These tasty homemade cinnamon rolls with cream cheese icing are the best ever! They bake up gooey and flakey. Did I mention they are topped with a delicious cream cheese icing that is simple to make?
These homemade yeast rolls can be made one day and then baked fresh the next morning.
Homemade cinnamon rolls have been a favorite in our home for years now. Maybe it's because I don't make them that often so they are extra special when I do make them.
Or the fact that they are super delicious.
Even though I have been making them for a while I really wanted to get this delicious recipe just right before sharing them.
That's where the cream cheese icing comes into play. I have made this tasty pastry treats with a powder sugar glaze and they taste great. But the cream cheese frosting~ umm icing ~ is what makes these amazing.
The Best Cinnamon Roll Recipe
Let's roll out that rolling pin and get ready to make these tasty homemade yeast rolls. Quick and simple recipes are my jam but sometimes we need to share some classic recipes like cinnamon rolls.
They do take a bit longer to make but I promise they are easy to make.
I'm all about sifting my flour when it comes to baking, there are so many reasons why. In our baker's dozen article I talk about why I sift my flour.
This recipe calls for a lot of all-purpose flour and is best to sift it all at once. But then dived it in half, the first half to get started with. Into a mixing bowl, I add in half of the flour and the yeast then whisked them together.
Make sure that your yeast isn't old. This along with other factors could cause the dough to not rise properly.
With half of the flour and yeast whisked together, it's time for the butter and milk. In a medium-sized saucepan bring the milk and butter to a temperature of between 120-130℉.
I find that cubing the chilled butter helps to melt the butter without going over the desired temperature. I did use unsalted butter and 2% milk, you can use whole milk and salted butter if you like.
A cooking thermometer will help with getting the perfect temperature.
Mixing It Up
Once the butter mixture reaches the desired temperature pour it into a mixing bowl or your stand mixer bowl. I did use my stand mixer for this recipe, it has more power than my hand mixer. However, a hand mixer will work.
Into the mixing bowl that has the butter mixture in it, I will slowly add the flour and yeast mixture. Doing this with my stand mixer on low until all the flour and yeast mixture is all added in.
Next is the eggs, I only add one of the eggs at a time into the mixture until all four are added. Make sure that each egg is mixed in before adding the next.
It's time for the remaining half of the flour. Trust me on this one you will want to only add 1 cup of flour in at a time. Make sure that each cup is mixed well before the next cup is added.
You won't be able to get all the flour added while the dough is in the mixer. So I will pour the remaining flour onto a clean work surface and dump the dough out onto that. Kneading in the remaining flour into the dough.
Once all the flour is added place the dough into a bowl that has been sprayed with cooking spray. Then spray the dough with cooking spray and cover with a towel.
Place in a warm place to rise for an hour or until dough is doubled in size. I like to heat my oven up for a bit then place the bowl on the stovetop covered.
Just Roll With It
After the hour of rising time is up turn the dough out onto a lightly floured work surface. Punch the dough down, cover with a towel, and let rest for 10 minutes.
When the ten minutes are up it's time to start rolling. Roll the dough out into a long rectangle shape. I think my dough was about ¼ of an inch thick.
Next up is to give the cinnamon rolls their cinnamon flavor. I have found that room temperature butter creates less of a mess than melted butter. Using an offset spatula to spread the butter evenly over the dough works best.
Two cups of firmly packed brown sugar bring added sweetness to the buns. I'll crumble brown sugar over every inch of the dough. As I'm crumbling I can remove those firm bits of brown sugar.
I like to press the brown sugar down with my hand into the butter. The butter helps to hold the sugar in place for the rolling time.
Sprinkle the top of the brown sugar with cinnamon. It's rolling time!! Starting at a long end of the rectangle start to roll the dough up towards the rest of the dough. I try and roll the dough up as firmly as I can.
So as I roll I'll pull the dough a bit causing it to stretch some. I had a couple of rolls pop up on me when they baked and that was because they were not tight enough.
Using a bread knife will help cut the rolled-up dough easily. I use a two-inch bread knife when cutting so I can use the side of the knife blade to measure how big to cut each roll.
By cutting 2-inch slices I can get 24 cinnamon rolls out of this dough.
Rise and Bake
Once you have the cinnamon rolls cut into 2-inch slices. Place them 2-inches apart into a baking dish that has been sprayed with cooking spray.
