Best Homemade Cinnamon Rolls

Best Homemade Cinnamon Rolls Make the BEST Homemade Cinnamon Rolls with my easy Cinnamon Roll recipe. They're soft, fluffy and perfect for a special holiday brunch! Prep 10min Cook 20min Rising 2hrs Ingredients Dough 1 package yeast 2 ¼ teaspoons 1 cup milk ½ cup granulated sugar 4 cups all-purpose flour plus up to ½ cup more as needed 6 tablespoons butter diced and softened 1 teaspoon salt 2 large eggs Filling 1 stick butter softened ½ cup brown sugar packed ½ cup white sugar 3 tablespoons ground cinnamon Easy cream cheese frosting ¾ cup cream cheese 1 cup icing sugar or more to taste ½ teaspoon vanilla extract pinch salt Instructions Make the dough Place yeast in small bowl with 1/4 cup of warm milk and 1 teaspoon granulated sugar. Stir, then let sit for 5 minutes, until bubbles appear on the surface. Place flour, butter, salt, eggs, yeast mixture, remaining milk and sugar in the bowl of your stand mixer. Stir a little to proughly combine. I’m Knead dough in the mixer with the dough hook attached on medium speed until dough forms a ball. Dough should be completely smooth. If dough doesn't form a ball: Add more flour, 1 tablespoon at a time with the mixer running on low speed, until dough pulls together (do not add too much flour, or dough will have a biscuit-like texture). Kneading can take around 10-12 minutes, so be patient. Turn dough out into a greased bowl. Shape into a ball, pinching the bottom to form a smooth surface. Place it seam down, then cover with a clean tea towel. Let the dough rise in a warm place for 1 hour, or until doubled in size. Shape the cinnamon rolls Dust work surface with flour. Turn out dough on floured surface, punch down and shape into a rectangle. Roll dough into rectangle, about 18x12 inches. Dough should be around ¼ inch thick. Spread 1 stick softened butter over dough. Combine both sugars and the cinnamon for the filling in a small bowl. Evenly sprinkle over butter. Roll up into a log from the longer side and pinch the seam to seal. Place log seam-side down. Slice into 12 rolls (I use a piece of sewing thread or dental floss for neat rolls). Place rolls in greased 9x13 inch inpan. Cover with the tea towel and let sit until puffy and almost doubled in size, about 30 minutes. Bake cinnamon rolls As rolls rise, heat oven to 350°F. Bake risen rolls in the hot oven until lightly golden brown. This takes around 18 minutes. Be sure to check the rolls often. If center rolls aren't baked after 20 minutes, tent pan with aluminum foil and continue baking for up to 15-20 extra minutes (this can happen if your room was cool and the dough is colder due to it). Frost rolls Place ingredients for the frosting in a medium mixing bowl. Beat with a hand mixer until smooth. Once cinnamon rolls are done, remove pan form oven and place on a wire rack. Let sit for 5 minutes, then frost rolls while warm.