The Best Yeast Cinnamon Rolls
The absolute best homemade yeast cinnamon rolls. Plus, they're so easy to make! These cinnamon rolls are made perfectly fluffy, gooey, and with delicious frosting! These cinnamon rolls will be your family's new favorite sweet breakfast!
Ingredients
Dough
- 2 Cups Warm Water
- 1 Package Dry Active Yeast 1/4 oz package
- 1/4 Teaspoon Salt
- 1/4 Cup Granulated Sugar
- 1 Large Egg
- 1/4 Cup Melted Butter Unsalted
- 5 1/2 Cups All-purpose Flour
Filling
- 5 Tablespoons Melted Butter Unsalted
- 1 1/4 Cup Brown Sugar
- 1/4 Cup Turbinado Cane Sugar
- 3 Tablespoons Ground Cinnamon
Frosting
- 1/2 Cup Butter Softened, Unsalted
- 1 Tablespoon Vanila
- 1/4 Teaspoon Salt
- 1/4 Cup Whole Milk
- 4 Tablespoons Cream Cheese Softened
- 4 Cups Powdered Sugar
Instructions
Cinnamon Rolls Dough Instructions
- Mix the warm water and yeast in the bowl of a stand mixer. Once the yeast is dissolved pour in the sugar and mix well. On low-speed mix in melted butter and the egg until well combined.
- On low speed add in salt and flour one cup at a time until a dough like consistency has formed.
- Cover the bowl with a towel and place in a warm area and let rise for 1 hour. TIP: If the dough isn't rising it's not in a warm enough spot. You can always place in a turned off oven to help with the rise.
- Preheat oven to 350℉
- Place dough on a floured counter. Sprinkle flour on top of dough and roll out the dough.
- Melt 5 tablespoons of butter and brush it onto the dough. Spread the brown sugar filling over the top of the butter dough. TIP: You can always make more brown sugar filling if you feel you need it. I usually have 1 cm of filling on top of my dough.
- Gently but tightly roll the dough up. Cut the rolls about 1/2 inch thick. You can use floss to cut the rolls or gently use a knife.
- Place the rolls in baking dish 1-2 inches apart and cover. Put in a warm spot and let rise for another 30 minutes.
- Bake the rolls for 13-15 minutes. The outside of the rolls should be slightly brown. TIP: Keep an eye on the oven all ovens cook differently. Remove the rolls when the tops are slightly brown. If the middle of the rolls aren't finished cooking, they will continue to cook after removing from the oven. There is no need to be worried about under baking.
Cinnamon Roll Frosting
- In the bowl of a hand or stand mixer add in softened butter, cream cheese, and powdered sugar. Mix on low speed until combined.
- Slowly mix in the milk, vanilla, and salt.
- Add in more milk or powdered sugar depending on how you want the consistacy to be. If the frosting is too thin add more powdered sugar. If it's too thick add in more milk.
- Frost the cinnamon rolls when warm or wait until they are cooled. (I prefer frosting when they're warm)