What could be better than warm homemade cinnamon rolls straight out of the oven dripping with cream cheese frosting?! These large cinnamon rolls are so ooey gooey, soft, and delicious and then you cover them in this delicious frosting and you have yourself a winner!
WHERE DID CINNAMON ROLLS ORIGINATE FROM?
Cinnamon rolls originated in Northern Europe. They are a staple in Scandinavian baking. They are called by many different names in Europe: Kanelbulle (cinnamon roll)Sweden, Kanelsnegle (Cinnamon snails), skillingsboller (penny bun) Norway, Korvapuusti (cuff on the ear) Finland, and more. In North America it also goes by different names: Cinnamon swirls, snails, danish, and buns, in addition to sticky buns, and sweet rolls.
INGREDIENTS
This recipe focuses on creating these deliciously soft and flavorful cinnamon rolls. The cream cheese frosting can be used as part of so many recipes it was created in its own post.
All-purpose flour
Flour is what provides the structure for these rolls. Using a bread flour would create a chewier roll.
Unsalted butter (melted)
The melted butter is a needed fat in this recipe to help the structure of the dough, helping to create a buttery soft dough. It is also used for the cinnamon sugar filling.
Whole Milk (warmed)
Whole milk is needed as well for it’s fat content. The fat in this dough recipe is what gives the richest taste and soft, fluffy consistency. Whole milk is ideal for the richest-tasting cinnamon rolls. You could also substitute Buttermilk if desired without needed to change the recipe.
Granulated sugar
Sugar serves two purposes in this recipe. It helps to create a lightly sweet dough and it also is used to feed the yeast.
Active dry yeast
Use a good dry yeast in this recipe to ensure you get enough rise to create the soft, fluffy dough that is so full of flavor.
Baking powder
Baking powder aids the yeast in creating the air pockets needed to make this a fluffy dough.
Salt
Actually serves multiple roles in this recipe. Salt controls the rate of yeast fermentation, strengthens gluten, and modifies the flavor.
Brown Sugar
Light brown sugar is used with cinnamon to create the ooey-gooey filling in this cinnamon roll.
Ground cinnamon
These are cinnamon rolls actually, so…Cinnamon is used in coordination with the brown sugar to create these drool-worthy delights.
VIDEO: THE PROCESS
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CAN THIS BE MADE THE NIGHT BEFORE?
Absolutely, you can prepare this the night before and let it rise in the pan. The next morning you can simply pop them in the oven, remove the frosting from the fridge, & spread the frosting on top when they are done.
HOW TO MAKE HOMEMADE CINNAMON ROLLS
1. In a large bowl mix together the melted butter, warm milk, yeast, and granulated sugar.(The liquid should be between 100-110 F (Any warmer the yeast will die)
2. Let the yeast mixture sit for a full minute to activate.
3. Add 4 cups of all-purpose flour to the mixture and stir until just combined.
4. Cover the bowl with plastic wrap or a towel and set in a warm place to rise for one hour. (It should double in size by the end of that time)
5. Use the extra cup of flour to create a floured surface and knead the dough just adding how ever much of the flour you need for it to lose more of its stickiness. (Don’t force in all of the flour. You don’t want to make the dough too tough and stiff)
6. Roll the dough out into a large rectangle about 1/4 inch thick.
7. Spread a stick of softened butter over the surface of your dough rectangle.
8. sprinkle the surface evenly with the brown sugar and cinnamon.
9. Press the sugar and cinnamon into the dough mixture.
10. Start on the long side of the dough rectangle and roll the dough up into one long log.
11. Using a sharp knife trim off any uneven ends and split the log in the center into two even logs.
12. I use a knife to mark the slices. You can make up to 7 from each log. I like mine thicker so I cut them into 5 sections.
