homemade cinnamon rolls

This is the Best Homemade Cinnamon Rolls Recipe EVER! These gooey cinnamon rolls are even better than Cinnabon cinnamon rolls, and are topped with the best cream cheese frosting! They're easy to make and can be prepared the day before and left to rise overnight in the refrigerator.&nbsp;

Best Cinnamon Rolls Recipe (Better than Cinnabon)!

milk (warm (105 degrees F))

+ 1 TBS granulated sugar (divided)

TBS Active dry yeast

eggs (room temperature)

butter

tsp pure vanilla extract

all-purpose flour

tsp sea salt

cinnamon

brown sugar (packed)

½ cinnamon

8 oz package cream cheese, softened

butter (softened)

sugar

½ tsp pure vanilla extract

salt

Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).

Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.

Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined

Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.

Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.

Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.

Grease a large bowl and place the dough inside.

Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.

Let the dough rise in a warm place about 1 hour or until dough has doubled in size.

Make the Cinnamon Roll Dough:

While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout).  Set aside.

Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!

Assemble Cinnamon Rolls

Sprinkle a large work surface with flour.

Gently press the gas out of the dough and form it into a rectangle.

Roll the dough into a 24x12” rectangle, about 1/4 inch thick.

Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).

Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2” long).

Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.

Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F

Bake Cinnamon Rolls

Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (NOTE: Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning).

Make the filling:

While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.

Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.

Cool &amp; Serve!

Let cool and serve warm.

Make the Cream Cheese Frosting

https://embed.mediavine.com/videos/qijoscbn2uxfkviixbox

This is the Best Homemade Cinnamon Rolls Recipe EVER! These gooey cinnamon rolls are even better than Cinnabon cinnamon rolls, and are topped with a delicious cream cheese frosting! They're easy to make and can be prepared the day before and left to rise overnight in the refrigerator.

Best Homemade Cinnamon Rolls Recipe

These pillowy soft and luscious cinnamon rolls topped with a perfect cream cheese glaze are the ultimate morning treat and so easy to make!

Cinnamon Rolls

sugar (50 grams)

brown sugar (50 grams)

instant yeast (1 package)

nutmeg (optional)

egg (large, room temp)

milk (120 milliliters)

tbsp vanilla extract (15 milliliters)

sour cream (120 grams)

unsalted butter (85 grams)

brown sugar

oz cream cheese (room temp, 114 grams)

tbsp butter (room temp, 28 grams)

lemon juice (5 milliliters)

sugar (200 grams)

tbsp milk (plus more if needed for consistency)

Mix cinnamon and the two sugars in a bowl then set aside.

For the Cinnamon Sugar:

In the bowl of your stand mixer add the flour, salt, spices, and sugars and yeast then whisk together to combine and set aside.

In a separate bowl add the milk, butter, vanilla, and sour cream. Microwave until warm to the touch (about 110F) and stir until butter is melted.

Attach a dough hook to the mixer and pour the wet mixture into the dry then run on low. Drop the egg in and mix until the dough comes together and it&#x27;s tacky but doesn&#x27;t stick to your fingers.

Dump dough out onto a floured surface and knead for about 5 minutes, sprinkling with additional flour as needed then transfer to a large oiled bowl. Cover and allow to rise in a warm place. This is a very enriched dough so the yeast will take a bit of time to get going but the dough will more than double in size.

On a well-floured surface roll the dough out to a rectangle that’s 1/4 an inch thick. Spread the room temperature butter over the surface leaving a little less than an inch at one of the narrow sides. If you choose the wider side for the unbuttered strip then you&#x27;ll end up with more cinnamon rolls, but they will be smaller.

Sprinkle generously with the cinnamon sugar then roll the side of the dough across from the to create a spiral starting from the opposite ens of the unbuttered strip.

Cut the dough into even pieces about an inch and a half long. You can use a length or dental floss that you loop around the roll then pull or just use a sharp knife.

Place the rolls cut side up in a baking dish and allow to rest in a warm place for about 40 minutes for a final rise. Make the glaze while the rolls are rising or during the bake.

Heat oven to 350F and Bake for about 28-30 minutes or until lightly browned on top. If your rolls are getting a bit too brown at the 20 minute mark then cover loosely with foil and continue to bake.

For the Rolls:

Place the cream cheese, butter, vanilla, salt, lemon juice and a tablespoon of milk in a bowl and beat until smooth. You can also make this VERY easily in a small food processor if you have one. Once smooth add the powdered sugar and beat once more until fully incorporated. You can mix in an additional tablespoon or two of milk if you prefer a thinner frosting. Drizzle about half of the glaze over the cinnamon rolls RIGHT after you pull them from the oven then add the remaining glaze once cooled or on individual pieces when serving.

