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Southern Style Cinnamon Rolls

Name: Southern Style Cinnamon Rolls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 recipe
Cuisine: Southern
Ingredients: 1 1/3 cup whole milk (320g); 4 teaspoons active dry yeast (or instant yeast); 1/2 cup granulated sugar (100g); 5 cups all purpose flour (650g); 2 large eggs, room temperature; 2 teaspoons salt; 1/2 cup unsalted butter, room temperature (113g)

These Southern-style cinnamon rolls are a labor of love but worth every minute. The dough is enriched with milk, butter, and eggs for a tender crumb, while the filling and icing bring classic comfort.

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25 min, estimated from preparation steps

Prep time

1 hr 5 min, estimated

Cook time

1 hr 30 min, estimated

Total time

1 serving

Yield

Ingredients

7 ingredients

1 1/3 cup whole milk (320g)
4 teaspoons active dry yeast (or instant yeast)
1/2 cup granulated sugar (100g)
5 cups all purpose flour (650g)
2 large eggs, room temperature
2 teaspoons salt
1/2 cup unsalted butter, room temperature (113g)

Method

14 steps

Heat the milk to 100-110°F and pour it into a large bowl. Add the yeast, whisk, and let it rest for about 10 minutes until foamy.
Add the granulated sugar, flour, eggs, salt, and room temperature butter to the yeast mixture. Using a large wooden spoon, mix until a shaggy dough forms.
Turn the dough out onto a clean work surface. Knead with a push-pull motion for 15 minutes. If the dough is still sticky after 5 minutes, clean your hands and add 1-2 tbsp flour, continuing to knead until the dough is soft, smooth, and very stretchy.
Place the dough in a clean bowl sprayed with oil, cover with cling wrap, and let it rise in a warm place for 60-90 minutes, until doubled in size and it springs back partially when gently poked.
While the dough rises, make the filling: mix the softened butter with the brown sugar, cinnamon, and salt until well combined and spreadable. If needed, microwave for a few seconds to soften.
Line a 9x13-inch baking pan with parchment paper.
Punch down the risen dough and transfer it to a lightly floured surface. Roll it into a 12x18-inch rectangle.
Spread the filling evenly over the dough rectangle.
Roll the dough up tightly from the long side, and seal the seam. Cut the roll into 12 equal pieces.
Place the rolls in the prepared pan. Let them rise in a warm spot for another 30-45 minutes, until puffed and they spring back partially when gently poked.
Preheat the oven to 350°F during the last 20 minutes of the second rise.
Bake the rolls for 30-35 minutes, until golden and cooked through.
While the rolls bake, make the icing: beat the cream cheese, butter, heavy cream, and icing sugar until smooth.
Spread the icing over the warm rolls and serve.

Recipe notes

Helpful tips

If the dough feels sticky after 5 minutes of kneading, clean your hands and add just 1-2 tbsp flour.
The dough should become soft, smooth, and very stretchy.
Let the dough rise until doubled in size and it springs back partially when gently poked.