Description

Pillowy soft homemade cinnamon rolls swirled with brown sugar and cinnamon, topped with a tangy, velvety cream cheese glaze that stays put. A forgiving, family-approved weekend brunch recipe.

Ingredients

Scale

1 cup warm whole milk (baby bottle temperature)
2 packets (14g) active dry yeast
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
2 large eggs, room temperature
4 to 4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened (for filling)
1 cup brown sugar
2 tablespoons ground cinnamon
4 oz (113g) full-fat block cream cheese, softened (for icing)
1 to 1 1/2 cups powdered sugar, sifted (for icing)
1 teaspoon pure vanilla extract
1–2 tablespoons milk or cream (for icing)

Instructions

Proof the yeast: In a small bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy.
Mix the dough: In a large bowl or mixer, combine remaining sugar, melted butter, eggs, and salt. Add yeast mixture. Add flour one cup at a time, mixing on low until dough pulls away from sides and is soft/tacky.
Knead the dough: Knead by hand for 8-10 minutes or mixer on medium-low for 5-7 minutes until smooth and elastic (passes windowpane test).
First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
Roll and fill: Punch down dough and roll into a 12×18 inch rectangle. Spread softened butter over surface, leaving a border. Sprinkle with brown sugar and cinnamon. Roll tightly into a log and pinch seam to seal.
Cut the rolls: Cut log into 12 equal rolls using dental floss or a sharp knife. Place in a greased 9×13 inch baking dish.
Second rise: Cover rolls loosely and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during this time.
Bake: Bake for 25-30 minutes until golden brown. Tent with foil if browning too fast. Internal temperature should reach 190°F.
Make icing: Beat cream cheese until smooth. Gradually add powdered sugar, vanilla, and milk. Beat until creamy.
Finish: Let rolls cool for 10 minutes in pan. Spread icing over warm rolls.

Notes

Do not over-flour the dough; it should be soft and slightly tacky. Ensure butter for filling is softened, not melted. Use dental floss to cut rolls cleanly without squishing. If kitchen is cold, rise dough in an oven with just the light on.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 380
Sugar: 28
Sodium: 350
Fat: 15
Saturated Fat: 9
Carbohydrates: 52
Fiber: 1
Protein: 6

Keywords: cinnamon rolls, homemade cinnamon rolls, cream cheese icing, weekend brunch, easy baking, yeast dough, breakfast recipe