This cinnamon roll 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.
In a small microwave safe bowl stir milk and oil and warm in the microwave for 1 minute and 30 seconds - Note 1
Add in sugar and combine, Add yeast and combine, and let it sit to activate for 5 minutes until the top becomes foamy.
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 40 minutes to an hour.
After an hour, remove the towel and stir in the baking powder, baking soda, salt.
Making the Filling
In a medium bowl add melted butter plus brown sugar and cinnamon. Combine well until you achieve a creamy mixture. Set aside.
Making the Rolls
Sprinkle a large work surface with extra flour for dusting.
Gently press the gas out of the dough and roll it into a rectangle about ¼ inch thick.
Spread cream mixture onto the dough evenly.
Using both hands, begin rolling the dough tightly - when you reach the end, pinch the seam together tightly, and flip the roll so the seam is on the bottom.
Use a sharp knife and slice the roll into 2" (5 cm) pieces. (you can also use a piece of dental floss, slide it under the roll and cross it over the top, then pull quickly and tightly and the floss will make a clean cut)
Pre-heat the oven to 375 F (190 C). (while the oven is heating, cover the pans with towels and leave on counter to rise for at least 20 minutes)
Bake for about 15 - 18 minutes, or until golden brown, being careful not to let them brown too much.
Making the icing:
Beat the cream cheese, butter, powdered sugar, vanilla and salt together with an electric mixer until smooth.
Spread the icing evenly over the cinnamon rolls.
Recipe Notes
Don't overheat the milk.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.
Too hot, let cool for 1 min and check again
Too cold, heat for another 30 seconds
Use room temperature dairy products for the frostingCreaming the butter and cream cheese is easier when they are at room temperature (slightly softened) than straight from the fridge.Chill the dough before rolling it outIf you want tighter, more uniform cinnamon rolls, It's best to let the dough chill in the fridge before rolling it out.Let the cinnamon rolls cool before pouring the frostingAllot the delicious cinnamon rolls to cool for 10 to 15 minutes before pouring the vanilla frosting over so that it sits on top rather than dribbles over the side and sits on the bottom, which happens when the rolls are still hot.