Mohamed Shili This delicious cinnamon roll recipe, inspired by Joanna Gaines, is the perfect treat for a cozy morning or afternoon indulgence. Quick to make and loaded with creamy icing and a warm, spiced filling, these rolls use simple, everyday ingredients. Soft, fluffy, and irresistible, they’re ideal for impressing guests or satisfying your sweet cravings anytime!
Recipe Ingredients:
Dough
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
- 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
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
How To Make Cinnamon Rolls Recipe?
- Make the Dough: Combine flour, sugar, and salt in a large bowl. Heat milk and butter until melted and warm (about 43°C / 110°F), then whisk in the yeast. Mix wet ingredients into dry, add the egg, and stir until a soft dough forms. Knead on a floured surface for 3-5 minutes, then let the dough rest in a greased bowl for 10 minutes.
- Prepare the Filling: Roll the dough into a 36x20cm / 14×8-inch rectangle. Spread softened butter over the surface, then mix brown sugar and cinnamon. Sprinkle the mixture evenly on the dough.
- Shape the Rolls: Roll the dough into a 36cm / 14-inch log and cut into 10–12 even pieces. Arrange rolls in a greased 23–25cm / 9–10-inch round or square pan.
- Let the Rolls Rise: Cover and let rise in a warm place for 60–90 minutes, until doubled in size.
- Bake the Rolls: Preheat the oven to 190°C / 375°F. Bake the rolls for 24–27 minutes until golden brown. (Internal temperature should reach 91–93°C / 195–200°F.)
- Make the Icing: Beat cream cheese until smooth, add butter, then confectioners’ sugar and vanilla. Spread over warm rolls and serve immediately.
Recipe Tips:
- Use Warm, Not Hot Milk: Make sure the milk is warm (around 43°C / 110°F) but not too hot, as high heat can kill the yeast and prevent the dough from rising properly.
- Don’t Over-Flour the Dough: The dough should feel soft and slightly sticky. Adding too much flour can make the rolls dense and dry, so only add a little at a time if needed.
- Spread the Filling Evenly: Be generous and ensure the butter, cinnamon, and sugar are evenly spread over the dough for consistent flavor in every bite.
- Let the Rolls Rise Fully: Patience is key! Allow the rolls to double in size during the rise to achieve the perfect fluffy texture.
- Ice While Warm: Spread the cream cheese icing over the rolls while they’re still warm to let it melt slightly, creating a luscious, gooey topping.
How To Store Leftovers?
- Refrigerate: First, let the leftover cinnamon rolls cool completely to room temperature. Then, store them in an airtight container in the refrigerator for up to 5 days.
- Freeze: Let the cinnamon rolls cool completely, then wrap each roll tightly in plastic wrap or foil and place them in a freezer-safe container. Freeze for up to 3 months.
Nutrition Facts
- Calories: 290
- Total Fat: 9.9g
- Saturated Fat: 2.9g
- Cholesterol: 0mg
- Sodium: 686mg
- Potassium: 25mg
- Total Carbohydrate: 47g
- Dietary Fiber: 1.2g
- Sugars: 19g
- Protein: 3.8g
Check out More Recipes:
Joanna Gaines Cinnamon Rolls
Description
This delicious cinnamon roll recipe, inspired by Joanna Gaines, is the perfect treat for a cozy morning or afternoon indulgence. Quick to make and loaded with creamy icing and a warm, spiced filling, these rolls use simple, everyday ingredients. Soft, fluffy, and irresistible, they’re ideal for impressing guests or satisfying your sweet cravings anytime!
Ingredients
Dough
Filling
Cream Cheese Icing
Instructions
- Make the Dough: Combine flour, sugar, and salt in a large bowl. Heat milk and butter until melted and warm (about 43°C / 110°F), then whisk in the yeast. Mix wet ingredients into dry, add the egg, and stir until a soft dough forms. Knead on a floured surface for 3-5 minutes, then let the dough rest in a greased bowl for 10 minutes.
- Prepare the Filling: Roll the dough into a 36x20cm / 14×8-inch rectangle. Spread softened butter over the surface, then mix brown sugar and cinnamon. Sprinkle the mixture evenly on the dough.
- Shape the Rolls: Roll the dough into a 36cm / 14-inch log and cut into 10–12 even pieces. Arrange rolls in a greased 23–25cm / 9–10-inch round or square pan.
- Let the Rolls Rise: Cover and let rise in a warm place for 60–90 minutes, until doubled in size.
- Bake the Rolls: Preheat the oven to 190°C / 375°F. Bake the rolls for 24–27 minutes until golden brown. (Internal temperature should reach 91–93°C / 195–200°F.)
- Make the Icing: Beat cream cheese until smooth, add butter, then confectioners’ sugar and vanilla. Spread over warm rolls and serve immediately.
Notes
- Use Warm, Not Hot Milk: Make sure the milk is warm (around 43°C / 110°F) but not too hot, as high heat can kill the yeast and prevent the dough from rising properly.
- Don’t Over-Flour the Dough: The dough should feel soft and slightly sticky. Adding too much flour can make the rolls dense and dry, so only add a little at a time if needed.
- Spread the Filling Evenly: Be generous and ensure the butter, cinnamon, and sugar are evenly spread over the dough for consistent flavor in every bite.
- Let the Rolls Rise Fully: Patience is key! Allow the rolls to double in size during the rise to achieve the perfect fluffy texture.
- Ice While Warm: Spread the cream cheese icing over the rolls while they’re still warm to let it melt slightly, creating a luscious, gooey topping.
Joanna Gaines Cinnamon Rolls
