Easy Cinnamon Rolls
Easy cinnamon rolls for holiday breakfast or brunch!
Ingredients
Sweet Dough
- 1/4 cup whole milk
- 1/4 cup unsalted butter
- 1 tsp dry active yeast
- 2 1/4 cups flour
- 3 tbsp sugar
- 1/4 tsp salt
- 1 large egg
- 1/4 cup full-fat greek yogurt
- 1/2 tsp vanilla extract
Filling
- 1/4 cup unsalted butter softened
- 1/2 cup packed light brown sugar
- 1 tbsp cinnamon
Frosting
- 1/4 cup unsalted butter softened
- 1/4 cup cream cheese room temp
- 1 cup confectioners sugar
- 1/2 tsp vanilla
- 1-2 tbsp milk
Instructions
Sweet Dough
- The night before, or at least 2 hours before baking- heat the milk in a small microwave-safe bowl, for about 1 minute. Add the butter and stir until melted. Let the mixture cool slightly until warm to the touch, but not hot. Sprinkle the yeast on top and let it sit until foamy, 5-10 minutes.
- In a large bowl, whisk together the flour, sugar, and salt.
- When the yeast is foamy, add the eggs and egg yolk, yogurt, and vanilla to the yeast/milk mixture and whisk to combine.
- Mix the wet ingredients into the dry, until all the flour is incorporated and a wet, sticky dough forms.
- Knead in the bowl until the dough is smooth and elastic, 8-10 minutes. Cover with plastic wrap or a damp dish towel. Place in the fridge to rise overnight, or at room temperature for about 2 hours- until doubled.
Cinnamon Rolls
- When the sweet dough has completed its first rise, place it on a generously floured surface. Gently roll it out to a 12 x 14 inch rectangle, about 1/4 inch thick.
- Spread the softened butter across the dough, then sprinkle the brown sugar evenly across the surface. Next, sprinkle the cinnamon on top of that.
- Roll the rectangle snugly into a log. Pinch the seam shut and place the log seam-side down on a flat surface.
- Using unflavored dental floss or a serrated knife, gently slice the log into 8 to 10 rolls, a little more than an inch wide.
- Place the rolls cut-side down into a 9-inch pie dish that has been lightly buttered. Leave an inch or so between rolls for them to expand. Cover loosely with plastic wrap or a damp dish towel and let rise until the rolls are puffy and fill the pan- about 1 hour.
- Preheat the oven to 350 degrees F. When the rolls have finished rising, bake them for 20 to 22 minutes, until lightly golden on top.
- While the rolls cool, make the frosting. Beat the butter and cream cheese together until smooth. Add the confectioners sugar in batches, beating vigorously after each addition until smooth. Finally, add the vanilla. If you'd like more of a glaze, add milk 1 tablespoon at a time until it reaches your desired consistency.
- Spread the glaze over the rolls while still slightly warm to let the frosting melt into the cracks. Enjoy immediately!