PERFECT HOMEMADE CINNAMON ROLLS (BEGINNER-FRIENDLY)

PERFECT HOMEMADE CINNAMON ROLLS (BEGINNER-FRIENDLY)

A foolproof recipe for soft, fluffy cinnamon rolls that rise beautifully every time.

KEY INFO:

• Prep Time: 20 minutes
• Rise Time: 90 minutes
• Bake Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Servings: 12 rolls
• Difficulty: Beginner-friendly
• Dietary: Vegetarian (contains dairy, eggs)

EQUIPMENT NEEDED:

• Large mixing bowl or stand mixer with dough hook
• Measuring cups and spoons
• Rolling pin
• Rubber spatula
• 9×13 inch baking pan
• Clean kitchen towel

Alternative tools:

• Wooden spoon for hand mixing
• Dental floss for cutting rolls (instead of knife)

INGREDIENTS:

For the Dough:

• 4 cups (500g) all-purpose flour, plus extra for dusting
• 1 cup (240ml) whole milk, warmed to 110°F
• 2¼ tsp (1 packet) active dry yeast
• ¼ cup (50g) granulated sugar
• ⅓ cup (75g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 tsp salt

For the Filling:

• ⅓ cup (75g) unsalted butter, very soft
• 1 cup (200g) brown sugar
• 2½ tbsp ground cinnamon

For the Cream Cheese Frosting:

• 4 oz (115g) cream cheese, softened
• ¼ cup (60g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1 tsp vanilla extract

METHOD:

1. Warm milk to 110°F (lukewarm to touch). Add yeast and 1 tsp sugar. Let stand until frothy, about 5 minutes
2. In stand mixer bowl, combine remaining sugar, eggs, butter, and salt
3. Add 2 cups flour and yeast mixture. Mix on low speed until combined
4. Gradually add remaining flour until dough pulls away from sides of bowl and feels slightly tacky but not sticky
5. Knead for 5-7 minutes until smooth and elastic
6. Place in greased bowl, cover with towel. Let rise in warm spot until doubled in size (45-60 minutes)
7. Roll dough into 16×20 inch rectangle on floured surface
8. Spread softened butter evenly, sprinkle with brown sugar and cinnamon mixture
9. Roll tightly from long side. Cut into 12 equal pieces
10. Place rolls in greased pan, cover. Let rise until puffy (30-45 minutes)
11. Bake at 375°F for 22-25 minutes until golden brown
12. Cool 10 minutes before frosting

CRUCIAL TIPS:

• Milk temperature is critical – too hot kills yeast, too cold prevents rising
• Don’t add too much flour – dough should be slightly tacky
• Roll dough tightly for neat spiral pattern
• Let rolls cool slightly before frosting to prevent melting

STORAGE:

• Room temperature: 2 days in airtight container
• Refrigerated: Up to 1 week
• Frozen: Up to 2 months (unfrosted)

VARIATIONS:

• Orange-Cranberry: Add orange zest and dried cranberries
• Nutty: Add chopped pecans to filling
• Overnight: Refrigerate after shaping, bring to room temp before baking

COMMON MISTAKES:

• Overheating milk
• Using cold ingredients
• Adding too much flour
• Rushing the rise time
• Overbaking

This recipe gives you perfectly soft, fluffy cinnamon rolls every time. The dough is forgiving and ideal for beginners, while producing results that rival any bakery version.