Cinnamon rolls are a beloved treat that is highly requested breakfast at our house. These delightful rolls are incredibly light and fluffy, bursting with a rich cinnamon sugar filling, all smothered with a creamy frosting that melts in your mouth.
Just imagine the warm, inviting aroma wafting through the house as a pan of cinnamon buns bakes in the oven. It’s an undeniable perfect start to the day, with kids emerging from their rooms, grinning from ear to ear as they catch a whiff of that sweet cinnamon scent. Surely, it’s a great way to set a positive tone for the entire day!
Where do cinnamon rolls originate?
Did you know that cinnamon rolls originated in Sweden? They are known as kanelbullar, which translates to “cinnamon snails.” These delectable treats have a distinct style compared to American versions. While the American version is generously topped with cream cheese frosting, the Swedish variety usually features much less, if any. For more on how the Swedes savor their rolls, check out this fun site about cinnamon treats in Swedish culture: Cinnamon rolls, cinnamon buns and the best of Swedish bakery | Visit Sweden
This recipe is tailored for the classic American cinnamon buns, complete with a luscious, sweet frosting that everyone especially loves.
Preparation, Servings, and Storage
Preparation is a breeze; these sweet rolls rise overnight in the refrigerator, making them perfectly convenient for breakfast! With one 13×9 pan yielding 12 delectable rolls, everyone leaves the table satisfied.
Freshly baked, they are delightfully soft, but they remain tasty for up to three days when stored properly in an airtight container. You can also even freeze them for up to three months—just make sure to frost them after thawing at room temperature for the best experience.
Have you tried any of these other awesome breakfast treats?
Cinnamon Rolls
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Ingredients
Cinnamon Roll dough
- 1 cup Milk
- 1/3 cup Butter
- 2¼ tsp Instant yeast
- 1/2 cup Sugar
- 3 Eggs
- 4½ cups Bread flour
- 1 tsp Sea salt
Cinnamon Sugar filling
- 1/2 cup Butter, softened
- 2/3 cup Brown sugar
- 1½ tbsp Cinnamon
Cream Cheese frosting
- 4 oz Cream cheese, softened
- 1/4 cup Butter, softened
- 1 tsp Vanilla extract
- 2½ cups Powdered sugar
Instructions
- Begin by pouring milk and butter into a microwaveable bowl. Microwave on high for about 2 minutes or until the butter begins to melt.
- Monitor the temperature of the milk and butter. It needs to come down to 110℉ before it can be mixed with the yeast, or it will kill the yeast.
- Once the milk butter mixture is 110℉, pour it into a stand mixer.
- Add the instant yeast and sugar. Allow to rest for a few minutes until the yeast starts to foam.
- Add the eggs, bread flour, and sea salt to the mixer.
- Using the dough hook attachment, knead the dough on low speed for 10 minutes.
- Cover the dough and allow to rise for 1 hour.
- After the dough has risen, punch down the dough and form it into a rough square shape.
- Using the rolling pin, roll the dough out to approximately 24x12 rectangle.
- Spread the softened butter onto the dough using a pastry brush. The butter should be very soft, but not totally melted. It can be microwaved for a few seconds to achieve the softened texture.
- Mix the brown sugar and cinnamon in a small bowl.
- Evenly spread the cinnamon sugar mixture over the buttered dough.
- Roll the rectangle into a log shape that is 24 inches long.
- Cut the log in half, then each half into half, then each quarter into thirds. This will make a dozen cinnamon rolls. You can also measure and cut every 2 inches, but I find it easier to cut without measuring.
- Place the cinnamon rolls into a greased 13x9 baking dish. Cover with plastic wrap and refrigerate overnight.
The next morning
- Remove the cinnamon rolls from the refrigerator 30 minutes before baking.
- Preheat the oven to 350℉.
- Bake the cinnamon rolls for 25 minutes, or until golden brown. Remove from the oven and allow to cool for 20 minutes before frosting the rolls.
- While the cinnamon rolls are baking, the cream cheese frosting can be put together.
- In a stand mixer with the paddle attachment, beat the cream cheese and butter until well combined and fluffy.
- Add the vanilla and powdered sugar.
- Slowly restart the mixer so the powdered sugar doesn't go flying out everywhere.
- Once the powdered sugar is beginning to stick to the cream cheese, increase the speed and beat for 2-3 minutes or until the frosting is light and fluffy.
- Serve immediately. Can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
