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Easy Melt In Your Mouth Cinnamon Rolls

These easy melt in your mouth cinnamon rolls are extra fluffy and soft and are packed full of cinnamon and brown sugar with the most delicious cream cheese frosting on top. They can be made from start to finish in less than 3 hours or you can proof the dough overnight in the refrigerator for an easy morning bake. There's nothing quite like a fresh, warm and gooey cinnamon roll for breakfast. Pair with a cup of coffee or orange juice, with some eggs and bacon for the most perfect brunch.
Servings: 12 Large Cinnamon Rolls

Equipment

Ingredients

Cinnamon Roll Dough:

Cinnamon Roll Filling:

  • 5 tablespoons softened butter
  • ⅔ cup organic brown sugar
  • 1 ½ tablespoon cinnamon
  • 1 teaspoon sea salt if using unsalted butter

Frosting:

  • ½ cup softened butter
  • 4 oz cream cheese softened
  • 3 cup powdered sugar
  • ¼ teaspoon sea salt if using unsalted butter
  • 1 tsp vanilla extract
  • 5 tablespoons heavy cream

Instructions

  • Start by adding milk to a microwave safe bowl and heat up for 1 minute and 30 seconds until warm to the touch. Add 1 tablespoon of honey and yeast to the milk and lightly froth. Cover the bowl with plastic wrap and allow the yeast to activate about 5-10 minutes until foamy.
  • Pour the activated yeast into a large bowl (8 quart is what I use) and mix in the rest of the honey, salt, egg, egg yolk, melted butter and 5 cups of flour with a dough hook or spatula until the dough comes together.
  • Remove the dough from the bowl using a plastic dough scraper and place onto a lightly floured surface. Knead the dough for 5 minutes until it is no longer sticking to your hands and when you jab the dough with a finger it holds its shape. Form into a nice ball.
  • Spray the bowl you mixed the dough in with oil and place the dough back into the bowl. Cover the bowl with plastic wrap and or a tea towel. Now let the dough rise, in a warm spot for 1 hour until doubled in size. I like placing my dough in a turned off oven with the oven light on.
  • Once the dough has doubled in size, punch the dough down and flip it out onto a floured surface. Roll the dough into a 12x18 inch rectangle. Make the filling by slightly melting the butter and mixing in the salt, brown sugar and cinnamon to then spread onto the dough leaving an inch border around the edges. Tightly roll the dough up lengthwise and pinch the seems together. Cut the ends off to reveal the swirls. Now equally slice 12 cinnamon rolls with a knife or floss.
  • Place the cinnamon rolls in a lightly greased sheet pan. Then cover the rolls with plastic wrap and place into the refrigerator overnight or allow the rolls to rise a second time on the counter for 30-45 minutes until doubled in size. Refrigerating the dough overnight allows for a more buttery and flavorful dough and also an easy bake if serving for breakfast.
  • If you placed the cinnamon rolls into the refrigerator over night, remove them in the morning and place on the counter to rise for 30-45 minutes while the oven is preheating so they can double in size.
  • After the second rise, bake the rolls for 20-30 minutes in a 350 F preheated oven until puffed up and golden brown on the tops. If the tops are browning too quickly place a sheet of aluminum foil over the rolls halfway through baking. Make the frosting while the cinnamon rolls are baking.
  • To make the frosting add softened butter, softened cream cheese and salt to a mixing bowl and mix until smooth, about 1-2 minutes. Add in 1 cup of powdered sugar and mix until combined. Continue until all 3 cups of powdered sugar have been added. Pour in the vanilla extract and heavy cream and beat 1-2 minutes until thick and creamy. Now top each, hot cinnamon roll with a dollop of cream cheese frosting. You want to frost the rolls warm. It allows the frosting to seep into the cracks for extra gooey cinnabons.
  • Serve the cinnamon rolls fresh with coffee, orange juice, eggs and or bacon.
  • Cover leftovers with plastic wrap and keep 1-2 days on the countertop out of the sun.

Notes

This recipe can easily be doubled or tripled. Just use 3 eggs if you double the recipe and 4 eggs and 1 egg yolk if you triple it. After the first rise use a dough scraper to cut the dough into two if you doubled the recipe. Divide it into thirds if you tripled the recipe. Then roll each ball into 12x18 inch rectangles and spread your filling like normal. You will just do that step twice or three times. Proceed with the recipe as directed.
If you want to pre make your cinnamon rolls to freeze and have for special occasions without the mess follow these simple steps below.
  • Begin by making the cinnamon rolls as directed above but instead of having the rolls rise a second time, place the cut cinnamon rolls on a greased baking pan and place into the freezer for 2o minutes. It is important to not skip this step or else the cinnamon rolls will stick together in the bag and will be hard to unthaw at a later time.
  • While the rolls are pre freezing, take two, gallon sized, freezer friendly, zip lock bags and write out the directions for unthawing and baking the cinnamon rolls on the tag. Also write the expiration date (which will be the date 3 months later from the time that you freeze the dough.)
  • Next remove the cinnamon rolls from the freezer and place 6 rolls in each ziplock bag. Zip the bags up and leave a tiny space to insert a straw. With the straw, suck out as much air from the bag as possible, remove the straw and seal the bag quickly. Place the batch of cinnamon rolls into the freezer and save for a rainy day!
  • The frosting can also be pre made too. Just make according to the directions above and divide the frosting into two separate, freezer friendly containers and freeze for up to three months.
  • To bake the frozen cinnamon rolls, remove them from the freezer, place onto a greased 9x13 pan, cover with plastic wrap and place in the refrigerator overnight. If you froze the frosting let it unthaw in the refrigerator overnight too.
  • The next morning remove the rolls and frosting from the fridge and place on the counter while preheating the oven to 350 degrees F. They should rise about 20-35 minutes. Then bake the rolls for 25-30 minutes until fluffy and golden brown tops.
  • Then beat the frosting a few times with a spoon and spread on top of the warm cinnamon rolls to enjoy.
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