Homemade Cinnamon Rolls

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5 from 29 votes

Homemade Cinnamon Rolls

These homemade cinnamon rolls are an ALL-TIME favorite. These rolls always get rave reviews from anyone who tries them!

Prep Time10

Cook Time15

Rise Time1

Total Time1 25

Course: Breakfast

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

Rolls

1 packet active dry yeast
1 cup milk, warm
½ cup granulated sugar
⅓ cup butter, softened
1 teaspoon salt
2 eggs
4 cups all-purpose flour

Filling

1 cup brown sugar
2½ tablespoons cinnamon
2 tablespoons all-purpose flour
⅓ cup butter, softened

Icing

½ cup butter
1½ cup powdered sugar
¼ cup cream cheese
½ teaspoon vanilla extract
⅓ teaspoon salt

Instructions

In a large bowl, dissolve yeast in warm milk. Add sugar and 1 cup of flour. Stir gently, cover, and set aside until doubled in size, about 30-45 minutes.
Add butter, salt, eggs, and remaining flour. Mix well with a wooden spoon.
Turn dough onto a lightly floured surface and knead for 5 minutes (dough will be a little sticky) Place back in the bowl and cover to let rise until doubled in size.
While the dough is rising, make the filling by combining brown sugar, cinnamon, and flour in a small bowl.
Roll out onto a 21x16-inch rectangle, about ¼ inch thick.
Spread the ⅓ cup softened butter then sprinkle with the cinnamon mixture. Roll up long ways and cut into 1¾-inch slices. You should get about 12 cinnamon rolls.
Place on a greased jelly roll pan and let double in size.
Bake at 375°F for 15-20 minutes.
While the rolls are baking, whisk unsalted butter, powdered sugar, cream cheese, vanilla extract, salt together and spread over warm rolls

Video

Notes

Store unbaked rolls. Fill, roll, and place the cut rolls on a pan. Cover and refrigerate overnight, or wrap the pan again with foil and freeze for 1-2 months. Allow rolls to come to room temperature and rise to double before baking.

Store baked rolls. Allow them to fully cool to room temperature before storing. Cover with aluminum and store at room temperature for 3-4 days or freeze for 2-3 months. Thaw, if needed, and reheat individual rolls in the microwave, or large batches in an oven set to 300°F.

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