Sunday Morning Cinnamon Rolls with Cream Cheese Frosting
They just came out dry with not enough icing to rectify the situation, and not enough flavor in the icing to cover the blandness of the roll. Everything about them was stale and plain. That was about all I could say about them. (But I did learn how to shape, cut, and bake them perfectly). I think it was then that I decided cinnamon rolls were something best left to Pillsbury.
Fast forward to a few years later, and I started seeing all of these videos pop up of people making homemade cinnamon rolls in their kitchens that looked INSANELY AMAZING. Piles of icing. Fluffy rolls. Tons of filling. All of the things you crave when you think of a perfect, classic cinnamon roll. And I started thinking “Okay, I definitely missed the boat here.”
So, I set out to create the best cinnamon rolls I could! I think these hit the mark pretty well. More icing than any one person should eat in one sitting. Perfectly fluffy and moist. A tender crumb, and lots of cinnamon filling. And now, I am happy to announce, that homemade cinnamon rolls have forever been redeemed in my eyes. They are far superior. I would like to sincerely apologize for ever thinking otherwise.
With that said, please bake these and enjoy their lazy morning vibes and cream-cheesy perfection.
With love,
Your Baker, Hannah
Here’s Everything You’re Gonna Need!
- Whole milk
- Active dry yeast
- Granulated sugar
- Eggs
- Unsalted butter
- All-purpose flour
- Salt
- Brown sugar
- Ground cinnamon
- Cream cheese
- Powdered sugar
- Vanilla bean paste
- Optional: Half-and-half or milk for the frosting
Ingredient Substitutions:
Milk: If you’re out of whole milk, any milk you have on hand will work. Just remember, the higher the fat content, the richer your rolls will be.
Butter: Unsalted butter is ideal, but if you only have salted butter, you can still use it. Just reduce the salt in the dough by half.
Vanilla Bean Paste: If you don’t have vanilla bean paste, regular vanilla extract works perfectly fine.
Brown Sugar: Light or dark brown sugar will do the job here, though dark brown sugar gives a deeper, richer flavor.
How to Bake Cinnamon Rolls:
Step 1: Start by warming the milk to about 100–110°F so it activates the yeast without killing it. Let the yeast bloom, then mix it with sugar, eggs, melted butter, flour, and salt to form a dough. Knead until the dough is smooth and elastic so the rolls bake up soft and fluffy.
Step 2: Place the dough in a warm spot and let it rise until doubled in size, about an hour. Roll it into a large rectangle, spread softened butter over the top, and sprinkle with the cinnamon and brown sugar mixture.
Step 3: Roll the dough up tightly to create the swirls, then cut the log into 10 even rolls. Place the rolls in a pan, and allow to rise until doubled in size.
Step 4: Once risen, pour melted butter and half-and-half around the edges, then bake for 20–25 minutes until golden brown.
Step 5: While the rolls bake, make the cream cheese frosting. After baking, spread it over the warm rolls so it melts into every layer, and enjoy!
Sunday Morning Cinnamon Roll Recipe:
Sunday Morning Cinnamon Rolls
Equipment
- 1 9×13 Baking Dish
- 1 Stand Mixer (You can knead by hand if you don't own a stand mixer.)
- 1 Hand Mixer (You can whip the frosting by hand or with your stand mixer if desired.)
- 1 Rolling Pin
- 1 Set of Measuring Cups
- 1 Set of Measuring Spoons
- 2 Medium Sized Mixing Bowls
- Mixing Spoons
- 1 Whisk
Ingredients
Cinnamon Roll Dough
- 3/4 cup Warm Milk warmed to 110 degrees F
- 1/4 oz. packet Dry Active Yeast
- 1/4 cup Granulated Sugar
- 1 Whole Egg + 1 Egg Yolk at room temperature
- 1/4 cup Melted Salted Butter
- 2 3/4 cups All Purpose Flour plus more for dusting
- 3/4 tsp Salt
Cinnamon Filling
- 3/4 cup Salted Butter at room temperature
- 1 cup Light Brown Sugar
- 2 TBSP Ground Cinnamon
Vanilla Bean Cream Cheese Frosting
- 4 oz Cream Cheese at room temperature
- 1/2 cup Salted Butter at room temperature
- 2 cups Powdered Sugar
- 1-2 TBSP Milk or Half and Half
- 2 tsp Vanilla Bean Paste or vanilla extract
Instructions
To Make the Cinnamon Rolls:
- Heat your milk in the microwave or on the stove until it is warm to the touch (around 100-110 degrees F), but not hot. Pour into the bowl of your stand mixer and add sugar and yeast. Stir and allow to sit for 5-10 minutes, or until yeast has gotten foamy.
