Homemade Cinnamon Rolls
Calories: 17
Adjust Servings Here: 16 rolls
Description
These homemade cinnamon rolls are finger-licking delicious. Soft, light, and fluffy loaded with cinnamon flavor then topped with a condensed milk glaze. The recipe is simple and easy and can be ready in a little over an hour.
Ingredients
Dough
- 240 g (1 cup) Whole Milk warm (110 F)
- 60 g (¼ cup) Unsalted butter
- 100 g (2 large) Eggs
- 9 g (2¼ tsp) Instant dry yeast (1 packet)
- 15 g (1 tbsp) Sugar
- 9 g (1 tsp) Salt
- 500 g (4 cups) Bread flour or 50/50 bread and all-purpose flour
Cinnamon sugar filling
- 100 g (½ cup) Brown sugar
- 100 g (½ cup) White sugar
- 113 g (½ cup) Butter
- 2 tbsp Ground cinnamon
- 1 tsp Vanilla extract
- ¼ tsp Salt
Condensed milk glaze
- ½ cup Condensed milk
Sugar Glaze
- 125 g (1 cups) Powdered sugar
- 2 - 3 tbsp Whole milk
- 1 tsp Vanilla extract
Cream cheese frosting
- 113 g Cream cheese
- 60 g Unsalted butter
- 125 g Powdered sugar
- 1 tsp Vanilla extract
- 1 - 2 tbsp Whole milk
Instructions
Dough
- Yeast mixture - In the bowl of a stand mixer with the hook attachment, combine warm milk (110°F), yeast, honey, butter, and eggs.240 g Whole Milk, 60 g Unsalted butter, 100 g Eggs, 9 g Instant dry yeast, 15 g Sugar
- Dry ingredients - Measure the flour and salt in a large bowl. Add it to the yeast mixture and combine well.500 g Bread flour , 9 g Salt
- Knead - Once all the flour is well incorporated, knead on medium for 18 to 20 minutes.
- Bowl - When the dough is soft and shiny but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen towel or plastic wrap.
- Rise - Leave in a warm place. Let the dough rise for 60 to 90 minutes, until it has doubled in volume.
Assemble
- Cinnamon sugar - Combine both sugars, unsalted butter, ground cinnamon, and vanilla extract. Set aside.100 g Brown sugar, 100 g White sugar, 113 g Butter, 2 tbsp Ground cinnamon, 1 tsp Vanilla extract, ¼ tsp Salt
- Roll - Transfer the dough to a lightly floured work surface. Roll into a 16 x 12-inch rectangle. (16 inches long and 12 inches wide)
- Spread - Drop spoonfuls of the cinnamon mixture, then use an offset spatula to spread it evenly, making sure to reach all the edges as well.
- Fold - Working from the long side, roll the dough from one side to the other (similar to a Swiss roll). Pinch the seams together. Then, cut into 16 equal pieces. First, cut each bun in half, then cut each of the halves in half again, until you have 16 buns.
Proof and Bake
- Proof - Lightly spray a 13 x 9 baking dish or a sheet pan. Place the cinnamon rolls equally spaced in the pan, leaving enough space for them to rise. Cover and let it rise until it has almost doubled in volume, for about 30 to 45 minutes.
- Oven - About 20 minutes before baking, preheat the oven to 375°F /190°C / Gas Mark 5
- Bake - Once the rolls have doubled in volume, bake for about 20 to 25 minutes until the tops are lightly golden brown. If necessary, tent the top with foil to prevent browning too much.
- Cool - When done, remove from the oven and let it cool until it's just warm.
Frost or Glaze
- Condensed milk - Drizzle condensed milk directly from the can over the warm cinnamon rolls.1/2 cup Condensed milk
- Sugar glaze - In a small bowl, combine the powdered sugar, vanilla, and milk until it's a smooth, pouring consistency. Then, drizzle over the cooled cinnamon rolls.125 g Powdered sugar, 2 - 3 tbsp Whole milk, 1 tsp Vanilla extract
- Cream cheese frosting – Combine cream cheese, powdered sugar, and vanilla extract until smooth. Then slather generously over the barely warm cinnamon rolls.113 g Cream cheese, 60 g Unsalted butter, 125 g Powdered sugar, 1 tsp Vanilla extract, 1 - 2 tbsp Whole milk
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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