Description
Soft, fluffy, and gooey homemade cinnamon rolls with a rich cinnamon-sugar filling and luscious cream cheese frosting. Perfect for breakfast or brunch!
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (about 110°F)
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 1/2 cup brown sugar
- 2 1/2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened (for filling)
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened (for frosting)
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2–3 tbsp milk (as needed for frosting consistency)
Instructions
- In a large bowl, dissolve yeast in warm milk and let sit for 5–10 minutes until foamy.
- Add sugar, melted butter, salt, eggs, and 2 cups of flour. Mix well, then gradually add remaining flour until a soft dough forms.
- Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Roll out dough on a floured surface into a 16×12 inch rectangle.
- Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll up the dough tightly from the long side and cut into 12 rolls.
- Place rolls in a greased 9×13 inch baking dish. Cover and let rise again for 30 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown.
- While baking, prepare frosting by beating cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
- Spread frosting over warm rolls before serving.
Notes
- You can prepare the rolls the night before and refrigerate overnight before the second rise.
- Add chopped nuts or raisins to the filling for variation.
- Ensure the milk is not too hot to avoid killing the yeast.