Best Homemade Cinnamon Rolls Ever (Print Version)
# Ingredients:
→ Dough
01 -
1 cup warm milk (100-110℉)
02 -
1 tablespoon instant dry yeast
03 -
2 tablespoons granulated sugar
04 -
1 teaspoon salt
05 -
3 tablespoons salted butter, softened
06 -
1 large egg
07 -
3 cups all-purpose flour
→ Filling
08 -
1/2 cup salted butter, melted
09 -
1 cup brown sugar
10 -
2 tablespoons ground cinnamon
→ Glaze
11 -
4 ounces cream cheese, softened
12 -
1/4 cup salted butter, softened
13 -
1 to 1 1/2 cups powdered sugar
14 -
1/2 teaspoon vanilla extract
15 -
1 to 2 tablespoons milk
# Instructions:
01 -
In the bowl of a stand mixer, combine warm milk, instant dry yeast, granulated sugar, salt, softened butter, and egg. Add in the flour while mixing on low speed with a dough hook.
02 -
Increase mixer speed to medium and add more flour if necessary until the dough pulls away from the sides of the bowl. Ensure the dough is tacky but not sticky to the touch.
03 -
Transfer the dough to a lightly greased bowl, cover with a towel, and let it rise until it doubles in size, about 1 hour.
04 -
Lightly grease a baking sheet or 9x13 pan. Punch down the dough and roll it into a 12-inch by 18-inch rectangle.
05 -
Brush the rolled-out dough with melted butter. Combine brown sugar and cinnamon in a bowl and sprinkle evenly over the buttered dough.
06 -
Roll the dough tightly lengthwise to form one long roll. Cut the roll into 12 one-inch slices using a sharp knife.
07 -
Place the rolls in the prepared 9x13 pan, cover, and let them rise for 30 to 45 minutes.
08 -
Preheat oven to 325°F. Bake the rolls for approximately 14 minutes, or until lightly browned on top.
09 -
Using a hand mixer, whip together cream cheese and softened butter until light and fluffy. Mix in powdered sugar, vanilla extract, and milk until the glaze reaches a drizzle-like consistency.
10 -
Frost the warm cinnamon rolls with the glaze. Serve immediately or store for up to 4 to 5 days.
# Notes:
01 -
Cooking time may vary depending on roll size. Ensure rolls are lightly browned on top before removing from the oven.
02 -
For overnight preparation, refrigerate rolls after cutting and proof them for an hour at room temperature before baking.
03 -
For freezer storage, freeze uncooked rolls individually and bake after thawing at room temperature.