Cinnamon Rolls
Quick and foolproof, these one-hour cinnamon rolls are fluffy, buttery, and topped with a luscious cream cheese icing.
Equipment
- Mixing bowls
- Rolling Pin
- Pastry mat
- - 9×13” baking pan
- Serrated knife or dough scraper
- - Hand mixer
Ingredients
- Dough
- ½ stick butter melted
- ¾ cup warm milk 100–110°F
- 2¼ tsp active dry yeast
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla
- ¼ tsp salt
- 2½ to 3 cups all-purpose flour
- Filling
- ½ cup brown sugar
- ½ cup sugar
- 2 tsp cinnamon
- 1 tsp vanilla
- 6 tbsp butter softened
- Icing
- 4 oz cream cheese
- 1½ cups powdered sugar
- 1 tsp vanilla
- 2 –4 tbsp milk
Instructions
- Mix warm milk, butter, sugar, and yeast. Let foam (10 min).
- Add egg, vanilla, salt, then flour until dough forms.
- Knead, then proof in a warm place for 10 minutes.
- Mix filling ingredients. Roll dough into a 14x18" rectangle.
- Spread filling, roll up, and cut into 12 even rolls.
- Place in greased pan, bake at 350°F for 20–25 minutes.
- Cool 10 mins. Mix icing, spread over warm rolls.
Notes
To freeze unbaked: slice, arrange, freeze. Bake after thawing.
For less sweet rolls, reduce sugars by ⅓.
Icing can be swapped with vanilla glaze.