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Prep Time 20 minutes
Cook Time 25 minutes
1 hour
Total Time 1 hour 45 minutes
Servings 16 servings
Calories 344 kcal

Ingredients
 

For the dough:

  • 2 ¼ tsp dry yeast
  • 1/2 cup sugar
  • 1 egg
  • 1 cup+1 tbsp milk
  • 4 ¾ cups flour
  • 5 ½ tbsp soft butter
  • salt

For the filling:

  • 4 tbsp soft butter
  • 3 tbsp cinnamon
  • 1/2 cup sugar

For the frosting:

  • 7 tbsp soft butter
  • 2/3 cup cream cheese
  • 1/2 cup powdered sugar

Instructions
 

  • Mix the milk with one tablespoon of the measured sugar and the dry yeast. Cover and leave to activate for 15 minutes.
    Mix the milk with dry yeast
  • In a large bowl, mix half of the flour with the remaining sugar and a pinch of salt.
    Mix the flour with the sugar
  • Add the yeast and milk mixture, the egg and the soft butter to the flour in the bowl.
    Add the yeast and milk mixture
  • Mix everything together with a whisk until combined.
    Mix everything
  • Add the remaining half of the flour.
    Add the remaining half of the flour
  • Knead the dough, then cover it with plastic wrap or a clean kitchen towel and let it rise for 1 hour in a warm place.
    Knead the dough
  • For the filling, prepare the soft butter and mix the cinnamon with the sugar. Once the dough has doubled in size, roll it out with a rolling pin into a rectangle.
    Roll the dough
  • Spread the dough with the butter, then sprinkle evenly with the cinnamon‑sugar mixture.
    Sprinkle evenly with the cinnamon‑sugar mixture
  • Roll the dough up into a log and cut it into equal‑sized pieces.
    Roll the dough up into a log
  • Line a baking tray with parchment paper and arrange the rolls in the tray, leaving some space between them so they can rise further. Leave them at room temperature for 20 minutes, then bake at 350 °F for 20–25 minutes.
    Arrange the rolls in the tray
  • For the frosting, beat the soft butter, cream cheese and powdered sugar with a mixer until smooth and creamy.
    Prepare the frosting
  • Remove the cinnamon rolls from the oven and spread them with the prepared frosting while they are still warm.
    Spread them with the prepared frosting

Notes

  1. Make sure the milk is just lukewarm, not hot, so you do not kill the yeast and the rolls rise properly.
  2. The dough should feel soft and slightly tacky; if you add too much flour, the cinnamon rolls will bake up dense instead of fluffy.
  3. Let the rolls rise in the pan until visibly puffy before baking; this second rise is key for a light, airy texture.
  4. Spread the cream cheese frosting on while the rolls are still warm so it melts into the swirls without running off completely.
  5. If you want to bake in the morning, shape the rolls, chill them overnight in the fridge, then bring them back to room temperature and let them rise before baking.

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 46g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 128mg | Potassium: 71mg | Fiber: 2g | Sugar: 17g | Vitamin A: 507IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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