Cinnamon Rolls Recipe
Make Cinnamon Rolls Recipe in just 2h 45m. 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 110°F / 43°C). Add 4 tablespoons butter to the warm milk and stir until melted. Allow the mixture to cool slightly if it feels hotter than 110°F.
- 2
Bloom the yeast
In a small bowl, stir the warm water (1 tablespoon) and 1 teaspoon of the granulated sugar, then sprinkle the active dry yeast over the surface. Let stand 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 a large mixing bowl (or the bowl of a stand mixer fitted with the paddle), whisk the egg, remaining 1 tablespoon granulated sugar, and vanilla. Add the warmed milk/butter mixture and the foamy yeast. Stir to combine.
- 4
Add dry ingredients and mix
Add 2 1/2 cups of the all-purpose flour and the salt to the wet mixture. Stir until a shaggy dough forms. If using a stand mixer, switch to the dough hook after incorporating flour. If the dough is very sticky, add remaining flour 1/4 cup at a time — dough should be soft, slightly tacky but manageable. Total flour used will be about 3 cups.
- 5
Knead the dough
Knead by hand on a lightly floured surface 8–10 minutes, or in a stand mixer with the dough hook 5–7 minutes, until the dough is smooth and elastic and springs back when pressed.
- 6
First rise
Lightly oil a large bowl and place the dough inside, turning to coat the surface. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.
Filling & Assembly
- 7
Prepare filling
While the dough is rising (or after it has risen), combine the softened 6 tablespoons butter, packed brown sugar, ground cinnamon, salt, and optional nutmeg in a small bowl. Mash with a fork until a spreadable paste forms.
- 8
Roll out dough
Turn the risen dough out onto a lightly floured surface and gently deflate. Roll into a rectangle about 12 x 16 inches and roughly 1/4 inch thick. Keep edges reasonably straight for an even roll.
- 9
Spread filling
Using a spatula or an offset knife, spread the softened cinnamon-brown sugar mixture evenly over the dough, leaving a 1/2-inch border on one long edge free of filling to help seal the roll.
- 10
Roll and cut
Starting from the long side opposite the bare edge, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife or unflavored dental floss, cut the log into 9 equal rolls (about 1 3/4–2 inches wide each).
- 11
Second rise in pan
Lightly butter or line a 9 x 13-inch baking pan. Place the cut rolls in the pan, spacing them slightly apart (they will touch after rising). Cover loosely with plastic wrap or a towel and let rise in a warm place until puffy and nearly doubled, about 45–60 minutes.
Baking & Glazing
- 12
Preheat oven
Preheat the oven to 350°F (175°C) when the rolls are almost finished with the second rise.
- 13
Bake
Bake the rolls in the preheated oven for 20–25 minutes, or until golden brown on top and cooked through (an instant-read thermometer inserted into the center should read about 190–200°F). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.
- 14
Make the glaze
While the rolls bake (or immediately after removing them), beat together softened cream cheese (4 oz) and 2 tablespoons softened butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. If the glaze is too thick, add 1 tablespoon milk or cream and beat until spreadable.
- 15
Glaze the rolls
Remove the baked rolls from the oven and let them cool 5–10 minutes in the pan. Spread the cream cheese glaze over the warm rolls so it melts slightly into the layers. Serve warm.
