The BEST Cinnamon Rolls You’ll Ever Eat

We’ve been making these cinnamon rolls for the past few christmas’ and let me tell you, THEY’RE AMAZING!  Not to toot my own horn but  TOOT TOOT! I tried a little twist on the icing and OH.MY.GOSH! So good!

Some tips before you get started

You want everything to be a room temperature before you do anything.
Eggs, butter, and cream cheese.  

When you place the cinnamon rolls in your pan place the smallest rolls in the middle and the biggest ones on the outside. If you do the big ones in the middle they will come out doughy.

We are icing lovers so I like to add a little more icing to ours. For this just add 2tbs of butter and a quarter more cream cheese




1 cup warm milk (30-45 sec in the microwave add more time if needed)
1/2 cup + 1TBS sugar divided
1 TBS dry yeast
2 large eggs
6 TBS butter (melted)
1 TSP vanilla extract
4 1/2 cups flour
1 TSP salt
1 TSP cinnamon



1 cup brown sugar
2 1/2 TBS cinnamon
6 TBS butter (softened)



1 8oz cream cheese
1/4 cup butter (softened)
2 cups powdered sugar
1/2 TSP vanilla extract
*1/2 TSP almond extract (optional, but so delicious!)
Pinch of salt





  1. Warm milk in the microwave. 30 second increments until warm. You do not want it to be scolding hot. 
  2. Add milk, 1 TBS of sugar, and yeast in your mixer. Stir around and let set for 3-5 minutes until its foamy. 
  3. Add the rest of the sugar, melted butter, eggs, and vanilla to the mixer and mix it all together with the dough hook.
  4. Then add flour, salt, and cinnamon to the mixer and start on a low setting and work your way faster until dough is combined. If the dough is still sticky and wet looking add 1/4 cup of flour at a time until it’s not sticking to the bowl.
  5. Take the dough out and on a floured surface kneed the dough for 1 minute forming a ball. 
  6. In a separate bowl, spray to grease the bowl and place the dough in the bowl with a towel over the top. Let rise for 1 hour.
  7. While dough is rising now is the time to make the filling. Mix brown sugar, cinnamon, and softened butter in your mixer until completely combined and set aside.
  8. Once dough is done rising, take it out of the bowl and on a floured surface start to roll it out. You’ll want to make it as even as a rectangle as you can. 
  9. After it’s been rolled out you can spread the filling around. I know it won’t seem like enough but once the butter starts to soften from your hands it spreads a lot easier. Spraying your hands with cooking spray or a little butter helps from the sugar completely sticking to your fingers. 
  10. When the filling is spread evenly, take one side of the dough and start rolling. You’ll want to try and keep it pretty tight when rolling. If it’s too loose it will fall apart. 
  11. After your cinnamon log is made, I like to take a butter knife and with two fingers measure out where I’ll cut my rolls and make a little sliver. You should get 12 rolls out of it. 
  12. It’s easiest to cut with dental floss but if you have a thin string that should work too. Place under the log and at the top of where you made a little sliver kris cross the floss and pull and a perfectly cut cinnamon roll should be made! 
  13. Place them in a sprayed baking pan and let rise again for another 30 minutes to an hour. 
  14. In this time you’ll make the icing. In your mixer you’ll add cream cheese, butter, powdered sugar, vanilla, salt and if you’re feeling it, almond extract. Do not put in the fridge! You want to leave it out until they are ready to be iced.
  15. When the dough is done rising put it in the oven at 350 for 20-25 minutes. If the middles start to rise up out of the rolls don’t worry you can push them back in! 
  16. And you’re done! Ice those puppies and enjoy! 


You’ll need to eat these within 7 days (which shouldn’t be a problem!)
If you’re not ready to eat them that day and want to save them for another day, like we are for christmas, before you do the second rise you’ll want cover and place in the fridge. Before you need to cook them you’ll want to bring them to room temperature and let rise for 30 minutes. I recommend about about and hour before they need to rise to bring the to room temp. 


And that’s it! I hope you guys enjoy this cinnamon roll recipe and if you do make them I’d love for you to tag me! 

I will be making them tomorrow so if you want to follow along and cook with me you can find me over on Instagram and we can cook together! 


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