Cinnamon Rolls

Becky at The Bake Dept
by Becky at The Bake Dept
12 rolls
45 min

Seek no further. These are The Ones. The Ones. The Best. They will render you silent. Fab fresh out of the oven and they stay fluffy for days!

I kid you not. These will knock your socks off. Knock you back. Bring you to your knees. Your eyes will get stuck in the back of your head from rolling them in glee.

The dough is so easy to make. So easy. You pretty much just toss all the ingredients into the mixer. I used active dry yeast here but you can also use instant.

The dough is so supple and rolls out like a dream.

Load up the dough with the butter, brown sugar, and cinnamon then roll from the short edge for 12 rolls. You can also do 24 smaller ones by rolling from the long edge.

Slice 'em up and toss them into the baking pan.


At this point you can either refrigerate and bake the next day or go ahead and bake now. (Bake now, seriously, why wait.)

Aren't they gorgeous?! Wow. I just passed out.


Need more sweet roll recipes? Hit up The Bake Dept today!

Spread the icing across the top while the rolls are still hot from the oven.

Heaven. Sheer heaven. Uuohhh, I'm dyin' over here.

I mean. Look at that.


And it still blows my mind that these stay fluffy and soft for several days unlike most Cinnamon Roll recipes.

Seriously. These are The Best. The Very Best Cinnamon Rolls ever. And you should bake them today.


Be sure to drop by The Bake Dept by clicking the link below for more on these and lots of other The Best baking recipes!

Cinnamon Rolls
Recipe details
  • 12  rolls
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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Ingredients
Dough
  • 1 cup (237 ml) lukewarm milk, about 110°-115° F (43°-46° C)
  • 1 package (2 1/4 teaspoons/7 g) dry active yeast
  • 1/2 cup (99 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (76 g) unsalted butter, softened
  • 4 1/2 cups (540 g) all-purpose flour
  • 1 3/4 teaspoons (10.5 g) fine sea salt
Filling
  • 1/3 cup (76 g) unsalted butter, softened
  • 1 cup (213 g) packed brown sugar
  • 2 tablespoons (17 g) ground cinnamon (up to 3 tablespoons)
Icing
  • 1/3 cup (76 g) cream cheese, softened
  • 1/4 cup (57 g) unsalted butter, softened
  • 1 1/2 cups (170 g) powdered sugar
  • 1/2 teaspoon vanilla extract
Instructions
Begin by blooming the active dry yeast in the warm milk in the bowl of a stand mixer with a pinch of the sugar for about 5-10 minutes until bubbly and foamy.
Add all of the remaining dough ingredients and with a dough hook, knead the dough for about 5 minutes. It may still be sticky but that's ok; don't add more flour.
Lightly oil a bowl, add the dough to the bowl, turning it to grease all sides, then cover and let rise until double in a warm, draft-free spot for about 1-2 hours.
Deflate the dough gently when ready then transfer to a lightly greased work surface or large silicone mat. With a rolling pin, roll into a rectangle of 16x21 inches.
With an offset or regular spatula, spread the 1/3 cup of filling butter across the surface evenly. Combine the brown sugar and cinnamon in a bowl then dump the contents over the dough. Spread the mix evenly across.
Rolling from the 16" short end, roll the dough snugly into a log then slice into 12 even rolls with a very sharp knife or using plain dental floss.
Lightly grease a 9x13 or slightly smaller pan and set the sliced rolls cut side down into it. If there's extra space in the pan, lightly crumple aluminum foil into balls and set it in the spaces to fill.
Cover the pan with plastic wrap and set it aside to rest for 30 minutes. The rolls should reach about double in size. Begin preheating the oven to 400° F (204° C) during this rest.
Remove the cover and bake until golden brown, around 15 minutes. The internal temperature of a roll in the center of the pan should be about 190° F (88° C).
While the rolls are baking, mix the icing ingredients in a bowl.
Remove from pan from the oven and while the rolls are still warm, spread the icing evenly over them.
Serve the rolls warm. Cover any remaining rolls with plastic or move to a storage container at room temperature for a few days or freeze.
Tips
  • Tips, tricks, details, and more great recipes can be found at The Bake Dept!
Becky at The Bake Dept
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