These indulgent cinnamon rolls are packed with a rich cinnamon-sugar filling, topped with a luscious cream cheese frosting, and perfect for a decadent breakfast or dessert.
Ingredients
For the Dough:
1 cup whole milk, warmed (110°F)
2 ¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar
1 large egg, room temperature
¼ cup unsalted butter, melted
3 ½ cups all-purpose flour
½ tsp salt
For the Filling:
½ cup unsalted butter, softened
1 cup light brown sugar, packed
2 tbsp ground cinnamon
For the Cream Cheese Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
Directions
Prepare the Dough:
In a small bowl, combine warm milk, yeast, and 1 tbsp of sugar. Let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the yeast mixture, remaining sugar, egg, melted butter, and salt. Gradually add flour, mixing until a soft dough forms.
Knead the dough on a floured surface for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4-5 minutes.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Prepare the Filling:
In a bowl, mix softened butter, brown sugar, and cinnamon until a paste forms.
Assemble the Rolls:
Roll the dough out on a floured surface into a 12×18-inch rectangle. Spread the filling evenly over the dough.
Roll the dough tightly from the long edge to form a log. Cut into 8 equal pieces for jumbo rolls.
Place the rolls in a greased 9×13-inch baking dish, leaving space for them to expand. Cover and let rise for another 30 minutes.
Bake:
Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
Make the Frosting:
In a mixing bowl, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth.
Serve:
Spread the frosting over the warm rolls. Serve fresh and enjoy!
Prep Time: 25 minutes
Cook Time: 25 minutes
Rise Time: 1 hour 30 minutes
Calories: ~450 kcal/roll
Tips:
For even softer rolls, cover the dish loosely with foil during the last 10 minutes of baking.
Store leftover rolls in an airtight container for up to 3 days, or freeze for up to 1 month.
