Old Fashioned Cinnamon Rolls
Buttery old fashioned cinnamon rolls are sweet and tangy, with a cinnamon and brown sugar filling and finished with classic cream cheese frosting.
Equipment
Ingredients
For the Yeast:
- ¼ cup water, heated to 115° F (46° C)
- 1 teaspoon white sugar, granulated
- 1 package dry active yeast, or 2 ¼ teaspoons
For the Rolls:
- ¾ cup whole milk
- ¼ teaspoon vanilla extract
- 1 egg
- ¼ cup butter, unsalted, and melted
- 3 ½ tablespoons white sugar, granulated
- ½ teaspoon salt
- 4 cups flour, all-purpose, and added one cup at a time
For the Filling:
- ½ cup butter, unsalted, softened at room temperature
- 1 cup brown sugar
- ⅓ cup white sugar, granulated
- 1½ tablespoons cinnamon, ground
For the Cream Cheese Frosting:
- 6 tablespoons butter, unsalted, softened at room temperature
- 1½ cup powdered sugar, sifted
- 4 ounces cream cheese, room temperature
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
For the Dough:
- Combine water heated to 115°F (46°C) in a small liquid measuring cup with a teaspoon of sugar, then add the dry yeast. Let it sit for about 5 minutes or until foaming.
- Add milk, vanilla, egg, butter, sugar, salt, and the reserved yeast mixture to a mixing bowl. Blend on low using a hand mixer or spatula. Then, blend flour 1 cup at a time until fully incorporated, careful not to over mix.
- Knead the dough for 5 minutes with your hands until it's smooth. Form the dough into a ball and place it into an oiled mixing bowl. Cover with plastic wrap and set it out a room temperature to rise for 2 hours.
- While waiting for the dough to rise, prepare your filling by combining the butter, brown sugar, and white sugar in a small bowl and set it aside.
- When the dough has risen, press it down with your hand and roll it out onto a floured surface into a large rectangle. Sprinkle the dough lightly with flour and cover it with the reserved filling, leaving room on all four sides of the dough, about ¼-inch.
- Tightly roll the dough into a tube, trim the ends, and use a sharp knife to cut it into even slices, about 10.
For the Cinnamon Rolls:
- Preheat the oven to 350°F (176°C). Prepare a baking dish and line it with the cinnamon rolls, careful not to overcrowd. Brush the tops with melted butter and bake for 25 minutes.
- While the rolls are baking, prepare the frosting. Use a hand mixer to blend the softened butter, powdered sugar, cream cheese, salt, and vanilla extract until smooth. Set it aside at room temperature.
- Remove the cinnamon rolls from the oven, and let them cool for 10 minutes. Then, generously slather the rolls in the cream cheese frosting, and enjoy!
Notes
Expert Tips:
- All yeast calls for a different proofing method. Check the label on the package and follow the directions accordingly.
- What happens if my dough doesn't rise? There are two main issues. If the yeast didn't become frothy in step one, they won't rise. Be sure to check the expiration date on your yeast - that one always gets me. Another culprit could be the temperature of the water you dissolve the yeast in; it will kill the yeast if it's too hot. That's why I recommend using a food thermometer to be sure the water warms to 115°F (46°C).
- Use a stand mixer or hand mixer to prepare the dough. I use a hand mixer to incorporate the ingredients, and my hands knead the dough. It requires a little more effort, but the outcome is worth it.
- If your dough shrinks as you roll it out, stop there! Cover the dough with a damp towel, and give it 10 minutes to rise. You should be able to roll out your dough more easily from there.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Cinnamon Roll | Calories: 510 kcal | Carbohydrates: 82 g | Protein: 7 g | Fat: 19 g | Sodium: 428 mg | Fiber: 2 g | Sugar: 46 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!