I finally tried an Easy Cinnamon Rolls Recipe and was amazed. The blend of whole milk, active dry yeast, and eggs produces a delightfully soft dough, while unsalted butter paired with light brown sugar and cinnamon creates a sweet filling in every bite. Cream cheese frosting perfectly ties it all together.

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I’ve been experimenting with making homemade cinnamon rolls and I must say these are the best I’ve ever made. I started off with 1 cup warm whole milk, 2 1/4 teaspoons of active dry yeast and a bit of sugar to get the dough rising perfectly every time.

Mixing in 2 large eggs at room temperature along with 1/3 cup melted unsalted butter and 4 cups all-purpose flour really adds a distinct flavor and texture to the dough. For the filling, I spread 1/2 cup softened unsalted butter and then sprinkle a mixture of 1 cup packed light brown sugar and 2 tablespoons ground cinnamon all over.

Once baked, I top them off with a creamy frosting made with 4 oz softened cream cheese, 1/4 cup softened unsalted butter, 1 1/2 cups powdered sugar and a hint of vanilla extract. I promise you’ll love these easy cinnamon rolls recipe for any special brunch or high tea!

Why I Like this Recipe

I like this recipe because it always leaves me with super soft and fluffy cinnamon rolls thanks to the warm milk and butter working together so well.
I love how the filling brings out the perfect blend of brown sugar and cinnamon which fills my kitchen with the most amazing aroma that totally makes my day.
I’m really into the creamy, tangy cream cheese frosting; it gives my cinnamon rolls that extra kick that makes each bite unforgettable.
It also doesn’t feel too complicated so i really enjoy making it on a lazy weekend when i want something special but easy to bake.

Ingredients

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Whole milk: Warm milk gives protein and moisture, helping activate yeast for a tender dough.
Active dry yeast: This little guy makes the dough rise and keeps the rolls fluffy and light.
Granulated sugar: Adds sweetness and feeds the yeast, even though its not super healthy in excess.
Unsalted butter: Melted butter brings richness and flavor but should be used sparingly.
Light brown sugar: Its got a deep sweetness that boosts the cinnamon kick in every bite.
Cream cheese: Softened cream cheese lends a tangy softness to the frosting that really pops.
Powdered sugar: Mixes into a smooth icing for a perfect, sweet finish!

Ingredient Quantities

1 cup warm whole milk (about 110°F)

2 1/4 teaspoons active dry yeast

1/2 cup granulated sugar

2 large eggs at room temperature

1/3 cup unsalted butter, melted

4 cups all-purpose flour (plus a bit extra for dusting)

1 teaspoon salt

1/2 cup unsalted butter, softened (for the filling)

1 cup packed light brown sugar

2 tablespoons ground cinnamon

4 oz cream cheese, softened (for the frosting)

1/4 cup unsalted butter, softened (for the frosting)

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

How to Make this

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1. In a large bowl, warm up 1 cup whole milk to about 110°F and stir in 2 1/4 teaspoons active dry yeast with a pinch of the 1/2 cup granulated sugar, then let it sit for about 5-10 minutes until it gets foamy.

2. Beat together 2 large eggs at room temperature and 1/3 cup melted unsalted butter in a separate bowl then add the yeast mixture.

3. Mix in 4 cups all-purpose flour and 1 teaspoon salt gradually until a dough forms. Knead for about 5-7 minutes on a floured surface until it’s soft and smooth.

4. Cover the dough with a clean towel and let it rise in a warm spot for about 1 hour or until it doubles in size.

5. While the dough is rising, make the filling by spreading 1/2 cup softened unsalted butter evenly over a rectangular sheet of dough later on, then sprinkle 1 cup packed light brown sugar and 2 tablespoons ground cinnamon evenly.

6. Once the dough has doubled, roll it out on a lightly floured surface into a rectangle roughly 16×12 inches.

7. Spread the butter mixture over the dough, then roll it up tightly starting from the long side. Slice the roll into about 12 pieces with a sharp knife.

8. Arrange the slices in a greased baking dish, cover again and let them rise for another 30-45 minutes until puffy.

9. Preheat your oven to 350°F and bake the rolls for around 25 minutes until they are golden and cooked through.

10. While the rolls are baking, prepare the cream cheese frosting by beating together 4 oz softened cream cheese, 1/4 cup softened unsalted butter, 1 1/2 cups powdered sugar and 1/2 teaspoon vanilla extract until smooth. Drizzle the frosting generously over the warm rolls and enjoy your ultimate brunch treat!

Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Measuring cups
4. Measuring spoons
5. Thermometer (for checking milk temp)
6. Whisk or fork
7. Spatula
8. Rolling pin
9. Clean kitchen towel
10. Knife (sharp, for slicing dough)
11. Greased baking dish
12. Lightly floured work surface

FAQ

Q: How far in advance can I make the dough?
A: You can prep the dough up to one day in advance and leave it in the fridge. Just make sure you let it come back to room temperature before rolling it out.

Q: Can I substitute any of the ingredients if I have dietary restrictions?
A: Sure, you can use non-dairy milk if you need to but do note that it might change the texture a bit. For butter, you might try a plant-based butter substitute.

Q: How do I know when the dough has risen enough?
A: The dough should roughly double in size after a couple of hours in a warm place, usually it will feel soft and look puffy.

Q: What is the best way to reheat cinnamon rolls?
A: Pop them in the microwave for 15-20 seconds or heat in a 350°F oven for about 10 minutes. This way, they stay moist and soft.

Q: Can I freeze these rolls for later?
A: Yep, you can freeze them after baking. Just make sure you let them cool completely and then store in an airtight container. To reheat, let them thaw overnight then warm them in the oven.

The Best Homemade Cinnamon Rolls Recipe Substitutions and Variations

For 1 cup warm whole milk, you can use an equal amount of oat milk or almond milk. If you like, a mix of half milk and half heavy cream works too.
If you don’t have active dry yeast, you can use instant yeast instead. Just use about 3/4 of the amount called for and mix it in with the dry ingredients.
Instead of unsalted butter in the filling, you can swap with the same amount of coconut oil or even melted salted butter if you adjust the extra salt in the dough.
If you cant find cream cheese for the frosting, try mascarpone cheese. It gives a similar smooth taste and texture though it might be a bit milder.

Pro Tips

• Make sure your warm milk is really just about 110°F before you mix in the yeast or else it might not get foamy like its supposed to ; if it’s too hot the yeast might die so check it with a thermometer if you got one.

• When kneading the dough, don’t add too much extra flour at once if it’s sticky – add a little bit at a time so you don’t end up with a dry dough and it stays soft and smooth.

• Let your dough rise in a nicely warm spot. If your kitchen’s too cool, you can stick it in a turned-off oven with just the light on or near a warm appliance ; that little trick gives it a better rise.

• For that cream cheese frosting, make sure all your ingredients are softened. If they’re not the same temperature there might be lumps in your frosting and it won’t be as smooth as you want it to be.