The Best Cinnamon Rolls

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Good morning sunshine! These are The Best Cinnamon Rolls guaranteed to brighten up the dreariest of mornings, and they come with two topping options!! I am partial to the cream cheese frosted cinnamon rolls, but the second option is lactose-free for those who actually listen to their doctors when they say avoid dairy…..

But seriously, just look at that yummy frosting!! How could they not be called The Best Cinnamon Rolls? They are my go to breakfast for special occasions. I make them the night before, then cover them and let them hang out in the refrigerator overnight. Then first thing in the morning, I pull them and out leave them on the counter to warm up while we open our presents or watch the Thanksgiving Day Parade.

How to make the best cinnamon rolls:

Pull out your stand mixer, or get your arms ready to mix up a yummy breakfast treat!

Start by heating your water and milk to 110 to 115 degrees. Add the yeast, stir it together and let it sit for 10 minutes to proof…..

Add the butter, egg, sugar, flour, and salt…..

Mix for 4 to 5 minutes to combine until well incorporated…..

Place dough into an oiled bowl, flip the dough over and cover…..

Allow dough to rise in a warm location for about 1 and a 1/2 hours, or until doubled…..

Remove dough and place on a flour covered work surface. Allow to rest for 10 minutes before rolling…..

Roll dough into a 15″ x 18″ rectangle…..

Spread the softened butter over the top of the dough…..

Sprinkle the brown sugar, then the cinnamon evenly over the butter…..

Starting at the top, roll the dough downward toward you…..

Make sure your finished roll is still 18-inches long. Mark the dough every 1 1/2-inches…..

And slice with a very sharp knife…..

Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray {with or without parchment paper}….

Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees…..

Place in oven and bake for 20 – 25 minutes, or until golden brown and cooked through in the center.

Vanilla Glaze:

Whisk glaze ingredients together in a small bowl {I used 2 tablespoons for a thicker glaze}. Add additional milk to achieve desired consistency.

Drizzle glaze over rolls in the pan, then serve…..

Cream Cheese Frosting/Icing:

Beat the cream cheese until light and fluffy. Add the butter and beat until well incorporated. Gradually add the powdered sugar. Add the salt and vanilla, beat until fluffy…..

Spread over warm cinnamon rolls…..

Store leftover rolls in the refrigerator for up to 3 days, assuming they last that long. 😉

Notes:

• I cover my dough with plastic wrap, then top with a dish towel when rising that way the towel does not stick to the top of the dough if it rises too high.
• All ovens bake differently, times are suggestions based on my cooking time.
• I use this KitchenAid Stand Mixer {affiliate links} and love it! I also use this Glass Bowl so you can see what is inside, lol

These Cherry Sweet Rolls would also be a delicious treat on Christmas morning {or Valentiner’s Day, or New Year’s}…..

Don’t want to play with yeast? How about Cranberry-Orange Scones?

Or this tender and delicious Cinnamon-Pecan Coffee Cake…..

But that’s not all. My Feast & Devour friends have their own Cinnamon treats to share with you:

Dad’s Brown Sugar & Cinnamon Coffee Cake from Bread Booze Bacon

Cinnamon Apple Crescent Braid from The Two Bite Club

Easy Apple Cinnamon Turnovers from It Bakes Me Happy

Enjoy!!

The Best Cinnamon Rolls

Good morning sunshine! These are The Best Cinnamon Rolls guaranteed to brighten up the dreariest of mornings, and they come with two topping options!!

3 from 2 votes

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Course: Breakfast

Prep Time: 2 hours 10 minutes

Cook Time: 25 minutes

Total Time: 2 hours 35 minutes

Servings: 12 rolls

Author: Lisa Johnson

Ingredients

Cinnamon Roll Dough

• 1/2 cup water (110 to 115 degrees)
• 3/4 cup milk (110 to 115 degrees) I used CashewMilk
• 2 Tablespoons active dry yeast
• 1/2 cup granulated sugar
• 1/2 cup very soft, unsalted butter
• 1 large egg at room temperaure
• 4 1/2 cups all-purpose flour
• 1 teaspoon fine sea salt

Filling

• 1/3 cup unsalted butter, softened
• 1 cup brown sugar
• 3 Tablespoons ground cinnamon

Cream Cheese Frosting/Icing

• 1/2 cup cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

Vanilla Glaze

• 1 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 3 to 4 Tablespoons milk (I used CashewMilk)

Instructions

For the Cinnamon Rolls

• Start by heating your water and milk to 110 to 115 degrees. Add the yeast, stir it together and let it sit for 10 minutes to proof.
• Add the butter, egg, sugar, flour, and salt. Mix for 4 to 5 minutes to combine until well incorporated.
• Place dough into an oiled bowl, flip the dough over and cover. Allow dough to rise in a warm location for about 1 and a 1/2 hours, or until doubled.
  
• Remove dough and place on a flour covered work surface. Allow to rest for 10 minutes before rolling.
  
• Roll dough into a 15″ x 18″ rectangle. Spread the softened butter over the top of the dough. Sprinkle the brown sugar, then the cinnamon evenly over the butter.
• Starting at the top of the long side, roll the dough downward toward you. Make sure your finished roll is still 18-inches long.
• Mark the dough every 1 1/2-inches, and slice with a very sharp knife.
• Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray {with or without parchment paper}. Cover and allow to rise until doubled in size, about an hour. 
• Preheat oven to 350 degrees. Place in oven and bake for 20 – 25 minutes, or until golden brown and cooked through in the center. Remove from the oven and place on a wire cooling rack.

For the Cream Cheese Frosting/Icing

• Beat the cream cheese until light and fluffy. Add the butter and beat until well incorporated. Gradually add the powdered sugar. Add the salt and vanilla, beat until fluffy. 
• Spread over warm cinnamon rolls.

For the Vanilla Icing

• Whisk glaze ingredients together in a small bowl {I used 2 tablespoons for a thicker glaze}. Add additional milk to achieve desired consistency.
• Drizzle glaze over rolls in the pan, then serve.
• Store leftover rolls in the refrigerator for up to 3 days.