Homemade Cinnamon Rolls With Cream Cheese Frosting
Cinnamon rolls, the old-fashioned kind you make in your kitchen, are a special kind of love language. Cinnamon is one of the most cherished spices in the world. The distinctive aroma is unmistakable and always evokes warm memories of special times with our dearest people.
The art of making yeast bread is making a comeback, thank goodness. Nothing says welcome home, I love you, or good morning better than a fragrant pan of cinnamon rolls still warm from the oven, especially when the rolls are served with a smile and a mug of hot coffee or cocoa.
Anyone can bake cinnamon rolls. It’s not difficult, so there’s no need to hesitate! The cream cheese frosting sends these rolls right over the top. That’s because the flavor of cream cheese has a slight tang that pairs perfectly with the sweet, buttery filling in the cinnamon roll.
Here’s How You Can Make 16 Fabulous Homemade Cinnamon Rolls This Afternoon
Here Is What You’ll Need To Make The Rolls
- Milk
- Yeast
- Cooking oil
- Granulated Sugar
- Flour
- Baking Powder
- Baking Soda
- Salt
- Butter
- Brown Sugar
- Cinnamon
Here’s What You’ll Need To Make The Frosting
- Cream Cheese
- Butter
- Powdered Sugar
- Salt
- Vanilla extract or vanilla paste
- Milk
Start with a large pot. In it, combine milk, oil, and sugar. A Dutch oven works great for this step. Place the pot on medium heat and stir as it heats to dissolve the sugar. Just before the mixture reaches boiling, turn off the heat and let it cool until it’s just warm to the touch.
The ideal temperature is about 105-110 degrees F. It should feel like a warm bath or a baby’s bottle.
Sprinkle the yeast over the top of the milk mixture. Let it stand a minute or two to soften the yeast. Next, add in 4 cups of flour with a wooden spoon. Keep stirring until all the flour is mixed in and a soft dough is formed.
Cover the pot and let sit on the stove to rise for about 1 hour. If your kitchen is cold, turn on your oven. Check after 30 minutes to make sure it is rising. By the end of the hour, it should have doubled in size and smell yeasty.
Finally, add the remaining half cup of flour, baking powder, baking soda, and salt to the dough. Stir until everything is completely combined. The dough should be easy to handle and not sticky. If it’s sticky, place the dough in the fridge for an hour, and it should be much more pliable.
Let’s Get Rolling And Bake Up Some Yummy Cinnamon Rolls
Homemade Cinnamon Rolls
Ingredients
- 2 cups milk (I used whole milk)
- 1/2 cup canola oil (or another neutral oil)
- 1/2 cup granulated sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 4 1/2 cups all-purpose flour, divided (see instructions below)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup brown sugar, not packed
- 2 teaspoons cinnamon (or more to taste)
Instructions
Combine the milk, oil, and sugar in a large pot (I used a Dutch oven.)
Place over medium heat until just before boiling.
Turn off the heat and let the mixture cool until just warm to the touch, about 105-110 degrees F.
Sprinkle the yeast over the top of the milk mixture and let sit for 1-2 minutes.
Add 4 cups of the flour and stir with a wooden spoon until an evenly combined dough has formed.
Cover and let sit on the stove (with the oven on if your kitchen is cold) to rise for about 1 hour.
Check after 30 minutes to make sure it is rising.
By the end of the hour, it should have doubled in size and smell yeasty.
Add the remaining 1/2 cup flour along with the baking powder, baking soda, and salt, and stir until completely combined.
The dough should be easy to handle and not sticky. If it is sticky, place the dough in the fridge for an hour, and it should be much more pliable.
Divide the dough in half and roll one half out on a WELL floured surface to about a 12×8 inch rectangle.
It helps to dust flour over the dough and your rolling pin before you roll it out to ensure it doesn't stick.
Spread half the melted butter evenly over the dough, then sprinkle half the brown sugar over top, followed by half the cinnamon.
Starting with the long edge farthest from you, roll the dough towards you, moving your fingers evenly back and forth along the dough, until it is tightly coiled with seam down.
Cut into 8 even rolls with a sharp knife or unflavored dental floss, and place in a greased pie plate or 9-inch round cake pan.
Repeat steps 5 and 6 with the second half of the dough
.Preheat oven to 375 degrees F. Let the rolls rest on top of the oven for 15-20 minutes, until slightly risen.
Bake for 20-22 minutes, until golden brown.
Make the cream cheese icing while the rolls are baking. See the separate recipe and instructions for icing the rolls while they are still warm.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 277Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 3mgSodium: 276mgCarbohydrates: 46gFiber: 1gSugar: 17gProtein: 5g
First, divide the dough in half, and on a WELL floured surface, roll it out into a rectangle about 12″ x 8″. Dust, some flour over the countertop, and the rolling pin when you begin to ensure the dough doesn’t stick. The long edge of the rectangle should be closest to you as you get ready to roll it up!
Spread half the melted butter evenly over the dough, then sprinkle half the brown sugar over the top, followed by half the cinnamon. Now, starting with the long edge farthest away from you, roll the dough towards you, moving your fingers evenly back and forth along with the dough until it is a tightly coiled roll with the seam down.
Cut the dough into eight even rolls with a sharp knife or unflavored dental floss, and place in a greased pie plate or 9-inch round cake pan. Repeat with the second half of the dough. Preheat the oven to 375 degrees F. Let the rolls rest on top of the oven for 15-20 minutes while they rise slightly.
Bake for 20-22 minutes, until golden brown. Make the cream cheese icing while the rolls are baking. Allow the rolls to cool a little bit before you add the yummy icing.
It’s Time To Make The Amazing Cream Cheese Icing
Cream Cheese Icing For Cinnamon Rolls
Ingredients
- 4 ounces cream cheese, room temperature
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1 cup powdered (confectioner’s) sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 cup milk of choice (or more if necessary)
- Pinch of salt
Instructions
Whisk together cream cheese and butter in a medium bowl until completely combined and smooth.
Add vanilla and salt and whisk again.
Whisk in powdered sugar until fully blended.
Add milk, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.
Pour and spread the icing evenly over the warm cinnamon rolls in the pan, making sure the tops of the rolls are completely covered.
Serve warm with coffee and watch people’s eyes light up with unadulterated joy!
Here’s how to do it. Whisk the cream cheese and butter in a medium bowl until they are completely combined and the mixture is smooth. Add the vanilla and the salt and whisk again.
Finally, whisk in the powdered sugar until it’s fully blended. Add the milk, one tablespoon at a time, until the mixture reaches a thick but pourable consistency.
Pour and spread the icing evenly over the warm cinnamon rolls in the pan, making sure the tops of the rolls are completely covered. Serve warm with coffee and watch people’s eyes light up with unadulterated joy!
That’s it! Sit back and wait for the compliments and kisses. Wasn’t that easy? Do you have sweet memories of sitting in a kitchen somewhere eating cinnamon rolls and licking your fingers? Now you can be the one making memories like that! Get rolling!
MORE QUICK AND EASY FAMILY-STYLE RECIPES:
The Ultimate Bread and Butter Pickle Recipe
The Number 1 Practically Perfect Poppy Seed Bread
How To Make Authentic Runzas Right In Your Very Own Kitchen
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