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5 from 5 votes

Cinnamon Rolls

Soft and gooey cinnamon rolls that put Cinnabon to the test! They’re so easy and you can even prep them overnight!
Prep Time: 40 minutes
Cook Time: 20 minutes
Rise Time 1 hour 45 minutes
Total Time: 2 hours 45 minutes
Servings: 20 sweet rolls
Author: Lori Vaughn

Ingredients

Dough

  • 2 cups whole milk, lukewarm (about 100° F)
  • 1 ½ tbsp instant yeast
  • ½ cup granulated sugar
  • 2 tsp salt
  • ½ cup unsalted butter, room temp
  • 2 large eggs
  • About 6 cups all purpose flour **see instructions to add correct amount

FILLING

  • 1 ½ cups brown sugar, packed
  • 1 ½ TB ground cinnamon
  • 1/2 cup unsalted butter, room temp

FROSTING

  • ¼ cup unsalted butter, room temp
  • 8 oz cream cheese, room temp
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp lemon juice, optional for extra tang

Instructions

Prepare the dough:

  • Using a stand mixer with the dough hook attached, combine the warm milk, yeast, and sugar together. If using active dry yeast instead of instant yeast, wait about 10 minutes for the yeast to activate and get foamy.
  • Add the first 3 cups of flour, eggs, butter and salt. Mix on low speed.
  • Slowly add the remaining flour while mixing. Pour your last half cup of flour in slowly, watching the dough. You may add slightly more or less flour as needed. You've added enough flour when the dough is soft, slightly sticky, and pulling away from the sides of the bowl. Knead for 8-10 minutes on low-medium speed.
  • Remove the dough hook and cover the bowl. Let the dough rise for about 1 hour, or until doubled in size.

Filling:

  • While the dough is rising, prepare the filling by combining the brown sugar and cinnamon together.

Assembly:

  • Transfer the dough to a clean work surface spread with a thin layer of vegetable oil or sprayed with nonstick spray. Roll out the dough into an even rectangle (about 16x26", or ¼" thick). Spread an even layer of softened butter and generously sprinkle the cinnamon sugar filling.
  • Starting from the longer end, gently and tightly roll it up into a log.
    Cut into 1 inch sections using a strand of floss or sharp serrated knife. Place in a greased jelly roll pan or baking pan, leaving about 1-2 inches in between so the rolls have room to grow.

Rise & Bake:

  • Preheat the oven to 350° F. Loosely cover the rolls and let them rise at room temperature for 30-45 minutes, until risen and puffy.
    Bake for about 20 minutes, until lightly golden brown.

Frosting:

  • While the rolls bake, make the frosting. Beat the butter and cream cheese together until smooth, then add remaining ingredients and beat until light and spreadable. Spread the frosting on the warm cinnamon rolls and serve immediately.

Storing:

  • Store airtight at room temperature. To reheat, place a roll in the microwave or to heat up a large batch, place in a 350° F oven, cover loosely with aluminum foil, and bake for about 10 minutes, or until warm.

Notes

Overnight Instructions: These are easy to prep in advance! You can either place the dough in the fridge during the first rise and form the following day for freshly filled rolls, or you can place the formed rolls in the fridge during the second rise and simply bake the next day. For pre-formed overnight rolls, let them sit out for about 45 minutes while your oven preheats before baking. 
Tip for extra gooey cinnamon rolls: Pour warm heavy cream on top of the risen rolls just prior to sticking in the oven. This provides extra soft gooey centers and helps soften the grainy sugars. 
Basic Glaze:
For those who are interested in a basic glaze as opposed to a cream cheese frosting:
  • 2 cups powdered sugar
  • 2 tbsp softened butter
  • 1/2 tsp vanilla extract
  • 3-5 tbsp milk Beat all ingredients together until smooth.