Description
Soft, fluffy, and filled with a sweet cinnamon-sugar swirl, these homemade cinnamon rolls are topped with creamy vanilla icing and perfect for breakfast, brunch, or dessert.
Ingredients
Units
Scale
- 1 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- For the filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- For the icing:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (to thin if needed)
Instructions
- In a large bowl, mix warm milk, yeast, and sugar. Let sit for 5–10 minutes until frothy.
- Add melted butter, eggs, flour, and salt. Mix and knead until smooth and elastic, about 8–10 minutes.
- Cover the dough and let rise in a warm place for 1 hour or until doubled in size.
- On a floured surface, roll the dough into a 16×12-inch rectangle. Spread softened butter over the dough.
- Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Tightly roll up the dough and cut into 12 rolls. Place in a greased 9×13-inch baking dish.
- Cover and let rise again for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake for 20–25 minutes until golden brown.
- While baking, beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth to make the icing.
- Spread icing over warm rolls and serve.
Notes
- Use room temperature ingredients for best results.
- Make ahead: chill rolls after placing in the pan and bake the next morning.
- Add chopped nuts or raisins for variation.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 roll
- Calories: 410
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg