Description
Enjoy these fluffy homemade cinnamon rolls made with a tender yeast dough, a cinnamon-sugar filling, and a rich cream cheese icing. Perfectly soft, slightly sweet, and generously spiced, these cinnamon rolls are a classic treat for breakfast or brunch, baked to golden perfection.
Ingredients
Scale
Dough
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 2 1/4 tsp instant yeast (rapid rise yeast)
- 2 Tbsp honey
- 1/4 cup butter
- 1/3 cup granulated sugar
- 2 eggs
- 3/4 tsp salt
- 1 tsp vanilla extract
- 4 – 4 1/2 cups all purpose flour
Filling
- 6 Tbsp butter, softened
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 Tbsp cinnamon
Topping
- 1/3 cup heavy cream
Cream Cheese Icing
- 4 oz cream cheese, softened to room temperature
- 2 Tbsp butter, softened to room temperature
- 1 cup powdered sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Warm the liquids and mix the base: Warm the milk, heavy cream, butter, and honey until lukewarm, about 100 to 114 degrees Fahrenheit, using either the stove or microwave. Pour this mixture into the bowl of your stand mixer fitted with the paddle attachment.
- Activate yeast and combine ingredients: Sprinkle the instant yeast and granulated sugar over the warm mixture and let it sit for 5 minutes to activate the yeast. Then mix in the eggs, vanilla extract, and salt thoroughly.
- Knead the dough: Replace the paddle attachment with the dough hook. Add 4 cups of all-purpose flour and mix for 5-7 minutes until dough is smooth and tacky but not sticky. If still sticky, add remaining flour gradually to avoid dryness.
- First dough rise: Turn the dough out onto a lightly floured surface and shape into a ball, kneading lightly if desired. Place dough in an oiled bowl, cover with a damp towel, and let it rise in a warm place for 30-45 minutes until doubled in size.
- Roll and fill the dough: Roll the risen dough on a floured surface into a roughly 20×15 inch rectangle. Spread softened butter over the surface leaving a 1/4 inch border. Mix brown sugar, granulated sugar, and cinnamon and sprinkle evenly over the butter.
- Form the rolls: Roll the dough along the long edge into a log, pinching seams to seal. Using a serrated knife, cut into 12 equal pieces. Optionally trim uneven edges before cutting.
- Second dough rise: Line a 13×9-inch baking dish with parchment paper and place the rolls spaced evenly. Cover with a damp towel and let rise for another 20-30 minutes until doubled in size.
- Prepare for baking: Preheat oven to 375°F (190°C). Drizzle 1/3 cup heavy cream evenly over the rolls (about 1/2 Tbsp per roll).
- Bake the rolls: Bake the cinnamon rolls for 15-20 minutes until lightly golden brown. Remove from oven and let cool 4-5 minutes before icing.
- Make the cream cheese icing: Beat softened cream cheese and butter together until smooth using a mixer. Add powdered sugar, salt, and vanilla extract and mix until creamy and combined.
- Ice and serve: Spread the cream cheese icing over the warm cinnamon rolls, serve immediately, and enjoy their soft, buttery, and sweet warmth.
Notes
- Ensure liquids are lukewarm to activate yeast properly without killing it.
- Add flour gradually to avoid dry or overly sticky dough.
- Let the dough rise in a warm, draft-free place for best results.
- You can trim the edges of the rolled dough before slicing for more uniform rolls.
- Drizzling cream over the rolls before baking helps keep them extra moist.
- Let rolls cool slightly before icing to prevent icing from melting off completely.
- Store leftovers covered at room temperature for 1-2 days or refrigerate for up to 5 days.
- Reheat in the microwave for a few seconds to enjoy warm rolls again.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Keywords: cinnamon rolls, homemade cinnamon rolls, fluffy cinnamon rolls, cinnamon roll recipe, cream cheese icing, breakfast pastry
