Heather’s Homemade Cinnamon Rolls

May 28, 2020
Created by Harmons
2 hours 30 minutes
Serves 6
  • Dough
  • 1 cup warm milk
  • 1 packet instant dry yeast
  • 2 Tbsp granulated sugar
  • 1 tsp salt
  • 3 Tbsp salted butter, at room temperature
  • 1 large egg
  • 3 cups all-purpose flour
  • Filling
  • 1/2 cup (1 stick) salted butter, at room temperature
  • 1 cup packed golden brown sugar
  • 2 Tbsp ground cinnamon
  • Glaze
  • 4 oz cream cheese, at room temperature
  • 1/4 cup (1/2 stick) butter, at room temperature
  • 1-1 1/2 cups powdered sugar
  • 1 Tbsp vanilla extract
  • 2 Tbsp maple syrup
  • 1-2 Tbsp milk

In the bowl of a stand mixer, fitted with the paddle attachment, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn mixer on low speed.

Once flour starts to incorporate, increase speed to medium. Add more flour, as necessary, so dough pulls away from sides of bowl. Dough should be tacky and soft. Add more or less flour until the dough reaches the desired consistency.

Transfer dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

Lightly grease a baking sheet. Punch down dough and roll into a 12″x18″ rectangle.

Brush dough with ½ cup butter. Sprinkle brown sugar on top of melted butter, then sprinkle on cinnamon. Roll up tightly lengthwise into long roll. Use plain dental floss or a sharp knife to cut dough into 12 (1″) slices.

Place slices onto a lightly 9″x13″ pan, spread out and not touching. Cover and let rise again 30-45 minutes.

Preheat oven to 350°.

Bake rolls, turning pan halfway through, until tops are dark gold and cooked through, about 40 minutes. If browning too fast, cover with foil. 

Meanwhile, make the glaze. Using a hand mixer, in a bowl, whip cream cheese and butter until light and fluffy and no more lumps remain. Whip in powdered sugar, vanilla extract and maple syrup. Add enough milk to achieve a drizzle-like consistency.

Frost rolls while still warm. Serve immediately or cool and store covered.

Overnight instructions: After rolling and cutting cinnamon rolls and placing into greased baking pan, cover with plastic wrap and refrigerate. The next day, remove from fridge and allow rolls to come to room temperature, 45 minutes-1 hour before baking.

Freezer instructions: Roll and cut cinnamon rolls and place several inches apart on a baking sheet to freeze. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.

Recipe by Heather Burnham