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Best Cinnamon Rolls Ever

Course Breakfast, Dessert
Keyword cinnamon, rolls, yeast
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 9 Servings

Ingredients

Dough

  • 1/4 oz Package Active Dry Yeast
  • 3/4 cup Warm Milk
  • 1/4 cup Sugar
  • 1 Egg
  • 1 Egg Yolk
  • 1/4 cup Unsalted Butter Melted
  • 3 cups Bread Flour
  • 3/4 teaspoon Salt

Filling

  • 2/3 cup Dark Brown Sugar
  • 1 1/2 tablespoons Ground Cinnamon
  • 1/4 cup Unsalted Butter softened

Icing

  • 4 oz Cream Cheese
  • 3 Tablespoon Unsalted Butter
  • 3/4 cup Powdered Sugar
  • 1/2 teaspoon Vanilla Extract

Instructions

  • 1. Place the warm milk and yeast in a mixing bowl. Let sit for 5 minutes or until the yeast and milk begin to foam. Next using the paddle attachment, add in the sugar, butter, egg and the egg yolk. Add in the flour and salt. 
    2. Switch the to the dough hook attachment and mix the ingredients for about 8 minutes on medium speed. Dough should be slightly sticky. 
    3. Transfer dough into a well greased bowl. Cover with plastic wrap and a warm towel. Let rest for 1 hour allowing the dough to double in size. 
    4. After the dough has doubled in size, transfer to a well floured surface. Roll into a 14x9 inch rectangle. After you have your dough rolled out. In a bowl, mix the brown sugar and cinnamon together. Take the softened butter and spread it all over the dough, the sprinkle the brown sugar mixture over the butter making sure to press it into the dough when complete. 
    5. Starting from the 9 inch side, begin to tightly roll the dough until all of the dough is rolled up. Cut into 1 inch sections, you should end up with about 8-9 pieces. 
    6. Preheat oven to 350. 
    7. Place the cinnamon rolls in a 9x13 pan, leaving space between each roll. Let rest for 30 minutes. After 30 minutes, place the baking dish in the oven for 20-25 minutes.
    8. While the Cinnamon Rolls are baking, whip the cream cheese, butter, powdered sugar and vanilla together.  Once the rolls come out of the oven, let rest for about 5-7 minutes before icing.