Homemade cinnamon rolls serve as great breakfast option By Hannah Conn '23

All photos by Hannah Conn '23

There’s nothing sweeter than the taste of a warm, gooey, homemade cinnamon roll for breakfast. With this simple recipe, you don’t need to be a pro baker to make them yourself whenever you feel like it. Even better, the recipe creates eight rolls, meaning that the whole family can enjoy.

Tools: stand mixer (with the dough hook and whipping attachment), measuring cups, large bowl and baking sheet.

Ingredients for dough: 2 1/4 active dry yeast (or one packet), one cup milk, a half cup sugar, one-third cup butter, one teaspoon salt, two eggs and four cups all-purpose flour.

Ingredients for filling: one cup brown sugar, three tablespoons cinnamon and six tablespoons butter.

Ingredients for icing: six tablespoons butter, 1 1/2 cups powdered sugar, one-fourth cup cream cheese, one-half teaspoon vanilla extract and one-eighth teaspoon salt.

First, warm half a cup of milk in the microwave in 30-second intervals until warm to the touch. Pour yeast into the mixture along with one teaspoon of sugar. Let sit for five minutes or until a bubbly foam has appeared.

Next, in the bowl of your stand mixer, add the sugar, salt, eggs, flour and butter for the dough. Mix until well incorporated. Then, pour in the yeast and milk mixture.

With the dough hook attachment, mix until the dough begins to form and comes cleanly out of the bowl. It should not stick to your hands or the side of the bowl.

Cover the dough with a wet paper towel and let it rise for at least an hour (note that it will not become twice the size).

While waiting, prepare the filling and icing.

For the filling, measure out the brown sugar and put it into a separate bowl. Stir in cinnamon by the tablespoon until it looks like:

When you are done, set the filling off to the side.

Clean out your stand mixer bowl and place it back onto the stand mixer with the whipping attachment. Put butter and cream cheese into the mixer and mix until combined completely.

Then, add in vanilla extract and salt and mix slowly until incorporated. Pour in the powdered sugar and set the stand mixer to a low setting, mixing until the icing becomes fluffy and smooth.

When the dough has risen for an hour, preheat the oven to 350°F. Place the dough onto a floured surface and roll out into a rectangle like shape. Spread six tablespoons of butter across the dough and then top with the brown sugar-cinnamon filling.

Carefully roll the dough from the short edge down to the other side of the dough.

Cut the dough into eight equal parts and place onto the prepared baking sheet.

Bake for 20 minutes or until the rolls are golden brown around the edges. Take them out and let cool.