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My family went 10 days without power here in Nashville, Tennessee after a scary ice storm that left thousands without power and fallen trees on streets, houses, and cars. Thankfully my family has power back on (Thank you lineman!), dogs are back, and my catch-up laundry bin is still being tackled. I’m thankful to my friends and family who graciously gave us warm housing. I know we are very blessed despite the uncommon circumstances.

On one of the many cold days we have had this January, I experimented with cinnamon rolls. I found the perfect recipe from Sally’s Baking Addiction. I could not stop eating these! They have the right amount of cinnamon & sugar ratio, the perfect amount off gooeyness in the center, and the frosting coats the top in an even creamy layer. Be sure to knead for close to 15 minutes to get the right consistency of dough. This is key to waking up the gluten and allowing the dough to come together. Read more tips at the bottom to help you along the way. Enjoy and stay warm!

I dare you to eat just one!

The dough

Kneading

It took 15 minutes for the cinnamon roll dough to come together. Just keep at it. Here is a video that shows you how to knead. If it gets too sticky to work with, just add some flour to your hands and a little to the dough.

Round and ready

Look how beautiful this looks when it comes together! Let is sit for 10 minutes before rolling out.

Premeasure on the counter what size the dough should be rolled out to-in this recipe it is 14 inches long by 8 inches wide.

Sprinkle Sprinkle

I like how this recipe uses the perfect amount of cinnamon. You taste it, but it isn’t overpowering or bitter.

Roll her up

This part is so fun-roll the dough into a 14 inch log and then cut into 10-12 even cinnamon rolls.

Risen!

Patience pays off. 90 minutes later the dough has risen beautifully and is ready to bake. I preheat the oven to 150 degrees. When it reaches that temperature, turn the oven off. Crack the oven door slightly and let the cinnamon rolls sit in the oven with a kitchen towel draped over them. The oven allows for a warm spot perfect for rising dough.

Finished product

I dare you to eat just one!

Ready for the best bite of your life?

FAQ

Yeast? Yikes.

Fear not. This guide makes it super simple. Make sure you don’t use hot water in the beginning when you are pouring in the yeast. It should be warm to the touch (110 degrees) but not hot. If it’s too hot, it will kill the yeast, and your dough will not rise. Also, be sure to use instant yeast.

Can I make these cinnamon rolls ahead of time?

Yes, make the dough the night before through step 4. Cover with plastic wrap and keep in the fridge overnight. In the morning, take the dough out and allow to rise in a warm place for about an hour. Start up again with step 6.

Easy Cinnamon Rolls

If I can do it, you can do it!
Servings: 10 rolls
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
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Ingredients 

Dough:

  • 2 3/4 cup flour
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 3/4 cup whole milk
  • 3 Tbsp. butter, unsalted
  • 1 packet instant yeast (2 1/4 tsp)
  • 1 egg

Filling:

  • 3 Tbsp. butter, room temperature
  • 1/3 cup light brown sugar
  • 1 Tbsp. ground cinnamon

Cream Cheese Icing

  • 4 oz. cream cheese, from a block and room temperature
  • 2 Tbsp. butter, unsalted and room temperature
  • 2/3 cup powdered sugar
  • 1 tsp. vanilla extract

Instructions

  • Whisk the flour, sugar, and salt together in a large bowl. Set aside.
  • Combine the milk and butter together in a heatproof bowl. Microwave until the butter has melted and the mixture is warm to the touch (110 degrees). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a rubber spatula OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms. I use a stand mixer for this part.
  • 3. Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 5-15 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.
  • Roll the dough out in a 14×8-inch rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan or pie dish. I use a pie dish.
  • Let Rise: Cover the pan with a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size.
  • Bake at 375 degrees for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. Let cool.
  • Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the powdered sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately. 
  • Cover leftover frosted or unfrosted rolls tightly and store at room temperature for a day or in the refrigerator for up to 5 days.

Notes

Katie’s Tips:
*Room temperature is preferred with ingredients when baking! Leave ingredients out on the counter for a few hours before you want to begin baking.
*To make a warm spot for dough to rise, heat the oven to 150 degrees. Turn the oven off. Place covered dough in the oven with the door slightly cracked open. 
*The yeast needs to be woken up in warm water-110 degrees. Hot water will kill the yeast and then the dough will not rise. I’m speaking from experience. I use Fleischmann’s Rapid Rise Instant Yeast 
*Sally’s baking addiction (Sally’s baking blog) is the best resource for baking anything. She goes above and beyond on questions, details, and measurements. I have learned so much just from baking several of her recipes. 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!