Homemade Cinnamon Rolls Recipe for Easter day 2024 :-These easy cinnamon rolls from scratch are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl! The rolls freeze beautifully, so this is a great make-ahead recipe, especially for planning ahead for holidays or the next time you need a special breakfast. Choose from a few easy icing flavors to top the warm & gooey rolls.
Homemade Cinnamon Rolls Recipe for Easter day 2024
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Ingredients :
Dough
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter
- 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
- 1 large egg, at room temperature
Filling
- 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
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Cream Cheese Icing
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
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Instructions :
- Prepare the dough: In a large bowl, whisk together flour, sugar, and salt. Put aside.
- In a heat-resistant bowl, mix the butter and milk. Heat in a microwave or on the stovetop until the butter has melted and the mixture reaches a comfortable temperature (no more than 110°F/43°C). Add the yeast and whisk until dissolved.
- Use a wooden spoon or a robust rubber spatula to whisk the mixture after adding the egg and pouring it into the dry ingredients.
- Alternatively, use a stand mixer fitted with a paddle attachment on medium speed. Stir to produce a soft dough.
Turn the dough out onto a surface dusted with flour. Knead dough 3 to 5 minutes with floured hands. - The dough should have formed into a smooth ball. To make the dough less sticky and extremely soft, you can add a bit more flour. While preparing the filling ingredients, place the dough in a bowl that has been lightly greased (I use non-stick spray), cover loosely, and let it rest for about ten minutes.
- To fill the rolls, spread out the dough after 10 minutes into a rectangle of 14 by 8 inches (36 by 20 cm). Drizzle the melted butter over it. Combine the brown sugar and cinnamon.
- Distribute it evenly on the dough. The dough should be rolled into a 14-inch log. Slice into ten or twelve uniform rolls and place in a pie dish, square baking pan, or 9- or 10-inch round cake pan that has been lightly buttered.
- Rise: Use a fresh kitchen towel, plastic wrap, or aluminum foil to cover the pan. Let the rolls rise for 60 to 90 minutes, or until they have doubled in size, in a somewhat warm place. (For a slight reduction in rise time, refer to my Baking with Yeast Guide response to Where Should Dough Rise?.)
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- Prebake the rolls: When the rolls are twice as big, turn the oven up to 375°F (190°C). Bake for 24 to 27 minutes, until just starting to brown. Continue baking while loosely tenting the pan with aluminum foil if you notice the tops are browning too rapidly.
- When done, their interior temperature, measured with an instant read thermometer, should be between 195 and 200°F (91 and 93°C), if you want to be exact. While you prepare the frosting, take the pan out of the oven and set it on a wire rack. (While the rolls bake, you can also prepare the frosting.)
- To make the icing, beat the cream cheese on high speed in a medium bowl using a handheld or stand mixer that has a paddle or whisk attachment until it becomes smooth and creamy.
- Beat in the vanilla and confectioners’ sugar after adding the butter and continuing to beat until creamy and well blended. Spread the icing over the warm buns with a knife or icing spatula, then serve right away.
- Leftover frosted or unfrosted rolls can be refrigerated for up to five days or stored at room temperature for up to two days when covered tightly.
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Notes :
- Prepare Ahead Instructions: You can prepare this dough the night before by following step 4. Place a plastic cover over it and refrigerate for the entire night. Remove from the refrigerator the following morning, and give it an hour or so to rise in a warm place. Proceed to step 6.
- Freefalling Instructions: Baked rolls freeze for a maximum of two to three months. Before eating, thaw it in the fridge for the entire night.
- The unbaked rolls can also be frozen; here’s how: Step 6 calls for baking the rolls at 375°F (190°C) for just about ten minutes.
- Allow it cool fully, then securely cover and freeze. Before serving, remove the roll pan from the freezer and place it in the fridge for a few hours. After that, bake them for the final 15 to 18 minutes.
- Special Tools (affiliate links): Rolling pin; 9-inch round cake pan, 9-inch pie dish, or 9-inch square baking pan; Instant Read Thermometer; Cooling Rack; Electric mixer (handheld or stand) for frosting; Icing Spatula
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- Yeast: Instant yeast is strongly recommended. You can use active dry yeast alone, if you have some. You can use both instant and active dry yeast in recipes .
- Instant dry yeast rises more quickly than active dry yeast, which takes longer to raise the dough. Active dry yeast rises more slowly.
- Milk: In the past, this recipe called for 1/4 cup (60 ml) water and 1/2 cup (120 ml) milk. I suggest making the rolls with full milk since it tastes so much richer. For this dough, whole milk or even buttermilk work best. You can use 3/4 cup (180ml) low-fat or nondairy milk in its place if necessary.
- Icing for coffee (or vanilla): Blend together 1 cup (120g) confectioners’ sugar, 1/2 teaspoon pure vanilla essence, and 2-3 Tablespoons (30–45ml) of strongly brewed coffee until smoothly combined. Or use standard vanilla frosting instead of coffee and milk. Pour over hot rolls.
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