Description
These irresistibly gooey cinnamon rolls are soft, fluffy, and packed with a sweet cinnamon filling, topped with a luscious cream cheese frosting. Perfect for a special breakfast or brunch treat, this recipe guides you through making the dough from scratch, ensuring fresh, warm rolls that melt in your mouth.
Ingredients
Scale
Dough Ingredients
- 1 cup Whole Milk (Warmed to 110°F)
- 2 tsps Active Dry Yeast (Must bloom)
- 1/4 cup Granulated Sugar (Divided into 1 tbsp and 3 tbsp)
- 1 Large Egg (At room temperature)
- 1 Large Egg Yolk (At room temperature)
- 1/4 cup Unsalted Butter (Melted)
- 4 cups All-Purpose Flour (Can substitute with bread flour)
- 1 tsp Salt
Filling Ingredients
- 1/4 cup Unsalted Butter (Melted, use for filling)
- 1/2 cup Brown Sugar
- 2 tsps Ground Cinnamon
Frosting Ingredients
- 8 oz Cream Cheese (Softened)
- 2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 2 tbsp Unsalted Butter (Assumed for cream cheese frosting for smoothness)
Instructions
- Prepare the yeast mixture: Heat the whole milk in a saucepan until it reaches 110°F, then pour it into a mixing bowl. Add the active dry yeast and 1 tablespoon of granulated sugar. Stir gently and allow the mixture to sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- Make the dough: To the yeast mixture, add the remaining 3 tablespoons of granulated sugar, melted unsalted butter, the large egg, and egg yolk. Stir until smooth. Gradually add the flour and salt, mixing well to form a slightly sticky dough. Knead the dough by hand or with a stand mixer fitted with a dough hook for 7-8 minutes until smooth and elastic.
- First rise: Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen cloth and let it rise in a warm place for 60-90 minutes, or until the dough doubles in size.
- Prepare the filling: In a small bowl, combine the melted butter, brown sugar, and ground cinnamon, mixing until well incorporated.
- Shape the rolls: Once the dough has risen, roll it out on a lightly floured surface into a large rectangle, approximately 16×12 inches. Spread the cinnamon sugar filling evenly across the surface. Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces.
- Second rise: Grease a baking pan and arrange the rolls cut-side up, spaced slightly apart. Cover with a cloth and allow the rolls to rise for another 30-45 minutes, until puffy and nearly doubled in size.
- Bake the rolls: Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top.
- Make the frosting: While the rolls bake, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract, beating well to combine into a smooth frosting.
- Frost and serve: Once the rolls come out of the oven, allow them to cool slightly for 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls and serve immediately for the best gooey experience.
Notes
- Ensure your milk is warmed to about 110°F so the yeast activates properly without killing it.
- Kneading the dough well develops gluten, giving rolls a soft yet sturdy texture.
- For extra gooeyness, frost the rolls while still slightly warm but not hot to avoid melting the frosting too much.
- You can substitute bread flour for all-purpose flour for a chewier texture.
- Leftover cinnamon rolls can be stored covered at room temperature for 2 days or refrigerated for up to 5 days. Reheat gently before serving.
