Ultimate Soft and Gooey Cinnamon Rolls
Indulge in the Ultimate Soft and Gooey Cinnamon Rolls, crafted with precision and love for that perfect bakery-style experience at home. This recipe is detailed and time-intensive, but guarantees cinnamon rolls that are incredibly light, airy, and delectable. Ideal for a special brunch or a holiday treat, these cinnamon rolls boast a rich, buttery dough swirled with a brown sugar cinnamon filling and topped with a luxurious cream cheese glaze. A Kitchenaid mixer simplifies the process, but it can be adapted for hand mixing with a bit more effort. Patience is key as the dough rises twice for optimal fluffiness, and a precise baking time ensures they're moist and tender, never dry.
12
Servings
292
Calories
17
Ingredients
Ingredients
Milk
1/2 cup (heated)
Unsalted Butter
8 tablespoons (melted)
Warm Water
1/2 cup (110 degrees)
Instant Yeast
1 (1/4 ounce) envelope (none)
Sugar
1/4 cup (none)
Large Egg
1 (beaten)
Large Egg Yolks
2 (none)
Salt
1 1/2 teaspoons (none)
Unbleached All-Purpose Flour
4 - 4 1/4 cups (plus extra for dusting)
Cream Cheese
8 ounces (softened but cool)
Corn Syrup
2 tablespoons (none)
Heavy Cream
2 tablespoons (none)
Confectioners' Sugar
1 cup (sifted)
Pure Vanilla Extract
1 teaspoon (none)
Light Brown Sugar
3/4 cup (packed)
Ground Cinnamon
3 tablespoons (none)
Salt
1/8 teaspoon (none)
Instructions
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Nutrition Information
12.5g
Fat
43.3g
Carbs
4.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the best way to cut the cinnamon rolls?
The recipe recommends using dental floss or a sharp knife to cut the dough cylinder into 12 equal pieces for the cleanest results.
What should the internal temperature of the rolls be when they are finished baking?
An instant-read thermometer should register between 185°F and 188°F when inserted into the center of a roll.
Can I make these cinnamon rolls without a Kitchenaid mixer?
Yes, while a stand mixer simplifies the process, the recipe can be adapted for hand mixing with a bit more effort during the kneading stage.
How many times does the dough need to rise?
The dough requires two separate rises, each lasting approximately 1 1/2 to 2 hours, to achieve optimal fluffiness.
What type of yeast is used in this recipe?
This recipe uses one 1/4 ounce envelope of instant yeast.
How long is the first rise?
The first rise should take about 1 1/2 to 2 hours, or until the dough has doubled in size.
How long is the second rise after the rolls are shaped?
The second rise lasts approximately 1 1/2 to 2 hours, or until the rolls have doubled in size in the baking dish.
What size baking dish is required?
You should use a 13x9-inch baking dish, either greased or coated with cooking spray.
What is the oven temperature for baking the rolls?
The oven should be preheated to 350°F with the rack positioned in the middle.
How large should the dough be rolled out before adding the filling?
The dough should be rolled into a 16x12-inch rectangle with the long side facing you.
How do you seal the edge of the dough roll?
Moisten the far edge of the dough with water and press it down to seal the cylinder.
What are the ingredients for the icing?
The luxury cream cheese glaze consists of cream cheese, corn syrup, heavy cream, confectioners' sugar, and pure vanilla extract.
How many cinnamon rolls does this recipe make?
This recipe makes 12 large cinnamon rolls.
What temperature should the milk and butter mixture be?
The mixture should be cooled until it is lukewarm, which is approximately 100°F.
When should the icing be applied to the rolls?
Apply the icing generously over the rolls after they have cooled for 10 minutes on a wire rack.
What should I do if the dough is too sticky during kneading?
You can add up to 1/4 cup more flour, one tablespoon at a time, until the dough pulls away from the sides of the bowl.
Why are the rolls inverted after baking?
The rolls are carefully inverted onto a wire rack to cool for 10 minutes before being turned right side up for glazing.
Where is the best place for the dough to rise?
Place the dough in a warm, draft-free area, covered tightly with plastic wrap.
What kind of flour is best for this recipe?
The recipe calls for unbleached all-purpose flour.
What temperature should the water be for blooming the yeast?
The warm water should be approximately 110°F.
What ingredients make up the cinnamon filling?
The filling is a mixture of light brown sugar, ground cinnamon, and 1/8 teaspoon of salt.
How do you achieve a light and airy texture?
Patience is key; allowing the dough to fully double in size during both rises ensures the fluffiest results.
Why is corn syrup used in the icing?
Corn syrup helps create a smooth, glossy texture in the cream cheese glaze.
Should I use a specific mixer attachment for the dough?
Start with the paddle attachment for initial mixing, then switch to the dough hook for kneading.
How many eggs are required for the dough?
The dough requires one large beaten egg and two large egg yolks.
What is the total baking time?
The rolls typically take 25 to 30 minutes to bake until golden brown.
How should the icing be stored if not serving immediately?
Store the icing in the refrigerator and frost the rolls as needed.
How long should the yeast mixture sit?
The yeast, water, and sugar mixture should sit for about 5 minutes until it begins to foam.
What is the calorie count per serving?
Each cinnamon roll contains approximately 292 calories.
How much cinnamon is used in the filling?
The recipe calls for 3 tablespoons of ground cinnamon for the filling.