Classic Cinnamon Rolls
These Classic Cinnamon Rolls are seriously the best you can make homemade. The dough is soft and pillowy and the filling is the perfect gooey cinnamon sugar bite. Once you make these you won't need another recipe!
Servings: 9 rolls
Ingredients
- 1 packet instant dry yeast each packet is ¼ oz or 2 ¼ teaspoons
- 1 cup whole milk, warmed
- ¼ cup granulated sugar
- ¼ cup salted butter, melted
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 3 ¼ cups all-purpose flour
- 1 tsp kosher salt
For the filling:
- ½ cup salted butter, softened 8 tablespoons
- 1 tsp vanilla extract
- 1 cup light brown sugar
- 3 tbsp cinnamon
For the frosting:
- ½ cup salted butter, softened
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 2 cups powdered sugar
- 2-5 tbsp heavy cream room temperature
Instructions
For the cinnamon rolls:
- Add milk to a heatproof bowl and microwave for 20-30 seconds, until warm. Add the milk, instant dry yeast and granulated sugar to the bowl of a stand mixer fitted with a dough hook. Stir on low to incorporate.
- Add in the melted butter, vanilla extract and eggs and mix on low until combined. While the mixer is on low, add the flour one cup at a time and then the salt. Mix on low for an additional 5 minutes. This will knead the dough so you don't have to! If you do not have a stand mixer, knead by hand. When the 5 minutes is up, add the dough to a well oiled (with vegetable oil or butter) large bowl. Cover loosely with a towel or plastic wrap and place in the oven to let it rise for 1 hour. After 1 hour, the dough should almost double in size.
- If you have parchment paper, line your 9x9 square baking dish. If not, spray with nonstick spray and set aside.
For the filling:
- While the dough is rising, make your filling! In a small bowl combine the softened butter, brown sugar, cinnamon, vanilla and salt. Set aside until needed.
For assembly:
- When the dough has risen, empty out onto a counter lightly dusted with flour. Roll into a 14x9 inch rectangle. Spread softened butter mixture over dough, leaving a ¼ inch margin at the far side of the dough.
- Starting with the longest edge closest to you, carefully roll the dough into a log, keeping it tight as you go. Using a sharp serrated knife cut into 9 even rolls. Place the cinnamon rolls into the prepared pan. Cover loosely with a towel or saran wrap and let rise on the counter for 30 minutes. If you'd like to make these the next day, cover with plastic wrap and place in the refrigerator overnight. (see below for notes on how to make these overnight)
- Preheat the oven to 350°. Remove the towel and bake for 20 minutes, or until they start to turn golden brown. You want to slightly underbake them so they stay soft!
For the frosting:
- In a medium bowl whisk together the soft butter, vanilla and salt. Add powdered sugar and beat until combined. Depending on how thin you want your frosting, add 1 tablespoon of heavy cream at a time until it reaches desired consistency. Spread the frosting on the rolls and enjoy!
Notes
How to make these the night before:
Follow the recipe up until you have rolled and cut the cinnamon rolls. Please them into the prepared pan and cover with saran wrap. Place in the refrigerator for up to 24 hours. Before you want to bake, remove the rolls from the fridge and allow to come to room temperature on the counter for 1 hour. After 1 hour, remove the plastic wrap and preheat your oven to 350°. Bake for 20 minutes, or until they start to turn golden brown. After baking, make the frosting as instructed!