Perfect Cinnamon Rolls
Ingredients
Rolls:
- 4 cups milk (preferably not skim)
- 1 cup (227 g) salted butter
- 1 cup (212 g) sugar
- 2 ½ teaspoons salt
- 1 ¾ tablespoons instant yeast (see note)
- 4 large eggs
- 11-13 cups unbleached all-purpose flour
Filling:
- 1 cup (227 g) salted butter
- 2 cups (424 g) lightly packed brown sugar
- 2 tablespoons ground cinnamon
Frosting:
- 8 ounces (227 g) cream cheese, softened
- ½ cup (113 g) salted butter, softened
- 1 teaspoon vanilla
- 2 teaspoons maple extract/flavoring (optional)
- Pinch of salt
- 2 pounds powdered sugar
- Cream or milk for consistency
Instructions
- For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook.
- Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot (110 degrees F on instant-read thermometer).
- Add the yeast and eggs and mix until combined.
- Turn the mixer to low speed and add the flour until the dough clears the sides of the bowl. The exact amount will depend on several factors (including how you measure the flour). I usually end up adding right around 13 cups of flour. The goal is for the dough to soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.
- Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let rise until doubled.
- Divide the dough in half. Roll or pat each portion of dough into about an 18-inch by 12-inch rectangle. Spread 1/2 cup softened butter over each rectangle.
- Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls. Don't stretch and pull the dough while rolling or it can cause gaps when the cinnamon rolls are baking.
- Cut each cinnamon roll log in half with a serrated knife or unflavored dental floss. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls - twelve cinnamon rolls total. Repeat this with the other roll - you'll have 24 cinnamon rolls total.
- Place the rolls on a parchment-lined half sheet pan. I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.
- Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.
- Bake the rolls for about 18-22 minutes until lightly golden on top. Let the rolls cool almost completely in the pan before frosting.
- For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple (if using) and salt, and mix until combined.
- Gradually add the powdered sugar and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.
- Spread the cinnamon rolls with frosting.
Notes
UPDATED NOTE: If you don't need or want 24 enormous cinnamon rolls, this recipe is easily halved or follow this small-batch recipe here (which is modified from this recipe).
Yeast: also, if you don't have instant yeast and want to use active dry, up the amount to 2 1/2 tablespoons and dissolve the yeast in 1/2 cup water with a pinch of sugar. If doing this, you'll need to add a bit more flour than if following the recipe using instant yeast.
Make-Ahead: this post details how to make sweet rolls ahead of time.
Freezing: once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it's easier than it seems - it will pop right out!) and warm on a plate in the microwave for 1-2 minutes.