The Perfect Cinnamon Rolls are packed with brown sugar, cinnamon, butter and icing. This delicious breakfast is always a huge hit!
Keyword best cinnamon rolls recipe, cinnamon rolls from scratch, homemade cinnamon rolls recipe, how to make cinnamon rolls
Prep Time 2hours
Cook Time 17minutes
Total Time 2hours17minutes
1 1/2tablespoonsActive Dry Yeast
1 1/2tablespoonsgranulated sugar
1/2cupwarm water 115 degrees F.
8tablespoons1stick unsalted melted butter
3/4cupwarmed whole milk or heavy cream 115 degrees F.
4cupsAll-Purpose flour plus more for dusting counters
8tablespoons1stick unsalted softened butter
1cuppacked light brown sugar
4tablespoonssoftened unsalted butterfor buttering pan
1/4cuppacked light brown sugarfor sprinkling over buttered pan
8ouncessoftened cream cheese
8tablespoons1 stick softened unsalted butter
Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined. In a large bowl, stir together the flour and salt.
Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Kneed dough on low speed for 7 minutes. Place dough onto a floured counter and kneed dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size.
Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an approximate 14x24 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long end of dough, carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces.
Take 4 tablespoons softened butter and spread on bottom of 9x13 inch pan then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.
Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. I prefer 2-3 cups. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature. If serving the next day refrigerate then warm in the microwave individual rolls for 10-15 seconds in the microwave.
You can also use two 8x8 inch tin pans that make great gifts during the Holidays.