The BEST Cinnamon Rolls Recipe
Light and flaky cinnamon roll dough filled with a delicious cinnamon sugar and topped with a cream cheese icing.
Cinnamon Roll Dough:
- 1 cup milk warm 105-110 degrees F
- ½ cup + 1 TBS granulated sugar divided
- 1 TBS Active dry yeast
- 2 large eggs room temperature
- 6 TBS butter melted
- 1 tsp pure vanilla extract
- 4 to 4 ½ cups all-purpose flour
- 1 tsp sea salt
- 1 tsp ground cinnamon
Cinnamon Sugar Filling:
- 1 cup brown sugar packed
- 2 ½ TBS ground cinnamon
- 6 TBS butter room temperature
Cream Cheese Frosting:
- 1 8 oz package cream cheese room temperature
- ¼ cup butter room temperature
- 2 cups powdered sugar
- ½ tsp pure vanilla extract
- 1/8 tsp salt
In a small saucepan, warm milk to 105 – 100 degrees F
Place milk into the bowl of your stand mixer, then add 1 TBS sugar and 1 TBS yeast to the milk. Stir and let it sit for five minutes until it becomes foamy.
To the milk/yeast mixture add ½ cup sugar, butter, eggs, and vanilla and use a dough hook to stir until combined.
Slowly add in the 4 cups of flour, salt and cinnamon stirring on low speed and increasing to high once the dough begins to form.
Continue to knead the dough until it no longer sticks to the sides of the bowl and large ball is formed. If necessary, add 1 Tablespoon of flour at a time until a smooth ball is formed.
Transfer dough to a floured surface and knead for 3-5 minutes. Form the dough into a ball.
Spray a large bowl with non-stick cooking spray and place the dough inside.
Cover the bowl and place in a warm place to rise for about 1 hour or until dough has doubled in size.
Sprinkle a large work surface with flour.
Punch down the dough and with your hands form it into a rectangle.
Roll the dough into a 24”x12” rectangle, about 1/4 inch thick.
Melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough.
Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt 6 Tablespoons butter and use a pastry brush to spread the butter over the surface of the dough. Sprinkle the dough with cinnamon sugar and pat it down gently so that it sticks.
Roll the dough lengthwise and cut into 12 equal sized rolls, about 2 inches in thickness.
Line a 9x13 inch glass baking dish with parchment paper and lightly spray with non-stick cooking spray. Evenly space rolls in the pan.
Cover and let rise for about 30 minutes or until almost doubled.
Preheat oven to 350 degrees F.
Bake until golden brown, about 18-20 minutes.
Beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Keep the frosting at room temperature until ready to use.
Spread the cream cheese frosting on the cinnamon rolls while they are still warm.