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Cinnamon Roll Recipe With Active Dry Yeast 1765892249.0841548

cinnamon roll recipe with active dry yeast

  • Author: Nicole Martinez
  • Total Time: 180 minutes
  • Yield: 12 rolls 1x
  • Diet: General

Description

This cinnamon roll recipe creates soft, fluffy dough with a luscious dulce de leche swirl, topped with a tangy cream cheese glaze for a decadent, family-friendly treat.

Ingredients

Scale
  • For the Dough:
  • 1 cup whole milk, warmed (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 3 1/4 – 3 1/2 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • For the Filling and Swirl:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup dulce de leche, warmed
  • For the Dulce de Leche Cream Cheese Glaze:
  • 1/2 cup full-fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1/4 cup dulce de leche
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons whole milk
  • 1/4 teaspoon flaky sea salt (optional garnish)

Instructions

  1. Activate Yeast: Combine warm milk and 1 teaspoon sugar in a mixing bowl. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
  2. Prepare Dough: Add remaining sugar, melted butter, egg, and vanilla to the yeast mixture. Gradually add 3 1/4 cups flour and salt; mix until a shaggy dough forms. Knead by hand for 8-10 minutes (or with a stand mixer for 5-7 minutes) until smooth and elastic, adding more flour if necessary.
  3. First Rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  4. Roll and Fill: On a floured surface, roll the dough into a 12×16 inch rectangle. Spread softened butter mixture (brown sugar and cinnamon) evenly over the surface, leaving a small border on one long edge. Drizzle half of the warmed dulce de leche over the filling.
  5. Slice Rolls: Tightly roll the dough into a log starting from the long edge opposite the border. Pinch the seam to seal. Trim ends and slice into 12 equal pieces (approximately 1.5 inches thick).
  6. Second Rise: Arrange rolls cut-side up in a lightly greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until noticeably puffy.
  7. Bake Rolls: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown. Cool for 5-10 minutes before adding the glaze.
  8. Glaze and Serve: Combine all glaze ingredients until smooth and creamy. Spread generously over the warm rolls. Drizzle with remaining dulce de leche and add optional flaky salt.

Notes

To ensure soft rolls, avoid overbaking (internal temperature should be 195-200°F). For make-ahead options, refrigerate unbaked rolls overnight after the second rise, then let them come to room temperature for 1-1.5 hours before baking.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 450 kcal
  • Sugar: 45 g
  • Sodium: 350 mg
  • Fat: 22 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 65 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 60 mg

Keywords: Cinnamon Roll, Dulce de Leche, Cream Cheese Glaze, Dessert, Baking, Sweet Roll, Breakfast, Homemade, Pastry

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Find it online: https://easydashrecipes.com/cinnamon-roll-recipe-with-active-dry-yeast/