Easy Cinnamon Rolls Recipe

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5 from 3 votes

This Easy Cinnamon Rolls Recipe doesn’t require a stand mixer or hand mixer, and absolutely no kneading!

Prep Time25

Cook Time45

Rising Time2

Total Time3 10

Course: Breakfast, Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Easy Cinnamon Roll Recipe, Easy Cinnamon Rolls Recipe

Servings: cinnamon rolls

Author: Chelsea Lords

Cost: $7.23

Equipment

9 x 13-inch baking pan

Ingredients

3 teaspoons instant yeast or active dry, see note 1
1/2 cup + 1 teaspoon sugar divided
1-1/2 cups whole milk warm (110℉)
4-1/2 cups flour plus more for shaping rolls
2 teaspoons salt
2 teaspoons vanilla extract
4 tablespoons unsalted butter
2 large eggs

Filling

8 tablespoons unsalted butter melted then cooled
1-1/4 cups light brown sugar gently packed
2 tablespoons cinnamon
1/3 cup heavy cream

Frosting

4 ounces cream cheese
4 tablespoons unsalted butter
1-1/2 cups powdered sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract

US - Metric

Instructions

Melt 4 tablespoons butter in a microwave-safe bowl and let it cool to room temperature. In a medium bowl, add warmed milk (see note 2). Sprinkle yeast and 1 teaspoon sugar over the milk, whisk, and let sit for 5–10 minutes until creamy and foamy. If not foamy, the yeast may be dead or milk too hot.
Whisk 2 teaspoons vanilla extract and the eggs into the melted butter.
In a large bowl, whisk flour, remaining 1/2 cup sugar, and salt. Make a well in the center. Pour in butter mixture and yeast mixture. Stir with a spatula until a thick, shaggy dough forms. Cover with plastic wrap.
For same-day rolls: Let dough rise in a draft-free environment (~70°F) for 90–120 minutes until it triples in size. Melt the 8 tablespoons butter for the filling and let it cool to a spreadable consistency (see note 3).
For next-day rolls: Let dough rise for 30 minutes in a draft-free environment, then refrigerate for 8–12 hours. After refrigeration, let dough stand at room temperature for 30 minutes until it triples in size.
Spray a 9x13-inch pan with cooking spray. Flour a work surface and your fingers. Scrape dough onto the floured surface. Shape into an even ball, using more flour as needed. Roll into a 15x12-inch rectangle with the 15-inch side facing you. Spread softened butter over the dough. In a small bowl, mix brown sugar and cinnamon. Sprinkle over the dough and gently press in. Roll up tightly. Cut into 12 rolls (cut the log in half, each half into two, then each quarter into three pieces). Place rolls close together in the prepared pan. Cover with plastic wrap sprayed with cooking spray. Let rise for 20–30 minutes, until rolls are about 75% larger.
Preheat oven to 350°F. Remove plastic wrap. Warm heavy cream for 20 seconds in the microwave. Brush cream evenly over rolls. Bake for 40–50 minutes until golden brown and hollow-sounding when tapped. Cool slightly (5–10 minutes) before frosting.
Frosting: Beat room-temperature butter and cream cheese until smooth. Mix in vanilla, salt, and cinnamon. Add powdered sugar and beat until smooth. Frost slightly cooled rolls.

Video

Notes

Note 1: Instant yeast is best, but active dry yeast can be used. If using active dry yeast, rise times may be longer. I like to store my yeast container in the freezer for longer shelf life.

Note 2: Test milk temperature on your wrist. It should feel warm and comfortable. Too hot can kill the yeast; too cold won’t activate it.

Note 3: Melt butter while dough rises so it cools to a spreadable consistency. Warm butter can cause leakage during baking, resulting in dry rolls.

Storage: Cinnamon rolls are best enjoyed the same day. Once cool, wrap each roll individually in plastic wrap. Store at room temperature. Avoid refrigeration as it can make them stale quicker.

Nutrition