The BEST Cinnamon Rolls Recipe

Cinnamon Rolls

Ingredients

Dough

• 1 cup (240 ml) warm milk, about 110°F (43°C)
• ¼ cup granulated sugar
• 1 packet (2¼ tsp) active dry yeast
• 4⅔ cups (560 g) all-purpose flour
• ⅓ cup (73 g) light brown sugar
• 1½ tsp salt
• ½ tsp cinnamon
• ½ cup (113 g) butter, melted
• 1 large egg
• 1 tbsp vanilla

Filling

• ½ cup (110 g) brown sugar
• 1½ tbsp cinnamon
• 6 tbsp butter, very soft—almost melted, but not liquid

Cream Cheese Icing

• 2 tbsp softened butter
• 4 oz softened cream cheese
• Pinch of salt
• 1 tsp vanilla
• 2 cups powdered sugar
• 1–2 tbsp milk, as needed

Optional filling additions: Finely chopped toasted pecans, orange zest, allspice, or cardamom. Other favorite spices can also be added to the dough. Use about ¼ tsp for stronger spices, such as allspice or cardamom.

Equipment and Preparation

• Stand mixer with dough hook; a hand mixer or kneading by hand also works
• Mixing bowls, rolling pin, spatula, and 9 × 13-inch baking dish
• Kitchen scale, recommended for measuring flour
• Unwaxed dental floss or string for cutting the rolls
• Lightly oiled bowl for the first rise
• Lightly buttered baking dish
• Preheat the oven to 350°F (175°C) during the second rise

Method

1. Bloom the yeast: Add the warm milk, granulated sugar, and active dry yeast to the mixer bowl. Mix and let sit for about 5 minutes, until foamy. If it does not foam, start again with fresh yeast. If the mixer bowl is cold, warm it first so it does not cool the milk.

2. Mix the dry ingredients: In a large bowl, combine the flour, brown sugar, salt, and cinnamon. Break up any brown-sugar lumps. Weigh the flour, if possible, for a more consistent result.

3. Make and knead the dough: Add the dry ingredients, melted butter, egg, and vanilla to the yeast mixture. Mix on low until shaggy, then increase to medium-low or medium and knead for about 8–10 minutes. The dough should be smooth and silky, tacky to the touch, but not stick to clean fingers.

4. First rise: Lightly oil a large bowl, add the dough, and turn it once so the top is lightly oiled. Cover loosely and let rise in a warm place until doubled, about 1½–2 hours.

5. Prepare the filling: Mix the brown sugar and cinnamon with a fork. Keep the very soft butter separate for spreading.

6. Roll and fill: Turn the dough onto a lightly floured counter, keeping its slightly dried side against the counter. Roll it into a 12 × 24-inch rectangle. Dot the surface with the soft butter and spread it into an even layer, leaving one short edge bare by about ½ inch. Spread the cinnamon-sugar mixture evenly over the butter.

7. Shape and cut: Starting from the long edge opposite the bare edge, roll the dough into a log, tightening it gently as you go. Mark and cut it into 2-inch slices using unwaxed dental floss or string to help preserve the spiral without squashing the rolls. For a raised center, push the bottom of each roll up slightly with your thumb, then pinch the bottom closed. Arrange the rolls in the lightly buttered baking dish with room to expand.

8. Second rise: Cover loosely and let rise in a warm place for about 1 hour, until noticeably puffed. If the room is too cool, allow extra time.

9. Bake: Bake at 350°F (175°C) for 20–25 minutes, until puffed and golden throughout.

10. Make and spread the icing: Mix the softened butter, cream cheese, salt, and vanilla. Add the powdered sugar and mix on low, adding 1–2 tbsp milk as needed. Briefly increase the speed to medium to smooth out sugar lumps. Adjust the milk for thicker frosting or a looser icing. As soon as the rolls come out of the oven, spread about one-third of the icing over them, using the back of a spoon to work it into the crevices.

Tips

• Use active dry yeast as specified, and check the label.
• Use only as much flour as needed for handling; the dough should be tacky, not sticky.
• Make sure the butter for spreading is very soft so it spreads easily without tearing or thinning the dough.
• Dental floss or string makes cleaner cuts than pressing down with a knife.
• The icing can be made ahead and covered until needed.

Presenter/channel: John Kanell, Preppy Kitchen Referenced sources: No additional source is mentioned in the subtitles.