13. Place your cinnamon rolls in prepared pans. Cover with plastic wrap and place in a warm place to rise until doubled in size. (They should look fluffy)
(Prepare your pans and preheat the oven to 350F)
14. Place the pans in the oven and bake in the oven for 25-30 minutes until slightly golden.
15. While they are still warm, smoother them in frosting.
PRO TIPS FOR MAKING THE BEST CINNAMON ROLLS Don't add more flour than necessary. Only add enough to take away the extreme stickiness leaving it a little tacky, but not so much it sticks to the surface your rolling it out on. Use a sharp knife so you don't smash the rolls as you are slicing them. Don't kill the yeast by using liquid that is too hot. Let the rolls rise in a draft-free, warm environment until they look fluffy.
WHY AREN’T MY CINNAMON ROLLS FLUFFY?
There are a few reasons this could happen. The yeast you used is too old or expired, the room temperature that’s not warm enough, or the butter or milk you used was too hot for the yeast.
IF YOU ENJOY THESE CINNAMON ROLLS HERE ARE A FEW OTHER RECIPES YOU SHOULD TRY NO BAKE BLUEBERRY CREAM CHEESE DESSERT CUPS CHOCOLATE CHIP SHORTBREAD LOGS STRAWBERRY CAKE BOX COOKIES MANDARIN CAKE ROLL
HOMEMADE CINNAMON ROLLS
What could be better than warm homemade cinnamon rolls fresh from the oven and drenched in cream cheese frosting!?!
Equipment
- 1 Stand or hand held mixer
- 2 9" round baking pans
Ingredients
DOUGH
- 5 c all-purpose flour, divided
- ½ c unsalted butter, melted
- 2 c warm milk
- ½ c granulated sugar
- 1 tsp baking powder
- 2½ tsp active dry yeast
- 2 tsp salt
FILLING
- 1 stick butter, softened
- ¾ c light brown sugar
- 2½ Tbsp ground cinnamon
Instructions
- Mix the flour, baking powder, and salt together and set aside.
- Pour and mix the melted butter, warm milk, granulated sugar, and yeast in a bowl.
- Let it sit for 1 full minute to activate the yeast.
- Pour in 4 cups of the flour mixture and mix until just combined.
- Cover with plastic wrap or a towel and set in a draft-free, warm area and allow it to rise for 1 hour. (It should double in size)
- Remove the cover and place the dough and the last cup of flour, down on a surface to knead the dough.
- Only knead in as much as is needed to take away most of the doughs stickiness. Don't know force in all of the flour if not necessary. You will end up with a dry, stiff dough that will not rise.
- Roll the dough out into a large rectangular shape about 1/4 – 1/2" thick trying to make the corners as neat and even as possible.
- Place the stick of butter on the dough and spread it out evenly all over the top.
- Next sprinkle both the cinnamon and the brown sugar over the entire surface and pat into the dough.
- Starting on one of the long-sides, roll up the dough forming one long log.
- Use a sharp knife and trim up the ends and then cut the log in half and then cut each log into individual rolls. You can get 5-7 from each log.
- Place them down in your prepared pans and cover with plastic wrap or a towel and again set in a warm area to rise another 30 minutes. The rolls should look fluffy.
- Then place the rolls in the oven at 350°F for 25-30 minutes until golden brown.
- Cover them in cream cheese frosting when you get them out of the oven and they are still warm.
- Enjoy and share if you'd like 😀
Notes
Only add as much extra frosting as is necessary to take away most of the stickiness. If you add too much it will become a dry, tough, stiff dough that will not rise.
Be careful not to kill the yeast by using milk that is too hot.
Let the dough rise in a warm area that is free from drafts.
Make sure to use a sharp knife when slicing the rolls so they don’t become smashed.
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators.
Nutrition
Serving: 85gCalories: 535kcalCarbohydrates: 79gProtein: 10gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 55mgSodium: 608mgPotassium: 205mgFiber: 4gSugar: 29gVitamin A: 652IUVitamin C: 0.1mgCalcium: 133mgIron: 3mg
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