Description

These super-soft cinnamon rolls feature a pillowy dough made with bread flour and a tangy cream cheese frosting. They are easy to make, family-friendly, and perfect for weekend breakfasts or special occasions.

Ingredients

Scale

1 cup warm milk (110°F/43°C)
2 packets active dry yeast (4 1/2 teaspoons)
1/4 cup granulated sugar
2 large eggs, room temperature
1/4 cup unsalted butter, melted
3 1/2 cups bread flour
1/2 cup all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened (for filling)
1 cup light brown sugar
2 tablespoons ground cinnamon
Pinch of salt (for filling)
4 oz full-fat block cream cheese, softened (for frosting)
1/4 cup unsalted butter, softened (for frosting)
1 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt (for frosting)

Instructions

Proof the yeast: In a large bowl, combine warm milk and sugar. Sprinkle yeast over the top and stir gently. Let sit for 5-10 minutes until foamy.
Mix the dough: Add eggs and melted butter to the yeast mixture. Whisk to combine. Add salt, then gradually add bread flour and all-purpose flour. Mix until a shaggy dough forms.
Knead: Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
Shape the rolls: Punch down dough and roll into a 12×16 inch rectangle. Spread softened butter over the surface. Sprinkle with brown sugar, cinnamon, and salt. Roll tightly into a log, pinch seam to seal, and cut into 12 equal rolls.
Second rise: Place rolls in a greased 9×13 inch baking pan. Cover loosely and let rise for 30 minutes until puffy.
Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
Make frosting: While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until creamy.
Frost: Let rolls cool for 5 minutes, then spread frosting over the warm rolls.

Notes

Ensure milk is warm (110°F) but not hot to avoid killing the yeast. Use bread flour for the softest texture. For make-ahead, assemble rolls, cover, and refrigerate overnight. Let sit at room temperature for 30 minutes before baking. Frost rolls while they are warm, not hot, to prevent the frosting from melting completely.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 380
Sugar: 28
Sodium: 220
Fat: 16
Saturated Fat: 10
Carbohydrates: 52
Fiber: 1
Protein: 6

Keywords: cinnamon rolls, homemade cinnamon rolls, cream cheese frosting, breakfast recipe, weekend baking, soft cinnamon rolls, yeast dough