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Easiest Homemade Cinnamon Rolls

Enjoy a family breakfast or late-night dessert with these easy, ooey-gooey homemade cinnamon rolls.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Breakfast, Dessert
Servings 12

Ingredients
  

Dough

  • 2 1/4 tsp active dry yeast
  • 1 cup milk lukewarm
  • 1/3 cup butter or margarine unsalted, softened
  • 1 tsp salt
  • 2 eggs
  • 4 cups all-purpose flour

Filling

  • 1 cup brown sugar packed
  • 3 tbsp cinnamon
  • 1/3 cup butter unsalted, softened, or margarine

Cream Cheese Icing

  • 6 tbsp butter unsalted, softened, or margarine
  • 1/4 cup cream cheese softened
  • 1 tsp vanilla
  • 2 tbsp milk
  • 1 1/2 cups powdered sugar
  • 1/8 tsp salt

Instructions
 

Dough

  • Prepare pan. Grease 9x13 baking dish with butter or cooking spray and set aside.
    For the rolls, whisk 2 1/4 tsp (1 packet) active dry yeast, along with 1 tsp sugar (you can take 1 tsp out of 1/2 cup sugar) into 1 cup lukewarm milk. Set aside until frothy or foamy (approximately 5 minutes).
    Meanwhile, combine the remaining ingredients into a large mixing bowl. Mix until well combined. Next, pour in the frothy yeast mixture and mix until the dough pulls cleanly from the side of the bowl.
    Place dough in a well-oiled bowl. Cover with plastic wrap and place in a warm environment until doubled in size (approximately 1 hour).
    1 cup brown sugar, 3 tbsp cinnamon, 1/3 cup butter

Filling

  • Combine 1 cup brown sugar with 3 tbsp cinnamon. Set aside. You will also need 1/3 cup softened butter to spread over the dough before adding brown sugar/cinnamon mixture.
    Once dough has risen, punch dough down and roll out on lightly floured surface. Dough should be approximately 12x16 inches, and 1/4 inch thick. Once dough is at desired size and thickness, spread softened butter evenly over entire surface. Sprinkle filling over top.
    Next, starting with long side, carefully roll dough down toward other long end, keeping dough tight and compact. Dough should look like a long log once rolled up. Now, use a sharp knife to cut into 12 rolls.
    Place rolls into prepared pan and cover with plastic wrap. Preheat oven to 350 °F Place rolls in a warm environment until doubled in size (approximately 30 minutes.

Bake

  • Once rolls have doubled in size, remove plastic wrap and place in a 350 °F oven. Bake rolls for 20 minutes, or until golden brown. Allow rolls to cool for 5-10 minutes before adding icing.
    6 tbsp butter, 1/4 cup cream cheese, 1 tsp vanilla, 2 tbsp milk, 1 1/2 cups powdered sugar, 1/8 tsp salt

Icing

  • While the rolls are baking, it is time to prepare the icing. In a mixing bowl, combine 6 tbsp butter with 1/4 cup cream cheese. Mix on medium speed until well combined. Add in 1 tps vanilla, 2 tbsp milk, 1 1/2 cups powdered sugar, and 1/8 tsp salt. Mix on low to start until powdered sugar is well incorporated, then turn to high and continue mixing until icing is soft and fluffy. Spread evenly over slightly cooled cinnamon rolls.
    Serve and enjoy!
Keyword Breakfast, brunch, Cinnamon Rolls