Since you will get 24 rolls from this recipe you will need to use a bigger baking dish or two smaller ones. I used a 9x13 and a pie dish.
You guessed it the rolls will need to rise one more time before baking. Place the baking dish or dishes filled with the rolls in a warm place and cover with a towel.
Let the homemade yeast rolls rise for a final time for 30 minutes. As the rolls rise they will move together that's why it's important not to crowd them all in a baking dish.
After the rolls are done rising for the final time place them into a preheat 375℉ oven for 25-30 minutes or until the center of the rolls are done. Remove from oven and cool for 30 minutes.
With the rolls slightly cooled top with the easy-to-make cream cheese icing. Enjoy breakfast with a cinnamon roll and a cup of coffee.
Because these cinnamon rolls have cream cheese icing on them they do need to be refrigerated. These homemade yeast rolls can be made the day before and stored in the refrigerator then baked up the morning of.
They also freeze well, I have some of these baked goodies in my freezer now. I wrapped individual rolls up in foil then place them into a ziplock freezer bag.
We can take one out the night before and place it into the fridge then heat it up in the microwave the next morning.
My Creative Manner is answering the question "what's there to eat" with simple home-cooked recipe ~ Jen
Other My Creative Manner recipes you may enjoy are:
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These cinnamon rolls with cream cheese icing bake up flakey and gooey.
- 8 Cups All-Purpose Flour divided in half
- 4½ Teaspoons Yeast equals 2 packets
- 2 Cups Milk
- ⅔ Cups Sugar
- 7 Tablespoons Butter~ Unsalted cut into cubes
- 1 Teaspoon Salt
- 4 Large Eggs
Filling For Cinnamon Rolls
- ½ Cup Butter room temperature
- 2 Cup Brown Sugar packed
- 4 Teaspoon Ground Cinnamon
Cream Cheese Frosting
- 1½ Ounce Cream Cheese softened
- 4 Tablespoons Butter room temperature
- 1 Teaspoon Vanilla Extract
- 2-2½ Cups Powdered Sugar
In a large mixing bowl add 4 cups of the flour and the yeast. Whisk these two ingredients together and set them aside.
In the saucepan stir together the milk, sugar, butter, and salt. Bring to a warm on the stove until the temperature reaches 120-130℉
Add the milk mixture into the bowl of a stand mixer and slowly add the 4 cups of flour and yeast mixture until all is combined.
Add one egg at a time into the mixture until all eggs are added and combined.
Slowly start to add the remaining 4 cups of flour into the batter. Adding as much of the flour as you can.
Pour the remaining flour onto a clean work surface. Turn dough out and knead in the remaining flour. The dough should spring back when you press on it.
Spray a large bowl with cooking spray and add the dough into the bowl. Spray the dough with cooking spray and cover with a towel. Let rise in a warm place for 1 hour or until the dough has doubled in size.
Turn dough out onto a lightly floured work surface and punch the dough down. Let dough rest covered for 10 minutes.
Roll dough out in a rectangle shape and cover with room temperature butter.
Sprinkle the brown sugar on top of the butter. Then sprinkle the cinnamon on top of the brown sugar.
Start at the longer end of the rectangle and roll the dough up to form a log. Pinch the seam of the dough into the log to help seal the rolled up log together.
With a bread knife cut the cinnamon log into 2-inch slices.
Place the sliced cinnamon rolls into a baking dish that has been sprayed with cooking spray. Cover with a towel and let rest for 30 minutes.
Bake in a preheat 375℉ oven for 20-30 minutes or until the center of rolls are cooked all the way.
Let the cinnamon rolls cool slightly. I let them sit for about 10 minutes.
Cream Cheese Frosting
In a medium bowl, mix together the softened cream cheese and butter until well combined. Mix in the vanilla extract.
Add one cup of powdered sugar into the cream mixture at a time, mix until combined, and reach your desired consistency.
Once cinnamon rolls have cooled slightly spread the cream cheese frosting on top of the rolls. Serve and enjoy.
Nutritional information is a rough estimate and may vary depending on the ingredients used.
Using fresh yeast will help to ensure the cinnamon rolls will rise.
I used a 9x13 baking dish as well as a pie plate to hold all the cinnamon rolls
Store the uneaten cinnamon rolls in the refrigerator in an air-tight container.