Easy Cinnamon Rolls
If I can do it, you can do it!
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.