- Add egg, butter, flour, and salt to the yeast mixture, and turn your mixer on low until the dough has come together into a shaggy ball.
- Turn your mixer up to medium speed and continue to knead the dough for 6-8 minutes, or until the dough is in a smooth ball and is only slightly sticky (you do not want it heavily sticking to your hands or the mixing bowl).
- Transfer the dough to a lightly oiled bowl, and cover with lightly oiled plastic wrap or a damp cloth. Let the dough rise for 1-1 ½ hours at room temperature until doubled in size.
- Once it has doubled, remove the plastic wrap from the bowl, and lightly punch down the dough to remove the excess air. Turn out the dough onto a lightly floured work surface.
- Using a rolling pin, roll the dough into a 10-inch x 24-inch rectangle, and spread the butter with a butterknife or an offset spatula, leaving about a 1-inch border around the edge of the dough. Mix the brown sugar and cinnamon in a separate bowl, and sprinkle over the top of the butter and dough. Pat down gently.
- Starting on the 24-inch side, roll up the dough tightly. Place the roll seam-side-down, and cut it into 10 (roughly) 2 1/2 inch sections with a sharp kitchen knife or a piece of unflavored dental floss. Place the cut rolls in a greased 9×13 baking dish, and let rise for 30-45 minutes.
- After they have risen, preheat your oven to 350°F and pour 2 Tablespoons of melted butter and 2 Tablespoons of half-and-half around the rolls (into the bottom of the baking dish. This is what makes these rolls so moist and delicious.) Bake the rolls for 20-25 minutes until lightly golden brown.
To Make the Frosting:
- For the frosting, using an electric hand mixer, mix the room-temperature cream cheese and butter until fluffy and soft. Add the powdered sugar a little at a time and mix well.
- Lastly, add the milk (or half-and-half) and vanilla bean paste. Mix on high until fluffy and smooth. Grab your fresh-baked cinnamon rolls.
- Smother your warm rolls with the frosting and allow it to ooze down the sides of each roll. Serve warm, and enjoy!
How to Freeze Cinnamon Rolls to Bake Later:
Want to enjoy cinnamon rolls fresh from the oven without all the prep work? You can freeze them for later! Here’s how:
- Before the second rise: Once you’ve sliced your cinnamon rolls and placed them in the baking dish, cover tightly with plastic wrap or foil and freeze.
- When ready to bake: Let the frozen rolls thaw in the refrigerator overnight. Allow them to rise at room temperature in the morning for 45-60 minutes before baking as usual. Fresh cinnamon rolls with no early-morning prep!
How to Keep Your Cinnamon Rolls Moise:
The key to perfectly moist cinnamon rolls lies in a few simple tips and tricks. You want to avoid dry, crumbly rolls at all costs, and here’s how you can make sure your cinnamon rolls stay soft and tender:
- Don’t Over-Bake: One of the main reasons cinnamon rolls dry out is from over-baking. Keep a close eye on them in the oven and bake just until they’re golden brown on top, which usually takes 20-25 minutes. They should still be soft to the touch when you pull them out, not hard or crispy.
- Butter and Half-and-Half Secret: Right before baking, pour a mixture of melted butter and half-and-half (or milk) around the rolls. This adds moisture as the rolls bake, making them irresistibly soft and rich. The liquid steams into the dough and prevents it from drying out.
- Cover Them While Cooling: As soon as the rolls come out of the oven, cover them loosely with aluminum foil. This traps in the steam, helping to keep the rolls moist until they’re ready to frost and serve.
- Generous Frosting: Don’t be shy with the cream cheese frosting! Frosting the cinnamon rolls while they’re still warm allows it to melt into the cracks and crannies of the rolls, adding extra moisture and that gooey texture everyone loves.
- Store Properly: If you have leftovers (though that’s rare!), store the cinnamon rolls in an airtight container at room temperature. For extra moisture, you can wrap each roll individually in plastic wrap before storing. This keeps them soft and prevents them from drying out.
- Reheat with Care: When reheating, add a small amount of butter to steam them back to life. You can microwave them for 20-30 seconds, or wrap them in foil and heat in a low oven to regain that fresh-out-of-the-oven moisture.
By following these steps, your cinnamon rolls will stay soft, gooey, and delicious long after they’ve left the oven!
