Classic Soft Cinnamon Rolls

Name: Classic Soft Cinnamon Rolls
Total time: 35 min
Yield: 9 people
Ingredients: 0.75 cup Warm Water; 0.25 oz Instant Yeast; 3.5 cup Flour; 0.25 cup Brown Sugar (for dough); 0.25 cup Butter (melted, for dough); 1 count Egg; 0.25 cup Butter (softened, for filling); 0.75 cup Brown Sugar (for filling); 2 tbsp Cinnamon Powder; 4 oz Cream Cheese (softened); 2 tbsp Butter (softened, for frosting); 1 cup Icing Sugar; 0.5 tsp Vanilla Powder

VegetarianBakingDessertComfort Food • Kid-Friendly

Medium

35min

410kcal

9people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Incredibly soft, fluffy yeast-raised cinnamon rolls packed with a gooey brown sugar filling and smothered in a rich cream cheese frosting. Perfect for making ahead and reheating later!

There is nothing quite like the aroma of Classic Soft Cinnamon Rolls baking in the oven. The smell of sweet yeast dough, rich melted butter, and warm cinnamon wafting through the house is pure comfort. Because you want something that will be perfect for when your mom gets home later, a yeast-based dough is exactly the right choice. Yeast creates a beautiful, structured yet pillowy crumb that holds onto moisture. When these Classic Soft Cinnamon Rolls cool down, they rest nicely, and a quick 15-to-20-second zap in the microwave completely revives them, making them taste exactly as if they were just pulled from the hot oven. In this recipe, we are making an enriched dough using flour, a fresh egg, and butter to guarantee maximum tenderness. The filling is a heavenly, sticky blend of brown sugar and generous amounts of cinnamon powder that melts into a gooey swirl as it bakes. Finally, the crowning glory of any good cinnamon roll: the frosting. Using your fresh cream cheese, a little butter, icing sugar, and vanilla powder, we create a tangy, sweet glaze that melts perfectly into the warm crevices of the buns. Take your time enjoying the relaxing process of kneading and letting the dough rise. It is well worth the wait for these ultimate Classic Soft Cinnamon Rolls!

Ingredients

180 ml Warm Water
7 g Instant Yeast (2¼ tsp)
420 g Flour
50 g Brown Sugar (for dough)
60 g Butter (melted, for dough)
1 count Egg
60 g Butter (softened, for filling)
150 g Brown Sugar (for filling)
15 g Cinnamon Powder
115 g Cream Cheese (softened)
30 g Butter (softened, for frosting)
120 g Icing Sugar
2 g Vanilla Powder (½ tsp)

Instructions

1
In a large mixing bowl, combine the warm water, instant yeast, and 1 tablespoon of the brown sugar (for dough). Let it sit for 5-10 minutes until lightly foamy.
2
Add the melted butter (for dough), egg, and the remaining brown sugar (for dough) to the yeast mixture. Whisk gently to combine.
3
Gradually add the flour and knead for 5-7 minutes (by hand or with a stand mixer) until a smooth, slightly tacky dough forms. Form into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
4
Punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle (about 12x18 inches or 30x45cm).
5
Spread the softened butter (for filling) evenly over the dough leaving a small border at the edges. Evenly sprinkle the brown sugar (for filling) and cinnamon powder over the butter.
6
Starting from the long end, tightly roll the dough up into a log. Cut the log into 9 equal slices.
7
Place the rolls into a greased baking dish. Cover with a towel and let them rise for another 30-45 minutes until puffy.
8
Preheat your oven to 175°C (350°F). Bake the rolls for 20-25 minutes until golden brown on top.
9
While the rolls are baking, beat the softened cream cheese, butter (for frosting), icing sugar, and vanilla powder together until completely smooth and fluffy.
10
Remove the rolls from the oven and let them cool for 5-10 minutes. Spread the frosting over the warm rolls so it slightly melts into the swirls.

Chef's Tips

•To reheat these for your mom later, place a single roll on a microwave-safe plate and heat for 15-20 seconds. It will taste identically soft and gooey as if it just came out of the oven!
•If your dough keeps shrinking back when you try to roll it out into a rectangle, cover it and let it rest for 5 minutes to relax the gluten, then try again.
•Use unflavored dental floss to slice the dough log instead of a knife; it gives you perfectly round rolls without squishing the dough.

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