"These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl!"
Easy Cinnamon Rolls
Servings – 10-12
Prep Time – 1 Hour and 40 Minutes
Cook Time – 25 Minutes
Ingredients:
Dough
2 and 3/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup whole milk
3 Tablespoons unsalted butter
2 and 1/4 teaspoons any instant yeast (1standard packet)
1 large egg, at room temperature
Filling
3 Tablespoons unsalted butter, extra softened
1/3 cup packed light or dark brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Icing
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
Directions:
Whisk the flour, sugar, and salt together in a large bowl. Set aside.
Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 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.
After 10 minutes, 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, pie dish, or square baking pan.
Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size.
After the rolls have doubled in size, preheat the oven to 375°F. Bake 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. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
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 confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.Â
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes:
Coffee Icing: Whisk 1 cup confectioners’ sugar, 1/2 teaspoon pure vanilla extract, and 2–3 Tablespoons strong brewed coffee together until smooth. Drizzle over warm rolls.Â
Vanilla Icing: Whisk 1 cup confectioners’ sugar, 1/2 teaspoon pure vanilla extract, 2-3 Tablespoons milk together until smooth. Drizzle over warm rolls.
Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Bake as recipe calls above.
Freezing Instructions: Baked rolls can be frozen up to 2–3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls as follows above for only about 10 minutes at 375°F. Cool completely, then cover tightly and freeze. To serve, take the pan of rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them for the remaining 15–18 minutes.
"I love this recipe so much! I’ve been craving cinnamon rolls but somehow the store bought ones were always dry and disappointing. These were lovely. I’ve never had any success in baking breads, so I was certain it would fail, but they turned out delightful. Thank you for sharing!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.