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Cinnamon Rolls


Cinnamon Rolls:


Cinnamon Cream Cheese Frosting:


Cinnamon Rolls:

  • Mise en place! Make sure ingredients are in proper condition (softened, if needed). Grease a 9" x 13" baking dish. 
  • In a small bowl, mix warm water and yeast. Allow to proof. 
  • In the bowl of a stand mixer, mix remaining dough ingredients together with a dough hook until mixed. 
  • Add yeast and water. Knead with dough-hook until well-mixed and dough is pliable. 
  • Mix brown sugar and cinnamon. 
  • On a lightly floured surface, roll the dough out to an 18" by 30" rectangle. 
  • Spread the very soft butter over the surface of the dough. Sprinkle with pre-mixed brown sugar and cinnamon. 
  • Roll up the dough, starting at the long edge. Don't roll too tight (it needs room to expand), but roll tightly enough it holds roll shape. 
  • Once rolled, cut off ends (that might not be completely filled with flavor) and discard. 
  • Cut remaining log of dough into 12 even pieces. 
  • Place rolls into greased baking dish. Cover and let rise for 1 hour. (they won't double, but they should expand by at least 1/2). If needed, let rise an additional 30 minutes. 
  • Bake at 350° for 15-20 minutes or until golden brown and a toothpick inserted comes out clean. 


  • Whip cream cheese, butter, vanilla, and milk until smooth and fluffy. 
  • Add 1/2 C. of powdered sugar and cinnamon. Beat well. 
  • Add rest of powdered sugar, 1/2 C. at a time, beating well after each addition. Whip until frosting is light and fluffy. 
  • Spread on warm (not hot!) rolls and serve immediately.