- Cinnamon Roll Dough
1 cup warm milk 2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup white sugar
1 package yeast (1/4 ounce)
- Cinnamon Roll Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/4 cup butter, softened
- Spread for Cinnamon Roll Dough
1/4 cup butter, softened
- Cinnamon Roll Icing
3 oz. cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
For Cinnamon Rolls
- Warm milk on stove top or microwave then, dissolve yeast in warmed milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well.
- Dust your hands lightly with flour and then hand knead the cinnamon roll dough into a large ball.
- Put the ball of dough into a bowl that is sprayed with cooking spray.
- Cover the bowl tightly with plastic wrap and let rise in a warm place for roughly 1 hour or until dough has doubled in size. (Turn the oven on and then put the cinnamon roll dough on top of the stove. The heat generated will caused the dough to rise.)
- Once your dough has risen, in a new, small bowl, combine brown sugar, cinnamon, and butter. Mix them well.
- Spray a flat surface with cooking spray or sprinkled flour. Roll out your dough ball into a 16″ x 21″ rectangle roughly 1/4 inches thick then spread a 1/4 cup of softened butter on the dough.
- Sprinkle the rolled, buttered dough evenly with the sugar/cinnamon/butter mixture you prepared in your small bowl.
- Roll up the dough starting with the longer side and cut into fourteen (14) cinnamon rolls.
- Place the cinnamon rolls in a lightly greased 11″ x 15″ glass baking dish. Cover the dish with aluminum foil and let the cinnamon rolls rise until nearly doubled, which should take around 30 minutes. We use the Pyrex Bakeware 4.8 Quart Clear Baking Dish Click Here
- Preheat oven to 350⁰ F.
- Once your cinnamon rolls have risen, bake them in the preheated oven until golden brown, approximately 18 to 20 minutes. The dough should still be soft, though fully cooked, especially toward the center of the rolls.
For Cinnamon Roll Icing
- As the cinnamon rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla extract, and salt for the cinnamon roll icing.
- The icing should be spread on your cinnamon rolls when they are still warm, shortly after being taken out of the oven so that the frosting melts into the cinnamon rolls.
When the cinnamon rolls are still warm, serve, and enjoy!
Note that in this cinnamon roll recipe, two (2) of the fourteen (14) cinnamon rolls consist of the “end” pieces that weren’t as developed or good as the other twelve (12).