Cinnamon rolls are a sweet breakfast staple. This recipe is one of my favorite cinnamon roll recipes. Cinnamon rolls can be a bit dry for my taste, but these are soft, moist, and full of cinnamon flavor. Enjoy!
- 3/4 cup warm buttermilk
- 6 tablespoons melted butter
- 3 large eggs
- 4 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons yeast
- 1 1/4 teaspoons salt
- 1 cup sugar
- 1/4 cup butter, softened
- 1 tablespoon cinnamon
Cream Cheese Glaze
- 1/4 cup cream cheese, softened
- 2 to 4 tablespoons milk
- 1 3/4 cup powdered sugar
- In a small bowl, whisk the buttermilk, and 6 tablespoons of melted butter together. Set aside.
- Use a mixer with a dough hook to combine 4 cups of the flour with your 1/4 cup of sugar, yeast, and salt. Mix on low speed and slowly pour in the buttermilk mixture. Next, add in the eggs while still mixing.
- Mix until the dough comes together. Then increase the speed to medium and knead until smooth and elastic, about 10 minutes. The dough should be quite soft and moist but not overly sticky. Add flour if needed.
- Place in a large greased bowl, cover, and allow to rise until doubled (2 to 2 1/2 hours).
- Make the cinnamon filling by using a fork to mix the filling until thoroughly combined.
- Once your dough has risen, roll out the dough on a floured surface. Roll it into a 12x20" rectangle. Then brush with 3 tablespoons of softened butter (don't put butter on the top ~1/2 inch of dough. Then spread your cinnamon filling evenly over the butter (avoiding the top 1/2" again).
- Starting at the bottom of your rectangle, roll up into a long roll and gently pinch/press the last bit of dough into the roll to help seal it. Gently cut the roll into 12 individual rolls and place them evenly into a greased 9x13" pan. Gently cover with plastic wrap and let rise another 1 to 1 1/2 hours.
- Preheat the oven to 350° F. Bake the rolls for 22 to 27 minutes until golden brown. Be careful not to underbake, or you will have mushy centers. Place on a cooling rack to cool.
- While the rolls are cooling, make the glaze. Beat together the cream cheese and powdered sugar until smooth. Then add enough milk to make a glaze. The glaze should slowly pour off of a spoon.
- Drizzle the glaze over the top of your rolls and serve. I like to add the glaze when the rolls are still a little warm so I can serve the rolls warm.
To make ahead, make the recipe and do the first rise, fill and shape the rolls, then lightly cover with plastic wrap and place in the fridge for 12 hours. When you are ready to bake them, pull the rolls out while you preheat the oven. Then bake per the recipe.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 436Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 363mgCarbohydrates: 73gFiber: 2gSugar: 38gProtein: 8g
Nutrition information is an estimate only.
Want a fun spin on a sweet roll? Try out my rhubarb sweet rolls.
How Long Do Cinnamon Rolls Last?
Like lots of breads, cinnamon rolls are best when eaten fresh. However, they should last 2-3 days before starting to get stale. I store my rhubarb sweet rolls at room temperature in an airtight container.
How To Freeze Cinnamon Rolls
To freeze cinnamon rolls, make the dough and let it rise. Then add the filling, roll, and cut the rolls. Place on a baking sheet and allow to freeze. Once frozen, place in an air-tight container and freeze for up to 3 months.
When ready to bake, allow to thaw overnight, then bake in the morning according to the recipe.
If you like this peach pie for one recipe, let me know! Or if you’ve made the recipe let me know how it went. I’d love to hear from you in the comments. Happy baking!