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Cozy Cinnamon Rolls Recipe Easy Stress Baking with Creamy Icing

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A cozy cinnamon rolls recipe featuring soft, fluffy dough wrapped around a gooey cinnamon-sugar swirl, topped with creamy cream cheese icing. Perfect for stress baking, family gatherings, or a comforting brunch treat.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup whole milk, warm (about 110°F / 43°C)
  • ½ cup granulated sugar
  • ⅓ cup unsalted butter, melted (plus extra for greasing)
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour (plus extra for dusting)
  • 1 cup brown sugar, packed (light or dark)
  • 3 tablespoons ground cinnamon
  • ⅓ cup unsalted butter, softened (for filling)
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened (for icing)
  • 1 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons whole milk (adjust for desired consistency)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F / 43°C) with the yeast and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, whisk sugar, melted butter, salt, and eggs. Add the foamy yeast mixture and stir gently to combine.
  3. Add flour gradually: Mix in 4 cups of flour one cup at a time, stirring until the dough starts to pull away from the sides. Add more flour if too sticky.
  4. Knead the dough: On a lightly floured surface, knead for 8-10 minutes until smooth and elastic. Or knead with a stand mixer dough hook on medium speed for 5-7 minutes.
  5. First rise: Place dough in a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  6. Prepare filling: Mix brown sugar and cinnamon in a bowl. Set aside softened butter for spreading.
  7. Roll out the dough: Punch down the dough and roll into a 16×12 inch rectangle on a floured surface.
  8. Spread filling: Evenly spread softened butter over the dough, then sprinkle cinnamon-sugar mix on top, pressing lightly.
  9. Roll and cut: Roll dough tightly from the long side into a log. Cut into 12 equal rolls about 1.5 inches each using a sharp knife or dental floss.
  10. Second rise: Place rolls in a greased 9×13 inch pan, leaving space between each. Cover and let rise for 30-45 minutes until puffy.
  11. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if browning too fast.
  12. Make icing: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then milk until creamy and spreadable.
  13. Ice the rolls: Let rolls cool for 10 minutes before spreading creamy icing. Serve warm.

Notes

Use a kitchen thermometer to ensure milk is at 110°F to activate yeast properly. Knead dough until smooth and elastic for best texture. Use dental floss to cut rolls for clean edges. Icing is best spread when rolls are warm but not hot. For dairy-free, substitute plant-based butter and cream cheese and use almond or oat milk. Rolls can be prepared ahead and refrigerated after second rise, then baked fresh.

Nutrition

Keywords: cinnamon rolls, easy cinnamon rolls, creamy icing, stress baking, cozy breakfast, homemade cinnamon rolls, cinnamon sugar rolls

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