If you’ve been looking for a go-to cinnamon rolls recipe, then look no further. These are classics and are sure to win over anyone lucky enough to score a bite. There’s a little bit of work involved, yes, but the time and effort involved are worth the payoff of these homemade cinnamon rolls. Think fluffy, tender rolls with a not-too-sweet glaze. Serve warm fresh from the oven with a steaming pot of coffee. Any leftovers (as if!) are good warmed gently in the microwave. P.S. If you’ve never worked with yeast, don’t worry. This is an easy method that will ensure a good rise.
How to Make It
DOUGH
Whisk 1/2 cup water and 3 tablespoons flour in a small microwave-safe bowl. Microwave on high until mixture thickens to a paste, about 1 minute, stirring halfway through; set aside. Whisk sugar, yeast, salt, and remaining 3 and 3/4 cups flour in a large bowl. Heat milk and butter in a medium saucepan over medium-low, undisturbed, until butter melts, about 5 minutes. Remove from heat; let cool for about 5 minutes.
Add warm milk mixture, flour paste, and eggs to flour-yeast mixture; stir with a wooden spoon until a shaggy dough forms. Turn dough out onto a lightly floured surface; knead until smooth, 5 to 6 minutes, dusting surface with more flour if sticky. Wipe bowl clean and lightly coat with butter. Place dough in bowl and turn to coat. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hours.
FILLING AND ICING
Grease a 13-by-9-inch baking dish with butter. Turn dough out onto a lightly floured surface. Roll into a 16-by-11-inch rectangle. Stir together butter, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl; spread evenly to edges of dough. Roll into a log lengthwise and cut crosswise into 12 2-inch pieces. Place rolls in prepared baking dish about 1/2 inch apart. Cover loosely with plastic wrap; let rise until rolls are puffed and touching, about 1 hour.
Preheat oven to 375°F. Uncover rolls and bake until golden, 25 to 30 minutes. Let cool for 5 minutes.
Stir together powdered sugar and cream cheese in a medium bowl until combined. Whisk in milk until smooth. Spread icing over warm rolls.