Easy Homemade Cinnamon Rolls – Soft, Fluffy & No Yeast Needed
Velvety Cinnamon Dream Rolls
Ingredients
Method
- In a large bowl, whisk together the warm milk, butter, sugar, and salt until the butter melts. Stir in the yeast and let the mixture sit for about one minute.
- Gradually add 4 1/2 cups of flour using a spoon or dough whisk until all the flour is moistened. Cover the bowl with plastic wrap and place it in a warm spot to let the dough rise for about 1 hour or until it has doubled in size.
- While the dough rises, cut the butter or margarine into small cubes and set them out to soften. In a separate bowl, mix together the dark brown sugar and cinnamon. Prepare your baking pan(s) by coating the sides with butter or nonstick spray. Line the bottom with parchment paper.
- Once doubled, gently knead in the remaining 1/2 cup of flour on a well-floured counter. Sprinkle flour on top of the dough and roll it into a large rectangle (about 20 inches wide and roughly 1/2-inch thick).
- Evenly spread the softened butter over the surface of your rolled dough. Sprinkle the brown sugar-cinnamon mix evenly on top. Carefully roll the dough tightly away from you into a long log. If the log ends up a bit short, gently stretch the dough until it reaches roughly 24 inches for a full roll.
- Slice the log into 12 evenly sized pieces for larger rolls or 16 for bite-sized treats. If baking immediately, allow the rolls to rest at room temperature for 30 minutes to finish proofing. Preheat your oven to 350°F. Alternatively, if you’re planning to bake them the next morning, cover the pan lightly with nonstick-sprayed plastic wrap and chill overnight in the refrigerator. They can go straight into the oven from the fridge.
- Place the pans in the oven and bake for about 25 minutes until the edges turn a beautiful golden shade. Insert a toothpick into a few rolls to ensure you get a hint of cinnamon goo without any undercooked dough.
- While your rolls cool slightly, whisk together cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth.
- Allow the rolls to cool on a rack for about 5 minutes. Drizzle or spoon the creamy glaze over each roll. Enjoy them fresh and warm!
Note: These aren’t an exact replica of the famous Drummond’s cinnamon rolls – my version is a bit different in measurements, has no baking powder/soda, and is somewhat less sweet. Whether you’re a purist or an adventurer in the kitchen, this twist on a classic is sure to delight.
Make the Dough
In a large mixing bowl, whisk together 1 cup of warm milk, 1/4 cup butter, 1/4 cup sugar, and 1/2 teaspoon salt. Stir in 2 1/4 teaspoons of active dry yeast and let it sit for about one minute. Pour in 4 1/2 cups of all-purpose flour and mix until all the flour is just combined. Cover the bowl with plastic wrap and place it in a warm area for 1 hour or until your dough has doubled in size.
Prepare the Filling & Pan
While the dough is rising, cut enough butter or margarine into cubes so it’s ready to use. In a small bowl, mix 1/2 cup dark brown sugar with 2 tablespoons cinnamon and set this aside. Prepare your baking pan(s) – whether you choose a 9×13-inch pan, a pair of 9-inch round cake pans, or 8-inch square pans – by buttering the sides and corners. Line the bottom with parchment paper for effortless release.
Stretch, Fill, and Roll
After the dough has doubled, gently incorporate an extra 1/2 cup of flour and transfer it to a well-dusted counter. Flour the top lightly and roll the dough into a large rectangle about 20 inches wide and roughly 1/2-inch thick. Spread the softened butter evenly over the surface, then sprinkle on your brown sugar-cinnamon mix. Starting from the edge closest to you, roll the dough tightly into a log. If you find the log is a bit short, kindly stretch it to reach around 24 inches.
Slice and Proof
Slice the log into 12 pieces for generously sized rolls or 16 pieces for a delightful bite-size version. If you’re baking right away, let them proof at room temperature for another 30 minutes while you preheat your oven to 350°F. Alternatively, cover the pan lightly with nonstick-sprayed plastic wrap and chill overnight in the refrigerator to bake directly in the morning.
Bake to Perfection
Bake the rolls for approximately 25 minutes until the edges turn golden and a toothpick inserted into a few rolls comes out with rich cinnamon filling but no uncooked dough. The aroma will be irresistible!
Whip Up the Cream Cheese Glaze
While the rolls are still warm, prepare the glaze by whisking together 4 ounces of cream cheese, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
Final Touch and Special Tips
Let the rolls cool on a rack for about 5 minutes before generously topping each one with the cream cheese glaze. Enjoy them immediately for the best taste!
Special Tip: For an extra burst of flavor, try sprinkling a few chopped walnuts or pecans onto the glaze. Also, if you prefer a slightly tangier glaze, add a teaspoon of lemon zest to the cream cheese mixture – it’s a delightful twist!