Big, fluffy, soft and chewy. What more could you ask for from the best and most easy homemade cinnamon rolls you can make? Once you try these, you will want to make a batch for all of your friends so that they can experience the pure joy you get when you take a bite. In addition to being so delicious, these are super easy and worth the two and a half hours it takes from start to finish.
How To Make Easy Homemade Cinnamon Rolls
The key to making this recipe easy is to have all of your ingredients ready to go when you are ready to make them. Don’t let the long list of ingredients scare you into not wanting to make these. You will be so glad that you did. With that said, make sure that your cream cheese and butter are softened and portioned out. Put your cream cheese and butter that will be for your frosting into a small prep bowl and set aside covered. Take the butter that you are going to spread onto your dough and place into a prep bowl as well. The cinnamon sugar that will go on your butter spread, to the side. Also, make sure that your eggs are room temperature. Room temperature ingredients are very important in making this dough perfectly soft and fluffy.
First things first. Cinnamon Roll dough is a yeast dough. I am starting by proofing my yeast in warm milk slightly sweetened with sugar. The sugar along with the heat from the warm milk is going to make the yeast activate. Let it sit for 10 minutes. Once it is foamy, you are ready to knead in the rest of your ingredients.
Add in your salt, softened butter, eggs and the rest of your sugar. Mix with your dough hook to combine.
Next you want to gradually add in your flour while the mixer is running, one cup at a time. Knead until the dough cleans the sides of the bowl.
Place your dough into an oiled bowl and allow to rise for one hour. I like to cover my bowl with plastic wrap or a kitchen towel.
Once your dough had double in size, turn it out onto a floured surface and allow to rest for 10 minutes. Cover with plastic wrap or a towel.
Now you want to roll your dough out into a rectangle that is about 16×20.
Spread with your 3 tablespoons of softened butter and sprinkle with your cinnamon sugar mixture. Roll up starting at the long end.
Cut into 12 rolls and line them into an oiled 9×13 inch pan to rise for another hour. Cover.
Once risen they will looked crammed in and too close for comfort. This is exactly what you want.
Baked them at 350 degrees for 35-40 minutes or until tops are golden brown. While your cinnamon rolls are baking, you can whip up the frosting.
Top with frosting and spread while warm.
Do you like the corners like I do or the middles like my husband?
You have got to try these Easy Homemade Cinnamon Rolls. You will not be disappointed!
Easy Homemade Cinnamon Rolls
Big, fluffy, soft, chewy and best of all easy!
- 1 cup warm milk about 110 degrees
- 2 eggs room temp
- 1/3 butter softened
- 3 1/2 cups bread flour
- 1 cup all purpose flour
- 1 teaspoon salt
- 1/2 cup sugar 1 TBS reserved
- 2 1/4 teaspoons active dry yeast
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1/4 cup butter softened
- 2 oz cream cheese softened
- 3 TBS butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Combine warm milk with your reserved sugar and yeast. Allow to sit for 10 minutes or until mixture is nice and foamy.
Add in 1/3 cup softened butter, eggs, and salt and remaining sugar. Mix for about a minute. Next, add in your flour one cup at a time while mixing. Knead with dough hook until dough comes together and cleans the sides of the bowl. You may need slightly more or less flour depending on where you live and the temperature in your kitchen or outside. Allow to rise for one hour. It should double in size. In a small bowl, combine brown sugar and cinnamon. Set aside.
Turn the dough out on a floured surface and allow to rest for 10 minutes, covered with plastic wrap or a towel. Roll your dough out into a 16x20 rectangle. Spread the dough with 1/4 cup of softened butter and top with cinnamon sugar mixture. Roll up, starting at the long end and then cut into 12 rolls. Place rolls into an oiled 9x13 inch pan and allow to rise covered for one hour.
To make the frosting. Combine powdered sugar, 3 tablespoons butter, cream cheese and vanilla. Bake at 350 degrees for 35-40 minutes or until golden brown. Frost while warm. Enjoy!
You may use all bread flour or half bread flour and half all purpose flour. I like the balance of chewiness I get from using about a 3/4 ratio with his recipe. I wouldn't recommend using 100% all purpose flour here. Your rolls will come out more bready and less chewy.