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
Icing
Finish/Optional
Method
Dough
- 1
Warm milk and bloom yeast
Warm the milk to about 105-110°F (warm to the touch but not hot). Stir in 1 tablespoon granulated sugar and the instant yeast. Let sit 5–10 minutes until foamy.
- 2
Melt butter and combine
In a small saucepan or microwave, melt 4 tablespoons butter until just melted. Let cool slightly, then whisk into the yeast-milk mixture along with the egg.
- 3
Mix dry ingredients and form dough
In a large bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt. Make a well and pour in the wet mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms. If dough is very sticky, add up to 2 more tablespoons flour, a tablespoon at a time.
- 4
Knead
Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or knead in a stand mixer with a dough hook on medium speed for 4–6 minutes). The dough should be soft and slightly tacky but not sticky.
- 5
First rise
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.
Filling & Shaping
- 6
Prepare filling
While the dough rises, mix 6 tablespoons softened butter, 3 tablespoons packed brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt in a small bowl until smooth and spreadable.
- 7
Roll out dough
After the dough has doubled, gently deflate and turn it out onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4 inch thick.
- 8
- 9
Roll and cut
Starting at the long side opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 9–12 equal rolls (about 1 to 1¼ inch thick for 12 rolls, thicker for 9). Place the rolls cut-side up in a greased 9x13-inch baking pan or two 8-inch round pans, leaving small gaps between them.
- 10
Second rise
Cover the pan lightly with plastic wrap or a clean towel and let the rolls rise until puffy and nearly doubled, about 30–45 minutes. Meanwhile, preheat the oven to 350°F (175°C).
Bake & Finish
- 11
Brush and bake
Optional: brush the tops with 1 tablespoon melted butter and sprinkle with coarse sugar or chopped nuts if using. Bake in the preheated oven for 20–25 minutes, until the tops are golden brown and the centers are cooked (an instant-read thermometer into the center should read about 190°F). If rolls brown too quickly, tent with foil for the last 5–10 minutes.
- 12
Prepare icing
While the rolls bake, make the cream cheese icing: beat together 2 ounces softened cream cheese and 1 tablespoon softened butter until smooth. Add 3 tablespoons powdered sugar, 1 teaspoon vanilla, a pinch of salt, and 1 teaspoon milk or cream. Mix until smooth and spreadable; add a drop more milk if needed to reach desired consistency.
- 13
Ice the rolls
Remove rolls from oven and let cool 5–10 minutes in the pan. Spread the cream cheese icing over warm (not piping hot) rolls so it melts slightly into the swirls. Serve warm.