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The Only Cinnamon Roll Recipe You'll Ever Need

Cinnamon Rolls

Melt-in-your-mouth cinnamon buns, filled with brown sugar & cinnamon, and topped with a fluffy cream cheese frosting. Perfect for desserts, breakfasts, brunches, snacks, and everything else in between!

Course Dessert
Cuisine American
Keyword Cinnamon Rolls, Dessert, Sugar, Sweet
Servings 24 Rolls

Ingredients

CINNAMON ROLLS

  • 1 Cup Hot Water
  • 2 Tbs Yeast
  • 1/2 Cup Milk
  • 1/2 Cup Orange Juice
  • 2 Large Eggs
  • 1/3 Cup Brown Sugar
  • 1/3 Cup White Sugar
  • 1 Stick Butter (or margarine)
  • 1 Tsp Salt
  • 1 Tbs Vanilla
  • 5 1/2 - 6 Cups Flour

FILLING

  • 1 Cup Brown Sugar
  • 3 Tbs Cinnamon
  • 1 Stick Butter

FROSTING

  • 4 Ounces (half a package) Cream Cheese Softened
  • 1 Stick Butter Softened
  • 1 Tsp Vanilla
  • 3-4 Cups Powdered Sugar
  • 2-4 Tbs Milk

Instructions

CINNAMON BUNS

  1. The most important part of this recipe, is making sure that all of your ingredients are at room temperature. Your eggs, milk, orange juice, and butter, should all be left on the counter for at least an hour, preferably even longer.  Don't start mixing things together until everything is 100% at room temperature. If you rush things, it will show in the finished product.

    When everything is at room temperature, you can move on to the next step.

  2. Sprinkle the yeast onto the hot water. Do NOT stir! Let stand 5 minutes, until yeast has begun to activate.
  3. Stir in the milk, orange juice, & beaten eggs. Add in the brown & white sugar and stir until well combined. Stir in the softened butter, salt, and vanilla.

  4. Slowly stir in the flour 1/2 a cup at a time until you have formed a very soft dough. Let me repeat: A very soft dough.

  5. Turn dough out on a lightly floured surface. Knead gently until smooth and elastic, then form into a ball. Place the dough into a lightly oiled bowl, place in a warm area, and cover with a damp towel. Let sit for 1 hour.

  6. Turn dough out on a lightly floured surface. Fold down, re-shape back into a ball, and let sit for 15 more minutes. 

  7. Divide the dough in half. Shape into a rectangle log, and roll out to 1/2 inch thick.

  8. Melt the butter, and brush liberally over the dough. Sprinkle with the brown sugar and cinnamon. 

  9. Roll the dough up like a jelly roll. Pinch seam to seal. Use a sharp serrated knife to cut 12 rolls out of each section. Place the rolls in a pan, and let them rise in a warm place for another hour. Or until doubled in size.

  10. Preheat oven to 350 degrees. Bake rolls for 20-25 minutes, until golden brown.

FROSTING

  1. Beat the cream cheese and butter until smooth. Add in the vanilla, then mix in the powdered sugar 1/2 a cup at a time. Beat in just enough milk to smooth out the frosting and keep it light and fluffy. Spread over the tops of the rolls and refrigerate any leftovers.

Recipe Notes