Homemade Cinnamon Rolls

5 from 72 reviews

These are the gooiest cinnamon rolls! The dough is super soft like a pillow. They are filled with cinnamon filling and topped with cream cheese glaze.

Prep Time1

Cook Time23

Resting Time1 35

Total Time2 58

Servings: cinnamon rolls

Calories: 410kcal

Author: Stephanie Rutherford

Ingredients

Cinnamon Roll Dough

1 cup Warm milk Warmed to 110°F
1 packet Active rise yeast (7 grams)
Sprinkle of sugar
2 Large eggs room temperature slightly beaten
10 TBSP Unsalted butter room temperature and cubed
4 1/2 cups All-purpose flour
1 tsp Salt
1/4 cup White granulated sugar

Cinnamon Roll Filling

1/2 cup Unsalted butter room temperature
3/4 cup Packed brown sugar light or dark
1 1/2 TBSP Ground cinnamon
1/2 cup Heavy cream

Cream Cheese Glaze

4 oz Cream cheese room temperature
4 TBSP Unsalted butter room temperature
1 cup Powdered sugar sifted
1 tsp Pure vanilla extract

US - Metric

Instructions

Cinnamon Roll Dough

In a microwave safe bowl, heat the milk until 110°F. It needs to be warm but not hot for the heat. Pour in the yeast and sprinkle of sugar and let it sit for 10 minutes to activate. The yeast will be foamy.
1 cup Warm milk, 1 packet Active rise yeast
In a mixing bowl, sift the flour. Mix in sugar and salt. Pour in the milk/yeast mixture, lightly beaten eggs, and cubed butter.
4 1/2 cups All-purpose flour, 1 tsp Salt, 1/4 cup White granulated sugar, 10 TBSP Unsalted butter
Mixer using a dough hook: Mix on low until a dough forms. Turn to medium and knead for 5 minutes.
By hand: Use a rubber spatula and mix until a dough starts to form. Turn the dough onto a floured surface. Knead for 5 minutes until a soft dough ball forms.
Preheat oven to 200°F. Spray a large mixing bowl with non-stick spray. Place the dough in the bowl and cover with a kitchen towel. Place bowl in the oven, crack open the door and turn off the oven. Rise for 1 hour. *Overnight instructions see notes.

Cinnamon Roll Filling

Using a hand mixer, mix the butter, brown sugar, cinnamon. Mix on high for 2 minutes. It will be easier to spread this way.
1/2 cup Unsalted butter, 3/4 cup Packed brown sugar, 1 1/2 TBSP Ground cinnamon
The dough should be double in size. Punch down using your fist. Roll dough out on a lightly floured surface. Roll into a large rectangle about 1/4 inch thick.
Spread the filling over the dough. Roll the dough from the bottom tightly. Roll from the bottom to get more swirls inside the roll.
Cut the uneven ends off with a knife. Use unflavored dental floss or a serrated knife to cut 12 cinnamon rolls.
Place in a 9x13 pan sprayed with baking non-stick spray. Cover with the towel and rise at room temperature for 20 minutes. After it rises pour the heavy cream around the rolls.
Preheat oven to 375°F. Bake the rolls for 28-30 minutes. The rolls should be lightly golden on top.

Cream Cheese Glaze

Using a hand mixer, beat the cream cheese and butter on high for 1 minute. Add in sifted powdered sugar and vanilla. Mix on low until combined, switch to high speed until creamy.
4 oz Cream cheese, 4 TBSP Unsalted butter, 1 tsp Pure vanilla extract, 1 cup Powdered sugar
Ice the cinnamon rolls when they are hot. The icing will melt into the cracks and make the rolls extra gooey.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the dough.

High altitude baking- Add an extra 1-2 TBSP of flour while kneading if dough is too sticky.

Overnight Instructions:

Allow the dough to do the 1st rise overnight. Cover the bowl very tightly with cling wrap. Rise overnight. (8-12 hours is okay. Don't go over 16 hours) Roll the dough out like normal. The second rise should be at least 1 hour or until the dough is room temperature.

Nutrition