Description

Deliciously soft cinnamon rolls topped with rich cream cheese frosting. These homemade cinnamon rolls feature a tender, fluffy dough, a sweet cinnamon-sugar filling, and a luscious cream cheese frosting that melts perfectly over the warm rolls. Ideal for a cozy breakfast or a sweet treat that can be enjoyed fresh or reheated.

Ingredients

Dough Ingredients

1½ cups whole milk (or 2% milk)
2¼ teaspoons instant yeast or active dry yeast
3 Tablespoons granulated sugar, divided
1 teaspoon salt
3 Tablespoons unsalted butter, melted (Kerrygold brand recommended)
1 large egg, room temperature
4¾ cups all-purpose/plain flour, plus 1 Tablespoon for dusting
1 Tablespoon softened butter

Filling Ingredients

2 Tablespoons softened butter
8 Tablespoons softened butter (for spreading)
¼ cup dark brown sugar (or light brown sugar)
2 Tablespoons ground cinnamon

Cream Cheese Frosting Ingredients

8 oz cream cheese, room temperature
8 Tablespoons butter, room temperature
¾ cup powdered sugar
2 teaspoons vanilla extract

Additional Ingredients

2 Tablespoons softened butter (for buttering mixing bowl)
2 Tablespoons softened butter (to grease 9×13 inch baking pan)

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Instructions

Proof the yeast: Warm the milk to 110°–115°F either on the stove or microwave. Pour into a large mixing bowl. Add yeast and 1 tablespoon granulated sugar, stir, and let it rest for 5 minutes until foamy, indicating the yeast is active.
Make and knead the dough: Add remaining 2 tablespoons sugar, melted butter, egg, salt, and flour to the milk-yeast mixture. Mix using a stand mixer with dough hook on low speed or by hand until a dough forms. Knead for 2 minutes on medium speed or by hand until smooth and elastic, adding 1 tablespoon softened butter halfway through.
Let the dough rise: Butter a large bowl, place dough inside, and turn to coat with butter. Cover and place in a warm spot (like an oven warmed for 2 minutes then turned off) to rise for about 1 hour until doubled in size.
Grease baking pan: Butter a 9 by 13 inch baking dish to prepare for the rolls.
Roll out the dough: Punch down the risen dough to remove air. On a floured surface, shape into a rectangle roughly 10 by 18 inches using a rolling pin.
Fill and roll the dough: Spread 8 tablespoons softened butter evenly over the dough, leaving a 1-inch border. Sprinkle brown sugar and cinnamon evenly. Roll dough into a log, trim ends for neatness, then cut into 12 equal pieces.
Let rolls rise: Place the 12 rolls into the buttered pan, cover with a kitchen cloth, and let rise in a warm place or oven with lights off for 30 minutes until doubled.
Preheat oven: Preheat to 350°F while rolls are rising or just after.
Bake the rolls: Bake the risen rolls for 20–25 minutes until golden brown and firm to the touch.
Make cream cheese frosting: While baking, beat cream cheese, butter, powdered sugar, and vanilla with a handheld mixer or stand mixer on medium speed until smooth, fluffy, and whipped.
Frost cinnamon rolls: As soon as the rolls come out of the oven, spread the cream cheese frosting evenly over the warm rolls.
Serve and store: Enjoy the cinnamon rolls warm. Store leftovers in an airtight container in the fridge for 2–3 days. Reheat in the microwave for 15 seconds or in the oven at 300°F for 10 minutes. Rolls can also be frozen for later use.

Notes

Ensure milk is only slightly warm to activate yeast without killing it.
A slightly sticky dough produces softer cinnamon rolls.
The oven warming method creates an ideal environment for dough to rise.
Trimmed dough ends can be baked separately as small treats.
Use softened butter for easier spreading and incorporation.
Reheat leftovers gently to preserve softness and texture.
For freezing: roll dough into logs, wrap tightly, and freeze before cutting or freeze baked rolls wrapped well.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American