Homemade Cinnamon Rolls

Homemade Cinnamon Rolls with Cream Cheese Glaze

5 from 5 votes

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Prep Time: 20

Cook Time: 20

rise time: 4

Total Time: 4 40

Servings: cinnamon rolls

Ingredients

For the Cinnamon Roll Dough:

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

For the Filling:

½ cup butter, softened
⅓ cup brown sugar
1 tablespoon cinnamon

For the Cream Cheese Glaze:

4 oz. cream cheese, softened
1 cup powdered sugar
¼ teaspoon salt
1 teaspoon vanilla
2 tablespoon 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