BEST HOMEMADE CINNAMON ROLLS

Name: BEST HOMEMADE CINNAMON ROLLS
Prep time: 20 min
Cook time: 25 min
Yield: 12 people
Ingredients: 2 ¼ teaspoon active dry yeast; 1 cup warm milk; ¼ cup granulated sugar; ½ cup unsalted butter; 1 teaspoon salt; 2 large eggs; 4 cups all-purpose flour; 1 cup brown sugar; 2 tablespoon ground cinnamon; ½ cup unsalted butter; 8 oz cream cheese; 1 ½ cups powdered sugar; ¼ cup unsalted butter; 1 teaspoon vanilla extract; 1-2 tablespoon milk

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Prep Time
20 mins
Cook Time
20 mins
Servings
12 people
Calories
320 kcal
Course
Breakfast
Cuisine
American

BEST HOMEMADE CINNAMON ROLLS

Iris Warren

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These homemade cinnamon rolls are soft, fluffy, and loaded with cinnamon sugar goodness. Topped with a rich cream cheese frosting, they are the perfect breakfast treat or dessert to indulge in on any occasion.

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Ingredients

Servings

For the dough:

2 ¼ teaspoon active dry yeast
1 cup warm milk 110°F/43°C
¼ cup granulated sugar
½ cup unsalted butter melted
1 teaspoon salt
2 large eggs
4 cups all-purpose flour

For the filling:

1 cup brown sugar packed
2 tablespoon ground cinnamon
½ cup unsalted butter softened

For the frosting:

8 oz cream cheese softened
1 ½ cups powdered sugar
¼ cup unsalted butter softened
1 teaspoon vanilla extract
1-2 tablespoon milk to achieve desired consistency

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Instructions

In a bowl, combine warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy.
Add melted butter, salt, and eggs to the yeast mixture, stirring to combine. Gradually add flour, mixing until a dough forms.
Turn the dough onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-1.5 hours, or until doubled in size.
Preheat the oven to 375°F (190°C).
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 16x12 inches).
Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
Roll the dough tightly from the longer side and cut it into 12 equal rolls.
Place the rolls into a greased 9x13-inch baking dish, cover with plastic wrap, and let rise for 30 minutes.
Bake for 20-25 minutes or until golden brown.
While the rolls bake, make the frosting: beat together cream cheese, powdered sugar, butter, and vanilla extract until smooth. Add milk to achieve the desired consistency.
Once the cinnamon rolls are done, spread the frosting over them while still warm. Serve and enjoy!

Notes

For an extra touch, add chopped pecans or walnuts to the filling for crunch.
Make sure your milk is not too hot, or it could kill the yeast.
These rolls are best served fresh but can be stored in an airtight container for up to 2 days.
To reheat, warm in the microwave for about 10-15 seconds or in the oven at 300°F for a few minutes.
You can make the dough ahead of time and refrigerate it overnight for an easy, make-ahead breakfast.
For an extra soft texture, use bread flour instead of all-purpose flour.
The frosting can be made ahead and stored in the fridge for up to 3 days.
Freeze leftover rolls for up to 1 month, and reheat them in the oven for a fresh, warm treat.