The Best Homemade Cinnamon Rolls you will ever make from scratch! Soft, fluffy, and full of gooey cinnamon goodness, this easy cinnamon roll recipe includes a tangy cream cheese frosting and makes the perfect breakfast treat for Christmas morning and every morning!
½cupunsalted butter(softened to room temperature; ½ cup = 1 stick of butter)
¾cupbrown sugar
1 Tablespoonground cinnamon
For the Cream Cheese Frosting
4ouncesblock cream cheese(softened to room temperature)
¼cupunsalted butter(softened to room temperature; ¼ cup = ½ stick of butter)
½teaspoonpure vanilla extract
1 ½cupsconfectioners' powdered sugar(sifted)
Instructions
Make the Dough
Add buttermilk, sugar, and butter pads to a microwave-safe bowl. Microwave on high for 1 minute. Stir and let cool until temperature reaches 105-110°F. (It's okay if butter hasn't completely melted.)
Pour the milk mixture into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast on top and gently stir. Let sit for 10 minutes or until foamy. (If yeast doesn't foam, it's not good; start over with new yeast.)
Set the mixer to medium-low speed and add the egg (beaten) and salt. Slowly mix in only 2 cups of flour (1 cup at a time). Add the remaining ½ cup of flour (1 tablespoon at a time) just until the dough pulls away from the sides of the mixing bowl and feels tacky to the touch but doesn't stick to your fingers.
Allow mixer to knead the dough on medium-low speed for 3 more minutes or knead by hand for 8 minutes. (If kneading by hand, use a bench scraper so minimal extra flour is used.) Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 30 minutes.
Prepare the Filling
Place softened butter in a small bowl and stir with a spoon until smooth and spreadable. (If still lumpy, microwave for 5-second increments until smooth and lump-free when stirred; be careful not to melt it.)
In another small bowl, stir brown sugar and cinnamon together.
Gently punch the dough down and turn out onto a lightly floured surface. With a floured rolling pin, roll the dough out into a 16x10-inch rectangle.
Using a spoon or a spatula, spread the softened butter over the dough. Then, evenly sprinkle the sugar/cinnamon mixture on top of the butter, leaving a ½-inch border around the dough edges for sealing.
Tightly roll up the dough lengthwise into a 16-inch long log, pinching the end edge closed. Place the log seam-side down and cut off about half an inch from both ends and dispose (there is usually no filling in this part). Using a sharp serrated knife or dental floss, slice the log into 12 equal rolls. Place them evenly spaced apart into a 9-x13-inch baking dish.
Cover with plastic wrap and let rise for 30 to 60 minutes or until doubled in size.
Bake the Cinnamon Rolls
Preheat the oven to 350°F and place the baking dish on the center oven rack. Bake for 18-22 minutes, until the rolls are just lightly browned. (You can use a food thermometer to check for doneness. When the internal temperature of a center roll reads 190°F, they are done. Be careful not to overbake or the rolls may turn out tough and dry.)
Make the Frosting
Place softened cream cheese and butter into a large mixing bowl. Using either a stand mixer fitted with a paddle attachment or an electric handheld mixer, cream them together on medium-high until smooth, creamy, and lump-free (about 2 minutes).
Mix in the vanilla extract, until incorporated.
On low speed, slowly mix in the powdered sugar until completely combined, scraping down the sides of the bowl as needed. Then, turn the mixer on medium-high and beat for 2 more minutes, until smooth and fluffy.
Spread over the warm cinnamon rolls and serve right away. Enjoy!
Notes
Storage
Store leftover, freshly baked cinnamon rolls in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.To rewarm, simply cover with a damp paper towel and microwave for 10 to 20-second increments, until warmed all the way through.
Make Ahead
Overnight
After cutting the cinnamon rolls, place them into a greased baking dish, cover with plastic wrap, and let them rise in the refrigerator overnight. An hour before you're ready to bake, place them on the counter to warm up to room temperature. Bake as directed.
Freezer
After cutting them and before the final rise, place cinnamon rolls on a greased baking sheet and freeze for 1 hour. Then, place into a freezer bag or airtight container and store in the freezer for up to 3 months. When ready to eat, place frozen cinnamon rolls into a greased 9x13-inch baking dish, cover with plastic wrap, and allow to thaw and rise for 4-5 hours or until doubled in size. Bake as directed.
Frosting
The cream cheese frosting can also be made ahead of time. Place it in an airtight container and store in the refrigerator for up to 5 days or in the freezer for up to 3 months. When ready to use, bring to room temperature and re-whip until smooth.