# Soft Cinnamon Rolls

Cinnamon rolls are soft, pillowy spirals of yeast dough rolled with buttery cinnamon sugar and topped with tangy cream cheese icing. They are the best kind of weekend baking project.

The dough uses warm milk, egg and butter for a tender crumb and rises twice. Weighed flour and a thermometer check keep the rolls from drying out.

- Total time: 1 h 10 min (prep 45 min, cook 25 min)
- Serves: 12
- Per serving (estimated): 410 kcal, 7 g protein
- Cuisine: American. Category: Baking. Diet: vegetarian.

## Ingredients

- 240 ml whole milk, warmed to 110°F (43°C)
- 7 g instant or active dry yeast (1 packet, 2 1/4 tsp)
- 100 g granulated sugar (1/2 cup)
- 1 large egg, room temperature
- 75 g unsalted butter, melted (5 tbsp)
- 480 g all-purpose flour (about 3 3/4 cups)
- 1 tsp fine salt
- 100 g light brown sugar (1/2 cup packed), for filling
- 1 tbsp ground cinnamon, for filling
- 60 g unsalted butter, very soft, for filling
- 115 g cream cheese, softened, for icing
- 60 g unsalted butter, softened, for icing
- 180 g powdered sugar (1 1/2 cups), for icing
- 1 tsp vanilla extract, for icing

## Method

1. Mix the warm milk, yeast and 1 tbsp of the sugar in a large bowl. Let it sit 5 minutes until foamy, which shows the yeast is alive.
2. Stir in the rest of the 100 g sugar, the egg and 75 g melted butter. Add 480 g flour and the salt and stir into a shaggy dough.
3. Knead 8 minutes by hand or 5 minutes with a dough hook, until smooth and tacky but not sticky. A pinch should stretch thin without tearing.
4. Place in a greased bowl, cover and let rise in a warm spot for 60 to 90 minutes, until doubled.
5. Mix 100 g brown sugar with the cinnamon. Roll the dough on a floured counter into a 16x12-inch (40x30 cm) rectangle. Spread with 60 g soft butter, leaving a 1/2-inch edge, then cover with the cinnamon sugar.
6. Roll up tightly from the long side. Pinch the seam closed, then cut into 12 equal rolls with unflavored dental floss or a sharp knife.
7. Place the rolls in a greased 9x13-inch (23x33 cm) pan, cover and let rise 30 to 45 minutes, until puffy and touching. Heat the oven to 350°F (175°C) during the last 20 minutes.
8. Bake 22 to 26 minutes, until golden on top and the center rolls read 190°F (88°C). Cool 10 minutes.
9. Beat the cream cheese, 60 g butter, powdered sugar and vanilla until smooth. Spread over the warm rolls.

## Why it works

- Warm milk at 110°F (43°C) wakes up the yeast without killing it, which is why the dough rises on time.
- Enough kneading builds gluten that traps gas, so the rolls bake up tall and fluffy.
- Egg and butter enrich the dough, which makes the crumb softer and the rolls stay fresh longer.
- Rolling the dough tightly and cutting with floss keeps the spiral intact instead of squashing it.
- Baking to 190°F (88°C) in the center sets the dough without drying out the swirl.

## The science

- **Why warm, not hot, milk.** Yeast is most active around 100 to 110°F (38 to 43°C). Above about 130°F (54°C), it starts to die. Warm milk wakes the yeast and speeds the rise. Too-hot milk kills it, and the dough will stay flat and dense.
- **Why we knead.** Kneading lines up gluten proteins into a stretchy network. During the rise the yeast makes carbon dioxide, and that network traps it. Without enough gluten the gas escapes, and the rolls bake up short and dense.
- **Why enriched dough is softer.** Butter, egg and milk add fat and protein that interrupt gluten strands and hold moisture. That makes the crumb softer and more tender than a lean bread dough, and it keeps the rolls from going stale as quickly.

## Tips

- Use dental floss to cut the log, since a knife squashes the spirals.
- Check the dough with a poke test: a floured finger dent should spring back slowly.
- Warm the oven for 1 minute, turn it off, and use it as a proofing box.

## Mistakes to avoid

- Using milk that is too hot kills the yeast and the dough never rises, so check it with a thermometer.
- Adding too much flour makes dry, dense rolls, so keep the dough slightly tacky.
- Overbaking gives hard rolls, so pull them when they reach 190°F (88°C).

## Variations and swaps

- Add 80 g chopped pecans to the filling.
- Use an orange glaze made of powdered sugar and orange juice instead of cream cheese.
- Make them the night before: after shaping, cover and chill overnight, then rise 45 minutes before baking.
- Swap whole milk for 2% milk and the rolls will be a bit less rich.
- Swap active dry yeast for instant yeast and skip the foaming step.
- Swap light brown sugar for dark brown sugar for a deeper molasses flavor.

## Storage

Keep iced rolls covered at room temperature for 2 days, or in the fridge for 5 days. Reheat a roll 20 to 30 seconds in the microwave. Freeze unfrosted baked rolls for up to 2 months.

## FAQ

**Why are my cinnamon rolls dry?**

They are usually overbaked or the dough had too much flour. Bake until the centers reach 190°F (88°C) and keep the dough slightly tacky. Weighing the flour helps a lot.

**Can I make cinnamon rolls ahead of time?**

Yes. After shaping, cover the pan and refrigerate for up to 16 hours. Let the rolls sit at room temperature for 45 minutes, then bake as directed.

**How do I know the dough has risen enough?**

The dough should double in size and look puffy. Poke it with a floured finger, and the dent should fill back in slowly. If it springs back right away, give it more time.

**Do I need to proof the yeast?**

With instant yeast, no. With active dry yeast, it helps to let it foam in warm milk for 5 minutes, which also shows the yeast is alive.

**How do I cut cinnamon rolls cleanly?**

Use unflavored dental floss. Slide it under the log, cross the ends on top and pull to cut. This avoids squashing the spiral the way a knife can.

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Source: https://cookingscientist.com/recipes/cinnamon-rolls (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846