Cinnamon rolls

Introduction:

Cinnamon rolls are a timeless sweet treat with a gooey, spiced interior, soft dough, and creamy frosting. They’re perfect for breakfast, brunch, or dessert and are surprisingly easy to make with just a little time and patience. The key to the best cinnamon rolls is a combination of properly kneaded dough, well-risen rolls, and a delicious filling of cinnamon and sugar.

Ingredients:

Dough:

• 2¾ cups all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon salt
• ¾ cup whole milk
• 3 tablespoons unsalted butter
• 2¼ teaspoons instant yeast
• 1 large egg (room temperature)

Filling:

• 3 tablespoons softened butter
• ⅓ cup packed light or dark brown sugar
• 1 tablespoon ground cinnamon

Cream Cheese Icing:

• 4 ounces cream cheese (softened)
• 2 tablespoons unsalted butter (softened)
• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Make the Dough: Whisk together flour, sugar, and salt. Heat milk and butter until melted and warm (about 110°F), then whisk in yeast. Mix the wet ingredients into the dry, adding the egg and kneading until smooth (3–5 minutes). Let the dough rest for 10 minutes.
2. Prepare the Filling: Roll the dough into a rectangle (about 14×8 inches), spread the softened butter on top, and sprinkle the cinnamon-sugar mixture evenly.
3. Shape and Slice: Roll the dough tightly from the longer side to form a log. Slice into 10–12 rolls using a knife or dental floss for clean cuts.
4. Second Rise: Arrange the rolls in a greased baking dish, cover, and let rise for 60–90 minutes until doubled in size.
5. Bake: Preheat the oven to 375°F and bake the rolls for 24–27 minutes, until golden.
6. Frosting: While the rolls bake, beat together the cream cheese, butter, sugar, and vanilla. Spread over the warm rolls right out of the oven for a gooey finish.

Conclusion:

Cinnamon rolls are best enjoyed warm, fresh out of the oven, with the icing melting into every crevice. You can make them ahead and freeze or refrigerate the dough for convenience.