For the Glaze

My pillowy soft and luscious cinnamon rolls topped with a perfect cream cheese glaze are the ultimate morning treat and so easy to make!  And YES you can make these as overnight cinnamon rolls!

Full Recipe: https://preppykitchen.com/skillet-cinnamon-rolls/

If you haven’t had homemade cinnamon rolls yet then you’re missing out on one of life’s little pleasures that can transform a bleh morning into a delicious start to the day. So fragrant and not at all dry or crumby like those preservative-filled pre-made “treats”. 

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Amazing Cinnamon Rolls Recipe

Made with less butter and less sugar, these Cinnamon Rolls are lower in fat and calories, but just as delicious as the classic.

Homemade Cinnamon Rolls

water

dry active yeast

honey

white wheat flour

granulated sugar (or raw cane or coconut sugar)

cloves

cream cheese (softenened)

lemon juice

milk

Prepare Dough

Make the dough. Stir the yeast into the water and let sit for 5 minutes, until yeast is a bit foamy, then mix in the honey. Mix together the salt and flour and then add to the yeast mixture using a wooden spoon until the dough just comes together. Knead the dough by hand or with the dough hook on a stand mixer until the dough forms a smooth ball.

Rise

Cover the dough and let rise for 1 hour in a warm place.

For the Dough

Roll

Brush

Brush dough with 1 tablespoon melted butter.

Mix together sugar, cinnamon and cloves and sprinkle evenly over dough. 

Cut dough into thirds, then each section into thirds again, for a total of 9 cinnamon rolls. 

Grease

Grease a 8x8 baking dish with 1 tablespoon melted butter. 

Place

Place rolls evenly spaced apart in baking dish and cover with towel and let rise for 60 minutes or until doubled. If preparing the night before, let the dough rise for 30 minutes and then cver cinnamon rolls very tightly with plastic wrap and place in fridge overnight. 

Bake

Once doubled, brush the dough with the remaining 1 tablespoon of butter and bake in a 350 degree oven for 23-28 minutes or until just golden--not browned.

Remove

If baking after letting the dough rise overnight, remove the cinnamon rolls from fridge while oven is preheating. If you have a full hour to let the cinnamon rolls come to temperature, that is best, but the rolls will still be able to be baked as soon as your oven preheats.

Heat the oven to 350 degrees. Brush the rolls with remaining tablespoon of melted butter and bake for 23-27 minutes, or until just golden.

For the Cinnamon Rolls

Combine

Make the glaze by mixing together the cream cheese, lemon juice and milk. Add 1/2 cup powdered sugar and whisk until smooth, adding up to 1/2 cup more powdered sugar to make your glaze as thick as desired. 

Spread over warm cinnamon rolls and serve.&nbsp;

For the Cream Cheese Glaze

https://content.jwplatform.com/videos/aeX1UaOA.mp4

The best recipe for homemade cinnamon rolls lightened up!

These overnight cinnamon rolls are ultra soft and fluffy thanks to the buttermilk in the dough. Top them with homemade cream cheese frosting and enjoy!

Overnight Cinnamon Rolls

yeast

salt,

unsalted butter, melted (3/4 of one stick)

eggs,

buttermilk

unsalted butter

light brown sugar, packed

unsalted butter, softened

cream cheese, softened

vanilla extract

confectioners’ sugar (4 cups)

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups flour, 1/3 cup sugar, yeast, salt to taste; set aside.

Place 6 tablespoons butter in a small microwave-safe...

Place 6 tablespoons butter in a small microwave-safe bowl, and heat to melt, about 45 seconds; set aside.

Crack eggs in another bowl and whisk; set...

Crack eggs in another bowl and whisk; set aside.

Add buttermilk to a glass measuring cup and...

Add buttermilk to a glass measuring cup and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm milk according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.

To the dry ingredients in the stand mixer,...

To the dry ingredients in the stand mixer, add the melted butter, eggs, buttermilk, and beat on medium-low speed for about 1 minute, or until combined.

Switch to the dough hook (the dough will...

Switch to the dough hook (the dough will have stuck to the paddle and just pick off what you can and put it into the bowl) and knead for 10 to 12 minutes (15 to 18 minutes by hand).

If after 5 minutes more flour is needed,...

If after 5 minutes more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom. This is a very sticky, tacky, moist, and borderline sloppy dough; don’t be tempted to over-flour it. It’s supposed to be that way. The more flour you add now, the less fluffy and more dense the rolls will be. Dough should clear the sides of the mixer while kneading but sticking to the bottom is fine.

Remove the dough from the mixing bowl, spray...

