Cinnamon roll

Cinnamon Rolls are a classic, indulgent breakfast or dessert treat, known for their soft, fluffy texture and sweet, spiced filling. Here’s a step-by-step recipe to make homemade cinnamon rolls from scratch:

Ingredients:

For the Dough:

• 1 cup warm milk (110°F or 45°C)
• 1/2 cup sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 4 cups all-purpose flour
• 1 teaspoon salt

For the Cinnamon Filling:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)

For the Cream Cheese Glaze (optional):

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk (adjust for desired consistency)

Instructions:

1. Activate the yeast:

In a small bowl, combine the warm milk and sugar. Stir to dissolve. Sprinkle the yeast over the milk and let it sit for 5-10 minutes until the mixture is frothy and bubbly. This means the yeast is activated.

2. Prepare the dough:

In a large mixing bowl, combine the melted butter, eggs, and the yeast mixture. Gradually add the flour and salt. Stir with a spoon until the dough begins to come together, then use your hands or a dough hook to knead the dough for 5-7 minutes until smooth and elastic. If you’re using a stand mixer, knead on low speed for about 5 minutes. Add more flour if necessary to prevent sticking.

3. Let the dough rise:

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

4. Prepare the cinnamon filling:

While the dough is rising, mix together the softened butter, brown sugar, cinnamon, and nutmeg in a bowl until well combined. Set aside.

5. Roll out the dough:

Once the dough has risen, punch it down to release the air. On a lightly floured surface, roll the dough into a rectangle, about 16×12 inches in size.

6. Add the filling:

Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from one long edge to the other to form a log. Pinch the seam closed to seal the roll.

7. Cut the rolls:

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