Homemade Cinnamon Roll Recipe
Make Homemade Cinnamon Roll Recipe in just 2h 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Baking
Cream Cheese Frosting
Method
Dough
- 1
Warm milk and bloom yeast
Warm the milk to about 105–115°F (warm to the touch). In a small bowl sprinkle the active dry yeast and 1 tablespoon granulated sugar over the warm milk. Stir gently and let sit 5–10 minutes until foamy and fragrant.
- 2
- 3
Combine dry ingredients and mix
In a large bowl whisk together 3 cups all-purpose flour and 1 teaspoon salt. Make a well and pour in the liquid. Stir with a wooden spoon or dough hook until a shaggy dough forms. If dough is very sticky, add up to 2 tablespoons more flour (add sparingly).
- 4
Knead dough
Turn dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic, or knead in a stand mixer with a dough hook on medium speed for 4–6 minutes. Dough should be slightly tacky but not sticky.
- 5
Filling
- 6
Prepare filling
While the dough rises, in a small bowl combine 4 tablespoons softened butter, 3 tablespoons brown sugar, 3 tablespoons dark brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon ground cardamom (if using), and 1/8 teaspoon fine sea salt. Mix to a smooth, spreadable paste.
Assembly & Baking
- 7
Roll out dough
After the dough has doubled, gently punch down and turn it onto a lightly floured surface. Roll the dough into a rectangle about 12 x 18 inches (or size to fit your pan), with the long side closest to you. Aim for roughly 1/4-inch thickness.
- 8
- 9
Tight roll and cut
Starting at the long edge nearest you, tightly roll the dough away from you into a log. Pinch the seam closed. Using a sharp serrated knife or dental floss, cut the log into 9 equal rolls (for a 9x13 pan) or 8-10 for a round pan depending on size.
- 10
- 11
- 12
Cool before frosting
Remove rolls from oven and let cool in pan 10–15 minutes before spreading frosting so frosting doesn't melt completely but is still spreadable.
Cream Cheese Frosting
- 13
Make frosting
While rolls rest, beat together 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 cup confectioners' sugar gradually and beat until creamy. Stir in 1/2 teaspoon vanilla extract and 1/2 teaspoon lemon juice if using. Adjust consistency with more powdered sugar (thicker) or a few drops milk (thinner).
- 14
Frost and serve
Spread frosting over warm (not piping hot) cinnamon rolls so it melts into swirls. Serve warm. Store leftovers covered in refrigerator for up to 3 days; reheat gently before serving.