How To Prepare Cinnamon Rolls Recipe Easy Quick

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These homemade cinnamon rolls are the epitome of comfort food. Imagine warm, fluffy dough enveloping a sweet and gooey cinnamon sugar filling, topped with a decadent cream cheese frosting. This recipe breaks down the process into easy-to-follow steps, ensuring cinnamon roll success, even for novice bakers.

Why This Recipe Works

Easy Cinnamon Rolls (from scratch)
Easy Cinnamon Rolls (from scratch)

Buttermilk Dough: Using buttermilk instead of regular milk adds a slight tang to the dough, resulting in a lighter and more flavorful final product.

  • Brown Sugar Filling: The combination of brown sugar and white sugar creates a complex sweetness in the filling, perfectly complementing the richness of the dough.
  • Cream Cheese Frosting: A classic cream cheese frosting provides the ideal balance of sweetness and tang, making these cinnamon rolls truly irresistible.

  • Ingredients

    For the Dough:

    1 cup (2 sticks) unsalted butter, softened

  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups warm buttermilk (110°F to 115°F)
  • 4 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

  • For the Filling:

    1 cup packed light brown sugar

  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter, softened

  • For the Frosting:

    4 ounces cream cheese, softened

  • 3 tablespoons unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

  • Directions

    Making the Dough

    1. Cream the Butter and Sugar: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.

    2. Add the Eggs and Vanilla: One at a time, beat in the eggs, scraping down the bowl after each addition. Stir in the vanilla extract until combined.

    3. Activate the Buttermilk: In a separate measuring cup, whisk together the warm buttermilk.

    4. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

    5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. The dough will be slightly sticky.

    Tip: If the dough feels too sticky, add 1 tablespoon of flour at a time until it becomes manageable. However, be mindful of adding too much flour as it can make the rolls dry.

    Preparing the Filling

    1. Soften the Butter: In a small bowl, mash the softened butter with a fork until smooth and creamy.

    2. Combine the Filling Ingredients: In a separate bowl, whisk together the brown sugar and cinnamon. Add the softened butter and mix until well incorporated, creating a spreadable paste.

    Shaping the Rolls

    1. Prepare a Surface: Lightly flour a clean work surface.

    2. Roll Out the Dough: Turn the dough out onto the floured surface and roll it into a large rectangle, approximately 18×24 inches. Aim for an even thickness of about ¼ inch.

    3. Spread the Filling: Spread the cinnamon sugar filling evenly over the entire surface of the dough, leaving a 1-inch border along the long edge closest to you.

    4. Rolling Up the Dough: Starting from the long edge closest to you, tightly roll up the dough into a log. Pinch the seam to seal it closed.

    5. Cutting the Rolls: Use a sharp knife to cut the dough log into 12 even slices.

    Baking the Rolls

    1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

    2. Arrange the Rolls: Arrange the cinnamon rolls in the prepared baking dish, leaving a little space between each roll to allow for rising.

    3. Baking Time: Bake the cinnamon rolls for 20-25 minutes, or until golden brown on top.

    4. Cooling: Remove the pan from the oven and let the rolls cool slightly on a wire rack before frosting.

    Making the Frosting