These deliciously soft and gooey cinnamon rolls have a perfect balance of cinnamon and sugar and topped with a smooth cream cheese buttercream frosting.
These easy cinnamon rolls are a great way to start off your weekend morning, and can even be a perfect addition to any brunch menu! I know these delicious cinnamon rolls will be making it into our holiday season baking.
Join us for our Holiday Bootcamp!
Speaking of the holidays… Are you planning on baking a lot for the holidays? I have a 5 day Holiday Baking Bootcamp to get yourself organized as we head the busy holiday baking! We will start by organizing your baking station. Then, move into mapping out your holiday bakes, sourcing recipes, and preparing your shopping lists. You will also have EXCLUSIVE access to tips, tools, and freebies that will set you up for success, making every step of the process easier.
Alright, you ready to get started?! Let’s get baking!
Supplies
- Cooking spray
- Large bowl
- Measuring cups and spoons
- Rubber spatula
- Handheld or stand mixer
- Medium and large mixing bowl
- Large spoon
- Rolling pin
- 9×13 baking dish
Easy Cinnamon Rolls Ingredients
Dough
- Active dry yeast
- Warm milk
- Sugar
- Butter, softened
- Salt
- Eggs
- Flour
Filling
- Brown sugar
- Cinnamon
- Butter, softened
Frosting
- Butter, softened
- Powdered sugar
- Cream cheese
- Vanilla
- Salt
Directions to make easy cinnamon rolls
In a small cup, pour the yeast and warm milk. Let sit for about 10 minutes, stir if needed to help dissolve the yeast granules.
Using a stand mixer (using a dough hook) or handheld mixer, combine the remaining dough ingredients into a large bowl, and mix well. When the dough forms together into a ball and wraps around the hook it will be ready to stop mixing.
Then, take another large bowl and spray it with cooking spray. Place the dough into the bowl and cover it with a thin towel. Place in a warm place for an hour or until the dough should be doubled in size. I like to preheat my oven to 200 degrees and place the rolls on top of the stove, when it reaches temperature I turn off the oven.
When the dough has doubled in size you will want to lightly flour your work surface and rolling pin and roll out the dough.
You will want to roll it into a rectangle about 12 inches wide by 17 inches long and about 1/4 inch thick.
Take a small bowl and mix together the filling ingredients, until it is creamed well. Spread the mixture evenly on top of the dough. The dough is really sticky so patience is needed to spread the cinnamon-sugar mixture. I found the easiest way to do this was to apply mounds of the mixture throughout the surface of the dough and then, use a spoon to spread the cinnamon-sugar mixture toward the center of the mounds, and then spread outward to spread the mounds out.
Once the top of the dough is thoroughly and evenly covered. Start rolling the dough into itself from the 12-inch side and roll all the way to the opposite side.
Take a sharp knife and cut the dough into 1-1/2 inch slices, being careful to not flatten or squish the roll when cutting. If you want to make sure you have consistent size rolls, you could cut the log in half, and then cut each side into three equal pieces. I found that short quick cuts in one direction did the least damage to the shape of the cinnamon roll.
Grease a 9×13 pan and place the rolls in the pan equal distance apart. Cover with a thin damp towel and place back into a warm place to rise for another 30 minutes, or until they double in size.
Preheat oven to 350 degrees and bake for 20 minutes, or until the rolls are golden brown.
While the rolls are baking you will want to mix the frosting. Combine all frosting ingredients together into a clean bowl and beat well with your mixer until the frosting becomes light and fluffy. At first, the mixture looks really dry, and then it will suddenly all come together into a creamy consistency.
Shortly after you remove the rolls from the oven you will want to add the frosting. I found the easiest way to spread the frosting was to add a large dollop of frosting onto each roll. This allowed the frosting to melt a little bit and spread onto the rolls nicely.
5 Day Holiday Bootcamp
Join us as we get into the busiest baking season of the year with this Holiday Bootcamp! We will start by organizing your baking station. Then, move into mapping out your holiday bakes, sourcing recipes, and preparing your shopping lists. EXCLUSIVE access to tips, tools, and freebies will set you up for success, making every step of the process easier.
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Easy Cinnamon Rolls
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Pin RecipeDescription
These deliciously soft and gooey cinnamon rolls have a perfect balance of cinnamon and sugar and topped with a smooth cream cheese buttercream frosting. These easy cinnamon rolls are a great way to start off your weekend morning, and can even be a perfect addition to any brunch menu!
Ingredients
Dough
- 2-1/4 tsp or (1) 1/4 ounce package of active dry yeast
- 1 cup warm milk
- 1/2 cup sugar
- 1/3 cup butter, softened
- 1 tsp salt
- 2 eggs
- 4 cups flour
Filling
- 1 cup packed brown sugar
- 3 tablespoons cinnamon
- 1/3 cup butter, softened
Frosting
- 6 tablespoons butter, softened
- 1–1/2 cups powdered sugar
- 1/4 cup cream cheese
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
Instructions
- In a small cup, pour the yeast and warm milk. Let sit for about 10 minutes, stir if needed to help dissolve the yeast granules.
- Using a stand mixer (using a dough hook) or handheld mixer, combine the remaining dough ingredients into a large bowl, and mix well. When the dough forms together into a ball and wraps around the hook it will be ready to stop mixing.
- Then, take another large bowl and spray it with cooking spray. Place the dough into the bowl and cover it with a thin towel. Place in a warm place for an hour or until the dough should be doubled in size.
- When the dough has doubled in size, lightly flour your work surface and rolling pin, and roll out the dough. You will want to roll it into a rectangle about 12 inches wide by 17 inches long and about 1/4 inch thick.
- Take a small bowl and mix together the filling ingredients, until it is creamed well. Spread the mixture evenly on top of the dough.
- Once the top of the dough is thoroughly and evenly covered. Start rolling the dough into itself from the 12-inch side and roll all the way to the opposite side.
- Take a sharp knife and cut the dough into 1-1/2 inch slices, being careful to not flatten or squish the roll when cutting. If you want to make sure you have consistent size rolls, cut the log in half, and then cut each side into three equal pieces. Short quick cuts in one direction do the least damage to the shape of the cinnamon roll.
- Grease a 9×13 pan and place the rolls in the pan equal distance apart. Cover with a thin damp towel and place back into a warm place to rise for another 30 minutes, or until they double in size.
- Preheat oven to 350 degrees and bake for 20 minutes, or until the rolls are golden brown.
- While the rolls are baking you will want to mix the frosting. Combine all frosting ingredients together into a clean bowl and beat well with your mixer until the frosting becomes light and fluffy. At first, the mixture looks really dry, and then it will suddenly all come together into a creamy consistency.
- Shortly after you remove the rolls from the oven you will want to add the frosting. Add a large dollop of frosting onto each roll, before going back to the first one to spread the frosting. This step allowed the frosting to melt a little bit and spread onto the rolls nicely.
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