Cinnamon Rolls with Cream Cheese Icing
Soft, sweet, no-knead cinnamon rolls with a decadent vanilla cream cheese icing makes for an unforgettable breakfast!
Servings 16 rolls
Ingredients
For the Cinnamon Rolls:
- 2 cups (473 ml) milk (I used whole milk)
- 1/2 cup (118 ml) canola oil (or olive or avocado oil)
- 1/2 cup (100g) granulated sugar
- 2 and 1/4 teaspoons instant or active dry yeast (one packet)
- 4 and 1/2 cups (562g) all-purpose flour, divided (see below)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons salt
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (150g) brown sugar, not packed
- 2 teaspoons cinnamon (or more to taste)
For the Cream Cheese Icing:
- 4 ounces (113g) cream cheese, room temperature
- 4 tablespoons (56g) unsalted butter, softened
- 1 cup (113g) powdered (confectioner's) sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- Pinch of salt
- 1/4 cup (59 ml) milk of choice (more if necessary)
Instructions
For the Cinnamon Rolls:
- Combine the milk, oil, and sugar in a large pot (I used a Dutch oven) and place over medium heat until just before boiling (or microwave this mixture in a large bowl until just before boiling). Turn off the heat and let the mixture cool until just warm to the touch, about 105-110 degrees F.
- Sprinkle the yeast over the top of the milk mixture and let sit for 1-2 minutes. Add 4 cups (500g) of the flour and stir with a wooden spoon until an evenly combined dough has formed.
- Cover and let sit on the stove (with the oven on if your kitchen is cold) to rise for about 1 hour. Check after 30 minutes to make sure it is rising. By the end of the hour, it should have doubled in size and smell yeasty.
- Add the remaining 1/2 cup (62g) flour along with the baking powder, baking soda, and salt, and stir until completely combined. The dough should be easy to handle and not sticky. If it is sticky, place the dough in the fridge for an hour, and it should be much more pliable.
- Divide the dough in half and roll one half out on a WELL floured surface to about a 12x8 inch rectangle. It helps to dust flour over the dough and your rolling pin before you roll it out to ensure it doesn't stick. Spread half the melted butter evenly over the dough, then sprinkle half the brown sugar over top, followed by half the cinnamon.
- Starting with the long edge farthest from you, roll the dough towards you, moving your fingers evenly back and forth along the dough, until it is tightly coiled with seam down. Cut into 8 even rolls with a sharp knife or unflavored dental floss, and place in a greased pie plate or 9-inch round cake pan.
- Repeat steps 5 and 6 with the second half of the dough.
- Preheat oven to 375 degrees F. Let the rolls rest on the counter for 15-20 minutes while the oven preheats, until they are slightly puffed. Bake for 20-22 minutes, until golden brown. Make the cream cheese icing while the rolls are baking.
For the Cream Cheese Icing:
- Whisk together cream cheese and butter in a medium bowl until completely combined and smooth. Add vanilla and salt and whisk again. Whisk in powdered sugar until fully blended. Add milk, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.
- Pour and spread the icing evenly over the warm cinnamon rolls in the pan, making sure the tops of the rolls are completely covered. Serve warm with coffee and watch people's eyes light up with unadulterated joy!
Video
Notes
Store any leftovers (not likely) in the fridge for up to 5 days, and simply microwave for 20-30 seconds to reheat.
Make ahead overnight instructions: the cinnamon rolls can be prepared the night before through step 6 (shaping the rolls and placing in the pans). Cover pans with plastic wrap and place in the fridge overnight. In the morning, set pans out on the counter while the oven is preheating to allow rolls to come to room temperature, then bake as directed.
Freeze the baked rolls: baked and iced rolls can be frozen, wrapped individually in plastic wrap and stored in a freezer bag, for up to 3 months. Simply microwave for 30 seconds or warm in a 250 degree oven for 15 minutes to reheat.
Freeze the dough: Shaped cinnamon roll dough can be frozen, well-wrapped in the pan or another container, for up to 3 months. Set out on counter for 2 hours before baking to allow to come to room temperature and complete their second rise. Bake as directed.
Best milk alternative: oat milk has worked best for me! Almond milk will require at least 1/4 cup more flour to avoid an extremely sticky/unworkable dough.
Halve the recipe: You can halve this entire recipe for just 8 cinnamon rolls! All steps are the same and you'll only need one pie plate/cake pan.
Cinnamon roll recipe adapted as a smaller batch from The Pioneer Woman.