Cinnamon Rolls with Cream Cheese Frosting

5 from 9 votes

Cinnamon Rolls with Cream Cheese Frosting

This cinnamon rolls recipe is my absolute favorite. Frosted with cream cheese frosting these make the best treats any time of the year. This is my basic recipe with lots of options to customize.

Course Bread, Breakfast, Dessert

Cuisine American

Keyword baking, Baking bread, bread, breakfast, cinnamon, cinnamon rolls, dinner rolls, sweet bread

Prep Time 35 minutes

Cook Time 25 minutes

Proofing time 1 hour 30 minutes

Total Time 2 hours 30 minutes

Servings rolls

Calories 338kcal

Author Veena Azmanov

Cost $20

Equipment

Stand Mixer
Kitchen Scale
Meas Cups and Spoons
Square C. Pan 9

Ingredients

Rolls

¾ cup Milk warm
¼ cup Butter (½ stick)
2 Egg large
2 ¼ tsp Instant dry yeast (1 packet)
2 tbsp Sugar
1 ½ tsp Salt
3 ½ cups All-purpose flour
½ cup All-purpose flour for kneading

Filling

¼ cup Brown sugar
¼ cup White sugar
¼ cup Butter
3 tsp Cinnamon ground
1 tsp Vanilla extract
¼ tsp Salt

Cream cheese frosting

1 cup Cream cheese (8 oz)
2 tbsp Powdered sugar
2 tbsp Milk
1 tsp Vanilla extract

Metric - US customary

Instructions

Prepare dough

Combine milk, yeast, sugar, and egg.
Stir and set aside for 3 mins.
Combine flour and salt in a mixer bowl.
Add the yeast mixture.
Knead on medium speed for about a minute scraping the sides of the bowl.
Once all the flour is incorporated.
Knead the dough for three minutes until smooth.
The dough will be soft and slightly sticky (see video).
Next, add the soft room temperature butter.
Knead again for 2 minutes until smooth and elastic.
Remove the dough from the mixer bowl onto a lightly floured surface.
Form into a smooth ball. (see video)
Place in an oiled bowl and cover with plastic wrap.
Leave to rise in a warm place for about an hour until doubled in volume.

Prepare the filling

Combine both sugars, butter, cinnamon, and vanilla.
Set aside.

Fill the rolls

Transfer the dough to a lightly floured surface.
Roll into a 14 x 8 rectangle.
Drop spoonfuls of the cinnamon mixture then use a spatula to spread evenly making sure to get to all the edges too. (see video)
Roll up the dough and cut into 1 inch thick slices. I use a sewing thread instead of a knife. (see the video, read more above)
Cut the roll into 12 slices.
Lightly grease a 9-inch square baking pan and place the cinnamon rolls in the pan.
Cover and let rise for 30 to 45 minutes.

Bake

Preheat the oven at 190 C / 375 F.
Once the rolls are doubled in volume, bake for about 25 to 28 minutes until the tops are lightly golden brown.
If necessary, tent the top with foil to prevent browning too much.
When done, remove from the oven and cool until just warm.

Cream Cheese Frosting

Combine cream cheese, powdered sugar, vanilla, and milk until smooth.
Then slather generously over the warm cinnamon rolls. Or pipe it over the cinnamon rolls.

Video

Notes

Quick cinnamon rolls

If you don't have time to proof the rolls.
Before you start the dough turn the oven on 35 C / 100 F
Prepare the dough and place in an oiled bowl (step 13)
Turn the oven OFF and place the bowl in the oven.
The dough will get double in size in about 20 minutes.
Remove the dough from the oven and warm the oven again to 35 C/ 100 F
Prepare the cinnamon rolls - fill and slice then place them in the baking pan.
Turn the oven OFF and proof the rolls in the oven for 10 minutes.
Remove the rolls from the oven.
Preheat the oven, then bake the cinnamon rolls as directed above.

Overnight Cinnamon Rolls

Want to keep these overnight. You can, here's how

Once you have prepared and cut the cinnamon rolls - place them in the baking pan. (fill the rolls step 6)
Cover them with plastic or aluminum foil (to prevent them from drying out)
Keep them in the fridge for 8 to 12 hours.
The next morning - remove them from the oven and let thaw for about 1 to 1 ½ hours.
Preheat the oven at 190 C / 375 F
Eggwash (optional)
Bake for 25 to 30 minutes until golden brown

Make-ahead cinnamon rolls dough

Prepare the dough (step 13) but instead of proving it on the counter for an hour
Place the bowl in the fridge for 8 to 12 hours.
Remove from the fridge - thaw, and proof until double in volume. This can take 2 to 2 ½ hours because the dough has to thaw first.
Once doubled continue with the recipe above - to fill, slice, proof, and bake.

Freezing unbaked cinnamon rolls

This can be done if you want to make quick cinnamon rolls on holidays and weekends without having to wait hours for the rolls to thaw and proof.
You follow the recipe above until baking.
Bake the cinnamon rolls for just 15 minutes - these will be underbaked of course.
Remove them from the oven - let cool completely.
Once cooled wrap with cling wrap and aluminum foil (double wrap to prevent freezer burn)
Freeze for up to a month
Thaw in the fridge overnight then on the counter for an hour to bring to room temperature.
Continue baking at 190 C 375 F for 15 to 20 minutes or until golden brown.

Freezing baked cinnamon rolls

I like to freeze rather than put leftover cinnamon rolls in the fridge. The fridge dries them out.
Once baked cool them completely. Separate them so you can remove a few at a time.
Place them in freezer-safe storage bags
Freeze for up to three months.
Best to thaw in the fridge overnight then warm them in the oven wrapped in foil.
My kids just put the frozen cinnamon rolls in the microwave for 30 to 45 seconds. The condensation helps keep them moist.

Nutrition