Homemade cinnamon rolls are beautifully rolled, yeast-leavened dough that a mixture of cinnamon, sugar, and butter is rubbed into its layers. The wonderful flavor and smell of sprinkled cinnamon are what made this dessert so special.
The foundation of cinnamon rolls is a butter enriched dough originated from Northern Europe. These fluffy soft rolls can be the best breakfast, especially if you enrich them with a cream cheese glaze.
Some important factors can help make homemade cinnamon rolls perfect, like using bread flour or using whole milk. And there are some optional items like raisin or cream cheese frosting. There are different recipes available for baking cinnamon rolls, this recipe has an easy-to-follow method and gives you the best result, I promise!
Pour milk into the mixer bowl (it should be warm, not hot to the touch). Add 1 tablespoon sugar and 1 tablespoon yeast to your warm milk. Mix and let it proof until it gets foamy.
Then, add the remaining 1/2 cup of sugar, 6 tablespoons of butter, eggs, and 1 teaspoon of vanilla to the bowl.
Stir until fully combined. Add flour, 1 pinch of salt, and 1 teaspoon of ground cinnamon and stir on low and then on high speed until a large smooth ball is formed.
If the dough seems sticky, you can add 1 tablespoon of flour at a time until it gets smooth.
Now it’s time to knead the dough with your hands. Transfer it to a floured surface and knead for about 3-5 minutes. Form it into a ball and put it in a large greased bowl. Cover the bowl with a damp towel and put it in a warm place to rise. Wait for about 1 hour (until the dough has doubled in size).
When the dough is rising, it’s time to make the filling. Mix 6 tablespoons of butter, brown sugar, and 2 1/2 tablespoons of cinnamon in a small bowl until the mixture gets uniform.
Put the dough on a flour sprinkled work surface. Knead the dough gently to get the bubbles out of it. Form the dough into a large rectangle about 1/4 inch thick.
Spread the filling on the dough using a spatula. Then, roll up the dough and cut it into 12 equal rolls (each roll 2” long).
Put the parchment paper in the baking dish and line the rolls in 4 rows of three, evenly spaced. Cover the baking dish and let the rolls rise for about 30 minutes. Preheat the oven at 350° F (175 C°).
After the rolls doubled in size, bake them in the oven for about 18-20 minutes until they get golden brown on top. By checking the center of cinnamon rolls you can make sure they are completely baked.
While the rolls are baking in the oven, mix the Kalleh Oval cream cheese %25 fat, 1/4 cup of butter, powdered sugar, 1/2 tablespoon vanilla extract, and 1 pinch of salt. now you have your special cinnamon rolls frosting. Don’t put the frosting in the refrigerator. It should be kept at room temperature.
After removing the cinnamon rolls from the oven, spread the frosting all over them while they are still warm.
Serve these wonderful cinnamon rolls and enjoy!
If your oven bakes unevenly you can increase the baking time up to 10 minutes.
If the top of a cinnamon roll starts to brown before the center has baked, you should cover the baking dish with foil to prevent it from browning further.
Fillings can be done in an alternative way. Melt the butter and brush it on the dough. Sprinkle the cinnamon and sugar mixture on the butter-brushed dough. This method might be easier to spread.