife, cut log into 12- 1 ½ inch pieces. For equal sizing use a tape measure, cut log in half, forming 2 9-inch logs. Next, cut both 9-inch logs in half, making 4- 4 ½ inch logs. Then, cut each quarter into 3 pieces, making 12- 1 ½ inch rolls.
Lightly grease a 9×13 baking dish with cooking spray. Place 12 rolls in dish, evenly spacing them out. Cover with plastic wrap and rise for 1 hour.
30 minutes before baking, preheat oven to 350 degrees.
When ready to bake, pour ¾ cup of cream over rolls, and in any spaces where rolls are not touching. Bake for 30 minutes, until a deep golden brown.
To make the icing, in a bowl add the cooled melted butter, vanilla, and half of the confectioners’ sugar. Whisk until well combined and no lumps remain, 30-40 seconds. Add 3 tablespoons of milk and remaining confectioners’ sugar, whisking until well incorporated and a thin icing is formed, 30-40 seconds. If a thinner consistency is desired, add 1 tablespoon of milk at a time until icing reaches preferred consistency.
When rolls are finished baking, remove from oven and place pan on cooling rack. Allow them to cool for 2-3 minutes.
While rolls are hot spread icing evenly over tops of cinnamon rolls, about 2 tablespoons per roll. Allow rolls to cool an additional 15-20 minutes before serving.

Notes

Storage and reheating instructions:

Store any leftover cinnamon rolls in an airtight container for 2 to 3 days at room temperature or in the fridge for up to 5 days.

Freeze the cooled rolls using a freezer-safe dish for up to 2 to 3 months.

Thaw overnight in the fridge before reheating.

Reheat an individual serving in the microwave using a microwave-safe dish for 30 seconds.

Warm up a larger serving using an oven-safe dish in a 200°F oven, loosely covered with foil for 10 minutes or until warmed through.

To make without stand mixer:

Use a large bowl and a sturdy wooden spoon to make dough. Follow the same steps to prepare the dough.
- Pour milk mixture into flour and stir until a dry shaggy dough starts to form.
- Add butter 1-2 tablespoons at a time, working it into the dough with the spoon or even your hands. Continue to stir until no butter chunks are visible, 2-3 minutes.
- Turn dough out onto a lightly floured surface, the amount of fat in the dough will help lend to it not sticking to the surface. Knead dough to build the gluten and form a smooth ball, 5-6 minutes.
- Continue with step 6.

Prep Time: 15 minutes
Rise Time: 3 hours
Cook Time: 30 minutes
Category: Breakfast
Method: Oven Baked
Cuisine: American