Cinnamon Rolls – A Beautiful Mess

Is there anything better than a warm cinnamon roll with your morning coffee? Answer: No. Soft, flaky bread topped with cinnamon, sugar, butter and topped with a cream cheese frosting glaze. This is everything a decadent breakfast (or dessert) should be, IMO. And this fluffy cinnamon roll recipe is a classic. If you’re looking for a special breakfast treat, whether it’s the holidays or just for no other reason, make one quickly!

This homemade cinnamon roll recipe only requires one rise and one rest. If you need cinnamon rolls overnight, you can also make them the night before.

relevant: Will this recipe make more than I need? If so, try small batch cinnamon rolls instead.

ingredient

• unsalted butter
• Milk – What I usually use is whole milk.
• vanilla extract
• granulated white sugar
• active dry yeast
• all purpose flour
• salt
• big egg
• brown sugar
• cinnamon
• cream cheese
• Powdered Sugar – Also known as confectionery sugar

I often bake it in a 10.5 x 7.5 inch baking dish (pictured here), but a 9 x 13 inch pan works just as well.

How to make cinnamon rolls

First, make the cinnamon roll dough. In a medium to large saucepan, melt the butter over medium heat. Add milk and vanilla extract and simmer until warm. Turn off the heat, add sugar and stir. Then sprinkle the yeast over this mixture and wait a few minutes for it to activate and foam.

Now add the flour and salt to a large mixing bowl and mix together. Pour in the yeast mixture and eggs and stir together until a ball of dough forms. Turn the dough out onto a floured work surface and knead it for a few minutes until it comes together and is almost elastic. Lightly flour a bowl and place the dough ball inside. Cover with a clean dishtowel and let rise in a warm place for 1 to 2 hours until doubled in size.

Towards the end of fermentation time, apply cinnamon sugar. Some people like to fill their cinnamon rolls by spreading softened butter and sprinkling cinnamon sugar on top, but I would cream the softened butter, sugar, and cinnamon in a small mixing bowl with the mixed butter.

Using a rolling pin, roll out the dough into a large rectangle. Spread the cinnamon sugar filling over the entire rectangular surface. Roll it up and slice it with a sharp knife into cinnamon roll shapes. First, cut the roll in half, then cut half or a third of the pieces. You can also use a stick or ruler for more precise measurements.

Place the dough in a buttered baking dish. Take a 20 minute break. Bake at 350°F for 30 minutes until edges are golden brown. Allow to partially cool before adding frosting glaze.

To make cream cheese frosting with a stand mixer, combine softened cream cheese, powdered sugar, and milk. Spread glaze over cinnamon rolls and serve.

Tips and Notes

• If the yeast doesn’t bubble, it may be old, so check the expiration date on the package. It’s a good idea to start over with fresh yeast.
• If your kitchen and home aren’t particularly warm this time of year and you’re worried your dough won’t rise, leave the oven on for a few minutes. Then turn it off, place the dough inside and close the door to keep it warm. Make sure the oven isn’t so hot that the dough starts to bake.
• I’ve also seen bakers use unscented dental floss to cut cinnamon rolls.
• The best way to keep your cream cheese topping from lumps is to make sure it’s soft and whip it before adding the other ingredients. The second best way is to use a measuring cup or spoon to sift the powdered sugar into the glaze without discarding it. However, a few small lumps did not kill anyone. 🙂
• I will often place a baking dish on top of the baking sheet. This makes moving it in and out of the oven a little easier.
• If you want to make the cinnamon rolls the night before baking, follow the recipe until rested. Instead, cover it with plastic wrap and store it in the refrigerator overnight. Let it sit at room temperature for at least 30 minutes before baking the next day.
• Store leftovers in an airtight container or cover a plate with aluminum foil in the refrigerator for at least 3 days. Just heat it in the microwave for 30 to 45 seconds.

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