Cinnamon Rolls with Cream Cheese Frosting. OMG. If I could have one of these very single morning, I would be in heaven.
This was actually my first recipe ever using yeast. I have to say, it was a success! These cinnamon rolls are comparable to any you have ever had at any diner, bakery or even, dare I say it… CINNABON. Yup, I said it. These seriously are soooo good. Probably the best cinnamon roll I have ever had – and I made them right in my own kitchen. And so can you!
The cinnamon roll itself is so soft and doughy (my favorite), while the filling just oozes out its cinnamon-ey, brown sugar-ey goodness. The cream cheese frosting is the best part! I guess that is why I made A LOT. I like to add some when heating these up in the microwave after they’ve been sitting on the counter. So, if you’re like me , then you can make this amount, but if you don’t like so much, I would definitely half the recipe.
Also, these take some time to make. Most of the time it’s just waiting for the dough to rise. So, if you want them for breakfast in the morning, and don’t want to wake up around 5AM, then I suggest starting these at night, which is what I did. Oh, and another tip.. If you do start these at night, don’t be like me and start at 10:00PM because then you will be up at 1:00AM rolling out dough. Ha! It was so worth it though!
The directions for these are pretty lengthy because there are a lot of steps. I tried to keep it as simple as possible and to the point. So, here it goes..
First things first, you need to make the dough. Follow the directions in the recipe down below and once it is ready and you have rolled out the dough to the correct measurements, added your filling, rolled it up, cut them and placed them into the prepared baking pan, they should look like this:
Then, if you are doing the process straight through, let the rolls do their final rise. If not, just wrap them in plastic wrap and top with a damp towel and set them in the fridge over night. In the morning, take them out and let them come to room temperature. Then, set them in a warm place. I used my oven that i preheated to 175° and then as it cooled down, I set them in there. They should double in size and almost be touching. They will look like this:
Now, you are ready to bake them! Bake them at 350° or until the tops just start to brown SLIGHTLY! You need to watch these like a hawk because they will burn fast! They will get nice and puffy and the filling will get nice and warm and melty. Mmmmm.
Sorry for the bad quality of those last three photos, they were taken on my iPhone and I was running out of light! You get the idea though.
Now, slather on some frosting and eat these up!! They are best served warm. They will keep for up to 5 days in a sealed container. You can also keep them in the refrigerator, I don’t. I keep mine right on the counter. You can also freeze these for those mornings when you just need a cinnamon bun to get your day going.
Dough & filling recipe adapted from Lauren’s Latest