Easy Cinnamon Rolls
These easy cinnamon rolls are soft and fluffy, filled with gooey cinnamon and sugar, topped with a creamy icing, perfect for a sweet treat or breakfast.
Ingredients
Dough Ingredients
- 2 and 3/4 cups all-purpose flour (spooned & leveled), plus more as needed
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 3 Tablespoons unsalted butter for dough
- 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
- 1 large egg at room temperature
- 3 Tablespoons unsalted butter extra softened for spreading
- 1/3 cup packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Icing Ingredients
- 4 ounces full-fat block cream cheese softened to room temperature
- 2 Tablespoons unsalted butter softened to room temperature
- 2/3 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, and salt. Set aside.
- In a heatproof bowl, combine the milk and butter. Heat until the butter melts and the mixture feels warm (about 110°F/43°C). Whisk in the yeast until it dissolves.
- Pour the milk mixture into the dry ingredients. Add the egg, and stir until a soft dough forms.
- Transfer the dough to a lightly floured surface. Knead for 3-5 minutes until smooth. If sticky, add flour as needed. Place in a greased bowl, cover loosely, and let rest for about 10 minutes.
Rolling and Rising
- Roll the dough into a 14×8-inch rectangle. Spread the softened butter on top. Mix cinnamon and brown sugar, then sprinkle over the dough.
- Roll up the dough to create a log. Cut into 10-12 even rolls and place them in a greased baking pan.
- Cover the pan and allow the rolls to rise in a warm place for 60-90 minutes, or until doubled in size.
Baking
- Preheat your oven to 375°F (190°C). Bake for 24-27 minutes, or until lightly browned.
- Remove from the oven and let cool on a wire rack while preparing the icing.
Icing
- In a medium bowl, beat the cream cheese until creamy. Add butter and mix until smooth. Then, beat in the confectioners’ sugar and vanilla until combined.
- Spread the icing over the warm rolls, and serve immediately.
Notes
For best results, ensure that the milk and butter mixture is warm but not too hot, as high temperatures can kill the yeast. Store leftover rolls covered tightly at room temperature for 1 day or refrigerated for up to 5 days.