Classic cinnamon rolls

Votes: 10

Time: 3 hours 15 minutes
Complexity: average
Quantity: 12 pcs.

Classic cinnamon rolls are soft, fluffy, and fragrant cones filled with a mixture of butter, sugar, and cinnamon, topped with a thick layer of cream cheese icing. Follow this step-by-step recipe and you'll be able to bake Cinnabon rolls at home, just like those at the popular cafe. Only they'll be even better, filled with the warmth and comfort of home. Roll out the yeast dough into a large rectangle, spread the filling, and roll the dough into a log, then cut the log into several cones. Let them rise and bake. Drizzle the icing over the finished rolls while they're still warm.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

3/4 cup water
1 packet (7 g) active dry yeast (2 and 1/4 tsp)
2 tbsp. l. + 1/4 tsp. granulated sugar
2 and 3/4 cups of premium flour, plus extra for work
1/3 cup dry skim milk, sift if necessary
1 teaspoon of salt
4 tablespoons unsalted butter, melted, plus extra for the bowl
2 large yolks

Filling

1/4 cup granulated sugar + extra for the pan
1/4 cup brown sugar
2 tablespoons ground cinnamon
110g unsalted butter, softened + extra for pan

Glaze

60 g of cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1.5 cups powdered sugar
0.5 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast, sugar, premium flour, dry milk, butter, eggs, brown sugar, cinnamon, cream cheese, powdered sugar, vanilla extract

Cooking the dish according to the recipe:

Knead the dough:

In a microwave-safe bowl, heat water to 100°F (38°C). (It should be warm, not too hot.) Add the yeast and 1/4 teaspoon of granulated sugar and stir until completely dissolved. Let stand until foamy, about 5 minutes.
Meanwhile, in a large bowl, combine the flour, dry milk, salt, and the remaining 2 tablespoons of sugar. Make a well in the center. Stir the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon to form a loose dough.

Turn the dough out onto a lightly floured work surface, dust it with flour, and knead, adding more flour as needed, until the dough is smooth but still slightly sticky, 2-3 minutes. Transfer the dough to a greased bowl, turning it over to coat all sides with butter. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-1.5 hours.
Prepare the filling:

In a small bowl, combine granulated sugar, brown sugar, and cinnamon. Turn the dough out onto a lightly floured surface, smooth it out, and roll it out into a 25x45cm rectangle. Brush the dough with butter, leaving a 2cm border on one long side. Sprinkle with cinnamon sugar and lightly press the sprinkles into the butter. Brush a clean edge of the dough with water, then tightly roll the dough into a log, starting at the long edge and working toward the clean edge; press to seal.
Grease a 22x32cm (9x13 in) baking pan and sprinkle lightly with sugar. Cut the dough into 12 pieces and arrange them cut-side up in the pan. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight and let rise at room temperature for 2 hours in the morning before baking.
Preheat oven to 350°F (175°C). Uncover the buns and bake until golden brown, 25-30 minutes. Let cool in the pan for at least 15 minutes.
Meanwhile, prepare the glaze:

Using a mixer on medium speed, beat the cream cheese and butter until smooth. Add the sugar and vanilla extract and beat again. Drizzle a thin layer over the warm cinnamon rolls. Serve with the remaining glaze.