Description
Homemade small batch cinnamon rolls deliver pure morning comfort with minimal effort. Warm, gooey spirals of sweet dough promise delightful breakfast magic you’ll savor to the last delicious bite.
Ingredients
Scale
Dough Ingredients:
- 1 large egg
- 2.25 to 2.5 cups (270–300 grams) all-purpose flour
- 0.25 cup (60 milliliters) warm water
- 0.25 cup (60 milliliters) warm milk
- 3 tablespoons (57 grams) unsalted butter, softened to room temperature and cut into 4-6 pieces
- 1.125 teaspoons (3.5 grams) dry active yeast (half of one packet)
- 2.5 tablespoons (32 grams) granulated sugar
- 0.5 teaspoon salt
- 0.5 teaspoon vanilla extract
Filling Ingredients:
- 0.25 cup (50 grams) granulated sugar
- 0.25 cup (50 grams) firmly packed light brown sugar
- 1.5 tablespoons ground cinnamon
- 2 tablespoons (28 grams) unsalted butter, melted
Frosting Ingredients:
- 2 ounces (57 grams) cream cheese, softened to room temperature
- 2 tablespoons (28 grams) unsalted butter, softened to room temperature
- 0.75 cups (90 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Activate the yeast in warm water, whisking thoroughly until bubbles form and the mixture becomes frothy, indicating live yeast.
- Incorporate milk, sugar, salt, vanilla, and egg into the activated yeast mixture, creating a smooth, uniform liquid base.
- Gradually introduce flour into the wet ingredients, using a dough hook or wooden spoon to blend consistently. Mix in softened butter until the dough becomes cohesive and slightly elastic.
- Transfer the dough to a floured surface and knead methodically for 8-10 minutes, adjusting flour if needed to achieve a smooth, PlayDoh-like texture.
- Create the filling by blending granulated sugar, brown sugar, and cinnamon until well integrated.
- Roll the dough into a precise rectangular shape, stretching carefully to maintain even thickness.
- Spread melted butter across the dough’s surface, leaving a narrow border. Distribute the cinnamon-sugar mixture evenly over the buttered area.
- Tightly roll the dough from the long edge, forming a compact 12-inch log. Gently squeeze the ends to ensure uniform shape.
- Slice the log into six equal portions, positioning them cut-side down in a prepared baking dish. Sprinkle any fallen cinnamon-sugar over the rolls.
- Allow rolls to proof in a warm environment, covered loosely, until they have visibly expanded.
- Bake in a preheated oven at 350°F, monitoring for light golden browning. Shield with foil if excessive coloration occurs.
- Prepare cream cheese frosting by whipping cream cheese and butter until smooth, then gradually mixing in powdered sugar, vanilla, and a hint of salt.
- Once rolls have cooled slightly, generously spread the cream cheese frosting across the top.
- Serve warm, storing any leftovers in an airtight container at room temperature or refrigerated for optimal freshness.
Notes
- Yeast activation is crucial; ensure water temperature is warm (not hot) to prevent killing the yeast and achieve proper rising.
- Dough elasticity matters; knead until smooth and PlayDoh-like texture for tender, soft rolls.
- Rolling technique requires patience; stretch dough gently to create an even 9″x12″ rectangle without tearing.
- Cutting method impacts roll uniformity; use a sharp serrated knife and slice from the center outwards for consistent sizes.
- Rising time is essential for developing flavor and soft texture; keep rolls in a warm, draft-free area during the 1.5-hour proofing period.
- Frosting application works best when rolls are slightly cooled to prevent melting and maintain creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 38g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg