Cinnamon Rolls
These one hour cinnamon rolls are fluffy, rich, and topped with smooth cream cheese icing—ready in 60 minutes!
Equipment
- Mixing bowls
- Rolling Pin
- - Serrated knife
- - 9x13" baking dish
- Electric mixer
Ingredients
- **Dough**
- - ½ cup warm milk
- - ¼ cup melted butter
- - 2 tbsp sugar
- - 1 packet active dry yeast
- - 1 egg
- - ½ tsp salt
- - 2¼ cups all-purpose flour
- **Filling**
- - ⅓ cup butter softened
- - ½ cup brown sugar
- - 1 tbsp cinnamon
- - 1 tsp vanilla
- **Icing**
- - 4 oz cream cheese softened
- - 1 cup powdered sugar
- - 1 tsp vanilla
- - 2–3 tbsp milk
Instructions
- Mix warm milk, butter, sugar, and yeast. Let sit 10 mins.
- Add egg, salt, and flour. Knead 5 mins.
- Cover dough, proof in warm oven for 10 mins.
- Mix filling: butter, brown sugar, cinnamon, vanilla.
- Roll dough to 14x18”, spread filling.
- Roll up, slice into 12 pieces.
- Place in greased 9x13” dish.
- Bake at 350°F for 20–25 mins.
- Cool 10 mins. Beat icing and spread over rolls.
Notes
- Use floss to slice rolls cleanly.
- Substitute glaze for a lighter icing.
- Freeze unfrosted rolls up to 3 months.
- Substitute glaze for a lighter icing.
- Freeze unfrosted rolls up to 3 months.