Cinnamon Rolls Sallys Baking

Ever had one of those days where the only answer is warm, gooey cinnamon rolls? Me too, friend. But who has time for complicated recipes that demand your firstborn and three hours of your precious life, right? Same. Enter Sally’s Baking Addiction’s cinnamon rolls – the *holy grail* of comfort food that even your lazy Sunday self can conquer. Trust me, this one’s a keeper!

Why This Recipe is Awesome

Look, I’m not gonna lie, I’ve had my share of kitchen disasters. Burnt cookies, collapsed soufflés, the whole nine yards. But this recipe? It’s practically idiot-proof. Seriously, if *I* can make these look and taste amazing, you definitely can. It’s the perfect balance of fluffy dough, melt-in-your-mouth cinnamon-sugar filling, and that tangy, sweet cream cheese frosting that makes you question all your life choices (in the best way, obviously). It’s the kind of recipe that makes you feel like a baking superstar without actually breaking a sweat. Win-win!

Ingredients You’ll Need

Time to gather your bounty! Don’t worry, it’s mostly stuff you probably already have lying around, or at least can grab without a treasure hunt.

For the Dough:

• Warm Milk (105-115°F / 40-46°C): About 1 cup. Think warm bath, not scalding hot shower. Too hot = dead yeast. And nobody likes dead yeast.
• Granulated Sugar: 1/4 cup + 1 teaspoon. Just enough sweetness to coax that yeast to life.
• Active Dry Yeast: 2 and 1/4 teaspoons (one packet). This is your magic fairy dust.
• Melted Unsalted Butter: 1/4 cup. Melted, not browned, unless you’re feeling adventurous (which we’re not, today).
• Large Egg (Room Temperature): 1. Seriously, room temp eggs make everything better.
• All-Purpose Flour: 3 cups, plus more for dusting. Your kitchen workhorse.
• Salt: 1/2 teaspoon. Just a pinch, don’t go crazy.

For the Cinnamon Filling:

• Packed Light Brown Sugar: 1/2 cup. Packed means, well, packed!
• Ground Cinnamon: 1 tablespoon. The good stuff, not the ancient jar from 1992.
• Melted Unsalted Butter: 2 tablespoons. To make everything stick beautifully.

For the Cream Cheese Frosting:

• Full-Fat Cream Cheese (Softened): 4 ounces (half a brick). Softened is key for smooth frosting.
• Unsalted Butter (Softened): 1/4 cup. Again, softened. We’re not arm wrestling here.
• Powdered Sugar (Sifted): 1 and 1/2 cups. Sifted, unless you like lumpy frosting (no judgment, but why?).
• Vanilla Extract: 1 teaspoon. Pure vanilla, for that *chef’s kiss* flavor.

Step-by-Step Instructions

Alright, apron on, let’s get baking! Don’t overthink it; just follow along.

1. Wake Up the Yeast: In a medium bowl, combine your warm milk, 1 teaspoon of granulated sugar, and sprinkle the yeast over it. Give it a gentle stir. Let it sit for 5-10 minutes until it gets nice and foamy. If it doesn’t foam, your yeast is dead. RIP. Start over, don’t waste your time with lazy yeast!
2. Mix the Wet Stuff: In a large bowl (or stand mixer bowl), whisk together the remaining 1/4 cup sugar, the melted butter, room temperature egg, and salt. Pour in your foamy yeast mixture.
3. Add the Flour: Gradually add the 3 cups of flour, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy, somewhat sticky dough forms.
4. Knead It Like You Mean It: Turn the dough out onto a lightly floured surface and knead for about 5-8 minutes until it’s smooth and elastic. If using a stand mixer, let it do the work on medium speed for 3-5 minutes. The dough should spring back when poked.
5. Rise and Shine, Part 1: Lightly grease a large bowl, place the dough in it, and turn it once to coat. Cover the bowl with plastic wrap (or a clean kitchen towel) and let it rise in a warm place for 1-2 hours, or until doubled in size. This is where patience pays off!
6. Prep the Filling: While the dough is getting swole, mix your brown sugar and cinnamon for the filling in a small bowl. Set aside.
7. Roll it Out: Once doubled, gently punch down the dough (so satisfying, right?). Turn it onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches (30×45 cm). Don’t go too thin, or they’ll be sad, skinny rolls.
8. Spread the Love: Spread the 2 tablespoons of melted butter evenly over the rolled-out dough, leaving about a half-inch border on one of the long sides (this helps seal the roll). Sprinkle your cinnamon-sugar mixture all over, pressing gently so it sticks.
9. Roll ‘Em Up: Starting from the long side *opposite* the clean border, tightly roll the dough into a log. Pinch the seam shut to seal it well.
10. Slice and Dice: Using a sharp knife or, better yet, unflavored dental floss (seriously, it gives cleaner cuts!), slice the log into 12 equal rolls, about 1.5 inches (4 cm) thick.
11. Second Rise (Almost There!): Arrange the rolls in a lightly greased 9×13 inch (23×33 cm) baking dish. Cover again with plastic wrap and let them rise for another 30-60 minutes, or until puffy and almost doubled.
12. Bake Time! Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until lightly golden brown. Don’t overbake, or they’ll be dry!
13. Whip up the Frosting: While the rolls cool slightly, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, then the vanilla extract, beating until light and fluffy.
14. Frost Away: Spread that glorious frosting generously over the warm (but not piping hot!) cinnamon rolls. Devour immediately. You earned it!

