Easy Cinnamon Rolls (from scratch)
, Makes 10-12 rolls
Soft yeasted rolls swirled with brown sugar and cinnamon, topped with cream cheese icing.
| prepGrease a 9- or 10-inch round cake pan, pie dish, or square baking pan | ||||||||
| prepPreheat oven to 375°F / 190°C once the rolls have doubled | ||||||||
| 180 ml whole milk | Warm milk & butter to 110°F / 43°C | Whisk in yeast | Pour in yeast mixture, add egg, mix to soft dough | Knead 3-5 min, rest 10 min | Roll out, spread butter, sprinkle cinnamon sugar | Roll up, cut, rise 60-90 min | Bake 375°F / 190°C, 24-27 min | Spread icing on warm rolls |
| 43 g unsalted butter | ||||||||
| 2 1/4 tsp instant yeast (1 standard packet) | ||||||||
| 344 g all-purpose flour, plus more as needed | Whisk flour, sugar & salt | |||||||
| 50 g granulated sugar | ||||||||
| 1/2 tsp salt | ||||||||
| 1 large egg, at room temperature | ||||||||
| 43 g unsalted butter, softened (for the filling) | ||||||||
| 67 g packed brown sugar | ||||||||
| 1 tbsp ground cinnamon | ||||||||
| 113 g full-fat block cream cheese, softened | Beat cream cheese, butter, sugar & vanilla | |||||||
| 28 g unsalted butter, softened (for the icing) | ||||||||
| 80 g confectioners' sugar | ||||||||
| 1 tsp vanilla extract | ||||||||
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