Soft Cinnamon Rolls
Description
These soft cinnamon rolls feature a tender, fluffy dough wrapped around a sweet filling of dark brown sugar and warm cinnamon. Finished with a smooth cream cheese frosting, they make a comforting homemade treat for breakfast, brunch, or a special occasion. Refrigerating the dough also offers flexibility when preparing them ahead of time.
Dough
Filling
Cream Cheese Frosting
Instructions
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Mix the warm milk, yeast, and sugar. Let sit for 5–10 minutes if using active dry yeast. Instant yeast can be added directly to the flour.
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Add the melted butter, egg, and egg yolk.
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Mix in 330–340 g flour and salt. Add more flour only if needed.
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Knead for 8–10 minutes by hand or 5–7 minutes in a mixer. The dough should be soft, smooth, and slightly tacky, not stiff.
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Place the dough in a lightly oiled bowl, cover, and let rise until doubled, about 1–2 hours.
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Gently deflate the dough, cover tightly, and refrigerate for up to 18 hours.
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Mix the brown sugar and cinnamon for the filling.
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Roll the chilled dough into a 12 × 18-inch rectangle.
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Spread the softened butter over the dough and sprinkle evenly with the cinnamon sugar.
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Starting from the long side, roll the dough into a snug log. Pinch the seam closed.
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Cut into 9–12 rolls and place in a greased 9 × 13-inch baking dish.
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Cover and let rise at room temperature.
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Preheat the oven to 350°F (175°C).
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Bake for approximately 22–28 minutes, until the tops are lightly golden and the centers are cooked through.
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Do not overbake. The center should look set but still soft.
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To make the cream cheese frosting, combine the softened cream cheese, powdered sugar, softened butter, and vanilla. Mix until smooth and creamy.
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Frost the cinnamon rolls.
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