Cinnamon Rolls
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Breakfast
Cinnamon Rolls
These cinnamon rolls are soft, gooey in the center, and finished with cream cheese icing. They take time to rise but the hands-on work is simple. This makes a dozen.
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 cup warm milk
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 egg
- 1 teaspoon salt
- 1/2 cup butter, softened, for filling
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk, for icing
Directions
- Stir the warm milk, sugar, and yeast and let it sit 5 minutes until foamy. Mix in the melted butter, egg, salt, and flour to form a soft dough.
- Knead 5 minutes, then cover and let rise in a warm spot until doubled, about 1 hour.
- Roll the dough into a 12 by 18 inch rectangle. Spread with the softened butter and sprinkle with the brown sugar and cinnamon.
- Roll up from the long side and cut into 12 pieces. Arrange in a greased 9 by 13 inch pan, cover, and rise 30 minutes.
- Bake at 350F for 22 to 25 minutes, until golden.
- Beat the cream cheese, powdered sugar, and milk and spread over the warm rolls.
Tips and variations
- Warm, not hot, milk activates the yeast without killing it.
- A warm spot like an off oven with the light on speeds the rise.
- Use unflavored dental floss to cut clean rolls.
- Shape them the night before, refrigerate, and bake in the morning.
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Common questions
- Can I make cinnamon rolls overnight
- Yes. Shape them, refrigerate overnight, then let them come to room temperature and bake.
- Why did my rolls not rise
- The yeast was old or the milk too hot. Use fresh yeast and warm, not hot, liquid.
- How do I store them
- Cover at room temperature for two days, or freeze up to two months.
- Can I use active dry yeast
- Yes. Proof it in the warm milk first, the same as instant.
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