Cinnamon rolls are a highly requested breakfast at our house. These cinnamon rolls are so light and fluffy. They are loaded with cinnamon sugar filling and have a creamy, melt in your mouth, frosting.
Imagine the smell in the house with a pan of cinnamon rolls in the oven. Everyone waking up to a warm, fresh cinnamon roll. Smiles from the time little people first smell the aroma of cinnamon from their bedrooms. How could that not make the day good for everyone?
These cinnamon rolls are not difficult to put together, rise overnight in the refrigerator, and are ready just in time for breakfast. They are the softest and best freshly baked but are still delicious for up to 3 days if stored in an airtight container.
Print Recipe
Cinnamon Rolls
Equipment
- stand mixer
- 13x9 baking dish
- Rolling Pin
Ingredients
Cinnamon Roll dough
- 1 cup Milk
- 1/3 cup Butter
- 2¼ tsp Instant yeast
- 1/2 cup Sugar
- 3 Eggs
- 4½ cups Bread flour
- 1 tsp Sea salt
Cinnamon Sugar filling
- 1/2 cup Butter, softened
- 2/3 cup Brown sugar
- 1½ tbsp Cinnamon
Cream Cheese frosting
- 4 oz Cream cheese
- 1/4 cup Butter
- 1 tsp Vanilla extract
- 2½ cups Powdered sugar
Instructions
- Begin by pouring milk and butter into a microwaveable bowl. Microwave on high for about 2 minutes or until the butter begins to melt.
- Monitor the temperature of the milk and butter. It needs to come down to 110℉ before it can be mixed with the yeast, or it will kill the yeast.
- Once the milk butter mixture is 110℉, pour it into a stand mixer.
- Add the instant yeast and sugar. Allow to rest for a few minutes until the yeast starts to foam.
- Add the eggs, bread flour, and sea salt to the mixer.
- Using the dough hook attachment, knead the dough on low speed for 10 minutes.
- Cover the dough and allow to rise for 1 hour.
- After the dough has risen, punch down the dough and form it into a rough square shape.
- Using the rolling pin, roll the dough out to approximately 24x12 rectangle.
- Spread the softened butter onto the dough using a pastry brush. The butter should be very soft, but not totally melted. It can be microwaved for a few seconds to achieve the softened texture.
- Mix the brown sugar and cinnamon in a small bowl.
- Evenly spread the cinnamon sugar mixture over the buttered dough.
- Roll the rectangle into a log shape that is 24 inches long.
- Cut the log in half, then each half into half, then each quarter into thirds. This will make a dozen cinnamon rolls. You can also measure and cut every 2 inches, but I find it easier to cut without measuring.
- Place the cinnamon rolls into a greased 13x9 baking dish. Cover with plastic wrap and refrigerate overnight.
The next morning
- Remove the cinnamon rolls from the refrigerator 30 minutes before baking.
- Preheat the oven to 350℉.
- Bake the cinnamon rolls for 25 minutes, or until golden brown. Remove from the oven and allow to cool for about 15-20 minutes before frosting the rolls.
- While the cinnamon rolls are baking, the cream cheese frosting can be put together.
- In a stand mixer with the paddle attachment, beat the cream cheese and butter until well combined and fluffy.
- Add the vanilla and powdered sugar.
- Slowly restart the mixer so the powdered sugar doesn't go flying out everywhere.
- Once the powdered sugar is beginning to stick to the cream cheese, increase the speed and beat for 2-3 minutes or until the frosting is light and fluffy.
- Serve immediately. Can be stored in an airtight container at room temperature for up to 3 days.
<script async src=”https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-2395275069498444″
crossorigin=”anonymous”></script>
