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Cinnamon Rolls

Big, soft, and fluffy cinnamon rolls, filled with a gooey cinnamon-sugar filling and topped with a sweet cinnamon roll icing! Perfect for a special occasion, like Easter or Christmas morning.
Course Breakfast
Cuisine American
Keyword Cinnamon Rolls
Prep Time 15 minutes
Cook Time 30 minutes
Rise Time 3 hours
Total Time 3 hours 45 minutes
Servings 12
Calories 577kcal
Author Michele @ Flavor Mosaic

Equipment

Ingredients

Dough

Filling

Icing

Instructions

Make The Dough

  • In the bowl of a stand mixer fitted with the dough hook attachment, stir together flour, cornstarch, sugar, and salt until well combined.
  • In a small bowl, or 2 cup measuring cup, add warm milk and yeast. Stir until combined and allow to sit for 3-4 minutes until foamy. Whisk in eggs.
  • Pour the milk mixture into the mixer bowl. Mix on low until dough starts to form, about 1 minute. While the mixer is running, add 1 tablespoon of softened butter at a time, one every 15-20 seconds.
  • Turn the speed up to medium and mix until all butter is incorporated, about 1 minute. Continue to knead the dough for 2-3 minutes.
  • Turn dough out onto a lightly floured surface and continue to knead for 3-4 minutes until a smooth ball of dough forms.
  • Lightly grease a bowl with cooking spray. Place the dough in a greased bowl, turning once to coat with oil. Cover and allow to rise for 2 hours, or until doubled in size.

Make The Filling

  • To make the filling, in a small bowl, mix both sugars, cinnamon, and salt, stir until well combined.
  • On a lightly floured surface roll dough into a 14 by 19-inch rectangle.
  • Spread softened butter evenly over surface of dough, leaving ½ inch on either end bare. Cover butter with cinnamon mixture, spreading to make an even layer. Gently press the surface with your hands to press sugar into dough.
  • Starting along one long edge, roll dough into a 19-inch log, squeezing log gently to help adhere layers. Trim ½ inch of dough from both ends of the log to make an 18-inch roll.
  • Using a sharp knife, cut the log into 12- 1 ½ inch pieces. For equal sizing use a tape measure, cut log in half, forming 2 9-inch logs. Next, cut both 9-inch logs in half, making 4- 4 ½ inch logs. Then, cut each quarter into 3 pieces, making 12- 1 ½ inch rolls.
  • Lightly grease a 9x13 baking dish with cooking spray. Place 12 rolls in dish, evenly spacing them out. Cover with plastic wrap and rise for 1 hour.
  • 30 minutes before baking, preheat oven to 350 degrees.
  • When ready to bake, pour ¾ cup of cream over rolls, and in any spaces where rolls are not touching. Bake for 30 minutes, until a deep golden brown.

Make The Icing

  • To make the icing, in a bowl add the cooled melted butter, vanilla, and half of the confectioners’ sugar. Whisk until well combined and no lumps remain, 30-40 seconds. Add 3 tablespoons of milk and remaining confectioners’ sugar, whisking until well incorporated and a thin icing is formed, 30-40 seconds. If a thinner consistency is desired, add 1 tablespoon of milk at a time until icing reaches preferred consistency.
  • When rolls are finished baking, remove from oven and place pan on cooling rack. Allow them to cool for 2-3 minutes.
  • While rolls are hot spread icing evenly over tops of cinnamon rolls, about 2 tablespoons per roll. Allow rolls to cool an additional 15-20 minutes before serving.

Nutrition

Calories: 577kcal | Carbohydrates: 86g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 377mg | Potassium: 140mg | Fiber: 2g | Sugar: 48g | Vitamin A: 730IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 2mg
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