Classic Cinnamon Rolls

Classic Cinnamon Rolls

The stickier, the better with this timeless treat. One of our favorite comfort foods, the recipe originated in Sweden, where they actually observe a Cinnamon Roll Day (Kanelbullens dag) on October 4, but we recommend celebrating these rolls every chance you get. Find more delicious yeasted bread recipes in our Bread 2020 special issue!

Classic Cinnamon Rolls
 
Makes 10 to 12
Ingredients
  • Rolls:
  • Cinnamon Roll Dough (recipe follows)
  • ¾ cup (165 grams) firmly packed light brown sugar
  • 1 tablespoon plus 1 teaspoon (8 grams) ground cinnamon
  • ½ cup plus 2 tablespoons (141 grams) unsalted butter, softened
  • 1 large egg, lightly beaten
  • Frosting:
  • ½ cup cream cheese, softened
  • 1½ tablespoons (21 grams) unsalted butter, softened
  • 1½ cups (180 grams) confectioners’ sugar
  • 1 tablespoon whole milk
Instructions
  1. Spray a 10-inch round cake pan or a 13x9-inch sheet pan with cooking spray.
  2. For rolls: Lightly punch down Cinnamon Roll Dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18x12-inch rectangle.
  3. In a small bowl, combine brown sugar and cinnamon. Spread butter onto dough, and sprinkle with sugar mixture, leaving a ½-inch border on one long side. Brush egg over side of dough without filling.
  4. Starting with one long side, roll dough into a log, pinching seam to seal. Trim ends. For round cake pan, slice into 10 rolls; for sheet pan, slice into 12 rolls. Place in prepared pan. Let rise in a warm, draft-free place (75°) until puffed and rolls are touching, about 30 minutes.
  5. Preheat oven to 350°F. (We recommend placing a sheet of aluminum foil on top of bottom rack.)
  6. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Remove from pan.
  7. For frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy, 4 to 5 minutes. With stand mixer at low speed, gradually add confectioners’ sugar, beating until fluffy. Stir in milk until combined. Spread onto warm rolls.

 

 

Cinnamon Roll Dough
 
Makes dough for 10 to 12 rolls
Ingredients
  • 1 cup (240 grams) warm whole milk (105°F/40°C to 110°F /43°C), divided
  • 1 (0.25-ounce) package active dry yeast
  • ⅓ cup (76 grams) unsalted butter, melted
  • ⅓ cup (67 grams) granulated sugar
  • ¼ cup (60 grams) sour cream
  • 1 large egg (50 grams)
  • 4 cups (500 grams) all-purpose flour, divided
  • 1 teaspoon (3 grams) kosher salt
Instructions
  1. In a medium bowl, combine ¾ cup (180 grams) warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together melted butter, sugar, sour cream, egg, and remaining ¼ cup (60 grams) milk.
  3. In a large bowl, whisk together 3⅔ cups (459 grams) flour and salt. Stir half of flour mixture into butter mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining flour mixture. Switch to the dough hook attachment. Beat at medium speed until smooth and elastic, about 4 minutes. Add remaining ⅓ cup (42 grams) flour, if needed (dough should not be sticky).
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.

8 COMMENTS

    • Hi Julie! You can freeze these rolls after they are baked and iced, but only once they have completely cooled. Leave them in the pan they baked in and wrap it tightly in plastic wrap and foil. To thaw, leave them still wrapped in the refrigerator until they thaw out. We hope this helps!

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