Perfect Cinnamon Rolls

The Perfect Cinnamon Rolls are pressed with earthy colored sugar, cinnamon, spread and icing. This heavenly breakfast is constantly a tremendous hit!

You prepared for the best cinnamon move formula? I think everybody has their own concept of what makes flawless cinnamon rolls. For me… .I like the rolls delicate with LOTS of rich cinnamon and sugar twirled all through. There’s nothing more awful than envisioning that first nibble of a cinnamon roll and it’s dry and bread-like with negligible cinnamon goodness right? In this way, there you have it, I call these my ideal rolls in light of the fact that my mixture is incredibly delicate with gobs and gobs of spread/cinnamon/sugar whirled and as should be obvious I kinda like a bit of cream cheddar icing on top. On the off chance that this seems like the sort of cinnamon move you like too… … you should make these 🙂

Attempt my Cinnamon Roll Bubble Bites as well! Follow Picky Palate on Instagram for every day formula motivation.

Cinnamon Rolls

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Recipe by picky-palate Course: DessertCuisine: AmericanDifficulty: Easy
Servings

18

servings
Prep time

2

hours 
Cooking time

17

minutes
Total time

2

hours 

17

minutes

How to Make Easy Cinnamon Rolls from Scratch. Bakery style goodness for beginners!

Ingredients

  • 1 1/2 tablespoons Active Dry Yeast

  • 1 1/2 tablespoons granulated sugar

  • 1/2 cup warm water 115 degrees F.

  • 8 tablespoons 1stick unsalted melted butter

  • 3/4 cup warmed whole milk or heavy cream 115 degrees F.

  • 3/4 cup granulated sugar

  • 1 large egg

  • 4 cups All-Purpose flour plus more for dusting counters

  • 1 teaspoon kosher salt

  • Cinnamon/Sugar Layer
  • 8 tablespoons 1stick unsalted softened butter

  • 1 cup packed light brown sugar

  • 1/2 cup granulated sugar

  • 3 tablespoons ground cinnamon

  • 4 tablespoons softened unsalted butter for buttering pan

  • 1/4 cup packed light brown sugar for sprinkling over buttered pan

  • Frosting
  • 8 ounces softened cream cheese

  • 8 tablespoons 1 stick softened unsalted butter

  • 2-3 cups powdered sugar

Directions

  • Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined. In a large bowl, stir together the flour and salt.
  • Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Kneed dough on low speed for 7 minutes. Place dough onto a floured counter and kneed dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size.
  • Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an approximate 14×24 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long end of dough, carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces.
  • Take 4 tablespoons softened butter and spread on bottom of 9×13 inch pan then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.
  • Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. I prefer 2-3 cups. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature. If serving the next day refrigerate then warm in the microwave individual rolls for 10-15 seconds in the microwave.

Notes

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