Easy Homemade Cinnamon Rolls

🧂 Ingredients

• 3 1/4 cups plus 2 tablespoons all-purpose flour
• 1/4 cup granulated sugar
• 1 packet instant yeast

  2 1/4 teaspoons
• 1 1/2 teaspoons kosher salt
• 1 cup whole milk
• 1/4 cup butter
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup butter

  softened
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/3 cup toasted pecans

  optional
• 6 ounces cream cheese

  softened
• 1/3 cup butter

  softened
• 2 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions

• 1 In the bowl of a stand mixer, combine 1 cup flour, granulated sugar, yeast, and
  salt.
• 2 Microwave or in a saucepan over medium heat, warm the milk and the butter until
  it's lukewarm, about 120 degrees F on an instant-read thermometer. Add the milk
  mixture to the flour mixture and beat until combined. Add the egg and the
  vanilla extract and continue to mix until combined.
• 3 Attach the dough hook to the stand mixer and gradually add the remaining 2 1/4
  cups plus 2 tablespoons flour. Continue to mix and knead on medium speed until
  all of the flour is incorporated and a sticky dough forms. Add additional flour,
  1 tablespoon at a time, if necessary.
• 4 Spray a large bowl with cooking spray and place dough in the bowl, turning to
  grease the top. Cover with plastic wrap and let rise in a warm, draft-free area
  until doubled in size, 45 minutes to 1 hour.
• 5 Meanwhile, line a 13" x 9" baking pan with parchment paper and set aside. In a
  small bowl, whisk together the filling ingredients of brown sugar and cinnamon.
  Let the butter soften to room temperature and set aside.
• 6 Lightly punch down the risen dough and let rest for 5 minutes. Turn it out onto
  a lightly floured surface and roll or pat into a rectangle measuring about 15" x
  9". Trim the edges of the rectangle if desired.
• 7 Spreading the Filling: Using an offset spatula or knife, spread the butter over
  the dough leaving a 1-inch border all around. Then sprinkle the cinnamon-sugar
  mixture over the butter. Take a minute to gently rub the cinnamon sugar into the
  butter mixture. This will help the filling stay put during baking.
• 8 Making the Cinnamon Rolls: Beginning at the long side, the 15-inch side, roll up
  the tightly, jelly roll style and pinch the edges to seal. I like to cut off the
  uneven ends and save for later.
• 9 Cutting the Rolls: Using a sharp knife or serrated knife, cut the cinnamon rolls
  into 9 or 12 portions. My guys like big cinnamon rolls so I generally cut 9.
  Then carefully transfer to the prepared baking pan. Cover and let rise until
  doubled, about 30 to 45 minutes.
• 10 Baking the Cinnamon Rolls: Bake in a preheated 375° oven for 20 to 22 minutes.
  The rolls should be nicely golden brown around the edges and the centers are
  baked.
• 11 Making the Cinnamon Roll Frosting: While the cinnamon rolls are cooling, beat
  together the cream cheese, softened butter, powdered sugar, and vanilla extract.
  Keep the frosting at room temperature. Once the cinnamon rolls have cooled,
  spread the frosting over the rolls. Enjoy!

Nutrition Info