Remove the dough from the mixing bowl, spray a large mixing bowl with cooking spray, and place the dough in the bowl. Cover with plastic wrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven. Every 45 minutes or so, I power on the oven for 1 minute to 400F, as if I am preheating it, then I power it off. Do not, repeat not, keep the oven on. These short bursts of 1 minute of heat create a stable 85F-ish warm environment, ideal for the yeast. If your rising spot is cold, it will take longer than 2 1/2 hours.

Prepare a 11-by-17-inch or similar sized jellyroll pan...

Prepare a 11-by-17-inch or similar sized jellyroll pan or sheetcake pan with a raised edge, or use a 9-by-13-inch pan. I prefer a jellyroll pan because it’s slightly larger so the rolls are less squished, have more room to rise, and bake more evenly. Line pan with aluminum foil, spray with cooking spray; set aside.

After dough has doubled in size, punch it...

After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. Knead it lightly for about 2 minutes.

With a rolling pin, roll it out to...

With a rolling pin, roll it out to a 16-by-12-inch rectangle; just slightly larger than a standard Silpat.

With a knife, butter the dough with 1/2...

With a knife, butter the dough with 1/2 cup soft butter, leaving a 3/4-inch border around the edges.

Sprinkle the brown sugar over it. Sprinkle the...

Sprinkle the brown sugar over it. Sprinkle the cinnamon over the brown sugar; I was very generous with the cinnamon and used almost 5 teaspoons and recommend at least 3; just eyeball it and shake it on.

Loosen the dough from the counter using a...

Loosen the dough from the counter using a bench scraper (or metal spatula), and starting with a long edge, roll the dough into a tight log. Pinch the seam closed and turn log so seam side is down.

Gently stretch the log to be 18 inches...

Gently stretch the log to be 18 inches in length with an even diameter all the way around and pat the ends to even them up. Don’t fret if your log isn’t perfect; it’s okay.

Slice the cylinder into 12 evenly sized rolls...

Slice the cylinder into 12 evenly sized rolls (about 1 1/2 inches wide) using a bench scraper, serrated knife, or plain unwaxed dental floss (works great to not squish and compact the log).

Arrange the rolls cut side down in the...

Arrange the rolls cut side down in the prepared baking pan. Cover with plastic wrap.

If making the rolls straight through: Let rise...

If making the rolls straight through: Let rise in a warm, draft-free place until the rolls have nearly doubled in size, 1 to 1 1/2 hours.

If making the rolls overnight: Don’t let rolls...

If making the rolls overnight: Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.

For either version, bake at 350ºF for 22...

For either version, bake at 350ºF for 22 to 25 minutes, or until lightly golden on top and cooked through but not overly browned.

Immediately and generously, spread cream cheese frosting on...

Immediately and generously, spread cream cheese frosting on the warm rolls. Serve immediately.

To the bowl of a stand mixer fitted with the paddle attachment, combine 1/2 cup butter, cream cheese, and beat on medium speed to combine, about 1 minute.

Add the vanilla, 3 cups confectioners’ sugar (I...

Add the vanilla, 3 cups confectioners’ sugar (I don’t bother sifting), and beat until smooth and fluffy, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.

Add remaining 1 cup of sugar (or more,...

Add remaining 1 cup of sugar (or more, or none) as necessary, to taste, based on desired frosting consistency and flavor.

This Fluffy Homemade Cinnamon Rolls recipe is so thick and soft, and they are topped with a cream cheese glaze. This is one cinnamon roll recipe you don’t want to miss, as it’s perfect for lazy weekend mornings, holidays brunches and even weekday mornings if you make these ahead of time!

Fluffy Homemade Cinnamon Rolls Recipe

heavy cream

tsp instant yeast (aka rapid rise yeast)

Tbsp honey

eggs

tsp vanilla extract

all purpose flour

Tbsp butter, softened

oz cream cheese (softened to room temperature)

Tbsp butter (softened to room temperature)

tsp salt

Warm milk, heavy cream, butter and honey until lukewarm, about 100 degrees to 114 degrees (this can be done over the stove or in the microwave).

Pour the mixture into the bowl of your standing mixer fitted with the paddle attachment.

Sprinkle yeast and granulated sugar over the mixture and allow to sit 5 minutes.

Mix in eggs, vanilla extract and salt.

Remove the paddle attachment and attach the dough hook.

Add in 4 cups of flour and mix (with the dough hook) for about 5-7 minutes until the dough is smooth and tacky, but not sticky. If the dough is still sticky, add in the remaining 1/2 cup of flour (I like to add in only 1/4 cup at a time, because you don’t want the dough to be too dry).

Turn out the dough onto a lightly floured surface and form into a ball (you can knead the dough a couple of times by hand, if desired).

Place dough in an oiled bowl (I use baking spray to coat a glass bowl) and cover with a damp towel. Allow to rise (proof) in a warm place for about 30-45 minutes, or until it has about doubled in size.*

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