Classic Cinnamon Rolls
Soft, buttery yeasted rolls swirled with brown sugar and cinnamon and spread with cream cheese frosting while warm. Includes an overnight option for breakfast.
Chef's note To have them for breakfast, do everything through cutting the night before, cover the pan, and refrigerate.
Chef's note To have them for breakfast, do everything through cutting the night before, cover the pan, and refrigerate. In the morning, let them sit out about 1 hour to finish rising, then bake. Dental floss cuts the cleanest slices.
Ingredients
- 1 cup whole milk 240 g, warmed to about 110°F
- 2¼ tsp instant yeast 1 packet (7 g)
- ¼ cup granulated sugar 50 g
- 2 large eggs at room temperature
- 6 tbsp unsalted butter 85 g, softened
- 4 cups all-purpose flour 480 g, plus a little for dusting
- 1 tsp fine salt
- ¾ cup light brown sugar 150 g, packed
- 2 tbsp ground cinnamon
- 6 tbsp unsalted butter 85 g, very soft
- 4 oz cream cheese softened
- 2 tbsp unsalted butter 28 g, softened
- 1 cup powdered sugar 120 g
- 1 tsp vanilla extract
Steps
In the bowl of a stand mixer, whisk 1 cup whole milk, 2¼ tsp instant yeast and ¼ cup granulated sugar. Add 2 large eggs and 6 tbsp unsalted butter (it won't fully mix in yet), then 4 cups all-purpose flour and 1 tsp fine salt.
Knead with the dough hook on medium-low 6 to 8 minutes, until smooth, soft and pulling away from the bowl. It should feel tacky, not sticky; add flour a spoonful at a time only if it's sticking badly.
Shape into a ball, put it in a greased bowl, cover, and let rise in a warm spot until doubled, 1 to 1 1/2 hours.
Mix ¾ cup light brown sugar and 2 tbsp ground cinnamon. Roll the dough on a lightly floured counter into a rectangle about 16 by 12 inches. Spread 6 tbsp unsalted butter evenly to the edges and sprinkle the cinnamon sugar over it, pressing lightly.
Starting from a long side, roll it up tightly and pinch the seam. Cut into 12 even slices and set them in a greased 9x13-inch pan. Cover and let rise until puffy and touching, 45 to 60 minutes.
Heat the oven to 350°F. Bake 22 to 26 minutes, until golden and the centers reach 190°F.
While they bake, beat 4 oz cream cheese, 2 tbsp unsalted butter, 1 cup powdered sugar and 1 tsp vanilla extract until smooth. Spread over the rolls while they're still warm.
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