Description
Experience the ultimate melt-in-your-mouth cinnamon rolls. This recipe features a no-knead, incredibly soft and tender dough, swirled with a rich, gooey cinnamon-sugar filling. Topped with a luscious cream cheese frosting, these cinnamon rolls are guaranteed to become your new favorite decadent treat.
Ingredients
4.5 cups all-purpose flour, plus more for dusting
0.5 cup granulated sugar
2.25 tsp active dry yeast (1 packet)
1.25 cups warm milk (105-115°F)
0.5 cup unsalted butter, melted, plus more for greasing
2 large eggs, room temperature
1 tsp salt
1 cup brown sugar, packed, for filling
2 tbsp ground cinnamon, for filling
8 oz cream cheese, softened, for frosting
3 cups powdered sugar, sifted, for frosting
1 tsp vanilla extract, for frosting
2–4 tbsp heavy cream or milk, for frosting consistency
Instructions
In a large bowl, whisk together flour, granulated sugar, yeast, and salt.
In a separate bowl, whisk together warm milk, melted butter, and eggs.
Pour the wet ingredients into the dry ingredients and mix until just combined. The dough will be shaggy.
Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12-18 hours, or in the refrigerator for 24-48 hours. The dough will become very soft and spreadable.
Generously grease a 9×13 inch baking pan.
Turn the dough out onto a lightly floured surface. Gently shape it into a rectangle about 12×18 inches.
In a medium bowl, mix together the brown sugar and cinnamon for the filling.
Spread the cinnamon-sugar mixture evenly over the dough, leaving a small border along one long edge.
Starting from the long edge opposite the border, tightly roll up the dough.
Press the seam to seal.
Cut the roll into 12 equal pieces.
Place the cinnamon rolls cut-side up in the prepared baking pan.
Cover loosely with plastic wrap and let them rise in a warm place for 45-60 minutes, or until puffy.
Preheat oven to 350°F (175°C).
Bake for 20-25 minutes, or until golden brown and cooked through.
While the rolls are baking, prepare the frosting. In a bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and 2 tablespoons of heavy cream or milk until smooth and creamy. Add more cream or milk, 1 tablespoon at a time, if needed to reach desired consistency.
Let the cinnamon rolls cool in the pan for 10 minutes before spreading the frosting over the warm rolls.
Notes
The long, slow fermentation of the dough at room temperature or in the refrigerator is key to its incredible texture and flavor. Ensure your yeast is fresh for proper activation.
For a richer frosting, use all heavy cream. For a lighter frosting, use all milk.
Cinnamon rolls are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 30
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg