These easy Cinnamon Rolls are made with a soft fluffy dough, a swirl of buttery cinnamon sugar, then baked until golden and topped with cream cheese icing for the best-tasting buns around!
Add the warm milk and white sugar to the bowl of a stand mixer with the dough hook attachment. Sprinkle the yeast over top and allow it to sit for 5 minutes, or until foamy. (see below for instructions without an electric mixer).
¾ cup milk, ¼ cup white sugar, 1 tablespoon active dry yeast
Add the eggs, melted butter, and vanilla and whisk to combine well.
2 large eggs, 4 tablespoons butter, 1 teaspoon vanilla extract
Slowly add the flour and blend on low speed.
3 ½ cups all-purpose flour
Once all of the flour is added, the dough should come together into a smooth ball around the hook attachment. If it is sticking to the sides of the bowl, add 1 tablespoon of flour at a time just until the dough no longer sticks to the bowl.
Knead the dough on low speed for 5 minutes, or until it is smooth and tacky. (The dough should be slightly sticky and soft).
Lightly grease a large bowl and shape the dough into a ball. Place it in the greased bowl and cover with a towel. Place the dough in a warm place and allow it to rise for about one hour until doubled in size.
After the dough has risen, place it on a flat, lightly floured surface and roll it into a ¼” thick rectangle. I like to flour the rolling pin slightly so it doesn't stick.
Spread softened butter over the rolled out dough.
4 tablespoons butter
Making the Cinnamon Filling
In a small bowl, add the brown sugar, cinnamon, nutmeg, and salt and mix well.
½ cup brown sugar, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
Sprinkle the cinnamon-sugar mixture evenly over the butter.
Tightly roll the dough into a log and pinch the seam closed so it doesn't unroll.
Using a sharp serrated knife, slice the log into 1 inch thick pieces.
Grease a 13x9 or two 8x8 baking dishes with butter or cooking spray. You can also line them with parchment paper.
Place the rolls in the pan(s).
Cover the rolls with a towel and place them on the stovetop to rise while you preheat the oven.
Baking the Rolls
Preheat the oven to 350° F.
When the cinnamon rolls almost completely fill the pan, it’s time to bake!
Bake the cinnamon rolls for 30-35 minutes, or until golden brown.
Remove the cinnamon rolls from the oven and allow them to sit for 10 minutes before frosting.
Making the Icing
While the cinnamon rolls cool, add the softened cream cheese to a medium mixing (or the bowl of a stand mixer fitted with the paddle attachment).
4 ounces cream cheese
Gradually add the powdered sugar and mix on low speed.
2 cups powdered sugar
After the powdered sugar is mixed in, slowly add the vanilla extract and heavy cream and vanilla and blend in on low speed until blended in.
2 teaspoons vanilla extract, 2 tablespoons heavy cream
Then turn the mixer on medium-high speed and beat for about 2 minutes until the icing is fluffy. (scrape down the sides of the bowl a few times while blending).
Spread all of the icing over the cinnamon rolls.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave for 20-30 seconds before serving.Use instant yeast if desired and skip the five minutes of rest in Step 1. Additionally, the dough will usually rise quicker so check after about 45 minutes to see if it has doubled in size.Although I recommend whole milk for the proofing or activating the yeast, you can use 2% milk or almond milk if you prefer.Be sure to measure the flour using the spoon and level method as adding too much flour will make dry and dense cinnamon rolls.Leave out the nutmeg if you'd like and just use cinnamon.Use milk instead of heavy cream in icing, if desired.Making Cinnamon Rolls without an electric mixerComplete Step 1 & 3 as directed and use a large mixing bowl and a wooden spoon or dough whisk.When the dough comes together in a shaggy ball, place it on a well-floured surface and knead by hand for 5-7 minutes until the dough is smooth and slightly sticky then continue as directed.For the frosting - an electric hand mixer can be used in place of a stand mixer. You can also make the frosting in a large bowl using a sturdy whisk or wooden spoon.Making Cinnamon Rolls Ahead Follow the recipe as written, but after slicing the rolls and placing them in the baking dish, cover the dish with plastic wrap and place it in the refrigerator overnight.In the morning, allow the rolls to sit at room temperature for about 30 minutes on the counter while you pre-heat the oven.Bake as directed and follow the recipe for icing.