Homemade Cinnamon Rolls
Ingredients
For the Dough
- 1 cup milk lukewarm (100-110°F)
- 1/4 cup water lukewarm (100-110°F)
- 1 Tbsp active dry yeast
- 6 Tbsp butter melted and cooled
- 1 large egg
- 2 large egg yolks
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 3/4 cups all-purpose flour
- 1 1/2 cups bread flour
- 1/2 tsp kosher salt
For the Filling
- 2/3 cup light brown sugar
- 1 Tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup butter melted
For the Frosting
- 4 oz cream cheese at room temperature
- 1/4 cup butter at room temperature
- 1 1/2 cups powdered sugar
- 1 tsp pure vanilla extract
Instructions
For the Dough
- Combine the milk, water, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 5 minutes or until the yeast is foamy and slightly bubbly. Beat in the butter, egg, egg yolks, and sugars until smooth, about 1 minute.
- Add both flours and salt; beat on medium-high speed until dough pulls away from the sides of the bowl and is no longer too tacky, about 5 to 7 minutes.*
- Transfer the dough to a lightly greased bowl and cover tightly with plastic wrap. Place the bowl in a warm place (I heat my oven to 95°F and place the bowl in the bottom of the oven) until doubled in size, about 45 minutes to 1 hour.
- Turn the dough out onto a lightly floured surface. Roll out the dough into a 12- x 18-inch rectangle.
For the Filling:
- Combine the brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Evenly spread the butter all over the dough using a pastry brush. Sprinkle the brown sugar mixture over the butter.
- Starting with one of the long ends, tightly roll the dough from end to end and gently punch the edges together to seal.
- Cut the dough into 1 1/2-inch thick sections using a sharp knife or a strand of unscented dental floss. Place rolls 2-inches apart on a lightly greased baking sheet; cover tightly with plastic wrap and let proof in a warm place until puffy, about 45 minutes to 1 hour.**
- Meanwhile, preheat the oven to 350°F. Bake 22 to 25 minutes or until the edges are just golden brown.
For the Frosting
- Beat the cream cheese and butter in a medium bowl until smooth and fluffy, about 2 minutes. Add the powdered sugar and vanilla and beat until smooth. Spread the frosting over the warm cinnamon rolls.
Notes
*Add more flour, 1 Tbsp at a time, if needed, if you feel the dough is too tacky.
**If you're wanting to make overnight cinnamon rolls: after placing rolls 2-inches apart on a greased baking sheet, place them in the refrigerator, covered tightly with plastic wrap, overnight. In the morning, remove them from the refrigerator and let them sit in a warm place for 1 to 2 hours or until slightly puffed. Continue with instructions as stated above.