Sensational Cinnamon Rolls

5 from 1 vote

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Have you ever had one of those mornings where nothing will do except a tender, gooey, and shamelessly large cinnamon roll? If so then this recipe is for you!

Whether we make them ourselves, buy them from the bakery or mall food court there is something about cinnamon rolls that make you feel like a little kid.

This recipe is one that I have been tweaking ever since I found it several years ago. They are perfect-the way a cinnamon roll should be!

Warm ooey, gooey, melt-in-your-mouth cinnamon rolls topped with rich cream cheese frosting and worth every last calorie! 😀

Don’t worry if you don’t have 3 hours in the morning to make these incredible cinnamon rolls just make them the night before and let them rise in the refrigerator overnight. In the morning just pop them into the preheated oven and bake.

They also freeze well so you can have indulgent cinnamon rolls even during a busy weekday morning.

Ingredients:

For the Cinnamon Rolls:

1 cup warm milk (110 degrees F)

1/2 cup white sugar plus 1 tablespoon sugar

2½ teaspoons (1 envelope) active dry yeast

1/3 cup butter, melted

2 eggs, room temperature

4½ cups bread flour

1 teaspoon salt

For the Filling:

1 cup brown sugar, packed

2½ tablespoons ground cinnamon

1/3 cup butter, softened

For the Frosting:

1 (6 ounce) package cream cheese, softened

1/2 cup butter, softened

3 cups confectioners’ sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

How to make

Step 1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.

Step 2. In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.

Step 3. Add butter, eggs, flour, remaining sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes

Step 4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.

Step 5. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9×13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.

Step 6. Roll dough into a 16×21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4″ margin at the long side of dough. Sprinkle evenly with sugar/cinnamon mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.

Step 7. In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt.

Step 8. Bake rolls in preheated oven until golden brown, about 20-22 minutes. Once finished baking flip the pan over to allow all of the cinnamon drippings to recoat the rolls, let sit 1-2 minutes. Turn rolls back over and spread with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting.

Enjoy!

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Sensational Cinnamon Rolls

Cook Time: 50

Total Time: 50

Servings: rolls

Warm ooey, gooey, melt-in-your-mouth Sensational Cinnamon Rolls topped with rich cream cheese frosting and worth every last calorie!

5 from 1 vote

Review Recipe

Ingredients

For the Cinnamon Rolls:

1 cup warm milk, 110 degrees F
1/2 cup white sugar plus 1 tablespoon sugar
2½ teaspoons 1 envelope active dry yeast
1/3 cup butter, melted
2 eggs, room temperature
4½ cups bread flour
1 teaspoon salt

For the Filling:

1 cup brown sugar, packed
2½ tablespoons ground cinnamon
1/3 cup butter, softened

For the Frosting:

1 6 ounce package cream cheese, softened
1/2 cup butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

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Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
Add butter, eggs, flour, remaining sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9×13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.
Roll dough into a 16×21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4″ margin at the long side of dough. Sprinkle evenly with sugar/cinnamon mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt.
Bake rolls in preheated oven until golden brown, about 20-22 minutes. Once finished baking flip the pan over to allow all of the cinnamon drippings to recoat the rolls, let sit 1-2 minutes. Turn rolls back over and spread with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting.

Notes

Source: adapted from allrecipes.com

Nutrition

Author: Laura

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If you loved this recipe as much as I did, check out these other recipes and will be amazed at how wonderful they truly are!

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