Cinnamon Roll Recipe
Make Cinnamon Roll Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Egg wash
Cream cheese glaze
Method
Dough
- 1
Warm milk and melt butter
In a small saucepan or microwave, heat the milk until it is warm but not hot (about 105–115°F / 40–46°C). Add 4 tablespoons of butter to the warm milk and stir until melted. Let cool for 1–2 minutes if needed so milk is warm, not hot.
- 2
Bloom yeast
In a small bowl, combine warm water (2 tbs), 1 tablespoon granulated sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.
- 3
Combine wet ingredients
In the bowl of a stand mixer (or a large mixing bowl), whisk the eggs lightly. Pour in the warmed milk-butter mixture and the bloomed yeast. Stir to combine.
- 4
Add dry ingredients and knead
Add 2 cups of the all-purpose flour and the salt to the wet mixture and mix with the paddle attachment (or wooden spoon) until incorporated. Switch to the dough hook (or begin by hand) and gradually add remaining flour, 1/2 cup at a time, until a soft, slightly tacky dough forms (about 3 1/2–4 cups total). Knead on medium speed for 6–8 minutes until the dough is smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1 teaspoon water at a time.
- 5
First rise
Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/4 hours.
Filling and shaping
- 6
Prepare filling
While dough is rising, combine 6 tablespoons softened butter, 1 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon nutmeg (optional), and a pinch of kosher salt in a bowl. Mix until a spreadable paste forms.
- 7
Roll out dough
When dough has doubled, punch it down and transfer to a lightly floured surface. Roll into a rectangle about 16 x 12 inches and roughly 1/4 inch thick. Keep edges as even as possible.
- 8
Spread filling
Evenly spread the cinnamon-brown sugar filling over the rolled dough, leaving a 1/2-inch clean border along one long edge.
- 9
Roll and seal
Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam and the ends to seal. Use a sharp knife or unflavored dental floss to slice the log into 12 equal rolls (about 1 to 1 1/4 inch each).
- 10
Second rise in pan
Grease a 9x13-inch baking pan (or two 8-inch round pans) with butter. Arrange the rolls cut side up in the pan, leaving a little space between them. Cover loosely with plastic wrap or a towel and let rise in a warm spot until puffy and nearly doubled, about 45–60 minutes.
Baking
- 11
- 12
Bake
Bake in the preheated oven on the middle rack for 22–28 minutes, or until tops are golden brown and the centers are cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–8 minutes.
- 13
Cool slightly
Remove the rolls from the oven and let them cool in the pan for 10–15 minutes before applying the glaze so the glaze doesn't fully melt away.
Cream cheese glaze
- 14
Make glaze
While rolls cool, beat together 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 cup powdered sugar, 1 teaspoon vanilla extract and 1 teaspoon milk or cream. Beat until combined and smooth; add up to 1 teaspoon more milk if needed for desired spreadable consistency.
- 15
Glaze rolls
Using a spatula, spread the cream cheese glaze evenly over the warm rolls so it melts into the swirls. Serve warm.