Recipe

There is something about homemade cinnamon rolls that turns an ordinary morning into an occasion.

Soft, pillowy and swirled with cinnamon sugar, they feel indulgent, yet they come together with simple pantry staples and a little patience.

In our home, a warm tray of these on the weekend is one of those small pleasures that makes everyone slow down and linger at the table.

Cinnamon rolls are an American favorite, but the sweet bun is loved just about everywhere. There are sweet buns and breads eaten around the world, from Mexican conchas to Filipino pan de coco, each a local spin on the same comforting idea.

Ever wonder what keeps cinnamon rolls soft and tender the next day?
Photo by NastyaSensei

How to make homemade cinnamon rolls

Warm the milk to 105 to 110F, so it feels cozy but not hot. If it gets too hot it will kill the yeast.

Stir in the yeast and a pinch of the sugar, then let it sit about 5 minutes until foamy.

Whisk in the rest of the sugar, the egg, the egg yolk and the melted butter.

Add the flour and salt, and mix into a soft dough. It should feel slightly tacky, not stiff, so add a little extra flour only if you truly need it.

Knead for a few minutes, by hand or with a dough hook, until smooth.

Set the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled, about 1 hour.

Roll it out on a floured counter into a rectangle, roughly 12 by 18 inches.

Spread the softened butter to the edges, then sprinkle over the brown sugar and cinnamon.

Roll it up snugly from the long side and pinch the seam closed. Slice into 12 rolls, using a length of unflavored dental floss for clean cuts.

Arrange the rolls in a greased 9 by 13 inch pan and let them rise again for 20 to 30 minutes.

Bake until golden and the centers are set, then ice them while they are still warm.

A make-ahead tip

These are lovely to prep the night before. Take everything up to the second rise, then cover the pan and refrigerate overnight.

In the morning, let it sit on the counter while the oven preheats, then bake as usual, so you get fresh rolls without the early start.

Simple ingredients, elegant results

Part of what I love about this recipe is how humble the ingredient list is. Flour, milk, butter, sugar and cinnamon, most of it already in your pantry, turned into something that looks and tastes like a bakery treat.

Easy Homemade Cinnamon Rolls

Soft, tender homemade cinnamon rolls with a cream cheese icing, made from simple pantry staples.

• Course Breakfast, Dessert

• Cuisine American

• Keyword cinnamon rolls, homemade, sweet buns

• Prep Time 25 minutes

• Rise Time 1 hour 30 minutes

• Cook Time 22 minutes

• Total Time 2 hours 17 minutes

• Servings 12 rolls

• Author Momma Cuisine

Ingredients

Dough

• 3/4 cup whole milk, warmed to 105 to 110F

• 1 packet (2 1/4 tsp) active dry yeast

• 1/4 cup granulated sugar

• 1 large egg plus 1 egg yolk

• 1/3 cup unsalted butter, melted

• 3 cups all-purpose flour (spooned and leveled), plus more for rolling

• 3/4 tsp salt

Filling

• 1/2 cup unsalted butter, softened

• 3/4 cup packed brown sugar

• 2 tbsp ground cinnamon

Cream cheese icing

• 4 oz cream cheese, softened

• 3 tbsp unsalted butter, softened

• 1 cup powdered sugar

• 1/2 tsp vanilla extract

• 1 to 2 tbsp milk, to loosen

Instructions

1. Warm the milk to 105 to 110F. Stir in the yeast and a pinch of the sugar, and let it sit 5 minutes until foamy.

2. Whisk in the remaining sugar, the egg, the egg yolk and the melted butter.

3. Add the flour and salt. Mix into a soft dough that feels slightly tacky, not stiff, adding extra flour only as needed. Knead a few minutes until smooth.

4. Set in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.

5. Roll out on a floured surface into a rectangle roughly 12 by 18 inches.

6. Spread with the softened butter, then sprinkle the brown sugar and cinnamon evenly over the top.

7. Roll up snugly from the long side and pinch the seam closed. Slice into 12 rolls.

8. Place in a greased 9 by 13 inch pan. Cover and let rise 20 to 30 minutes.

9. Bake at 350F for 22 to 25 minutes, until golden and the centers are set.

10. Beat the icing ingredients until smooth, adding the milk a little at a time until spreadable. Spread over the rolls while still warm.

Notes

To make ahead, refrigerate the covered pan after step 8. In the morning, let it come to room temperature while the oven preheats, then bake as directed.