Cinnamon Roll Recipe
These homemade cinnamon rolls are our ALL-TIME favorite and always get rave reviews from anyone who tries them!
Servings: 12
Ingredients
Roll
- 1 package yeast
- 1 cup milk warm
- 1/2 cup sugar
- 1/3 cup butter softened
- 1 tsp salt
- 2 eggs
- 4 cups all-purpose flour
Filling
- 1 cup brown sugar
- 2 1/2 tbsp cinnamon
- 2 tbsp all-purpose flour
- 1/3 cup butter softened
Icing
- 1/2 cup butter
- 1 1/2 cup powdered sugar
- 1/4 cup cream cheese
- 1/2 tsp vanilla extract
- 1/3 tsp 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, egg,s 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 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, mix all icing ingredients together. and spread over warm rolls.
Video
Notes
STORE. To keep your cinnamon rolls from drying out or getting stale, allow them to fully cool to room temperature before storing.
- Countertop. Cover with aluminum foil and store for up to 3 days.
- Refrigerator. Place cooled rolls in a Ziploc bag or cover them with plastic wrap and store for up to a week.
Nutrition
Calories: 520kcal | Carbohydrates: 77g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 457mg | Potassium: 125mg | Fiber: 2g | Sugar: 42g | Vitamin A: 692IU | Calcium: 75mg | Iron: 2mg