The Best From Scratch Homemade Cinnamon Roll Recipe
These Cinnamon rolls have been a huge success at our little bakery as well as at our kitchen tables. Now we are happy to share our recipe with you and your family!
Equipment
- Stand Mixer Dough Hook attachment, paddle attachment
- Rolling Pin
Ingredients
Brioche Dough
- 4 cups Bread Flour 500 g
- 1 cup Milk 250 g
- 2 Eggs
- ¼ cup Sugar 50 g
- 1½ Tbsp Instant Yeast 15 g
- 1 tsp salt 6 g
- 1 stick salted butter 113 g 113 g (Room temp. and cubed)
Cinnamon Sugar Filling
- 2 tbsp cinnamon
- 1 cup brown sugar
- 1tbsp cornstarch
Cream Cheese Butter Cream
- 8 oz. cream cheese
- 1 stick salted butter
- 2 cups powdered sugar
- 2 tsp vanilla extract or maple
Instructions
- Add all ingredients into your stand mixer.
- Mix for 15- 20 min. until dough cleans the side of the bowl and appears smooth.
- Transfer to a greased bowl and cover with plastic wrap. Let rise until doubled, should be about an hour.
- Preheat the oven to 350 degrees F.
- Mix Cinnamon Sugar filling together until well incorporated.
- Add butter and cream cheese into a stand mixer with paddle attachment. Beat for 5 minutes. Add powdered sugar and vanilla extract and beat for another 5 minutes.
- Deflate your dough and transfer to a lightly floured work surface.
- Using a rolling pin roll your dough into a 10 inch by 18 inch rectangle.
- Cover your dough in softened butter. Then top the butter with cinnamon sugar filling. Spread on the entire rectangle.
- Starting at the top of your dough, roll the dough toward you until you reach the other side. Once you have come to the end, seal the roll out by pinching the dough at the seam.
- Cut 12 regular sized rolls at 1.5 inches or make 6 jumbo rolls.
- Transfer rolls to a baking pan lined with greased parchment, evenly spacing them about 1 inch from each other in every direction.
- Let rise for 30 minutes.
- Bake at 350 degrees F for 30 to 40 minutes, or until the internal temperature is 186 degree F.
- Remove from oven, ice with cream cheese frosting and enjoy!