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No Fail Homemade Cinnamon Rolls Recipe

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4.2 from 23 reviews

These No Fail Homemade Cinnamon Rolls are soft, fluffy, and packed with a rich cinnamon sugar filling, topped with a luscious cream cheese icing. Perfect for breakfast, brunch, or a comforting dessert, this recipe uses a simple yeast dough that guarantees delicious results every time.

Ingredients

Sweet Roll Dough

  • 1 Package of Active Dry Yeast (2¼ teaspoons or 8 grams)
  • ¾ cup Whole Milk, room temperature
  • ¼ cup Granulated Sugar
  • ¼ cup Water, warm (Approx 115°F)
  • ½ teaspoon Vanilla Extract
  • 1 large Egg, room temperature
  • 1 teaspoon Salt
  • ¼ cup Unsalted Butter, melted (4 tablespoons butter)
  • 3½ – 4 cups All Purpose Flour
  • ¼ cup Melted Butter, for brushing rolls before baking

Cinnamon Sugar Filling

  • ¼ cup Butter, room temperature (4 tablespoons butter)
  • ⅔ cup Light Brown Sugar
  • 1 Tablespoon Ground Cinnamon
  • Pinch of Salt

Cream Cheese Icing

  • 4 oz Cream Cheese, room temperature
  • ¼ cup Unsalted Butter, room temperature (4 tablespoons butter)
  • 1 cup Powdered Sugar
  • 2 teaspoons Vanilla Extract

Instructions

  1. Activate Yeast: In a small bowl, combine the warm water (approx 115°F) with the active dry yeast and a pinch of sugar. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is activated.
  2. Prepare Dough Mixture: In a large mixing bowl, whisk together the room temperature whole milk, granulated sugar, vanilla extract, egg, melted butter, and salt. Once combined, add the activated yeast mixture.
  3. Add Flour: Gradually incorporate 3½ cups of all-purpose flour into the wet ingredients, mixing continuously. Add more flour as needed until the dough pulls away from the sides of the bowl and is soft but not sticky.
  4. Knead the Dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook on medium speed for the same amount of time.
  5. First Rise: Place the kneaded dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
  6. Prepare Filling: In a small bowl, combine the softened butter, light brown sugar, ground cinnamon, and a pinch of salt. Mix until well blended.
  7. Roll Out Dough: Once risen, punch down the dough gently and roll it out on a floured surface into a large rectangle approximately 16×12 inches.
  8. Spread Filling: Evenly spread the cinnamon sugar filling mixture over the rolled dough, ensuring full coverage.
  9. Form Rolls: Starting from the long edge, tightly roll the dough into a log. Slice the log into 12 even rolls, about 1 to 1.5 inches thick each.
  10. Second Rise: Arrange the rolls cut side up in a greased baking dish, leaving a little room between them. Brush the tops with melted butter and cover loosely with a towel. Let rise for another 30 to 45 minutes or until they puff up noticeably.
  11. Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes or until golden brown on top and cooked through.
  12. Prepare Cream Cheese Icing: While the rolls bake, beat together the room temperature cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and fluffy.
  13. Ice Rolls: Remove rolls from the oven and let them cool for 5-10 minutes before spreading the cream cheese icing generously over the warm cinnamon rolls.

Notes

  • Make sure the milk and egg are at room temperature to help activate the yeast properly.
  • If dough is sticky, add flour one tablespoon at a time to avoid making it too dense.
  • For a richer flavor, allow the dough to rise slowly in the refrigerator overnight and bake the next day.
  • These cinnamon rolls are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
  • Reheat leftovers in the microwave for 15-20 seconds for a soft, warm treat.

Find it online: https://justsosavory.com/no-fail-homemade-cinnamon-rolls-recipe/