Homemade Cinnamon Rolls

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Whisk the warm milk, 2 tablespoons of the sugar and the yeast together in a bowl. Cover and leave for 5–10 minutes, until foamy.
2. Add the remaining sugar and the butter and beat on medium speed until the butter is slightly broken up.
3. Add about 1 cup of the flour, the eggs and the salt, and beat on low for 30 seconds. Scrape down the sides, add the remaining flour, and beat on medium for about 2 minutes until the dough pulls away from the sides. If it is too sticky, add flour 1 tablespoon at a time; if it is dry and crumbly, add milk 1 teaspoon at a time.
4. Knead the dough for 5 full minutes, either in the mixer on low speed or by hand on a lightly floured surface. Add flour 1 teaspoon at a time only if it becomes too sticky.
5. Check the dough: it should be smooth, supple and elastic. Poke it; if it slowly bounces back, it is ready. For the windowpane test, stretch a golf-ball-size piece thin enough that light passes through without tearing; if not, keep kneading.
6. Grease a large bowl, add the dough and turn to coat. Cover and let it rise at room temperature for 1½ to 2 hours, until doubled.
7. Grease a 9×13-inch baking dish or line it with parchment.
8. Punch down the dough and roll it on a lightly floured surface into a 12×18-inch rectangle, evenly thick. If it keeps shrinking, cover and rest it for 10 minutes, then continue.
9. Spread the softened butter over the dough. Mix the brown sugar and cinnamon and sprinkle evenly over the butter.
10. Roll tightly into an 18-inch log, sprinkling any spilled filling on top. Cut with a very sharp knife into 12 even rolls about 1.5 inches wide, and arrange them in the pan.
11. Cover and let the rolls rise until puffy, about 1 hour.
12. Preheat the oven to 350°F (177°C).
13. Bake for about 25–28 minutes, until lightly browned on top, rotating the pan halfway through. If the tops brown too quickly, loosely tent with foil.
14. Cool the pan on a rack for about 10 minutes.
15. Beat the cream cheese until smooth. Add the confectioners' sugar, cream or milk, and vanilla, beat on low for 30 seconds, then on high for 1 minute. Spread over the warm rolls and serve right away.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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