Best cinnamon buns ever!!
Here’s a classic Cinnamon Roll Recipe with a rich cream cheese icing—perfectly soft, fluffy, and irresistible:
Cinnamon Rolls with Cream Cheese Icing
Ingredients
Dough:
• 3 1/4 cups (400g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons (1 packet) instant yeast
• 1/2 cup (120ml) warm milk
• 1/4 cup (60ml) warm water
• 1 large egg
• 4 tablespoons (56g) unsalted butter, softened
Filling:
• 1/2 cup (100g) packed brown sugar
• 2 tablespoons ground cinnamon
• 3 tablespoons (42g) unsalted butter, softened
Cream Cheese Icing:
• 4 ounces (113g) cream cheese, softened
• 2 tablespoons (28g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons (15-30ml) milk (optional, for desired consistency)
Instructions
1. Make the Dough
1. In a large bowl, combine the flour, sugar, salt, and yeast.
2. Add the warm milk, warm water, egg, and softened butter. Mix until the dough comes together.
3. Knead the dough on a floured surface for 6-8 minutes (or 4-5 minutes in a stand mixer with a dough hook) until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
2. Prepare the Filling
1. In a small bowl, mix the brown sugar and cinnamon.
2. Keep the softened butter ready for spreading.
3. Assemble the Rolls
1. Punch down the risen dough and roll it out into a rectangle about 12x16 inches (30x40 cm).
2. Spread the softened butter evenly over the dough.
3. Sprinkle the brown sugar-cinnamon mixture on top, pressing it gently into the butter.
4. Roll the dough tightly into a log from the long side and pinch the seam to seal.
5. Slice into 12 equal pieces (or smaller if making mini rolls).
4. Second Proof
1. Arrange the rolls in a greased 9x13-inch baking dish or on a parchment-lined sheet.
2. Cover loosely and let rise for 30-45 minutes, until puffed.
5. Bake the Rolls
1. Preheat the oven to 375°F (190°C).
2. Bake the rolls for 18-22 minutes, or until golden brown.
6. Make the Cream Cheese Icing
1. Beat the softened cream cheese and butter together until smooth.
2. Gradually add the powdered sugar and vanilla extract.
3. Add milk if needed for a spreadable consistency.
7. Ice the Rolls
1. Spread the cream cheese icing over the warm cinnamon rolls.
2. Serve immediately and enjoy!
This recipe makes 12 standard cinnamon rolls or about 18-20 mini rolls if you slice smaller. Let me know if you need any tweaks!
Hey fellow bakers! I know how frustrating it can be when your homemade cinnamon rolls don't turn out quite right. Trust me, I've had my share of dense, dry, or undercooked batches! But over time, I've picked up some amazing tips that make all the difference, especially when you're aiming for that perfectly soft, fluffy texture with a melting cream cheese frosting. First off, let's talk about proofing (the rising part). This is crucial! My recipe mentions letting the dough rise until doubled. A warm, draft-free spot is your best friend here. I often turn my oven on low for a few minutes, then turn it off and let the dough rise inside (just make sure it's not too hot!). If your dough isn't rising, check your yeast – make sure it's fresh and the milk/water temperature isn't too hot (which kills the yeast) or too cold (which won't activate it). Seeing those beautiful swirls develop as they puff up in the pan before baking, just like in the picture showing the unbaked cinnamon rolls ready for baking, is such a satisfying moment! It means they're nearly ready for their golden moment. Next, baking them perfectly. Nobody wants an undercooked cinnamon roll, especially when that delicious cream cheese frosting is waiting! The key is that gorgeous golden-brown top. If they're browning too fast but still seem soft in the middle, you can loosely tent them with foil. Don't overbake, or they'll lose that amazing softness. Usually, 18-22 minutes is my sweet spot, but every oven is different, so keep an eye on them! When I pull them out, they should be puffed up and have a beautiful, even color. And for that dreamy cream cheese icing? The trick to getting that lovely, slightly melty drizzle is to spread it over the rolls while they're still warm, not piping hot, but definitely not cold. This allows the frosting to soften and seep into all those delicious nooks and crannies. If your icing is too thick, a tiny splash of milk works wonders to get that perfect spreadable consistency. I love seeing it melt slightly into the warm rolls! Finally, once you've mastered the basic recipe, why not try some variations? You could add a sprinkle of chopped pecans or walnuts to the filling for extra crunch. Or, for a truly decadent treat, try adding a little orange zest to the dough or icing. If you're planning to make these for a special occasion or as a gift, once they're cooled, you can arrange them in a cute bakery box and tie it with ribbon for a lovely presentation. They don't last long in my house, but if you have leftovers, store them in an airtight container at room temperature for a couple of days, or in the fridge for up to a week. Reheat gently in the microwave for that fresh-baked feel. Happy baking!
this might be a silly question, but what do you cover it with?