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Fluffy, Homemade Cinnamon Rolls

The most perfect, fluffy cinnamon rolls with just the right amount of buttery sweetness.
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Prep Time 20 mins
Cook Time 20 mins
Rise Time 50 mins
Total Time 1 hr 30 mins
Servings 12

Ingredients
  

Dough

  • 1 c warm milk
  • 2 1/2 tsp instant dry yeast
  • 2 eggs
  • 1/3 c butter melted
  • 1/3 c granulated sugar
  • 3 3/4 c all-purpose flour
  • 3/4 c whole wheat flour
  • 1 tsp salt

Cinnamon Filling

  • 1/3 c butter melted
  • 3/4 c packed brown sugar
  • 1 1/2 tbsp cinnamon

Pour over Risen Rolls

  • 1/2 c milk I use Skim, but you can also do half-and-half or heavy cream

Cream Cheese Frosting

  • 4 oz. cream cheese softened (1/2 of a block)
  • 1/4 c butter softened
  • 2 c powdered sugar
  • 1 tsp maple extract
  • 1 tsp vanilla extract

Instructions
 

  • Pour warm milk and yeast in a stand mixer bowl. Add eggs, butter, salt, sugar, and 3 3/4 cups of all-purpose flour (1 cup at a time), and 3/4 cup of whole wheat flour. Mix until ingredients are combined.
  • Mix the dough on medium speed, add up to 1/2 cup more all-purpose flour if needed to form a slightly sticky dough. Knead for 5-7 minutes or until the dough is elastic and smooth. *The dough should feel springy, but not wet. If you pinch it with your fingers it should stick without leaving much residue on your fingers.
  • Spray a large bowl with cooking spray, and move the dough into the greased bowl.
  • Cover the bowl with a towel. Set the bowl in a warm place and allow the dough to rise until double (about 30 minutes).
    *I turn the oven on for 2 minutes, then turn it off and place the dough in the oven to rise.
  • While the dough is rising, prepare the cinnamon filling, by mixing melted butter, brown sugar and cinnamon together.
  • Once the dough has doubled, sprinkle flour on a clean surface and roll out the dough. Also sprinkle some flour on top.  
  • Roll the dough to roughly the size of a 24×15" rectangle.
  • Spread the cinnamon filling over the whole rectangle. Starting on the long end, roll the dough up tightly into one long roll.  
  • Using plain floss, cut the roll into 12 slices and place in a greased 9×13 baking pan.
  • Cover the pan with a towel and allow the rolls to rise until doubled (about 20 minutes). *I put them in the warm oven again.
  • Preheat the oven to 375 degrees.
  • Once the rolls have risen, warm 1/2 cup of milk for about 20 seconds in the microwave, then pour over the top of the rolls.
  • Bake at 375 degrees for 17-19 minutes, until the rolls are lightly golden brown and the center rolls are cooked. *Time varies, for larger rolls that are packed together it could take 22-25 minutes, watch carefully.
  • While the rolls are baking prepare the cream cheese frosting. Combine softened cream cheese and butter with maple extract, vanilla extract, and powdered sugar with a hand mixer until smooth.
  • Once the rolls have cooled for about 10 minutes, spread the frosting over them and serve warm.

Notes

This recipe has been modified from Tastes of Lizzy T Cinnamon Roll Recipe