Perfect, made from scratch Cinnamon Rolls, are a rich and indulgent breakfast with outrageously amazing cream cheese frosting.
The best sweet rolls are easy to make from scratch (although, they do take waiting time) and come out pillowy soft with gooey filling.
HOW TO MAKE CINNAMON ROLLS
If you’re new to working with yeast bread, it may seem intimidating to you. However, it’s a lot easier than a lot of people think. First, I recommend you read my post Tips for Baking with Yeast before you start.
Proof your yeast by simply combining warm water, yeast, and sugar. I always check the expiration date on the yeast prior to using. If it’s close to the expiration date a good way to check it, if it bubbles after 10 minutes with warm water and sugar then it’s still good.
Let the dough rise for an hour or so until it’s doubled in size. The above photograph is after the dough rose for 2 hours.
HOW TO STORE
- Un-frosted, you can keep the cinnamon rolls 2 to 3 days in an airtight container on the countertop. (You can frost each one before serving since the frosting DOES need to be refrigerated.)
- If you plan to frost them, store the leftovers in an airtight container in the refrigerator for 3 to 4 days.
CAN I FREEZE THEM?
Yes, they freeze well. Make sure they are stored in an airtight container. You can freeze them individually if you prefer.
As well, the cream cheese Icing can be frozen. You can freeze the frosting separately or on the buns.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
- Foolproof Quick Dinner Rolls
- Soft Fluffy Yeast Rolls
- Cream Cheese Buttermilk Biscuits
- Whole Wheat Flour Pizza Dough
- Sweet Onion Corn Bread
- Crazy Bread: Master Dough for Everything
- Crazy Bread Dough Focaccia
- Easy Pizza Dough
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
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For the pan:
- ¼ cup butter melted
- ¼ cup sugar
- Preheat oven to 375 degrees.
- Dissolve yeast in warm water; set aside. In a large bowl of a mixer with a dough hook attachment, mix milk, sugar, melted butter, salt and, egg. Add 2 c flour and mix until smooth. Add yeast mixture alternating with remaining flour. Mix until smooth. Pour dough onto a floured flat surface and knead for 5 minutes. Place in an oiled bowl, cover, and let rise until doubled in size (about 2 - 2 1/2 hours).
- When doubled in size, punch down dough. Roll or press out dough with fingers until approximately 15 x 9-inch rectangle. Spread melted butter all over the dough. Mix sugar and cinnamon and sprinkle over butter. Sprinkle with raisins or pecans if desired. Beginning on long, 15-inch, side roll-up. Pinch dough at the seam and ends to seal. cut into 12 slices.