Frosted Cinnamon Rolls

Homemade Cinnamon Rolls

 

These homemade cinnamon rolls melt in your mouth, they are incredibly soft and fluffy, with warm and gooey cinnamon sugar bursting in every bite! 
Homemade Cinnamon Rolls

Homemade cinnamon rolls fresh out of the oven beat out Cinnabon any day. I guarantee you will fall in love with these with just one bite! Perfect for holidays or special occasions, and they can easily be made ahead of time for a quick and easy breakfast that will make your house smell amazing.

How to make cinnamon rolls:

Cinnamon rolls are made with yeast which makes them puff up like crazy during baking. The dough is rolled up with a heaping layer of butter and cinnamon sugar and then evenly sliced. There are 2 rise times, the second of which can be done overnight. 

Make the cinnamon roll dough:

Using a stand mixer fitted with a dough hook attachment is ideal, but if you don’t have one you can knead the dough with your hands. Start by proofing the yeast with warm milk and sugar. This takes about 5 minutes and tells you whether your yeast is alive or not. If the yeast dissolves and gets a little foamy you’re good to go!

Next, you’re going to whisk in the remaining ingredients, aside from the flour. Then, start by adding 4 cups of flour and mix on low until combined. Add more flour, 1 tablespoon at a time until the dough isn’t too sticky, mine need 5 extra tablespoons. You should be able to hold the dough without it sticking to your fingers. Once your dough is ready, knead it on high or with your hands for 5 full minutes. 

First rise: 

Roll the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let the dough rise until it is doubled in size. This should take an hour or 2. The dough will rise faster in a warm environment. I like to set my oven to 100° (or keep warm setting) and then turn the oven off and sit the bowl with the dough inside to rise.

While the dough is rising, make the cinnamon sugar filling, which is simply a mixture of softened butter, cinnamon, and brown sugar. 

Shape the rolls: 

Once the dough has doubled in size, punch it down to release the air. On a clean and lightly floured surface, roll the dough out into a 12 x 16″ rectangle. Spread the filling generously over the dough and roll it up into a tight log. Cut off the uneven ends, and then cut the rolls every 1-2 inches, depending on how big you want them.

Second rise: 

Arrange the rolls in a greased 9 x 13″ pan, leaving an inch or two between them because they are going to almost double in size. Cover with plastic wrap and let them rise using the same method as in the first rise. One hour or so. To let them rise overnight, cover with plastic wrap and refrigerate. Then, let them sit at room temperature for 1 hour before baking the next day.

Bake the cinnamon rolls: 

Preheat your oven to 350°. Bake rolls for 20-25 minutes until golden brown. While the rolls bake, make the cream cheese frosting:

In a medium to large bowl, beat together softened cream cheese, powdered sugar, whole milk, vanilla, and salt. Beat on low at first so the powdered sugar doesn’t go everywhere.

Pour the frosting over warm, baked rolls and serve.

Leftovers last 3 days, covered, at room temperature, or 5 days, covered, in the fridge.

Enjoy! ♥

 

Homemade Cinnamon Rolls
Print Recipe
5 from 3 votes

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls with Cream Cheese Glaze
Prep Time20 mins
Cook Time20 mins
rise time4 hrs
Total Time4 hrs 40 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: cinnamon rolls, Homemade
Servings: 11 cinnamon rolls
Calories: 350kcal
Cost: $5

Ingredients

For the Cinnamon Roll Dough:

  • 2 and ¼ tsp active dry yeast
  • 1 cup whole milk warm
  • ½ cup sugar
  • 6 tbsp butter melted
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 2 large eggs
  • 1 tsp cinnamon
  • 4 - 4 and ½ cups all-purpose flour

For the Filling:

  • ½ cup butter softened
  • cup brown sugar
  • 1 tbsp cinnamon

For the Cream Cheese Glaze:

  • 4 oz. cream cheese softened
  • 1 cup powdered sugar
  • ¼ tsp salt
  • 1 tsp vanilla
  • 2 tbsp whole milk

Instructions

Make the cinnamon roll dough:

  • Proof the yeast by mixing it with the warm milk and sugar for 5 minutes. The yeast should dissolve and get foamy.
  • Whisk in the remaining ingredients, aside from the flour.
  • Start by adding 4 cups of flour and mix on low until combined. Add more flour 1 tablespoon at a time until the dough isn't too sticky, mine need 5 extra tablespoons. You should be able to hold the dough without it sticking to your fingers.
  • Once your dough is ready, knead it on high or with your hands for 5 full minutes.

First rise:

  • Roll the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let the dough rise until it is doubled in size, 1-2 hours.*

Make the cinnamon sugar filling:

  • While the dough is rising, make the cinnamon sugar filling. In a medium bowl combine the softened butter, cinnamon, and brown sugar.

Shape the rolls:

  • Once the dough has doubled in size, punch it down to release the air.
  • On a clean and lightly floured surface, roll the dough out into a 12 x 16" rectangle.
  • Spread the filling generously over the dough and roll it up into a tight log.
  • Cut off the uneven ends, and then cut the rolls every 1-2 inches, depending on how big you want them.

Second rise:

  • Arrange the rolls in a greased 9 x 13" pan. Leave an inch or two between them because they are going to almost double in size.
  • Cover with plastic wrap and let them rise using the same method as in the first rise. One hour or so.*

Bake the rolls:

  • Preheat your oven to 350°.
  • Bake the rolls for 20-25 minutes until golden brown.
  • While the rolls are baking, make the cream cheese frosting:
  • In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla, whole milk, and salt. Beat until creamy and smooth.
  • Remove the cinnamon rolls from the oven and top with the cream cheese frosting while warm. Serve immediately.
  • Leftovers last, covered, 3 days at room temperature or 5 days in the fridge.

Notes

*The dough will rise faster in a warm environment. I like to set my oven to 100° (or keep warm setting) and then turn the oven off and sit the bowl with the dough inside to rise.
*To let them rise overnight, cover with plastic wrap and refrigerate. Then, let them sit at room temperature for 1 hour before baking the next day.

Nutrition

Calories: 350kcal

 

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