Homemade Cinnamon Rolls are one of the best ever treats. This recipe is perfect for making soft rolls with sticky-sweet cinnamon filling on the inside, and dripping with cream cheese icing on the outside!
How to Make Cinnamon Rolls
It might seem intimidating to make homemade bread of any kind, but it is way easier than a lot of people think. It does take some time although its not difficult to make!
- Proof your yeast by simply combining warm water, yeast, and sugar. *Tip: Double check the expiry on your yeast packet, especially if you dont use it often! Expired yeast can make your rolls fall flat.
- Warm the milk and butter and make the dough using flour and the other listed ingredients, including the yeast mixture above.
- Knead the dough once mixed. Youll know its kneaded enough when the dough takes on a smooth and elastic texture.
- Let the dough rise for an hour or so until its doubled in size.
- Roll it out flat, top with butter, cinnamon and brown sugar. Roll it up and cut!
TIP: Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I find using a piece of dental floss cuts the rolls evenly without squishing the soft dough. (Be sure its not flavored floss).
How to Make Cinnamon Roll Icing
Onto the frosting instructions! Cream cheese icing takes these cinnamon buns to a whole new level!
- Place cream cheese, butter, vanilla, confectioners sugar, and a little salt in a large bowl.
- Beat with an electric mixer until light and fluffy.
To Make Ahead of Time
These cinnamon rolls can be made ahead of time and refrigerated overnight. Once rolled, place the rolls in a greased 913 pan and cover with plastic wrap.
Remove the rolls from the fridge and cover with a towel. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.
Cinnamon buns can be stored at room temperature for 2 to 3 days. If you plan to store them, keep the frosting in the refrigerator and add to each roll as you enjoy them.
- In the Freezer: Cinnamon Rolls freeze well, just make sure they are tightly wrapped, or stored in an airtight container. You can individually freeze them for quick treats if you prefer. The cream cheese Icing can also be frozen, either on the buns or in a separate container.
These Cinnamon Rolls are such a treat, they are sure to make your holidays (or even ordinary days) special!
This recipe makes soft rolls with sticky-sweet cinnamon filling on the inside, and dripping with cream cheese icing on the outside!
- 4 to 4 1/4 cups all purpose flour (divided)
- 1 package active dry yeast (or 2 1/4 teaspoon)
- 1/4 cup warm water
- 3/4 cup milk
- 1/3 cup butter
- 1/3 cup granulated sugar (plus 1 teaspoon)
- 1/2 teaspoon salt
- 2 eggs (room temperature)
- 1 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1/2 cup butter (softened)
- 4 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar (or as needed)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Grease a 913 pan.
- Combine water, yeast and 1 teaspoon sugar in a small bowl. Let sit 10 minutes or until foamy.
Combine milk, butter, remaining sugar, and salt in a saucepan and heat to 120-130F.
- Place 2 cups flour in a stand mixer. Add eggs, milk mixture and yeast mixture. Mix until combined.
Using a dough hook, add flour, 1/2 cup at a time to form a soft dough that pulls away from the side of the bowl. Remove dough from the bowl and knead on a lightly floured surface until dough is smooth and elastic (approx. 8 mins).
- Place in a greased bowl in a warm spot and cover with a towel for 1 hour or until doubled in size.
Roll dough into a 15" x 12" rectangle, spread butter on the dough and top with brown sugar and cinnamon.
- Roll dough starting on the long side. Slice into 15 pieces. Place in prepared pan.
Cover rolls with a towel and allow them to rise 30-45 minutes. Preheat oven to 375F.
- Brush dough with milk and bake 20-25 minutes.
While the rolls are baking, combine cream cheese, butter, confectioners' sugar, vanilla extract and salt with a mixer until fluffy.
- Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.
To Make Ahead
Once prepared, place rolls in prepared pan. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours.
With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.
The dough can be prepared in a bread machine. Combine dough ingredients in the order specified by your bread machine. Set on dough cycle. Let dough rest for 10 minutes once completed and continue with recipe as above.
Recipe slightly adapted from this cinnamon roll post