Cinnamon Rolls with Cream Cheese Frosting (2024)

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Dough

• ▢ 2 ¼ tsp. active dry yeast (.25 oz packet)
• ▢ ¾ cup warm water (110 degrees)
• ▢ ½ cup + 1 tsp. granulated sugar divided
• ▢ 1 cup milk
• ▢ 2 large eggs
• ▢ 4-5 cups bread flour
• ▢ 1 cup cinnamon chips

Filling

• ▢ ½ cup salted butter melted
• ▢ ¾ cup light brown sugar packed
• ▢ 1 T. ground cinnamon

Cream Cheese Frosting

• ▢ ½ cup salted butter room temperature
• ▢ 8 oz. cream cheese room temperature
• ▢ 1 tsp. vanilla extract
• ▢ 2 cup powdered sugar
• ▢ 1 T. ground cinnamon

• Dissolved yeast in the warm water. The water needs to be about 110 - 115 degrees otherwise the yeast won't activate. Use a thermometer to make sure it's not too cold or too hot.

• Add in the teaspoon of sugar into the yeast mixture. Let it sit for 10 minutes. The mixture should start to foam.

• In the mixing bowl, add the remaining sugar, 4 cups of flour, and cinnamon chips. Give it a good stir until everything is combined.

• Add in the milk and eggs and mix on 2 with a dough hook if you're using a Kitchenaid mixer.

• Once everything is combined, add in the yeast mixture and mix until the dough starts to pull away from the sides. If it's still too loose, add in half a cup of flour at a time and mix thoroughly. Mine only took an additional half of a cup for the dough to start pulling away.

• Scoop out onto a clean, floured work surface. Knead for a few minutes until the dough has elasticity.

• Oil a clean bowl and roll the dough in it once. Cover and place in a warm place until it doubles in size. It took my dough 2 hours to double. My house can be pretty cool though.

• Once the dough has doubled, punch it down carefully. Flour the clean work surface again and begin to roll out the dough. Make sure you have a nice rectangle form. I would say I rolled mine out close to 16 inches by 18 inches.

Filling

• Mix the brown sugar and cinnamon together in a bowl.

• Spread the butter all over the rectangular shaped dough. Make sure you get close to the edges.

• Spread the brown sugar and cinnamon all over the dough. I added an additonal ¼ cup of brown sugar to my rolls. It didn't need it, but I'm crazy about the filling. It's really not necessary.

• Begin rolling the dough up starting with the longest side. This way your roll of dough will be longer rather than fatter.

• Prepare a half sheet pan (12x18) with cooking spray.

• Using a piece of unflavored floss, slide it under the bottom of the dough. Measure about an inch and a half from the end and cross the two ends of the floss to cut it. This is the easiest way I've found to do this.

• Place each roll in the prepared pan and give it a press down. Cover the rolls and let double again. Mine took another 2 hours to double.

• Preheat oven to 350 degrees. Place the pan of cinnamon rolls in the oven for 25 minutes or until they're done. Let cool.

Frosting

• In a large bowl, combine butter and cream cheese. Beat with the hand mixer until the mixture is smooth and well combined.

• Add in vanilla and powdered sugar. Mix on low until the powdered sugar is well incorporated. Turn mixer on high and mix for an additional minute or two.

• Spread on cinnamon rolls.