Food Recipes Cinnamon Rolls 3.6 (141) 2 Reviews If you've been looking for a go-to cinnamon rolls recipe, then look no further. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines Updated on August 27, 2018 Print Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 25 mins Total Time: 3 hrs 20 mins Yield: 12 These are classic and sure to please anyone lucky enough to score a bite. There's a little bit of work involved, yes, but the time and effort 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!) can be warmed in the microwave. Note: If you've never worked with yeast, don't worry. This is an easy method that will ensure a good rise. Ingredients DOUGH 4.25 cups plus 3 tablespoons all-purpose flour, divided, plus more for work surface ¼ cup granulated sugar 2 ¼ teaspoons active dry yeast (from 1 envelope) 1 ½ teaspoon kosher salt 1 cup whole milk 6 tablespoons unsalted butter, plus more for bowl 2 large eggs, beaten, at room temperature FILLING AND ICING ½ cup (1 stick) unsalted butter, at room temperature, plus more for dish ½ cup packed light brown sugar ¼ cup granulated sugar 2 tablespoons ground cinnamon ¼ teaspoon kosher salt ⅔ cup powdered sugar 4 ounces cream cheese, at room temperature 2 tablespoons whole milk, at room temperature Directions DOUGH: Whisk 1/2 cup water and 3 tablespoons of 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 the 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, about 5 to 6 minutes, dusting the 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 hour. FILLING AND ICING: Grease a 13-by-9-inch baking dish with butter. Turn dough out onto a lightly floured surface. Roll into a 24-by-12-inch rectangle. Stir together butter, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl; spread evenly to the edges of the dough. Roll into a log lengthwise and cut crosswise into 12 2-inch pieces. Place rolls in a 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 the 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. Print