Cinnamon Rolls

These delicious Cinnamon Rolls are perfect for any holiday gathering or a weeknight! They are extra soft and tender, layered with rich cinnamon and brown sugar, then topped with a delicious sweet cream cheese glaze. They are absolutely perfect when served warm and fresh out of the oven. Way better than the ones in the can!

You will love how soft and fluffy these cinnamon rolls are. Whether you are a newbie with yeast or a pro, you will get these right on the first try.

Skip the trip to Cinnabon and give these a try at home. I promise they will not disappoint, and your family will ask for them on a regular basis.

Ingredients

The ingredients are pretty simple, and you likely stock these pantry staples, so you can make this treat anytime. They are perfect for the holidays, bake sales or potlucks.

• All-Purpose Flour. If you want to make these gluten-free, use an all-purpose gluten-free flour like Bob's Red Mill.
• Granulated Sugar. The sugar in the dough will feed the yeast and adds a touch of sweetness to the dough.
• Salt. Salt adds flavor.
• Instant Yeast. This instant yeast will help the cinnamon rolls rise faster. You can use active dry yeast, but they might take longer to rise. I like Red Star.
• Milk. I prefer to use whole milk in this recipe, but you can also substitute almond milk. Do not use skim milk.
• Unsalted Butter. The butter fat will help the cinnamon rolls to be rich and delicious.
• Egg. Room temperature is best.

For the Filling

• Unsalted Butter. Melted in the microwave in 30-second increments.
• Brown Sugar. I love brown sugar and cinnamon together - it's a heavenly flavor match.
• Cinnamon. An absolute necessity!

Glaze

• Powdered Sugar. Cream Cheese. Vanilla. The perfect combination for a classic gooey and sweet frosting that can't be beat.

How to Make Cinnamon Rolls

1. In a small saucepan mix the milk, yeast, and sugar, heat it until warm, but not boiling. Remove from heat.

2. Combine the flour and salt in a large mixing bowl. Mix well. Add an egg and pour in the warm milk and water mixture. Stir until a soft dough forms.

3. Transfer the dough onto a lightly floured surface. Knead for about 5 minutes until the dough becomes smooth and elastic.

4. Cover the dough in a greased bowl with a clean kitchen towel. Allow it to rise in a warm place for about 1 hour or until it doubles in size.

5. While the dough is rising, prepare the filling. Mix the softened butter, brown sugar, and ground cinnamon in a small bowl until well combined.

6. Once the dough has risen, punch it down to release any air bubbles. Roll it out into a rectangle shape, about ¼ inch thick.

7. Spread the filling evenly over the dough, leaving a small border around the edges.

8. Starting from one of the longer sides, tightly roll the dough into a log shape. Pinch the seam to seal.

9. Cut the log into 9 or 12 equal-sized pieces using a sharp knife.

10. Place the cinnamon rolls in a greased baking dish, leaving a little space between each roll. Cover with a kitchen towel and let them rise for another 30 minutes.

11. Preheat the oven to 375°F (190°C).

12. Bake the cinnamon rolls for 15-20 minutes or until golden brown.

13. While the cinnamon rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, soft cheese, and vanilla extract until smooth.

14. Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes.

15. Drizzle the glaze over the warm cinnamon rolls.

16. Serve and enjoy!

Cinnamon Roll Recipe Tips

• Make sure the milk and egg you use are at room temperature. If you prefer, you can microwave the milk for 15 seconds while you gather the other ingredients.
• You have to let the dough rise in a warm spot in the kitchen in the sun or in the oven with the light on. A friend swears by putting it on a heating pad on the lowest setting, although I have not tried it.
• Use a very sharp knife when slicing the dough into pieces. You can also use a pizza cutter to cut the dough before you roll it up!
• Don't glaze the cinnamon rolls while they are still hot. They should still be warm, so it will be gooey but too hot, and they will melt away.