Cinnamon Rolls
These are soft, fluffy rolls with a gooey cinnamon-sugar filling and a tangy cream cheese glaze. The recipe includes an overnight rise option, which is ideal for having fresh rolls in the morning without all the work. The key to a good filling is using softened butter, not melted, to create a thick paste.
Ingredients
For the Dough
- 4 1/2 cups bread flour
- 1/2 cup granulated sugar
- 2 1/2 tsp instant yeast 1 envelope
- 2 tsp Diamond Crystal kosher salt
- 1 cup whole milk warmed to ~110F
- 1/2 cup unsalted butter 1 stick, melted and cooled
- 3 large eggs
For the Filling
- 1 cup packed dark brown sugar
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp freshly grated nutmeg
- 1/2 cup unsalted butter 1 stick, very soft
For the Cream Cheese Glaze
- 4 oz cream cheese softened
- 1 3/4 cups powdered sugar
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
Method
- Mix flour, sugar, yeast, and salt in stand mixer bowl.
- Whisk warm milk, melted butter, and eggs separately.
- Mix wet into dry ingredients with dough hook on low, then knead on medium 8-10 minutes until smooth.
- Form dough into ball, place in oiled bowl. Cover and rise 2 hours until doubled.
- Mix brown sugar, cinnamon, cardamom, and nutmeg for filling.
- Press dough into 16x12 inch rectangle on floured surface.
- Spread soft butter over dough, sprinkle with sugar mixture.
- Roll dough from long edge into tight log, pinch to seal.
- Cut into 12 rolls, place in greased 9x13 pan.
- Let rise 1-1.5 hours until puffy and touching.
- Bake at 350F for 25-30 minutes until golden.
- Whisk cream cheese, powdered sugar, cream, vanilla, and lemon zest for glaze.
- Spread glaze on warm rolls.
Notes
For overnight option, refrigerate rolls after cutting for up to 16 hours. Let stand 1 hour at room temperature before baking.