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!
- 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
- 1 cup packed brown sugar
- 3 tablespoons cinnamon
- 1/3 cup butter, softened
- 6 tablespoons butter, softened
- 1–1/2 cups powdered sugar
- 1/4 cup cream cheese
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 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.