simple cinnamon roll recipe

Delightful Cinnamon Rolls Made Easy

Servings: 12 to 16

Time Required: 2 hours 15 minutes

Ingredients

Dough:

• 2 cups (475 ml) of warm milk (can be dairy or non-dairy alternatives like oat, almond, or soy)
• 1/2 cup (115 grams) melted butter (dairy or plant-based)
• 1/4 cup (50 grams) granulated sugar
• 1/2 teaspoons kosher salt
• 1 packet (2.25 teaspoons or 7 grams) active dry or instant yeast
• 5 cups (650 grams) all-purpose flour, divided

Filling:

• 1/2 cup (115 grams) softened butter (dairy or non-dairy)
• 3/4 cup (160 grams) dark brown sugar
• 2 tablespoons (15 grams) ground cinnamon

Glaze:

• 1 8-ounce (225-gram) package cream cheese (or non-dairy version), softened
• 1 cup (120 grams) powdered sugar
• 1/2 teaspoon vanilla extract (or 1/4 teaspoon vanilla bean paste)

Crafting the Dough

Begin by whisking the warm milk, melted butter, sugar, and salt together in a large mixing bowl. Introduce the yeast and allow it to rest for a minute before incorporating. Gradually mix in 1/2 cups (585 grams) of the flour until well combined and all the flour is moistened. Cover the bowl with plastic wrap and let it rise in a warm area for about an hour or until it doubles in size.

While the dough is rising, take a moment to prepare your filling. Cut the butter into cubes and set it aside to soften. Mix the dark brown sugar with ground cinnamon in a separate bowl. Grease your baking pans—choose between a 9x13-inch pan, two 9-inch round pans, or two 8-inch square pans—and line the bottoms with parchment paper.

Forming the Rolls

Once the dough has doubled, fold in the remaining 1/2 cup (65 grams) of flour and transfer the dough to a floured surface. Dust the top of the dough with flour and roll it into a large rectangle about 20 inches wide and 1/2-inch thick. Spread the softened butter across the surface, then evenly sprinkle the brown sugar-cinnamon mixture. Now, roll the dough tightly from the edge closest to you into a coil, stretching it gently as needed to achieve a longer log—aiming for about 24 inches if you can.

Slice the log into 12 to 16 even pieces; 12 will yield generous-sized rolls, while 16 will offer smaller, muffin-like portions. If you're baking now, let these buns rest at room temperature for 30 minutes to proof. Preheat your oven to 350°F. For those preparing for a next-morning treat, tightly cover the pan with greased plastic wrap and store it in the fridge overnight, ready to bake straight from the cold the next day.

Baking the Masterpieces

Bake your cinnamon rolls for approximately 25 minutes, or until they turn golden at the edges. To check for doneness, insert a toothpick into the center of a few rolls—if it emerges with a bit of cinnamon goo but no raw dough, you're all set!

While they bake, prepare the glaze by whisking together the cream cheese, powdered sugar, and vanilla until smooth. Once the rolls are out of the oven, let them cool for 5 minutes on a rack. Generously drizzle the cream cheese glaze over each roll and enjoy immediately—because, really, who can resist that fresh-baked goodness?