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Author:
backzauberwerk
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Classic Cinnamon Rolls
Indulge in the irresistible aroma and taste of homemade cinnamon rolls with this easy-to-follow recipe. Featuring a soft, fluffy yeast dough, a rich cinnamon-brown sugar filling, and topped with a luscious cream cheese frosting, these rolls are perfect for breakfast, brunch, or a sweet treat anytime. The recipe includes both dry and fresh yeast for an extra tender crumb.
#Cinnamon Rolls
#Dessert
#Baking
#Sweet
#Breakfast
#Pastry
#Comfort Food
Dough rising beautifully
Recipe Information
45m
Prep Time
25m
Cook Time
3h 10m
Total Time
12
Servings
Medium
American
German
Nutrition (per serving)
375
Calories
6g
Protein
51g
Carbs
16g
Fat
Unbaked rolls ready for the oven
Ingredients
Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Golden baked cinnamon rolls
Instructions
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- In a small bowl, combine lukewarm milk, dry yeast, fresh yeast, and 50g granulated sugar. Stir gently and let it rest, covered, for 10 minutes until the mixture becomes foamy, indicating the yeast is active.11m
Preview11mPreviewIn a small bowl, combine lukewarm milk, dry yeast, fresh yeast, and 50g granulated sugar. Stir gently and let it rest, covered, for 10 minutes until the mixture becomes foamy, indicating the yeast is active. - In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Make a well in the center.2m
Preview2mPreviewIn a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Make a well in the center. - Pour the activated yeast mixture, 3 tablespoons of melted butter, and the egg into the well of the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.5m
Preview5mPreviewPour the activated yeast mixture, 3 tablespoons of melted butter, and the egg into the well of the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. - Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.10m
Preview10mPreviewTransfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. Alternatively, use a stand mixer with a dough hook for 5-7 minutes. - Lightly grease a clean bowl with oil, place the dough in it, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.1h 30mPreview1h 30mPreviewLightly grease a clean bowl with oil, place the dough in it, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- While the dough is rising, prepare the filling: In a small bowl, combine 80g softened butter, brown sugar, and ground cinnamon. Mix thoroughly until well combined and creamy.5m
Preview5mPreviewWhile the dough is rising, prepare the filling: In a small bowl, combine 80g softened butter, brown sugar, and ground cinnamon. Mix thoroughly until well combined and creamy. - Once the dough has risen, gently punch it down to release the air. Transfer it to a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches (30x45 cm).5m
Preview5mPreviewOnce the dough has risen, gently punch it down to release the air. Transfer it to a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches (30x45 cm). - Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) on one of the long edges.3m
Preview3mPreviewEvenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) on one of the long edges. - Starting from the long edge opposite the clean border, tightly roll up the dough into a log.2m
Preview2mPreviewStarting from the long edge opposite the clean border, tightly roll up the dough into a log. - Using a sharp knife or a piece of dental floss, cut the log into 12-15 equal slices, each about 1 to 1.5 inches thick.5mPreview5mPreviewUsing a sharp knife or a piece of dental floss, cut the log into 12-15 equal slices, each about 1 to 1.5 inches thick.
- Arrange the sliced rolls in a greased 9x13 inch baking dish, leaving a little space between each roll. Cover the dish and let them rise again for 20-30 minutes in a warm place. Meanwhile, preheat your oven to 190°C (375°F).30m
Preview30mPreviewArrange the sliced rolls in a greased 9x13 inch baking dish, leaving a little space between each roll. Cover the dish and let them rise again for 20-30 minutes in a warm place. Meanwhile, preheat your oven to 190°C (375°F). - Optionally, brush the tops of the rolls with a little heavy cream just before baking for a golden crust. Bake for 20-25 minutes, or until the tops are golden brown and the rolls are cooked through.25mPreview25mPreviewOptionally, brush the tops of the rolls with a little heavy cream just before baking for a golden crust. Bake for 20-25 minutes, or until the tops are golden brown and the rolls are cooked through.
- While the rolls are cooling slightly (they should still be warm), prepare the cream cheese frosting: In a medium bowl, beat 60g softened butter, cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.5m
Preview5mPreviewWhile the rolls are cooling slightly (they should still be warm), prepare the cream cheese frosting: In a medium bowl, beat 60g softened butter, cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. - Once the rolls are slightly cooled but still warm, spread the cream cheese frosting generously over the tops. Serve immediately and enjoy!3m
Preview3mPreviewOnce the rolls are slightly cooled but still warm, spread the cream cheese frosting generously over the tops. Serve immediately and enjoy!
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
