Easy Cinnamon Rolls
These soft warm gooey cinnamon rolls are so delicious and easy to make for anyone who has been intimidated by the daunting task of making homemade cinnamon rolls. Check out the yummiest cinnamon swirl of these wonderfully easy cinnamon rolls! This is so simple, you can make these too!Oh, and these cinnamon rolls are great to freeze up for later!
Ingredients
For the Dough
Wet Ingredients
- ¾ cup warm whole milk
- 1 large egg, at room temperature
Dry Ingredients
- 2 ¾ cups flour
- ½ tsp salt
- ¼ cup white sugar
- 2 ¼ tsp dry active yeast
Cinnamon Roll Filling
- 3 tbsp butter (room temperature to easily spread on the dough)
- ⅓ cup brown sugar
- 1 tbsp ground cinnamon
For the Icing
- 4 ounces cream cheese, softened to room temperature
- 2bsp t butter, softened to room temperature
- ⅔ cups powdered sugar
- 1 tsp vanilla extract
Instructions
For the Dough
- Mix together the dry active yeast, warm milk, and sugar until well combined. Let sit for ten minutes to allow the yeast to activate and become foamy.
- Next, mix together the rest of the ingredients with the now-activated yeast mixture until well combined.
Kneading Tip!
- Try to avoid adding too much flour during the kneading process. Adding too much flour will cause your rolls to be stiff and heavy and very dense. Keep a bowl of vegetable oil near your kneading surface area to dip your hands in and rub together to keep your hands oiled as much as possible while kneading your dough. This will keep your hands from sticking to the dough and eliminate the amount of flour you add to the dough ball while kneading it.
- Knead the dough on a lightly floured surface for three to five minutes. Allow the dough to rest for ten minutes for the gluten to relax in order to roll out the dough easily.
- This is a great time to make the cinnamon roll filling.
For the Cinnamon Roll Filling
- Do NOT mix these ingredients together. You will add them one at a time.
Prepare the Dough Log
- Carefully roll out the dough into a rectangular shape.
- Carefully spread the butter over the rolled-out dough. Sprinkle the brown sugar and cinnamon over the butter.
- Roll up the dough, starting at one of the short ends of the rectangle into a log.
Prepare the Cinnamon Rolls
- It is best to use a serrated knife for cutting each sliced cinnamon roll. A serrated knife cuts through the dough much easier without tearing through the dough.
- Slice the dough into evenly sliced cinnamon rolls. Strive to slice one dozen cinnamon rolls.
Rising Time
- Lightly grease a 9 or 10 inch baking dish. (I like to use the round ones!) Place each cinnamon roll onto the baking dish in an arranged order. Cover them with sprayed plastic wrap and allow them to rise until doubled in size. (Approximately 60 to 90 minutes).
Baking the Cinnamon Rolls
- Once the cinnamon rolls have doubled in size, preheat the oven to 350 degrees and bake for 30 minutes or until lightly browned.
- Keep an eye on the cinnamon rolls while baking. Sometimes, the rolls will poof up in the centers, which is caused by being squished together or rolled too tightly. All you need to do is take the back part of a spoon and squish them back down into the rolls and continue baking. They will end up beautifully.
For the Cream Cheese Icing
- Combine all ingredients until a well-smooth consistency.
- Spread evenly over each cinnamon roll.
- Enjoy!