Homemade Cinnamon Rolls

This homemade cinnamon roll recipe is a classic. Topped with cream cheese frosting, homemade cinnamon rolls are perfect for the holidays or a weekend.

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5 from 7 votes

This homemade cinnamon rolls are a true classic. Topped with cream cheese frosting, this cinnamon roll recipe is perfect for a holiday or weekend breakfast with the family. We love to serve these quick orange rolls too, but nothing beats homemade cinnamon rolls from scratch!

Cinnamon Roll Recipe

These homemade cinnamon rolls are the kind you dream about, just like bakery style cinnamon rolls. They are baked with heavy cream poured on top then smothered with cream cheese frosting. This recipe makes plenty of cream cheese frosting too, enough for each cinnamon roll to get its fair share.

Time saving tips for making these cinnamon rolls

• If you like, you can bake these the night before so you can easily reheat them in the morning.
• You can make the brown sugar filling ahead of time. To use, bring it to room temperature or warm it just enough so that it’s spreadable.
• Make the cream cheese frosting ahead and store it in an air tight container. When ready to use it, just warm it in the microwave and pour it over the rolls.

Ingredients for Homemade Cinnamon Rolls

Dough for Cinnamon Rolls

• cooking spray (vegetable or Canola oil)
• 1 cup warm milk (the temperature should be between 105-115 degrees F)
• 2 1/2 tsp fast rise yeast 
• 2 large eggs (room temperature)
• 1/3 cup unsalted butter, melted (but not hot)
• 4 1/2 cups all-purpose flour
• 1 teaspoon Kosher salt
• 1/2 cup granulated white sugar

Cinnamon-Sugar Filling

• 1/2 cup unsalted butter, softened
• 1 cup dark brown sugar
• 2 tablespoons cinnamon
• 1/2 cup heavy cream

Cream Cheese Frosting

• 8 ounces (226 grams) regular cream cheese
• 6 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 1/2 tablespoon pure vanilla extract

Helpful Kitchen Tools for Homemade Cinnamon Rolls

• 9 x 13-inch baking pan
• mixing bowls
• stand mixer with dough hook
• handheld electric mixer
• pastry mat (optional)
• rolling pin

How to Make the Cinnamon Roll Dough:

1. Spray a large mixing bowl with cooking spray and set aside.
2. In a stand mixer (set up with the paddle attachment), add the warm milk and yeast. Add eggs, unsalted butter, Kosher salt and granulated white sugar and mix until just combined.
3. Add the flour and mix until combined, scraping down the sides, if needed. Allow the dough to rest for a few minutes before the next step. Remove the paddle attachment and attach the dough hook.
4. On low speed, beat with the dough hook for 5 minutes. The dough will be sticky and will stick to the sides of the bowl.
5. Place the dough into the prepared large mixing bowl, using a rubber spatula to scrape out any dough sticking to the sides.
6. Cover and allow the dough to rest for 30 minutes or until it has doubled in size.

How to Make the Filling:

1. In a medium bowl, combine the softened butter, dark brown sugar, cinnamon until evenly combined and set aside.

Assembling the Rolls:

1. Lightly sprinkle a floured surface or pastry mat, roll the dough out into a 12 x 15-inch rectangle.
2. Using an offset or baking spatula, spread the cinnamon-sugar mixture evenly over the dough.
3. Roll the dough, lengthwise, into a roll.
4. Cut into 12 even pieces and arrange in a greased 9 x 13 baking pan.
5. Cover with a towel until the rolls have doubled in size, approximately 20 minutes. Preheat oven to 375 degrees F.
6. Heat the cream in the microwave for 50 seconds, stir and then 50 more seconds (or until it’s not cold).
7. Pour the cream over the rolls so that they are covered and then the cream will soak to the bottom (this makes the rolls gooey and moist).
8. Bake for 17-19 minutes (19 minutes works best for me). While the rolls are baking you can make the cream cheese frosting.

How to Make the Cream Cheese Frosting:

1. In a large mixing bowl, using a handheld electric mixer (or your stand mixer and paddle attachment) mix the softened cream cheese, softened butter, 2 cups powdered sugar and 1/2 tablespoon pure vanilla extract until combined. (for storing the frosting, store in the refrigerator in an airtight container).
2. When the rolls are done, serve with the cream cheese frosting.

If you’d like a different twist, try my Vanilla Coconut Icing for a delicious variation!

We have lots of cake, rolls, and bun recipes here on Amanda’s Cookin’. Check out some of our most popular!

