Cinnamon Rolls Recipe
Make Cinnamon Rolls 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
Glaze
Method
Dough
- 1
- 2
Bloom yeast
In a large bowl combine the warm milk and 1 tablespoon of the granulated sugar (from the 1 cup). Sprinkle 2 tsp instant yeast over the surface and let sit 5–7 minutes until foamy. If it doesn't foam, start with fresh yeast.
- 3
Mix dough
To the yeast mixture add the remaining granulated sugar, 2 large eggs (room temperature), 1 tsp salt, and 2 cups of the flour. Stir until incorporated, then add remaining 2 cups flour a little at a time. The dough should be soft and slightly sticky. You can mix by hand or with a stand mixer fitted with a dough hook on low speed for 5–7 minutes.
- 4
Knead and first rise
If hand mixing, turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Shape into a ball. Lightly oil a large bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.
- 5
Deflate and roll
Punch down the risen dough to release air. Turn onto a lightly floured surface and roll into a rectangle about 16x12 inches (40x30 cm) and roughly 1/4 inch thick.
Filling
- 6
Prepare filling
In a small bowl combine 1 cup packed brown sugar, 2 tbsp ground cinnamon and 1/4 tsp fine sea salt. In another bowl, ensure 6 tbsp softened butter is spreadable.
- 7
Spread butter and sprinkle sugar
Evenly spread the 6 tbsp softened butter over the rolled dough to within about 1/2 inch of the edges. Sprinkle the brown sugar-cinnamon mixture evenly over the butter, pressing lightly so it adheres.
- 8
Roll and cut
Starting at the long edge, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls (about 1 to 1¼ inch thick each).
- 9
Second rise
Place rolls into a greased 9x13 inch baking pan (or two 9-inch round pans) spaced close together so they will rise into each other. Cover loosely with plastic wrap or a towel and let rise in a warm place until puffy, about 30–45 minutes.
Baking and Glaze
- 10
Preheat and bake
Preheat the oven to 350°F (175°C). Remove the cover and bake the rolls for 22–28 minutes until golden brown on top and cooked through (internal temp about 190°F / 88°C). If the tops brown too quickly, tent with foil for the last 5–10 minutes.
- 11
Prepare cream cheese glaze
While the rolls bake (or as they cool slightly), beat together 4 oz softened cream cheese and 2 tbsp softened butter until smooth. Add 1.5 cups powdered sugar, 1 tsp vanilla extract, 1 tbsp milk, and 1/8 tsp fine salt. Beat until glossy and spreadable; add an extra teaspoon of milk if too thick.
- 12
Glaze the rolls
When the rolls are done, let them cool in the pan 5–10 minutes (so glaze won't fully melt away). Spread the cream cheese glaze evenly over the warm rolls so it melts into the swirls. Serve warm.
