These cinnamon rolls with icing are always a delightfully decadent Sunday morning (or holiday) breakfast for the whole family! Classic cinnamon rolls are easy to make and filled with rich flavors! No matter if you grew up calling these amazing comfort food rolls 'cinnamon buns' or 'cinnamon scrolls,' they're always a treat to eat!
1 ½tablespoonheavy cream(or use half & half or whole milk)
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Instructions
Food Processor Instructions
In a food processor, combine ingredients (flour, yeast, sugar, warmed milk, eggs, melted butter, vanilla extract, salt and cinnamon) pulsing until the flour is incorporated to the wet ingredients. (Turn out onto a floured working surface and continue with cinnamon rolls instructions)
Stand Mixer Instructions
In the bowl of your stand mixer, combine warmed milk, yeast, and 1 tablespoon of sugar (additional portion to ingredients above) to activate the yeast. Allow the yeast to proof until frothy in appearance, about 5 minutes.
Add the sugar (½ cup portion), eggs, melted butter, and vanilla extract and combine using your dough hook attachment.
Add the flour (4 cup portion), salt, and cinnamon, and then stir using the dough hook attachment on low speed, until combined.
Continue on low speed (setting 2), kneading the cinnamon roll dough for 3 minutes. The dough should begin to cling to the dough hook in a ball, pulling away from the sides of the bowl. *If your dough is too sticky, add 1 tablespoon portions of additional flour at a time and continue kneading on low speed. (Turn out onto a floured working surface and continue with cinnamon rolls instructions)
Hand Mixing Instructions
Incorporate ingredients in a large mixing bowl. Combine the warmed milk, yeast, and 1 tablespoon of sugar and allow the yeast to activate until frothy in appearance, about 5 minutes.
Add the sugar (½ cup portion), eggs, melted butter, and vanilla extract, and stir to combine.
Add the salt and cinnamon, and the first 2 cups (of the 4 cups) of flour. Stir until the flour is incorporated into the wet ingredients. You can add the next 2 cups flour in the bowl (this is hard to mix!) or turn out your dough into the remaining 2 - 2 ½ cups portion of flour on your working surface (this is my preferred method).
Work the flour into the dough until you have a somewhat tacky dough that is easy to handle. (Continue with cinnamon rolls instructions)
Cinnamon Rolls Instructions
Knead your cinnamon roll dough on a lightly floured surface for 5-10 minutes (dough that was started in a stand mixer does not need to be kneaded as long, about 3-5 minutes). Knead until the dough is smooth and elastic, forming into a ball.
Place kneaded dough into a well greased bowl, turning to coat all sides. Cover with a damp cloth and set in a warm place to rise. Allow the dough to rise until doubled in size, about 1 hour. *If your house is not warm, or you are having difficulty getting the dough to rise, you can place your bowl with the dough in the oven with a pan of hot water below it. Turning on the oven light also helps the rising process.
Once the dough has doubled in size, punch the center of the risen dough down and turn out to a lightly floured working surface. Roll the dough out into a (roughly) rectangular shape, approximately 12 x 24 inches in size and ¼ inch in thickness. *Your dough edges can be trimmed, if desired, to a more rectangular shape before rolling up the dough.
Spread melted butter (from the cinnamon roll filling) on the rolled-out dough, leaving approximately a 1-inch border on the 24-inch long end (or side) to seal up the rolled cinnamon roll dough. In a small bowl, combine the brown sugar and cinnamon, then sprinkle the mixture over the buttered sheet of dough.
Beginning on the opposite 24 inch long end, roll the dough up tightly and pinch the un-buttered end to seal up the roll. Using a sharp knife, or unflavored plain dental floss, cut into approximately 2 inch portions, or 12-15 cinnamon rolls.
Place cut cinnamon rolls into a buttered or non-stick cooking spray coated 9 x 13 baking dish (I place 8 of my rolls into my 9 x 13 and the remaining rolls into a smaller baking dish) and allow the rolls to double in size, about 45 minutes to an hour. *Or refrigerate overnight to bake in the morning. Allow refrigerated cinnamon rolls to come to room temperature before baking, about 45 minutes to an hour.
Bake in preheated oven at 350°F (175°C) for 20-25 minutes or until golden brown. Remove from your oven and allow to cool slightly before frosting.
Vanilla Icing Instructions
In a small bowl, combine melted butter with confectioners sugar and clear vanilla until smooth and spreadable. More sugar or a bit of warm water can be used to reach the desired icing consistency. Spread vanilla icing on slightly cooled cinnamon rolls and serve warm.
Cream Cheese Icing Instructions
In a small to medium-sized bowl, beat the cream cheese, softened butter, confectioners sugar, vanilla extract, and heavy cream (or milk) until smooth and creamy. A pinch of salt can be added to the icing if desired. Spread cream cheese icing on slightly cooled cinnamon rolls and serve warm.
Notes
In order to properly activate the yeast, it is super important that your milk is warmed! You'll want it to be about 105°F (40°C). If it is too hot, it can kill the yeast.
Salt and cinnamon will retard the yeast activation, so ensure they are not added directly on top of the yeast.
Make sure your eggs are at room temperature in order to help the yeast rise correctly.
For some added flavor and texture, you can sprinkle some raisins or chopped pecans (or walnuts) over the filling before rolling up the dough.