Easy Homemade Cinnamon Rolls

Ingredients

• 4.5 cup all-purpose flour (The recipe lists 4 1/2–5 cups total; use 2 cups initially, then add in stages as directed, using additional flour as needed for kneading and dusting.)
• 0.333 cup granulated sugar
• 4.5 tsp Fleischmann’s RapidRise yeast (About 4 1/2 tsp.)
• 1 tsp salt
• 1.5 cup water
• 6 tbsp unsalted butter (Cut into tablespoons; for the dough.)
• 1 large egg
• 0.25 cup unsalted butter (Room temperature; for the filling.)
• 0.5 cup light brown sugar (Packed.)
• 1 tbsp cinnamon
• 4 oz cream cheese (Room temperature.)
• 0.25 cup unsalted butter (Room temperature; for the icing.)
• 1 cup powdered sugar
• 2 tsp vanilla extract
• butter or grease (For greasing the baking dish; amount not specified.)
• flour (For lightly flouring the work surface; amount not specified.)

Steps

1. 1

   In a large mixing bowl, whisk together 2 cups of the flour, the sugar, yeast, and salt.

2. 2

   Cut the dough butter into tablespoons and combine it with the water in a heat-safe bowl. Microwave for 30–45 seconds, until warm to the touch but not hot; the butter does not need to melt completely.

3. 3

   Pour the warm water-and-butter mixture into the dry ingredients. Add the egg and mix with a wooden spoon.

4. 4

   Add 2 more cups of flour and mix. The dough will be thick and sticky.

5. 5

   Add 1/2 cup flour and mix again, until the dough becomes shaggy and difficult to stir. Set the spoon aside and use your hands to mix and knead.

6. 6

   Add another 1/4 cup flour and continue mixing and kneading by hand. The dough should become a smooth, soft, tacky mass.

7. 7

   Press a clean finger into the dough. If it sticks, add another 1/4 cup flour and knead; if it does not stick, shape the dough into a ball.

8. 8

   Let the dough rest uncovered for 10 minutes. It should puff up noticeably, though it may not quite double in size.

9. 9

   Lightly flour a work surface. Place the dough on it, pat it into a rough rectangle, then roll it with a rolling pin into a 10-by-15-inch rectangle.

10. 10

    Spread the room-temperature filling butter over the dough in a thin, even layer, leaving about a 1/2-inch border around the edges.

11. 11

    Sprinkle the brown sugar over the butter and spread it evenly by hand.

12. 12

    Top the brown sugar with the cinnamon.

13. 13

    Starting from a 15-inch end, roll the dough into a log. Place your hands at each end and gently squeeze inward to compact it and bring it back together if it has stretched.

14. 14

    To cut the rolls, use unflavored dental floss for best results, or thin sewing thread. If using a sharp knife, saw gently back and forth rather than pressing straight down, which can squish the rolls.

15. 15

    With floss, slide it under the log and cross both ends over the top, then pull the ends through to make a cut. Cut off both ends of the log.

16. 16

    Cut the remaining log into 12 pieces: cut the log in half, halve each section to make four segments, then cut each segment into three rolls.

17. 17

    Place the rolls in a buttered or greased 9-by-13-inch baking dish, or divide them between two 9-inch round pans with six rolls in each. The rolls may touch.

18. 18

    Cover the dish with a towel and leave the rolls in a warm spot to rise for 1 hour. In a cold climate, preheat the oven to its lowest temperature, turn it off once ready, and place the rolls inside to proof in the warm environment.

19. 19

    Preheat the oven to 350°F (175°C). If the rolls proofed in the oven, remove them first. Check that they have doubled in size and fill the dish.

20. 20

    Bake for 25–30 minutes, until the tops are light golden brown.

21. 21

    While the rolls cool, place the room-temperature cream cheese and icing butter in a bowl. Mash them together with a fork until combined; both should be softened to room temperature to avoid lumpy icing.

22. 22

    Add the powdered sugar and vanilla, then mash again with the fork. When the mixture starts to loosen, switch to a whisk and mix until smooth.

23. 23

    Spread the icing over the warm rolls and serve.

Notes

The structured recipe refers to overnight instructions in its body, but those instructions are not included in the supplied source text.

Nutrition per serving

• breakfast
• dessert
• vegetarian
• contains gluten
• contains dairy
• baked
• holiday