Common Mistakes to Avoid

Even though this recipe is chill, a few things can go sideways. Here’s what to watch out for:

• Hot Milk, Dead Yeast: We covered this, but it’s worth repeating. Too hot and your yeast is toast. Literally. Aim for bathwater temp.
• Not Kneading Enough: Your dough needs love and attention to develop gluten for that perfect chewiness. Don’t rush it or stop too soon. A properly kneaded dough is smooth and elastic.
• Over-flouring: Adding too much flour makes your rolls dense and dry. If the dough is too sticky while kneading, add flour sparingly, a tablespoon at a time.
• Forgetting to Cover for Rising: Your dough will dry out and form a crust. Not good for a nice, even rise.
• Over-baking: Dry rolls are sad rolls. Pull them out when they’re *just* golden, not dark brown. They’ll continue to cook slightly out of the oven.
• Frosting Piping Hot Rolls: The frosting will melt into a sad, thin puddle. Let them cool slightly, but still warm enough for the frosting to get delightfully gooey.

Alternatives & Substitutions

Feeling a little adventurous, or just missing an ingredient? Here are some casual swaps:

• Dairy-Free? You can usually swap regular milk for a plant-based alternative (almond, oat) and use a vegan butter substitute. For the frosting, vegan cream cheese and butter alternatives work surprisingly well, IMO. Just make sure they’re full-fat options for the best texture.
• No Cream Cheese for Frosting? A simple powdered sugar glaze (powdered sugar, a splash of milk/water, vanilla) is perfectly acceptable. It’s less decadent, but still yummy.
• Spice it Up: Add a pinch of nutmeg or cardamom to your filling for a twist. Or, drizzle some caramel sauce on top *after* frosting – *chef’s kiss*!
• Whole Wheat Flour? You *can* substitute some all-purpose flour for whole wheat, but I’d recommend only replacing a quarter to a third, as it can make the rolls denser. Stick with all-purpose for the classic fluffy texture.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• “Can I make these ahead of time?” Absolutely! After placing the sliced rolls in the baking dish for the second rise (step 10), cover them tightly and pop them in the fridge overnight (up to 24 hours). The next morning, pull them out, let them come to room temp (about 30-60 mins), and then bake as usual. OMG, breakfast magic!
• “My yeast didn’t foam. What gives?” Either your milk was too hot/cold, or your yeast is past its prime. Always check the expiration date! If it’s not foaming, it’s not working, so don’t bother moving on.
• “Why do you suggest dental floss for cutting?” Because it’s witchcraft! Seriously, it cuts through the dough without squishing the layers like a knife can. Just slide it under the log, cross the ends, and pull! It makes for perfectly round rolls.
• “Can I freeze them?” Yes! You can freeze the baked and frosted rolls (individually wrapped) for up to a month. Thaw at room temp and warm gently in the microwave or oven. You can also freeze *unbaked* rolls; just thaw and let them rise before baking.
• “My rolls are dry! What did I do wrong?” Likely over-baked or you added too much flour. Next time, keep a close eye on them and pull them out when they’re *just* golden. Better slightly underdone than overdone.
• “Is unsalted butter really that important?” For baking, yes! It gives you control over the salt content in the recipe. If you only have salted, reduce the added salt in the dough by half a teaspoon.
• “Can I use margarine instead of butter?” Well, technically yes, but why hurt your soul like that? Butter just tastes better in baking, BTW. For the best flavor and texture, stick with butter.

Final Thoughts

So there you have it, your new favorite (and surprisingly easy) cinnamon roll recipe. You’ve now got the power to whip up a batch of these heavenly treats whenever the craving strikes, or to impress literally anyone within smelling distance. Go forth and bake, my friend! And maybe save one for me? Just kidding… mostly. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!