TABLE OF CONTENTS
Easy Cinnamon Roll Recipe!
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Ingredients
For the Dough:
- 2 Tbsp instant yeast
- 1 cup warm water 110°F
- ⅓ cup vegetable oil
- 2 Tbsp maple syrup
- 1 egg
- 3 1/2 cups all-purpose flour plus 1-2 Tbsp if needed
- 1 tsp salt
For the Filling:
- ½ cup butter softened
- ½ cup brown sugar
- 2 Tbsp ground cinnamon
For the Cream Cheese Frosting:
- 4 oz cream cheese softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1-2 Tbsp milk if needed
Instructions
- In a large bowl, stir together 2 Tbsp instant yeast and 1 cup warm water until dissolved. Let stand 2 minutes until foamy.
- Add ⅓ cup vegetable oil, 2 Tbsp maple syrup, and 1 egg to the yeast mixture. Mix well to break up the egg yolk completely.
- Add 3 cups all-purpose flour and 1 tsp salt to the bowl. Mix until a shaggy dough forms, about 1 minute.
- Transfer dough to a lightly floured surface and knead for 3-5 minutes until smooth and elastic. If dough feels sticky, add 1-2 Tbsp additional flour while kneading.
- While dough rests, mix ½ cup softened butter, ½ cup brown sugar, and 2 Tbsp cinnamon in a small bowl until well combined into a spreadable paste.
- Roll dough into a 12×16 inch rectangle, about ¼ inch thick. The dough should stretch easily without springing back.
- Spread the cinnamon butter mixture evenly over the dough, leaving a 1-inch border along one long edge.
- Starting from the long edge opposite the border, roll the dough tightly into a log.
- Cut the log into 10 equal pieces using a sharp knife or unflavored dental floss. Each roll should be about 1½ inches thick.
- Heat a large skillet or cast iron pan over medium-low heat. Arrange cinnamon rolls cut side up in the pan, leaving slight space between each roll.
- Cover the pan with a tight-fitting lid and cook for 8 minutes. The bottoms should be golden brown when you peek.
- Flip each roll carefully with a spatula, cover again, and cook for another 5-7 minutes until both sides are golden and the centers spring back when gently pressed.
- While rolls cook, beat together 4 oz softened cream cheese until fluffy. Add 1 cup powdered sugar and ½ tsp vanilla, beating until smooth. Add milk only if needed for spreading consistency.
- Transfer warm rolls to a serving plate and spread generously with cream cheese frosting while still warm. Serve immediately.
Notes
Pro tips: Keep heat at medium-low to ensure the centers cook through without burning the outsides. A glass lid helps monitor browning without lifting and losing steam.
Storage: Store leftover rolls in an airtight container in the refrigerator for up to 3 days due to cream cheese frosting. Reheat in a covered pan over low heat for 2-3 minutes per side.
Substitutions: Replace maple syrup with honey or sugar in the dough. For a lighter frosting, use half the cream cheese and add 2 Tbsp milk for a glaze consistency.
Troubleshooting: If rolls brown too quickly, reduce heat to low and add 1 Tbsp water to the pan before covering to create steam.
Nutrition
Calories: 458kcalCarbohydrates: 61gProtein: 6gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 52mgSodium: 354mgPotassium: 112mgFiber: 2gSugar: 26gVitamin A: 467IUVitamin C: 0.1mgCalcium: 55mgIron: 2mg
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These are wonderful! My husband ate the entire batch in 2 days ❤️
Ahh Trish! That’s a great compliment from your husband hahaha. My fiancé did the same (:
Hi Trish! I’m new to your page and I’m happy to be here!
I have a question, please. Is it possible to bake these cinnamon rolls?
Thank you, and I look forward to trying so many of your recipes!
Hi Natasha!! Welome, I’m so happy you’re here (: You can absolutely bake them! Just put them into your baking pan and into the oven at 350F for about 20 minutes or till they’re baked through but still soft and fluffy!