• Blueberry Breakfast Cake
• Cranberry Cream Cheese Pastries
• Quick Orange Rolls
• Monkey Bread
• Pumpkin Roll
• Lemon Rolls

Homemade Cinnamon Rolls

This homemade cinnamon roll recipe is a classic. Topped with cream cheese frosting, homemade cinnamon rolls are perfect for the holidays or a weekend.

5 from 7 votes

Print Pin Recipe Rate

Course: Breakfast

Cuisine: American

Keyword: christmas, cinnamon rolls, easter, homemade cinnamon rolls, thanksgiving

Prep Time: 30 mins

Cook Time: 19 mins

Resting time: 50 mins

Total Time: 49 mins

Servings: 12 Rolls

Calories: 644

Author: Amanda Formaro

Ingredients

Dough for Cinnamon Rolls:

• cooking spray vegetable or Canola oil
• 1 cup warm milk the temperature should be between 105-115 degrees F
• 2 1/2 tsp fast rise yeast (I like Hodgson Mill) 5/16 oz./8.75 g
• 2 large eggs room temperature
• 1/3 cup unsalted butter melted (but not hot)
• 4 1/2 cups all-purpose flour
• 1 teaspoon Kosher salt
• 1/2 cup granulated white sugar

Cinnamon-Sugar Filling:

• 1/2 cup unsalted butter softened
• 1 cup dark brown sugar
• 2 tablespoons cinnamon
• 1/2 cup heavy cream

Cream Cheese Frosting:

• 8 ounces regular cream cheese 226 grams
• 6 tablespoons unsalted butter softened
• 2 cups powdered sugar
• 1/2 tablespoon pure vanilla extract

Helpful Kitchen Tools:

• 13x9 baking dish
• Mixing bowls
• Stand mixer
• Pastry mat
• Rolling pin

Instructions

• Dough for Cinnamon Rolls:
• Spray a large mixing bowl with cooking spray and set aside.
• In a stand mixer (set up with the paddle attachment), add the warm milk and yeast. Add eggs, unsalted butter, Kosher salt and granulated white sugar and mix until just combined.
• Add the flour and mix until combined, scraping down the sides, if needed. Allow the dough to rest for a few minutes before the next step. Remove the paddle attachment and attach the dough hook.
• On low speed, beat with the dough hook for 5 minutes. The dough will be sticky and will stick to the sides of the bowl.
• Place the dough into the prepared large mixing bowl, using a rubber spatula to scrape out any dough sticking to the sides. Cover and allow the dough to rest for 30 minutes or until it has doubled in size.
• Cinnamon-Sugar Filling (You can make this while the dough is rising):
• In a medium bowl, combine the softened butter, dark brown sugar, cinnamon until evenly combined and set aside.
• Assemble the Rolls:
• Lightly sprinkle a floured surface or pastry mat, roll the dough out into a 12 x 15 inch rectangle. Using a offset or baking spatula, spread the cinnamon-sugar mixture evenly over the dough. Roll the dough, lengthwise, into a roll. Cut into 12 even pieces and arrange in a greased 9 x 13 baking pan. Cover with a towel until the rolls have doubled in size, approximately 20 minutes.
• Preheat oven to 375 degrees F.
• Heat the cream in the microwave for 50 seconds, stir and then 50 more seconds (or until it's not cold). Pour the cream over the rolls so that they are covered and then the cream will soak to the bottom (this makes the rolls gooey and moist). Bake for 17-19 minutes (19 minutes works best for me). While the rolls are baking you can make the cream cheese frosting.
• Cream Cheese Frosting:
• In a large mixing bowl, using a handheld electric mixer (or your stand mixer and paddle attachment) mix the softened cream cheese, softened butter, 2 cups powdered sugar and 1/2 tablespoon pure vanilla extract until combined. (for storing the frosting, store in the refrigerator in an air tight container).
• When the rolls are done, serve with the cream cheese frosting, enjoy!

Notes

• If you like, you can bake these the night before so you can easily reheat them in the morning.
• You can make the brown sugar filling ahead of time. To use, bring it to room temperature or warm it just enough so that it’s spreadable.
• Make the cream cheese frosting ahead and store it in an air tight container. When ready to use it, just warm it in the microwave and pour it over the rolls.

Nutrition

Serving: 1roll | Calories: 644cal | Carbohydrates: 85g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 116mg | Sodium: 288mg | Potassium: 160mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1045IU | Calcium: 94mg | Iron: 2.6mg

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This post was originally published on this blog on Feb 13, 2018.

Inspired by TastesofLizzyT.com