Cinnamon Rolls
These Fluffy Homemade Cinnamon Rolls with Sweet Cream Cheese Frosting are soft, pillowy, and perfect for breakfast, brunch, or dessert.
Ingredients
Dough Ingredients
- 1 cup warm milk (110°F/45°C) Ensure it is warm but not too hot.
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted
- 4 ½ cups all-purpose flour
- 1 teaspoon salt
Filling Ingredients
- ½ cup unsalted butter, softened
- 1 cup brown sugar Packed
- 2 tablespoons ground cinnamon
Frosting Ingredients
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk To thin if necessary
Instructions
Preparation
- In a bowl, combine warm milk and yeast. Stir in sugar and let it sit for 5 minutes until it’s frothy.
- In a large bowl, whisk together melted butter, eggs, and the yeast mixture. Gradually add the flour and salt, mixing until the dough forms.
- Knead the dough on a floured surface for 5-7 minutes until it’s smooth. Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until it has doubled in size.
Filling
- Mix the softened butter, brown sugar, and cinnamon until well combined.
- Roll out the dough into a rectangle about 1/4-inch thick. Spread the cinnamon-sugar mixture evenly over the dough.
- Roll it tightly from the longer side, then cut into 12 equal pieces.
- Place the rolls in a greased baking dish, cover them, and let rise for another 30 minutes.
Baking
- Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they are golden brown.
Frosting
- In a separate bowl, beat together cream cheese, softened butter, powdered sugar, vanilla extract, and milk (if needed) until smooth.
- Spread the frosting over the warm rolls. Serve immediately.
Notes
Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.