Cinnamon Rolls with The Best Frosting
My homemade Cinnamon Rolls with Cream Cheese Frosting are soft, pillowy, and absolutely delicious! The best part is the easy dough can be made a day in advance, making this a great make-ahead option for holidays!
Servings: 12
Ingredients
For the dough
- 3 1/2 cups all-purpose flour plus more as needed
- 1/4 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 2 1/4 teaspoons SAF instant yeast or 1 standard pack of instant yeast
- 1 cup whole milk
- 4 tablespoons unsalted butter room temperature
- 1 large egg room temperature
For the filling
- 5 tablespoons unsalted butter room temperature
- 3/4 packed cup light brown sugar
- 1 1/2 tablespoons ground cinnamon
For the frosting
- 4 ounces cream cheese room temperature
- 1 cup powdered sugar
- 4 tablespoons unsalted butter room temperature
- 2 teaspoons vanilla extract
Instructions
For the rolls and filling
- In a large bowl combine the flour, sugar, salt, and instant yeast.
- Add the butter and milk to a heatproof measuring cup and microwave for 45 seconds or until the temp reaches 110°F. Pour the milk mixture into the dry ingredients along with the egg and mix with a spatula until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 5-8 minutes or until a smooth ball forms. If the dough is too sticky, add a 1/4 cup of flour and knead again. Place the dough into an oiled bowl and cover with plastic wrap. Let the dough sit in a warm spot for 30 minutes.
- Move the dough to a floured surface and punch it down. Roll it out to a 10x15-inch rectangle.
- Spread the softened room temp butter onto the dough and sprinkle the brown sugar and cinnamon on top. With your hands or a spatula, lightly press the sugar and cinnamon into the dough so that it sticks for rolling. Tightly roll the dough into a 15-inch long cylinder. With a sharp knife, cut 1/2-inch off each end then cut the cylinder into 9 or 12 equal sized pieces.
- Grease or line with parchment paper a 9x13-inch baking dish. Place the rolls equally spaced into the dish. You might need an extra small round baking dish for 3 of the rolls. Cover with plastic wrap, place in a warm area, and let rise for 90-120 minutes or until the rolls double in size. Note: If you want to bake the next day, place in the fridge right after adding the rolls to the baking dish.
- Preheat oven to 350°F and set the rack to the middle level. Bake the rolls for 22-27 minutes or until the internal temp of the rolls reach 190°F when checked with an instant read thermometer. If the rolls brown too quickly, lightly cover with foil for remaining baking time. When the rolls finish baking, set the baking dish on a wire rack to cool.
For the icing
- Add the softened cream cheese, powdered sugar, and vanilla to a mixing bowl and whisk until a smooth icing is formed. If you want a thinner icing, add 1 tablespoon of water at a time until desired consistency is achieved.
- Spread the icing onto the rolls and serve. Enjoy!
Notes
- Yeast. I always recommend working with instant yeast (SAF brand is what I use) because you don't need to proof it in a warm liquid and it can be mixed with dry ingredients and salt right away. This is the yeast that most bakeries and pizzerias use for its consistency and long shelf life especially when stored in the freezer. If using active yeast, add it to the warm milk and butter first, and check for bubbles to make sure it's alive. Once it bubbles mix it in with the dry ingredients and form your dough.
- Stand Mixer. For a stand mixer, knead for 5 minutes on medium speed.
- Cold kitchen proofing. My favorite baking tool to use during the winter months is a baking heat pad set to 78-80°F. Other warm spots that will work are sunny windows or placing it into an oven with the light turned on. Alternatively, you can boil a cup of water in the microwave, turn off the microwave leaving the cup inside, and immediately add the baking dish and close the door. No matter which way you choose, make sure to check for when the rolls double in size. They will rise faster with a warming method than just leaving them on the kitchen counter.
- Cutting the rolls. Use a thin sharp knife or unflavored dental floss to make cutting easier.
- Number of rolls. For larger cinnamon rolls, cut into 9 pieces or for smaller rolls cut into 12 equal sized pieces.
- Overnight and bake next day. If you want to make ahead simply cut the rolls and add them to the baking dish. Cover and place in the fridge overnight or up to 2 days. Remove from the fridge, preheat your oven, and bake. They will taste better too, since the cold fermentation process will create more flavor.
- Leftovers. Store in an airtight container in the fridge for up to 5 days. The rolls can be reheated in the oven for 5-7 minutes at 350°F or in the microwave for 15-20 seconds.
Nutrition
Calories: 388kcal | Carbohydrates: 54.1g | Protein: 5.5g | Fat: 16.7g | Saturated Fat: 11.3g | Cholesterol: 75mg | Sodium: 145mg | Fiber: 0.9g | Sugar: 27.9g | Calcium: 38mg | Iron: 2mg
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