Sunday Morning Cinnamon Rolls
The PERFECT classic cinnamon rolls, filled with lots of buttery cinnamon filling, and topped with piles of rich, gooey cream cheese frosting.
Equipment
- 1 9x13 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 9x13 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!
