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Cinnamon rolls are one of those foods that bring back the best memories for me. My family definitely communicates love through food. My mom always made cinnamon rolls on Christmas morning that we would eat after opening presents. My grandmother also made them for us when we would come to visit. There’s something so warm and comforting about the sweet cinnamon flavor and simply nothing better than homemade cinnamon rolls. Baking with yeast can be intimidating, which is why I’m so excited to share this approachable recipe that even a first time baker can master.
I love using Fleischmann’s® RapidRise® Yeast, who have been in business for 150 years. I know I can trust their product to bake quality yeast recipes. Baking from scratch with yeast results in a higher quality and rich tasting baked goods. I am by no means a master baker, so I love Fleischmann’s® RapidRise® Yeast for its approachability. It is actually the first and only yeast brand I’ve ever used.
A few tips when baking with yeast are to make sure you always follow the instructions on the package, especially making sure your water is lukewarm and not hot so that you don’t kill the yeast. Use a thermometer to check the temperature. Also make sure your yeast is not expired, which is usually what causes it not to rise. My family’s favorite icing is cream cheese icing. It creates a nice rich and tangy flavor that stands up well to the yeasty cinnamon roll. Check out the recipe below!
Ingredients
Cinnamon Rolls
- 4-1/2 to 5 cups all-purpose flour
- 1/3 cup sugar
- 2 (4-1/2 tsp.) packets Fleischmann’s® RapidRise® Yeast
- 1 teaspoon salt
- 1-1/2 cups water
- 6 tbsp butter or margarine
- 1 egg
- 1/3 cup sugar
- 2 tsp ground cinnamon
- 3 tbsp butter, very soft
Cream Cheese Icing
- 8oz cream cheese
- 1/2 cup salted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla
Directions
- Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely).
- Add to flour mixture with egg. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes. Check out this video for tips on kneading.
- For filling, combine sugar and cinnamon in a small bowl. Set aside.
- Roll dough into a 15 x 10-inch rectangle using a rolling pin.
- Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture.
- Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in greased 13 x 9 inch baking pan.
- Cover with towel; let rise in warm place until doubled in size, about 1 hour.
- Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
- Combine cream cheese, butter and vanilla in a large bowl and beat until creamy. Add the powdered sugar one cup at a time, beating until smooth. Spread over rolls.
I hope you’ll give this recipe a shot and let me know what you think! Fleischmann’s® RapidRise® Yeast makes baking from scratch with yeast so approachable that I know you can do it 🙂
Biscuits & blessings,
Leels
