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–+ servings

The Best Cinnamon Rolls

These are the BEST homemade cinnamon rolls. They are fluffy and pillowy, ooey and gooey, and are topped with a delicious cream cheese icing. If I could rest my head on these at night when I go to bed, I would.
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 2 hours
Total Time 2 hours 55 minutes
Servings 9 rolls

Ingredients
 

Dough

  • 2 ½ cups (313 grams) all purpose flour plus more for kneading
  • 1 package instant yeast must be instant! 1 standard package of yeast is 2 ¼ teaspoons.
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¾ cup (180 mL) whole milk room temperature
  • 1 egg room temperature
  • ¼ cup (57 grams) unsalted butter melted and cooled

Cinnamon Filling

  • ¼ cup (57 grams) unsalted butter softened and spreadable
  • ⅔ cup (133 grams) brown sugar light or dark works!
  • 1 tablespoon ground cinnamon

Egg Wash

  • 1 egg lightly beaten

Cream Cheese Frosting

  • 1 8 oz package cream cheese room temperature
  • 1 cup (120 grams) powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

Dough

  • In the bowl of a stand mixer (or large bowl if kneading by hand), whisk together the flour, instant yeast, granulated sugar, salt and nutmeg.
  • Add the milk, egg and melted and cooled butter.

Kneading

  • If you are using a stand mixer, using the hook attachment, mix on low-medium speed until the dough comes together, scraping the flour off the sides of the bowl if necessary. Once the dough forms, turn the mixer up to medium speed and knead for an additional 8-10 minutes. If the dough is sticking to the bottom/sides of the bowl, add more flour tablespoon by tablespoon. You may need to add an extra 4-5 tablespoons of flour. The dough should come together and be slightly sticky but smooth.
  • If you are making the dough by hand, fold the wet ingredients into the dry ingredients until a dough forms. Lightly flour your work space (and your hands) and begin to knead the dough. If the dough is super sticky, add more flour tablespoon by tablespoon. You may need to add an additional 4-5 tablespoons of flour so it is not super sticky. Knead the dough by hand for 8-10 minutes. The dough should come together and be slightly sticky but smooth. 
  • The dough is done kneading when it passes the window pane test. Rip off a small piece of dough and place it in between your fingers. Carefully, spread your fingers apart to stretch out the dough. If the dough stretches easily without ripping AND you can see light passing through it, it does not need anymore kneading. Additionally, if you press your finger into the dough and it bounces back, it is ready to go!
  • Once the dough is ready, transfer it to a well-oiled bowl, cover, and let it rise in a warm environment (in the microwave/in the oven - both OFF) for 1 ½ hours. It should double in size.

Filling

  • While the dough is rising, make the filling. Take the butter out of the fridge and leave it at room temperature for a while so it becomes super soft and spreadable. You can microwave the butter for 5 seconds if necessary to soften it up.
  • In a small bowl, mix together the brown sugar and ground cinnamon. Set aside.
  • Once the dough has finished its first rise, grease an 8 or 9 inch square pan, or pie dish and set aside.
  • Remove the dough from the bowl onto a lightly floured surface. Using a rolling pin, roll out the dough into a 12x16 inch rectangle. Spread the butter into an even and smooth layer across the rolled out dough.
  • Sprinkle on the brown sugar/cinnamon mixture so it is covering the butter. Using an offset spatula, back of a spoon, etc., or your hands (I find it easier with my hands) rub the brown sugar/cinnamon mixture completely into the butter.

Preparing the rolls and baking

  • Gently roll the dough into a log, beginning from the long side. Once the dough is completely rolled, with the seam side down, gently press on the top of the log just to secure it.
  • Cut the dough into 9 equal pieces by using a very sharp knife or a piece of floss. If using a piece of floss, place the floss underneath the dough with the ends coming up on the sides. Criss cross the floss over the dough and pull until a roll comes off.
  • Place your rolls into the prepared pan, cover, and leave the rolls to rise for another 35-40 minutes. They should fluff up.
  • When the dough has 5-10 minutes left to rise, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Lightly whisk an egg to make an egg wash. Brush the egg wash on the edges of the rolls using a pastry brush or your finger.
  • Place the rolls in the oven and bake them for 24-26 minutes until slightly golden on top.

Cream Cheese Frosting

  • While the rolls are baking, prepare the cream cheese frosting. Beat together the cream cheese, powdered sugar, vanilla extract and salt until super smooth. Once the rolls are cooled, spread the frosting on top of the rolls. Enjoy!
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