Huge fluffy cinnamon rolls with cream cheese frosting that stay soft for days!
Ingredients
For the rolls
– 2 cups whole milk
– 1/2 cup butter, softened
– 1/2 cup white sugar
– 1 tsp salt
– 1 TBSP instant yeast
– 2 eggs
– 5 1/2 – 6 cups flour
– 1 cup packed brown sugar*
– 1 TBSP ground cinnamon*
For the frosting
– 4 oz cream cheese, softened
– 1/4 cup butter, softened
– 1/2 tsp vanilla
– pinch of salt
– 2 cups powdered sugar
– 1 TBSP milk
*I never actually measure this part, and just do as much as needed for the inside of the rolls
Instructions
1. To make the dough, heat the milk in the microwave until it is just simmering & bubbles begin to form around the edge of the bowl. Pour the milk into the bowl of an electric stand mixer fitted with the dough hook.
2. Add the butter, sugar, and salt. Mix on low speed until the butter is melted. Let the mixture cool until warm but not hot. Add the yeast & mix until combined.
3. Gradually add the flour until the dough clears the sides of the bowl. The dough should be soft & slightly sticky. Knead of 2-3 minutes.
4. Transfer the dough to a large, lightly greased bowl. Cover with a clean kitchen towel or lightly greased plastic wrap & let rise until doubled, about one hour.
5. Roll the dough into a large rectangle, about 18×12 inches. Spread 1/2 cup softened butter over the dough.
6. Stir together the brown sugar & cinnamon & sprinkle over the dough. Pat it in slightly with the palms of your hands.
7. Starting with the long end, roll up the dough as tightly as possible, pinching the seams lightly to seal.
8. Using a serrated knife, cut the roll in half. Then cute each half in half again (forming 4 equal portions). Cut of of the 4 sections into 3 rolls — 12 cinnamon rolls total.
9. Place the rolls evenly spaced on a large, parchment-lined, rimmed baking sheet. If the ends have come free, carefully tuck them under the cinnamon roll. Cover & let rise until double.
10. Preheat the oven to 350 F. Bake the cinnamon rolls for 18-22 minutes until light golden brown. Let the rolls cool for about 10 minutes before frosting.
11. For the frosting, in a large bowl, whip together the cream cheese & butter. Add the vanilla & salt & mixed until combined.
12. Gradually add the powdered sugar & mix until thick & creamy. Add cream or milk a TBSP at a time until the frosting is smooth & spreadable to your liking. Spread the cinnamon rolls with frosting.
Baking instructions if you are prepping the rolls the night before:
1. Put them in the fridge once prepped.
2. Put them in a low temp oven for about an hour- as low as the oven will go.
3. Once raised, cook like normal.
Bonus Tip:
If you don’t want them as gooey, cook at 325 so the insides cook more.
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