I've searched for the best homemade cinnamon roll recipe forever. Perfectly fluffy and slathered with a buttery cream cheese frosting, this is it.
Course Bread, Breakfast
Keyword cinnamon rolls
Prep Time 30minutes
Cook Time 25minutes
Rise Time 4hours
Total Time 4hours55minutes
For the Sweet Dough
4large eggsroom temperature
3/4cupwhole milkwarm (100°F - 110°F)
2 1/4teaspooninstant yeast
10tablespoonsunsalted butterroom temperature, cut into 1-inch pieces
For the filling
1/2cuppacked brown sugar
2tablespoonsunsalted buttermelted and cooled
For the Icing
8tablespoonsunsalted butterroom temperature
4ouncescream cheeseroom temperature
Make the Sweet Dough
Grease a large bowl. In a liquid measuring cup, combine the eggs, milk, and honey.
In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. Add the butter one piece at a time, then increase the speed to to medium and beat the butter into the dough, until all the small butter piece are incorporated, about 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and shaggy, so use a spatula to scrape the dough into the bowl.
Cover the bowl with plastic wrap and let it rise for 30 minutes. Place your fingers underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Repeat 6 to 8 more times until the dough has been folder over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat the series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings.
Tightly core the bowl with the plastic wrap and refrigerate overnight or up to 72 hours. Sarah suggests the dough can be used right away after the initial 2-hour rise, but she finds it easier to work with after it has been refrigerated overnight.
Make the Cinnamon Rolls
Flour a work surface and knead the sweet dough 10 to 12 times. Shape the dough int o a ball, cover the top lightly with flour, and cover with a tea towel to come to room temperature.
Grease a 9 by 13-inch pan. In a small bowl, mix the brown sugar, cinnamon, and salt.
Roll the dough into a 16 by 12-inch rectangle. Brush the dough with the melted butter so the filling adheres. Sprinkle the cinnamon sugar mixture evenly over the dough.
Starting with the long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use a scissors or a sharp knife to cut the dough into 12 equal pieces or 8 equal pieces if you want larger size cinnamon rolls. Place the pieces in the prepared pan cut side up. Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours.
Preheat the oven to 350° F. Remove the plastic and bake for 25-27 minutes, rotating half way through until the rolls are golden.
Transfer the pan to a wire rack and let the rolls cool for 5 minutes before icing them.
Make the Icing
In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the powdered sugar and mix on low until combined. Scrape down the sides of the bowl and mix until light and fluffy, about 3-4 minutes.
Apply a thin layer of the icing on the cinnamon rolls while warm so it seeps into all of the nooks and crannies of the rolls. Add more icing as desired and serve.