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Homemade Cinnamon Rolls with Cream Cheese Icing Recipe

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This classic Cinnamon Roll recipe yields soft, fluffy rolls with a sweet cinnamon-sugar swirl and a rich cream cheese frosting. Perfect for breakfast or brunch, these homemade cinnamon rolls are made from scratch using yeast dough, baked to golden perfection, and topped with a luscious, creamy icing.

Ingredients

Dough

  • 1/3 cup sugar
  • 1 cup + 2 tablespoons warm whole milk (115°F)
  • 1 tablespoon active yeast
  • 4 cups all-purpose flour
  • 1 1/2 sticks melted unsalted butter (12 tablespoons)
  • 2 eggs

Filling

  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1 stick softened unsalted butter (8 tablespoons)

Frosting

  • 4 ounces softened cream cheese
  • 1 stick softened unsalted butter (8 tablespoons)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons whole milk

Instructions

  1. Activate yeast: Place 1 tablespoon of the sugar, warm whole milk, and yeast in a standing mixer bowl. Whisk these ingredients together and let sit for 5 to 7 minutes until the mixture begins to foam and a raft forms on top, indicating the yeast is active.
  2. Mix dough base: Add the flour, the remaining sugar, and 1/2 stick (4 tablespoons) of melted butter to the yeast mixture. Using the dough hook attachment, mix at medium speed until all ingredients are combined into a rough dough.
  3. Add eggs: Add 1 egg to the dough mixture and mix until fully incorporated. Then mix on low speed for 3 to 4 minutes. Add the second egg only after the first one is completely absorbed into the dough.
  4. Proof dough: Wrap the mixing bowl with plastic wrap and place it in a warm environment. Let the dough rise until it has doubled in size. Alternatively, chill the dough in the refrigerator overnight if preparing in advance.
  5. Roll out dough: On a clean, lightly floured surface, roll out the dough to a rectangle approximately 18 by 24 inches in size.
  6. Add filling: Evenly drizzle 1 stick (8 tablespoons) of melted butter over the dough surface. Sprinkle the brown sugar and ground cinnamon evenly on top, covering all areas completely.
  7. Shape rolls: Starting from the back edge, roll the dough tightly towards the front into a log shape. Slice the log into 2-inch wide individual rolls.
  8. Second rise: Place the sliced rolls cut side up in a 13 by 9-inch casserole dish, spacing them about 1 inch apart. Cover with plastic wrap and let them proof for another hour or until doubled in size.
  9. Bake rolls: Bake the cinnamon rolls in a preheated oven at 375°F (190°C) for 25 to 30 minutes, or until the tops are browned and the centers are fully cooked.
  10. Cool slightly: Remove the rolls from the oven and allow them to cool just enough to handle before applying the frosting.
  11. Prepare frosting: While the rolls bake, use a standing mixer with a whisk attachment to whip together the softened butter, cream cheese, powdered sugar, vanilla extract, and 2 to 3 tablespoons of whole milk. Mix until the frosting is light, fluffy, and smooth.
  12. Frost and serve: Pour the cream cheese frosting generously over the warm cinnamon rolls and serve immediately for the best taste and texture.

Notes

  • Ensure the milk is warm (about 115°F) to properly activate the yeast but not too hot to kill it.
  • You can prepare the dough the night before and refrigerate it to develop flavor and make morning prep easier.
  • Use softened, not melted, butter for the filling and frosting for optimal texture.
  • Let the cinnamon rolls cool slightly before frosting to prevent the icing from melting off completely.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://cookedbysarah.com/homemade-cinnamon-rolls-with-cream-cheese-icing-recipe/