Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 4 hours, 30 minutes (includes rise times)
Yield: 12 rolls
Description
This recipe yields a pan of buttery soft, gooey cinnamon sweet, and extra fluffy homemade cinnamon rolls topped with tangy cream cheese icing. You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option.
Ingredients
Dough
- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 2/3 cup (135g) granulated sugar, divided
- 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)*
- 1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 and 1/2 cups (558g) all-purpose flour or bread flour (spoon & leveled), plus more as needed for hands/work surface
- 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)
Filling
- 6 Tablespoons (90g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar OR granulated sugar (I use brown)
- 1 and 1/2 Tablespoons ground cinnamon
Cream Cheese Icing
- 2 ounces (about 1/4 cup or 56g) full-fat block cream cheese, softened to room temperature
- 1 and 1/4 cups (150g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream or milk
- 1/2 teaspoon pure vanilla extract
HOW TO MAKE IT :
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