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The BEST Cinnamon Rolls Recipe

Light and flaky cinnamon roll dough filled with a delicious cinnamon sugar and topped with a cream cheese icing.

Ingredients

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

Instructions

Dough

  • 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.

Filling

  • In a small bowl, combine brown sugar and cinnamon and mix until well incorporated. Set aside.

Assembly

  • 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.

Frosting

  • 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.
  • Serve warm.