Homemade Cinnamon Rolls

5 from 2 votes

Homemade Cinnamon Rolls

These homemade cinnamon rolls are fluffy and light, made with yeasted dough, filled with a warm spiced butter filling, and topped with a tangy cream cheese frosting.

Prep Time25

Cook Time35

Rising Time1 30

Total Time2 30

Course: Breakfast

Cuisine: American

Keyword: cinnamon rolls, overnight cinnamon rolls, the best cinnamon rolls

Servings: rolls

Author: Brandy O'Neill

Equipment

9x9 baking dish

Ingredients

For dough:

¾ cup whole milk warmed to 100-110 degrees F
¼ cup granulated sugar
1 tablespoon active dry yeast
2 large eggs room temperature
4 tablespoons salted butter melted
1 teaspoon pure vanilla extract
3-½ cups all purpose flour

For filling:

4 tablespoons salted butter softened
½ cup brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt

For cream cheese frosting:

4 ounces cream cheese softened
2 cups powdered sugar
2 tablespoons heavy cream
2 teaspoons vanilla extract

Instructions

For dough:

Add the warm milk and granulated sugar to the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle over the yeast and allow it to sit for 5 minutes, or until foamy and fragrant.
Add the eggs, melted butter, and vanilla. Whisk to combine.
WIth the mixer on low speed, slowly add the flour. Once all of the flour is added, the dough should come together into a smooth ball around the hook. If it is still sticking to the sides of the bowl, add flour 1 tablespoon at a time - just until it no longer sticks to the bowl.
Knead the dough on low speed for 5 minutes, or until it is smooth and tacky. The dough should be soft and slightly sticky to the touch.
Lightly oil the bowl and then shape the dough into a smooth ball. Place it in the oiled bowl and cover. Set the dough in a warm place and allow it to rise until doubled in size - about 1 hour.
When the dough has risen, turn it out onto a lightly floured surface and roll it into a ¼ inch thick 9x14 inch rectangle.

For filling:

In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and salt.

For assembly:

Spread the dough with softened butter and sprinkle the filling mixture evenly over the butter.
Tightly roll the dough into a log, making sure to pinch the seam closed so the log doesn't unroll.
Use a sharp serrated knife, cut off 1/2 inch off each end, and then cut the log into 1-inch rounds. You should end up with 9 large cinnamon rolls.
Grease 9x9 baking dish with butter or line with parchment paper.
Place the cinnamon rolls in the pan, making sure to place them cut side up.
Cover the rolls again and place them in a warm place to rise while you preheat the oven. Preheat the oven to 350 degrees F.

Baking:

When the cinnamon rolls almost completely fill the pan, it’s time to bake!
Bake the cinnamon rolls for 35-40 minutes, or until they are golden brown.
Remove the cinnamon rolls from the oven and allow them to sit for 10 minutes before frosting.

For frosting:

Place the softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
With the mixer on low speed, slowly add the powdered sugar.
When all of the powdered sugar has been incorporated, slowly add the heavy cream and vanilla, with the mixer still on low speed.
When all of the heavy cream has been incorporated, turn the mixer to medium-high speed and beat until the frosting becomes smooth and fluffy - about 2 minutes. Make sure to scrape down the sides of the bowl as needed.
Spread the frosting over the cinnamon rolls and enjoy.

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