How to Make Cinnamon Rolls | The Basics | QVC

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

Heat 1/2 cup milk and 1/2 cup water to about 100°F.

Sprinkle 2 1/4 teaspoons instant dry active yeast and a pinch of sugar into the warm milk and water mixture to proof the yeast for about 5 minutes until foamy.

In a stand mixer bowl, combine 3 1/2 cups all-purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt, and mix together.

Add 1 teaspoon vanilla extract, 1 egg yolk, and 1/4 cup melted butter to the proofed yeast mixture and whisk together.

Switch to the dough hook attachment and drizzle the liquid mixture into the dry ingredients while mixing.

Scrape down the dough hook and mix for about 5 minutes until the dough is elastic and clean from the sides of the bowl.

Shape the dough into a ball and place it on a clean cookie sheet, cover with a kitchen towel, and let it rest in a warm area for about 1 hour until doubled in size.

Punch down the dough and place it on a floured silicone liner, rolling it into a rectangle about 13 inches by 16 inches.

Prepare the filling by whisking together 1/2 cup brown sugar and 2 tablespoons cinnamon in a bowl.

Brush melted butter generously over the rolled-out dough, then sprinkle the cinnamon sugar mixture evenly over the dough, leaving one short edge blank.

Starting from the short end closest to you, roll the dough tightly towards the blank edge, sealing it with the buttered edge.

Transfer the rolled dough to a cutting board, tuck in the ends, and mark it for cutting into 12 pieces.

Using a sharp knife, cut the dough into 12 pieces with a gentle sawing motion.

Place the cut rolls onto a 9x13 baking sheet, cover with a kitchen towel, and let rise for another hour.

Preheat the oven to 375°F.

Bake the cinnamon rolls for 25 to 30 minutes until nicely browned on top.

Prepare the cream cheese icing by melting cream cheese and butter in the microwave, then beat with vanilla extract and powdered sugar until smooth.

Dollop the cream cheese icing on top of the warm cinnamon rolls and spread it around as it melts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens