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Cinnamon roll

Fluffy, Homemade Cinnamon Rolls

The most perfect, fluffy cinnamon rolls with just the right amount of buttery sweetness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Rise Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

Dough
  • 1 c warm milk
  • 2 1/2 tsp instant dry yeast
  • 2 eggs
  • 1/3 c butter melted
  • 1/3 c granulated sugar
  • 3 3/4 c all-purpose flour
  • 3/4 c whole wheat flour
  • 1 tsp salt
Cinnamon Filling
  • 1/3 c butter melted
  • 3/4 c packed brown sugar
  • 1 1/2 tbsp cinnamon
Pour over Risen Rolls
  • 1/2 c milk I use Skim, but you can also do half-and-half or heavy cream
Cream Cheese Frosting
  • 4 oz. cream cheese softened (1/2 of a block)
  • 1/4 c butter softened
  • 2 c powdered sugar
  • 1 tsp maple extract
  • 1 tsp vanilla extract

Method
 

  1. Pour warm milk and yeast in a stand mixer bowl. Add eggs, butter, salt, sugar, and 3 3/4 cups of all-purpose flour (1 cup at a time), and 3/4 cup of whole wheat flour. Mix until ingredients are combined.
  2. Mix the dough on medium speed, add up to 1/2 cup more all-purpose flour if needed to form a slightly sticky dough. Knead for 5-7 minutes or until the dough is elastic and smooth. *The dough should feel springy, but not wet. If you pinch it with your fingers it should stick without leaving much residue on your fingers.
  3. Spray a large bowl with cooking spray, and move the dough into the greased bowl.
  4. Cover the bowl with a towel. Set the bowl in a warm place and allow the dough to rise until double (about 30 minutes).
    *I turn the oven on for 2 minutes, then turn it off and place the dough in the oven to rise.
  5. While the dough is rising, prepare the cinnamon filling, by mixing melted butter, brown sugar and cinnamon together.
  6. Once the dough has doubled, sprinkle flour on a clean surface and roll out the dough. Also sprinkle some flour on top.  
  7. Roll the dough to roughly the size of a 24×15" rectangle.
  8. Spread the cinnamon filling over the whole rectangle. Starting on the long end, roll the dough up tightly into one long roll.  
  9. Using plain floss, cut the roll into 12 slices and place in a greased 9×13 baking pan.
  10. Cover the pan with a towel and allow the rolls to rise until doubled (about 20 minutes). *I put them in the warm oven again.
  11. Preheat the oven to 375 degrees.
  12. Once the rolls have risen, warm 1/2 cup of milk for about 20 seconds in the microwave, then pour over the top of the rolls.
  13. Bake at 375 degrees for 17-19 minutes, until the rolls are lightly golden brown and the center rolls are cooked. *Time varies, for larger rolls that are packed together it could take 22-25 minutes, watch carefully.
  14. While the rolls are baking prepare the cream cheese frosting. Combine softened cream cheese and butter with maple extract, vanilla extract, and powdered sugar with a hand mixer until smooth.
  15. Once the rolls have cooled for about 10 minutes, spread the frosting over them and serve warm.

Notes

This recipe has been modified from Tastes of Lizzy T Cinnamon Roll Recipe