Easy & Simple Cinnamon Rolls Recipe
These easy & simple cinnamon rolls are perfect for beginners. You've few options for toppings. The recipe below includes simple cream-cheese icing, but we also love these with vanilla icing or coffee icing that is included in recipe.
Ingredients
Dough
- All-purpose flour - 2 & 3/4 cups (spoon & leveled)
- Granulated sugar - 1/4 cup
- Salt - 1/2 Teaspoon
- Whole milk - 3/4 Cup
- Unsalted butter - 3 Tablespoons
- Any instant yeast - 2 & 1/4 teaspoons
- Large egg - 1 (at room temperature)
Filling
- Unsalted butter - 3 Tablespoons (extra softened)
- Packed light or dark brown sugar - 1/3 Cup
- Ground cinnamon - 1 Tablespoon
Cream Cheese Icing
- Full-fat block cream cheese - 4 Ounces (softened to room temperature)
- Butter - 2 Tablespoons (softened to room temperature)
- Confectioners’ sugar - 2/3 Cup
- Pure vanilla extract - 1 Teaspoon
See Also: Homemade Baklava Recipe
Preparation:
Make the dough:
Step 1:
Whisk the sugar, flour & salt together in large bowl. Set aside.
Step 2:
Combine the butter & milk together in a heat-proof bowl. Microwave or use stove & heat till butter has melted & mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in yeast till it has dissolved. Pour mixture in the dry ingredients, add egg & stir with a wooden spoon or sturdy rubber spatula or use a stand mixer with a paddle attachment on medium speed. Mix till a soft dough forms.
Step 3:
Transfer dough to lightly floured surface. Using floured hands, knead dough for 3 mins. You should have smooth ball of dough. If dough is sticky or super soft, you can add little more flour. Place in a lightly greased bowl (USE non-stick spray), cover loosely, & let dough rest for about 10mins as you get filling ingredients ready.
Fill the rolls:
Step 1:
After 10mins, roll the dough out in 14 × 8 - inch (36 × 20 - cm) rectangle. Spread softened butter on top. Mix together cinnamon & brown sugar. Sprinkle it all over dough. Roll-up the dough to make 14 - inch log. Cut into 10 – 12 even rolls & arrange in lightly-greased 9 or 10inches round pie-dish, cake-pan or square baking-pan.
Rise:
Step 1:
Cover pan with plastic wrap, aluminum-foil or clean kitchen towel. Allow rolls to rise in relatively warm environment for 60 - 90 mins or till double in size.
Bake the Rolls:
Step 1:
After rolls have doubled in size, pre-heat oven to 375 °F (190 °C). Bake for 24 - 27mins, or till lightly browned. If you notice, tops are getting too brown too quickly, loosely tent the pan with aluminum foil & continue baking. If you want to precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195 °F – 200°F (91°C – 93°C) when done. Remove pan from oven & place pan on a wire rack as you make icing. (You can also make the icing as the rolls bake.)
Make the Icing:
Step 1:
In medium bowl, using handheld (or) stand mixer fitted with paddle or whisk attachment, beat cream cheese on high-speed, till smooth & creamy. Add butter & beat till smooth & mixed, then beat in confectioners’ sugar & vanilla till Mixed. Using knife or icing spatula, spread icing over warm rolls & serve immediately.
Note:
- Cover leftover frosted (or) unfrosted-rolls tightly & store at room temperature for upto 2days or in refrigerator for upto 5days.
