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Soft and Fluffy Homemade Rustic Cinnamon Rolls with Frosting
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5 from 1 vote

Soft and Fluffy Homemade Rustic Cinnamon Rolls with Frosting

As the sun rises, these rustic cinnamon rolls will make you want to wrap your hands around a steaming mug of coffee and stay in your pajamas just a little bit longer. The scent of warm cinnamon and toasted brown sugar begins to drift through the hallways.
Prep Time30 minutes
Cook Time25 minutes
rising time2 hours 15 minutes
Total Time3 hours 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bakery recipe, Breakfast Recipe, brunch recipe, copycat recipe, dessert recipe, sweet breakfast, sweet rolls
Servings: 12 Servings
Calories: 355kcal

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Equipment

Cake Pan 9 X 13
Rolling Pin

Ingredients

DOUGH

  • ¾ Cup Whole Milk 180 grams
  • 2 ¼ Teaspoons Active Dry Yeast one ¼-ounce
  • ¼ Cup Granulated Sugar 50 grams
  • 4 Tablespoons Salted Butter (57 grams) melted and cooled
  • 1 Large Egg at room temperature
  • 1 Large Egg Yolk at room temperature
  • 3 Cups Bread Flour (360 grams) plus more as needed
  • ¾ Teaspoon Salt
  • Extra-virgin olive oil or cooking spray for greasing the bowl

FILLING

CREAM CHEESE FROSTING

Instructions

  • Activate Yeast: Warm the milk to about 100 degrees F (think warm to the touch, like a cozy bath, but not hot). In a large bowl or stand mixer, combine and gently whisk the warmed milk, yeast, and sugar. Let it sit for 5–10 minutes until it looks foamy.
    ¾ Cup Whole Milk, 2 ¼ Teaspoons Active Dry Yeast, ¼ Cup Granulated Sugar
  • Combine Wet: Whisk in the remaining sugar, melted butter, egg, and egg yolk.
    4 Tablespoons Salted Butter, 1 Large Egg, 1 Large Egg Yolk
  • Mix Dry: Add the flour and salt. Mix with a dough hook or wooden spoon until a shaggy dough forms.
    3 Cups Bread Flour, ¾ Teaspoon Salt
  • Knead: Knead for about 5–8 minutes (on medium-low speed in a mixer or by hand on a floured surface) until the dough is smooth and elastic. If it's too sticky, add 1 tablespoon of flour at a time until the dough is able to be stretched enough that light shines through, but it doesn’t rip.
  • First Rise: Lightly grease a large bowl with olive oil or cooking spray. Place the dough inside, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size. This step is forgiving and the dough can continue to rise for a longer time, working with your schedule.
    Extra-virgin olive oil or cooking spray
  • Prep Filling: In a small bowl, mix the softened brown sugar and cinnamon until combined.
    ⅔ Cup Dark Brown Sugar, 1 ½ Tablespoons Ground Cinnamon
  • Roll Out: Punch the risen dough down to release air. On a floured surface, roll it into a large rectangle (roughly 12x15 inches).
  • Spread the 4 tablespoons of softened butter evenly over the dough, leaving a tiny border at the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter, rubbing into the butter.
    4 Tablespoons Salted Butter
  • Starting from the long edge, roll the dough into a tight log. Cut into 12 even rolls using a serrated knife, dough scraper, or butcher’s twine.
  • Second Rise: Place the rolls in a greased 9x13 inch baking pan. Cover and let them rise again for 30–45 minutes while you preheat your oven to 350F.
  • Alternatively, if you want to bake them fresh in the morning, you can cover the rolls with saran wrap after placing in the greased baking pan and refrigerate. Take out of the fridge with extra time to come to room temperature and to do the Second Rise.
  • Bake for 25-30 minutes, or until the tops are lightly golden brown. The centers should reach around 180F, and will finish baking from transfer heat while cooling. If the tops begin to brown too much, cover with tin foil for the last few minutes of baking.
  • Make Frosting: While the rolls bake, beat the softened cream cheese, butter, powdered sugar, and vanilla together until smooth and fluffy.
    4 Ounces Cream Cheese, ¾ Cup Powdered Sugar, 3 Tablespoons Salted Butter, ½ Teaspoon Vanilla Extract
  • Let the rolls cool for about 5–10 minutes, then spread the frosting generously over them while they are still warm so it melts into the spirals.

Notes

Recipe Tips

  • Check your yeast expiration date. Fresh yeast is essential for a good rise.
  • Warm the milk gently. Aim for about 100°F—warm but not hot.
  • Use room temperature eggs. They incorporate more evenly into the dough.
  • Do not add too much flour. The dough should be soft and slightly tacky, not stiff.
  • Use the windowpane test. Stretch a small piece of dough until light passes through without tearing.
  • Roll the dough tightly. This creates neat, beautiful spirals.
  • Cut with unflavored dental floss. It slices cleanly without squishing the rolls.
  • Bake just until golden. Overbaking can dry out the centers.
  • Frost while warm. The icing melts into every layer.

Nutrition

Calories: 355kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 70mg | Potassium: 108mg | Fiber: 1g | Sugar: 25g | Vitamin A: 519IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 1mg