Homemade Cinnamon Rolls with Cream Cheese Icing
These homemade cinnamon rolls are easy to make and so soft and fluffy! The cream cheese icing might be my favorite part! If you've never made homemade cinnamon rolls before, this is a great recipe to start with.
Ingredients
For the Dough
- 4 1/2 cups all purpose flour gently spooned and leveled
- 1/3 cup granulated sugar
- 2 packets Rapid Rise Yeast
- 1 tsp salt
- 1 1/2 cups water
- 6 tbsp unsalted butter room temp
- 1 large egg
For the Filling
- 4 tbsp unsalted butter room temp
- 1/2 cup brown sugar packed
- 1 tbsp cinnamon
For the Cream Cheese Icing
- 4 oz full fat cream cheese room temp
- 4 tbsp unsalted butter room temp
- 1 cup powdered sugar
- 2 tsp vanilla extract
- pinch of salt
Instructions
For the Dough
- In a large bowl, combine 2 cups of flour, sugar, yeast and salt and whisk until combined. Set aside.
- In a small bowl, cut the butter into chunks and add the water in. Microwave for 45 seconds until warm but not hot. If it's too hot, it will kill the yeast.
- Add the water/butter into the dry ingredients, add the egg, and mix to combine with a spatula.
- Add 2 more cups of flour and combine.
- Add another 1/2 cup of flour and combine. Once it becomes too difficult to mix with the spatula, use your hands to knead the dough.
- Add another 1/4 cup of flour until you have a smooth ball of dough. If the dough doesn't stick to your finger when you press into it, then the dough is ready. Add a little bit more flour if it's still too sticky.
- Let the dough rest, uncovered, for 10 minutes at room temperature.
- Lightly flour your countertop and begin to roll out the dough into a 10x15 inch rectangle.
For the Filling
- Spread around your room temperature butter until evenly distributed on the dough.
- Combine the brown sugar and cinnamon, then spread into an even layer with your hands.
To Assemble
- Roll the dough into a tight log from the long side in. Place seam down, cut the ends off, then cut into 12 equal chunks.
- Grease a 9x13 pan and place the rolls into the pan. Cover with a small dish towel and place in the oven (turned OFF) for 1 hour to rise. **If making the night before, simply cover with plastic wrap and store in the fridge until morning. Let the rolls come to room temperature before baking the next morning.
- Remove the pan from the oven and preheat the oven to 350 degrees.
- Bake for 22-27 minutes or until the rolls start to turn golden brown. 24 minutes was just perfect for mine.
For the Cream Cheese Icing
- In a stand mixer fitted with the paddle attachment, cream the butter and cream cheese together until smooth.
- Add the powdered sugar, vanilla and salt then mix until well incorporated and very smooth.
- Spread the icing onto the warm rolls and enjoy!