Cinnamon Roll

Classic American Cinnamon Rolls with Cream Cheese Icing

Soft, pillowy enriched dough rolled with a generous cinnamon-brown sugar swirl, baked golden and finished with a tangy cream cheese glaze. Best eaten warm the morning they are made.

Prep

30 min

Cook

25 min

Total

55 min

Serves

9

Difficulty

Medium

Recipe ingredients

• •240 g (2 cups) bread flour, or all-purpose flour
• •120 g (1/2 cup) whole milk, warmed to 38-43°C / 100-110°F
• •50 g (1/4 cup) granulated sugar
• •7 g (2¼ tsp) instant yeast, one standard packet
• •1 large egg, room temperature, lightly beaten
• •1 tsp fine salt
• •55 g (4 Tbsp) unsalted butter, softened for the dough, plus extra for the bowl
• •75 g (5 Tbsp) unsalted butter, softened, for the filling
• •150 g (3/4 cup packed) light brown sugar, for the filling
• •2 Tbsp ground cinnamon, for the filling
• •200 g (7 oz) full-fat cream cheese, softened, for the icing
• •60 g (1/4 cup) unsalted butter, softened, for the icing
• •120 g (1 cup) powdered sugar, sifted, for the icing
• •1 tsp vanilla extract, for the icing
• •1 pinch fine salt, for the icing
• •15 ml (1 Tbsp) whole milk, as needed to thin the icing

Steps

1. 1 Whisk the warm milk, granulated sugar and instant yeast in the bowl of a stand mixer; let sit 5 minutes until foamy.
2. 2 Add the flour, egg, salt and 55 g softened butter. Knead with the dough hook on medium 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If it is very sticky, add flour 1 Tbsp at a time.
3. 3 Shape into a ball, place in a lightly buttered bowl, cover, and let rise in a warm spot until nearly doubled, about 1 to 1¼ hours.
4. 4 While the dough rises, make the filling: mash together 75 g softened butter, brown sugar and cinnamon into a spreadable paste.
5. 5 Make the icing: beat the cream cheese and 60 g butter until smooth, then beat in powdered sugar, vanilla and salt. Add milk 1 tsp at a time until thick but spreadable. Cover and refrigerate.
6. 6 Tip the dough onto a lightly floured surface and roll into a 40 × 30 cm / 16 × 12 inch rectangle, with a long edge facing you. Keep the surface lightly floured so it does not stick.
7. 7 Spread the cinnamon-sugar filling evenly over the dough, leaving a 1 cm / ½ inch clean strip along the far long edge.
8. 8 Roll the dough away from you into a tight log, seal the clean edge by pinching it closed, and trim the ends square. Slice into 9 even rolls about 4 cm / 1½ inches thick using a sharp knife, unflavored dental floss, or bench scraper.
9. 9 Arrange the rolls cut-side up in a 23 × 33 cm / 9 × 13 inch baking dish greased with butter, leaving a little space between each. Cover and let rise until puffy and held together, about 45 minutes. Toward the end of the rise, preheat the oven to 190°C / 375°F.
10. 10 Bake 22-28 minutes, until the tops are light golden and the centers of the rolls read 88-93°C / 190-200°F on an instant-read thermometer; the internal temperature matters more than color, as the enriched dough must be fully cooked through. If the tops brown too quickly, tent loosely with foil.
11. 11 Cool in the pan 10 minutes, then spread or drizzle the cream cheese icing generously over the warm rolls so it melts slightly into the spirals. Serve warm.