Ultimate Soft and Fluffy Cinnamon Rolls with Cream Cheese Frosting
These magnificent soft and fluffy cinnamon rolls with cream cheese frosting are the perfect balance of pillowy dough, rich brown sugar and cinnamon swirl, and decadent vanilla cream cheese frosting, making them the ultimate comfort food.
Equipment
- mixing bowls for combining your ingredients
- stand mixer optional, but very helpful for kneading the dough
- measuring cups and spoons to ensure the perfect proportions
- Rolling Pin to roll out the dough evenly
- sheet pan I like to use an 18x13-inch sheet pan to roll out the dough
- baking dish I use a 9x13-inch baking dish to bake the cinnamon rolls
- kitchen towel or plastic wrap to cover the dough while it rises
- dental floss or sharp knife for slicing the dough into neat rolls
- electric hand mixer for mixing the frosting ingredients
- spatula to scrape down the sides of the stand mixer bowl when making the dough and to spread frosting on the finished rolls
Ingredients
DOUGH
- 1 cup warm milk
- 1 tablespoon active dry yeast
- 2 tablespoons granulated sugar
- 4 tablespoons butter softened
- 2 eggs
- 1 teaspoon salt
- 3-½ to 4 cups AP flour
FILLING
- ½ cup butter softened
- 1 cup brown sugar
- 3 tablespoons ground cinnamon
FROSTING
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- 1 teaspoon vanilla
- 1 to 1-½ cups powdered sugar
- 1 to 2 tablespoons milk
Instructions
- In a bowl or liquid measuring cup, combine 1 cup warm milk, 1 tablespoon yeast, and 2 tablespoons granulated sugar. Stir and allow to sit for 5 minutes. If the yeast is good, it will start to bubble and foam.
- In the bowl of a stand mixer fitted with the dough hook, add milk/yeast mixture, butter, eggs, and salt. Mix on medium to combine. The butter may not incorporate completely yet.
- With the mixer on low, add flour in ½-cup increments up to a total of 3-½ cups. Scrape down the sides of the bowl with a spatula as needed (stop the mixer first). If the dough is pulling away from the sides of the bowl and sticking to itself, stop adding flour. Otherwise add flour in ¼-cup increments up to a total of 4 cups with the mixer on low until the dough sticks to itself and is pulling away from the sides of the bowl. It shouldn't be sticky when handled.
- Knead on high for 5 minutes. The dough should be slightly elastic and not sticky.
- Place dough in a lightly greased bowl in a warm place, cover with a kitchen towel or plastic wrap, and allow to rise for 1 hour or until doubled.
- While the dough is rising, mix the cinnamon and brown sugar in a bowl. Set aside.
- After 1 hour of rising, the dough should be doubled in size. Punch down the dough and lightly grease a 13- x 18-inch baking sheet.
- Use a rolling pin to roll out the dough on the baking sheet to 13 x 18 inches. Spread ½ cup softened butter over the dough. Spread the prepared brown sugar/cinnamon mixture evenly over the top of the buttered dough. Lightly grease a 9x13-inch baking dish.
- Starting with a long side, roll up the dough as tightly as possible so you have one long cylinder. Use unflavored dental floss or thread or a sharp serrated knife to cut 12 equal rolls (about 1-½ inches each).
- Place the rolls in the 9x13-inch baking dish. Cover and allow to rise in a warm place for 30-45 minutes.
- Preheat the oven to 350 F. Place the baking dish in the preheated oven and bake for 25-30 minutes, until the rolls are lightly browned on top and cooked through (not doughy on the bottom). If the rolls are browning too much on the top but are not cooked through yet, cover with aluminum foil for the remainder of baking time.
- While rolls are cooking, blend 4 tablespoons butter with 4 ounces cream cheese with electric hand mixer until fluffy. Add in 1 to 1-½ cups of powdered sugar, vanilla, and 1-2 tablespoons of milk until you reach the desired frosting consistency. Beat with mixer until fluffy and smooth.
- Spread frosting on baked rolls and enjoy!
Notes
If my kitchen is colder than about 72 F, I will turn my oven on the lowest setting and remove one of the wire racks. Once the oven reaches the lowest temp, turn it off and open the door until the oven feels warm, but not hot. Place the bowl containing the dough in the warm oven to rise.
To make ahead of time, you can prepare the dough, shape it, and refrigerate it overnight. Remove from fridge and let it rise in a warm place for 30-45 minutes before baking the next day.