Easy Homemade Cinnamon Rolls
Total Time
1 hour 45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(257)
Ingredients
12 rolls
- 4 1/2 – 5 cups all purpose flour
- 1/3 cup (75g) granulated sugar
- 2 packets Fleischmann’s® RapidRise® Yeast (about 4 1/2 tsp)
- 1 tsp salt
- 1 1/2 cups (355g) water
- 6 tbsp (85g) unsalted butter
- 1 large egg
- 1/4 cup (55g) unsalted butter, room temp
- 1/2 cup (100g) light brown sugar, packed
- 1 tbsp cinnamon
- 4 oz cream cheese, room temp
- 1/4 cup (55g) unsalted butter, room temp
- 1 cup (120g) powdered sugar
- 2 tsp vanilla extract
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Preparation
Step 1
In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt.
Step 2
In a heat-safe bowl, combine the water and butter. Heat in the microwave for 30-45 seconds, until warm to the touch but not hot. The butter will not melt completely.
Step 3
Pour into the dry ingredients with the egg and mix with a wooden spoon.
Step 4
Add in 2 more cups of flour and mix. It should turn pretty thick and sticky at this point.
Step 5
Add in 1/2 cup of flour and mix again. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough.
Step 6
It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth mass that’s soft and tacky.
Step 7
With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
Step 8
When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
Step 9
Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10x15 inch rectangle using a rolling pin.
Step 10
Spread the room temperature butter into a thin and even layer, leaving about 1/2 inch border all around the outside of the dough.
Step 11
Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
Step 12
Working from the 15 inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze in to compact the log of dough.
Step 13
Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
Step 14
Place the rolls in a buttered or greased 9x13 dish. It's OK if all of the rolls are touching.
Step 15
Place in a warm spot and cover with a towel to rise for 1 hour.
Step 16
Preheat the oven to 350F and check on the rolls. They should have doubled in size and now take up the entire dish.
Step 17
Bake for 25-30 minutes or until the tops are a light golden brown. While they cool, make the icing.
Step 18
Place the cream cheese and butter in a bowl and use a fork to mash the two together.
Step 19
Add the powdered sugar and vanilla and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
Step 20
Spread onto the warm rolls and dig in!
Step 21
Save recipe for the next time?
Chef's notes
OVERNIGHT CINNAMON ROLLS – After step 16, cover the rolls in plastic wrap and place in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.
GLUTEN FREE CINNAMON ROLLS – For a gluten free version, see my gluten free cinnamon roll recipe
