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–+ servings
gooey and flaky sticky buns

Cinnamon Rolls with Cream Cheese Frosting

These gooey, flaky cinnamon rolls with homemade cream cheese frosting are filled with the best cinnamon sugar filling and topped with melty cream cheese frosting. This recipe will satisfy your sweet tooth and these sweet rolls are better than Cinnabon!
5 from 1 vote
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Prep Time 2 hours
Cook Time 20 minutes
Servings 12

Ingredients
  

For the Dough

  • 1 cup whole milk scalded
  • ½ cup butter 1 stick
  • ⅓ cup sugar granulated
  • 1 packet dry active yeast or 2 ½ teas
  • 2 eggs
  • 4 cups all-purpose flour more if needed
  • 2 teas salt

For the Cinnamon Filling

  • 1 ½ cups brown sugar packed
  • ¾ cup butter softened
  • 3 tbs good quality cinnamon

For the Cream Cheese Frosting

  • ¼ cup cream cheese room temperature
  • ¼ cup butter softened
  • 1 teas vanilla extract
  • 1 cup powdered sugar

Instructions
 

For the Dough

  • In a saucepan over medium heat, scald the milk by heating it up until it gets bubbly on the sides of the pan. DO NOT BOIL. This is important so that the yeast will activate properly
  • Pour the hot milk into the mixing bowl of a KitchenAid stand mixer and add the butter. The butter will melt all the way and the temperature of the milk will come down as well. After the butter is melted, add the sugar. Touch the milk, if it is too hot to the touch, add about ¼ cup of flour and stir.
  • When the milk is warm and it does not feel hot to the touch, add the yeast and allow it to sit and activate for about 10 minutes. It should get frothy and fragrant
  • With the bread hook attachment, turn the mixer on low and add eggs one at a time, salt and remaining flour. Let it hang out on low for about 10 minutes. The dough should come together off the sides of the bowl and become very stretchy and easy to work with. If the dough seems too sticky add a few tablespoons of flour at a time until it seems right.
  • Cover with plastic and allow to rise for 1- 1½ hours or until it doubles in size

For the Cinnamon Filling

  • Mix softened butter together with the brown sugar and cinnamon until smooth. Do not refrigerate, Keep it at room temperature until ready to use

Assembling the cinnamon rolls

  • When the dough has doubled in size, on a well floured surface dump out the dough. Knead it together slightly.
  • With a rolling pin, roll the dough out into a rectangle (it doesn't have to be perfect). It should be about 16" x 20"
  • With an icing spreader, evenly spread the filling over the dough stopping 1 ½ inches from one side along the length. Cinnamon filling can be spread all the way to the edge of the other 3 sides
  • Starting on the length that has cinnamon up to the edge, roll the dough completely making a long log. With a sharp serrated knife, cut the log into 12 even cinnamon rolls
  • Preheat the oven to 350° and cover the cinnamon rolls allowing them to rise for another 30 minutes. If desired, once the cinnamon rolls are assembled, they can either be refrigerated overnight and baked the next morning, or they can be frozen and baked another time altogether
  • Baked the cinnamon rolls for 20-25 minutes or until golden brown along the edges and slightly golden on the top. I like mine gooey, don't overbake it!
  • Remove from over and make the cream cheese frosting

For the Cream Cheese Frosting

  • Beat the room temperature butter, cream cheese and vanilla together. After it is creamed together, add the powdered sugar and beat again. Spread the frosting over the warm cinnamon rolls
  • Serve warm with coffee and enjoy!
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