Cinnamon Roll Recipe
Make Cinnamon Roll Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Glaze
Method
Dough
- 1
Warm milk and melt butter
Gently heat the milk in a small saucepan or microwave until warm (about 105–115°F / 40–46°C). Add 3 tablespoons of butter and stir until melted. Remove from heat and let cool slightly if too hot.
- 2
Bloom yeast
In a small bowl, combine warm water (1/4 cup) with 1 tablespoon granulated sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.
- 3
Combine wet ingredients
In a large mixing bowl (or bowl of a stand mixer fitted with a dough hook), whisk the slightly cooled milk/butter mixture with the egg until combined. Stir in the foamy yeast mixture.
- 4
Form dough
Add 2 3/4 cups of the flour and 1/2 teaspoon salt to the wet mixture. Mix on low speed (or stir) until a shaggy dough forms. Add remaining flour, a few tablespoons at a time, until the dough comes together and is slightly tacky but not overly sticky (about 3 cups total). Knead by hand on a lightly floured surface for 6–8 minutes, or knead in the stand mixer for 4–5 minutes, until smooth and elastic.
- 5
First rise
Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.
Filling
- 6
Prepare filling
While the dough is rising, combine the 1/2 cup softened butter, 3/4 cup packed brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon nutmeg (if using) in a bowl. Mix until well blended into a spreadable paste. If using pecans or raisins, set them aside to sprinkle into the filling.
- 7
Roll out dough
After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 12 x 18 inches and about 1/4-inch thick.
- 8
Spread filling
Evenly spread the cinnamon-brown sugar butter mixture over the rolled dough, leaving a 1/2-inch border along one long edge. If using nuts or raisins, sprinkle them evenly over the filling layer.
- 9
Form log and cut rolls
Starting from the long edge opposite the 1/2-inch border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 9 equal pieces (about 1 3/4–2 inches each). Place the rolls cut-side up in a lightly greased 9x13-inch baking pan, spaced slightly apart.
- 10
Second rise
Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise in a warm place until puffy and nearly doubled, about 30–45 minutes.
Bake
- 11
Preheat oven
About 10 minutes before baking, preheat the oven to 350°F (175°C).
- 12
Bake rolls
Bake the risen rolls in the preheated oven for 22–28 minutes, or until golden brown on top and cooked through. If the tops begin to brown too quickly, tent loosely with foil for the last 5–8 minutes.
- 13
Glaze
- 14
Make cream cheese glaze
While the rolls cool, beat together 2 ounces softened cream cheese and 1 tablespoon softened butter until smooth. Add 1 cup powdered sugar and 1/2 teaspoon vanilla extract and beat until combined. If the glaze is too thick, add milk 1/4 teaspoon at a time (start with 1 teaspoon) until you reach a spreadable consistency.
- 15
Glaze the rolls
Spread the glaze over the warm (not piping hot) cinnamon rolls so it melts into the swirls. Serve immediately.
