Tis’ the season for all baked good so it’s necessary to have a homemade cinnamon roll recipe. These classic cinnamon rolls are not difficult – just follow the steps and then top them off with cream cheese frosting, of course!
I made these by request.
Vin loves anything cinnamon. His sweet tooth calls for stuff like apple crisp, butter pecan ice cream and heath – he definitely has a palate for anything “warm” and “comforting” when it comes to dessert so he was in heaven when I made these.
Cinnamon rolls or baking with yeast can seem a bit challenging. It can be, but this recipe is actually pretty easy. I use quick activating yeast and pretty much just dump all the ingredients into a mixer. I don’t do well with complicated recipes which is why I strive to make things as simple and delicious as possible.
These cinnamon rolls are just that…classic and delicious.
This is what the dough looks like before it rises. After about an hour it will puff up and look smooth.
Then roll it out into a rectangle, spread with softened butter, sprinkle cinnamon and sugar all over it, roll it up and slice them up. This recipe calls for a lot of butter and a lot of sugar by the way. Don’t be afraid to use it all!
Look at this cinnamon sugar swirl! They’re almost too pretty to eat. There’s nothing quite like pulling cinnamon rolls out of the oven. First off, the smell is amazing and second they truly make you smile – those swirled up puffs of goodness truly bring joy to my life!
After you let them cool a bit, smother with the cream cheese frosting and take one of those bad boys out to devour.
What I love most about these is they’re not too soft. They have a nice texture and a crisp top but the inside is perfectly fluffy and soft.
Thank you holidays for bringing us recipes like cinnamon rolls to enjoy!
- ¼ ounce package quick activating yeast
- 1 cup whole milk, room temperature
- ¼ cup sugar
- ½ cup butter, melted
- 1 teaspoon salt
- 1 egg, room temp
- 1 teaspoon pure vanilla extract
- 3½ cups all purpose flour
- ½ cup softened butter
- ¾ cup sugar
- 2 tablespoons ground cinnamon
- Cream Cheese Frosting:
- 3 tablespoons butter, room temp
- 3 tablespoons cream cheese, room temp
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 6 tablespoons hot water
- Heat oven to 350 degrees and butter a large baking dish.
- In your mixer fitted with a kneading attachment, add flour, yeast, sugar and salt and mix. In a separate bowl, mix together egg, whole milk, and vanilla. Turn mixer on and pour milk mixture and melted butter into the bowl and start kneading on medium speed. Let knead for about 3 minutes until a sticky ball forms. Stop and scraped sides if necessary to help form the dough. If the dough seems too sticky, sprinkle a tablespoon of flour at a time in until it forms a nice smooth but not dry ball. Cover with a towel and let rise for an hour.
- After an hour, punch down dough and place on a floured surface. Knead a few time then roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
- Place cinnamon roll slices in the pan and let rise again for about 45 minutes then bake for 30 minutes or until nicely browned.
- Meanwhile, mix butter, cream cheese, powdered sugar, and vanilla in a mixer or with a whisk. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.