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Best Cinnamon Rolls Recipe with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 71 reviews
  • Author: Mariam
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Total Time: 3 hours 2 minutes (including 2 hour chilling and 45 minute rise)
  • Yield: 15 cinnamon rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Best Cinnamon Rolls Recipe features a soft, pillowy sweet dough filled with a fragrant cinnamon and brown sugar filling, baked to golden perfection and topped with a rich cream cheese frosting. The recipe includes a detailed process for making the dough, preparing the filling, and achieving the perfect rise with a warm water bath. These cinnamon rolls are ideal for breakfast, brunch, or dessert, yielding 15 generous servings with a perfect balance of sweetness and spice.

Ingredients

Scale

Dough Ingredients

  • 1 cup whole milk (warm)
  • 1 tablespoon active dry yeast
  • 5 tablespoons granulated sugar
  • 2 large eggs
  • 3 1/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon kosher salt
  • 1/2 cup butter (1 stick, very soft, divided into tablespoons)

Pan and Base Mixture

  • 1/4 cup butter (1/2 stick, barely melted)
  • 1/4 cup cream
  • 5 tablespoons brown sugar

Filling Ingredients

  • 3/4 cup butter (1 1/2 sticks, very soft)
  • 1 cup plus 2 tablespoons brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 to 3/4 teaspoon ground cardamom (optional but recommended)

Cream Cheese Frosting

  • 1 (8-ounce) package cream cheese (softened)
  • 1/2 cup butter (1 stick, softened)
  • 1 cup powdered sugar
  • 1/4 teaspoon kosher salt

Instructions

  1. Make the sweet dough: Warm 1 cup of whole milk in 20-second increments in the microwave until it reaches approximately 105-110°F. Stir and ensure it is warm but not hot; cool if necessary.
  2. Activate yeast: Stir 1 tablespoon active dry yeast and 5 tablespoons granulated sugar into the warm milk. Let sit for 5 minutes until bubbly and foamy, indicating the yeast is alive.
  3. Add eggs: Whisk 2 large eggs into the yeast mixture until smooth.
  4. Prepare dry ingredients: In a large bowl or stand mixer, combine 3 1/4 cups all-purpose flour (spooned and leveled) and 1 teaspoon kosher salt.
  5. Mix wet and dry ingredients: Pour the wet mixture into the flour bowl. Using the paddle attachment on a mixer or hand mixer, blend on medium speed for about 1 minute, scraping sides and bottom as needed.
  6. Add butter: With the mixer on low or medium-low speed, add 1 tablespoon at a time of very soft butter until the full 1/2 cup is incorporated. Mix thoroughly, allowing a couple of minutes for the butter to fully blend.
  7. Knead dough: Continue beating on medium-low speed for 5 minutes. The dough will become silky, smooth, and shiny but will be very wet and sticky.
  8. First chill: Grease a large bowl generously with butter or oil. Scrape the dough into the bowl, cover, and refrigerate for at least 2 hours or up to 2 days. Chilling is essential to work with this wet dough.
  9. Prepare baking pan: In a small bowl, microwave 1/4 cup butter until barely melted. Stir in 1/4 cup cream and 5 tablespoons brown sugar, then spread this mixture evenly over the bottom and sides of an 11x17x1 inch half baking sheet or a 9×13 inch pan.
  10. Make the filling: In a medium bowl, combine 3/4 cup very soft butter, 1 cup plus 2 tablespoons brown sugar, 2 tablespoons cinnamon, 1/4 teaspoon kosher salt, and optional 1/2 to 3/4 teaspoon cardamom. Mix well until combined.
  11. Set up oven for rising: Bring water to a boil on the stove. Place a 9×13 inch pan with boiling water on the lower rack of the oven and another rack above it. Preheat oven to 350°F for about 3 minutes, then turn it off to create a warm, humid environment for the rolls to rise.
  12. Roll out dough: Lightly flour a work surface or pastry cloth. Remove chilled dough and knead a few times by hand. Press or roll dough into a rectangle approximately 12 inches by 16-18 inches and about 1/4 inch thick.
  13. Spread filling: Evenly spread the cinnamon-sugar filling over the dough to the edges. If the filling is too firm to spread, microwave briefly (5 seconds) to soften without melting.
  14. Roll up the dough: Starting from the long edge, roll the dough tightly. Smooth the roll with your hands to ensure even thickness and seal the edge using your fingers.
  15. Cut rolls: Using a long sharp serrated knife, cut the roll into 1 to 1 1/2 inch thick pieces. Dip knife in flour between cuts to prevent sticking.
  16. Arrange rolls: Place each roll cut side up in the prepared pan, ensuring they don’t touch.
  17. Cover and rise: Spray plastic wrap with nonstick spray and cover the rolls carefully. Place the pan of rolls in the warm oven over the pan of warm water (oven off) and let rise for about 45 minutes until puffy and nearly doubled.
  18. Preheat oven: About 15 minutes before rolls finish rising, remove the rolls and water pan and preheat the oven to 350°F.
  19. Bake rolls: Bake the rolls at 350°F for 15-18 minutes until golden brown and the center reaches 190°F on a thermometer.
  20. Make frosting: While the rolls bake, beat 8 ounces softened cream cheese with 1/2 cup softened butter until fluffy. Add 1 cup powdered sugar and 1/4 teaspoon kosher salt, and beat until smooth.
  21. Frost the rolls: Allow the rolls to cool for about 10 minutes. Spread half the cream cheese frosting on top. Save the remaining frosting for leftovers or guests to add as desired.

Notes

  • Use whole milk warmed to 105-110°F to activate the yeast correctly; too hot or cold will kill the yeast.
  • Chilling the dough for at least 2 hours is critical for handling the wet dough.
  • The water bath in the oven creates a warm, humid environment to encourage optimal rising.
  • The 11×17 pan creates slightly shorter but more evenly shaped rolls, while the 9×13 pan yields taller rolls that bake touching each other.
  • Spray plastic wrap with nonstick spray to prevent it from sticking to sticky dough during rising.
  • The cardamom greatly enhances flavor but is optional.
  • Use a thermometer to verify rolls are baked through with a center temperature of 190°F.
  • Frosting can be adjusted based on preference, with extra saved for guests or leftovers.

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Find it online: https://quickcookingmagic.com/best-cinnamon-rolls-recipe-with-cream-cheese-frosting-recipe/