This cinnamon rolls recipe with cream cheese frosting is absolutely delicious and beginner-friendly! These homemade cinnamon rolls have a soft and fluffy texture with a buttery cinnamon filling and a creamy sweet vanilla frosting that is utterly irresistible after every bite.
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Put the flour in a large mixing bowl, and make a well in the center, then pour in the milk/yeast mixture and stir until just combined, cover with a damp cloth and leave in a warm, draft-free place, for about an hour.
Preheat the oven to 375 F (190 C) and place the sliced rolls in your prepared baking dishes (I used a 9.4 x 9.4 x 2 inches dish to fit 9 rolls each), being careful to leave quite a bit of space between them, as they will spread out a lot when baking.
Bake for about 15 - 18 minutes, or until golden brown, being careful not to let them brown too much.
Make sure the milk isn't too hot when mixing with the yeast. The perfect temperature is between 105 and 115 degrees Fahrenheit, and anything over that will kill the yeast.
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Creaming the butter and cream cheese is easier when they are at room temperature (slightly softened) than straight from the fridge.
If you want tighter, more uniform cinnamon rolls, It's best to let the dough chill in the fridge before rolling it out.
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