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Big, soft, homemade Cinnamon Rolls have the best cream cheese icing and they always disappear fast! They are incredible warm from the oven with some of the glaze melting between each sweet bun.
PREP TIME: 35 mins
COOK TIME: 23 mins
RISING TIME: 1 hr
TOTAL TIME: 1 hr 58 mins
COURSE: Dessert
CUISINE: American
SERVINGS: 12 cinnamon rolls
CALORIES: 494 kcal
INGREDIENTS
Ingredients for Cinnamon Rolls:
1 cup warm milk (110-115˚F), not hot
2 1/4 tsp instant yeast (rapid rise)
1 large egg room temp
2 Tbsp unsalted butter melted, divided
4 Tbsp granulated sugar
1/2 tsp salt
3 cups all-purpose flour plus 2 to 4 Tbsp (and more to dust)
For the Cinnamon Roll Filling:
6 Tbsp unsalted butter softened, plus more to for grease pan
1/4 cup granulated sugar
2 Tbsp ground cinnamon
For the Cream Cheese Icing:
4 Tbsp unsalted butter softened
4 oz cream cheese softened
1/2 Tbsp vanilla extract
1 cup powdered sugar
INSTRUCTIONS
How to Make Cinnamon Rolls:
In a large mixing bowl (or using a stand mixer), add 1 cup warm milk (110-115˚F) and sprinkle with 1 packet of instant yeast. Whisk in 1 egg, 4 Tbsp sugar, 1 Tbsp melted butter, and 1/2 tsp salt.
Add 3 cups flour (measured correctly*) and stir in with a firm spatula or wooden spoon. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl. It should still feel slightly sticky but won’t stick to clean/dry fingertips. Knead dough by hand for 3 minutes. Cover with plastic wrap and let rise in a warm 100˚F oven for 30 minutes (or at room temp 1 hour), until doubled in size.
Generously dust a clean work surface with flour and turn the dough out onto the floured surface. Sprinkle dough lightly with flour and roll into an even 17″x10″ rectangle, squaring off the sides. Dot the surface of dough with 6 Tbsp softened butter and spread it out evenly all the way to the edges.
In a small bowl, stir together 1/4 cup sugar and 2 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides and work in a typewriter motion, keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized rolls.
Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and arrange cinnamon rolls, evenly spaced with the cut-side down. Cover with plastic wrap and let rise in a warm 100˚F oven 20-30 minutes, (or room temp 50-60 min), until puffed. Do not proof too long.
Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are lightly golden. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).
How to Make Cinnamon Roll Icing:
In a medium bowl with an electric hand mixer, cream together 4 Tbsp softened butter and 4 oz cream cheese. Beat in 1/2 Tbsp vanilla then add 1 cup powdered sugar and continue mixing on high speed until fluffy (3-4 min), scraping down the bowl as needed.
NOTES
On Measuring Flour: Fluff up flour then spoon into a dry measuring cup. Level off the top.*Liquid should not be hotter than 115˚F and oven no hotter than 100˚F or you will cook and ruin the yeast.
