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Cinnamon Sweet Rolls

Cinnamon Sweet Rolls will fill your house with the wonderful smell of freshly baked sweet rolls that are full of cinnamon and topped with a homemade whipped cream cheese frosting.

Course Breakfast
Cuisine American
Keyword breakfast, Cinnamon Sweet Rolls, raspberry rolls, Sourdough Cinnamon Rolls, Sweet Rolls
Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 2 hours 50 minutes
Servings 12
Calories 383 kcal
Author Amanda Rettke - iambaker.net

Ingredients

Dough

  • cup (163g) whole milk, warmed in the microwave for about 30 seconds
  • 5 tablespoons sugar, divided
  • 2 teaspoons active dry yeast
  • 2 large eggs, room temperature
  • cups (344g) all-purpose flour
  • 1 teaspoon kosher salt
  • ½ cup (113g) unsalted butter, cut into 1-inch pieces, room temperature
  • ½ tablespoon unsalted butter, melted

Filling

  • 3 tablespoons   butter,  melted and cooled
  • cup (67g) brown sugar, packed
  • 2 teaspoons  cinnamon
  • ¼ teaspoon  kosher salt

Whipped Cream Cheese Frosting

  • 3 ounces cream cheese, softened
  • ¼ cup (57g or 1/2 stick) butter, softened
  • cups (188g) confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt

Instructions

Dough

  1. In a medium bowl, combine milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
  2. Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.

  3. Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.

  4. Brush a medium bowl with some melted butter; place the dough in the bowl. Brush the top of the dough with the remaining melted butter; cover with plastic wrap.

  5. Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.

  6. When you are ready, punch the dough, turn out onto a floured surface, and roll into a 10x15 rectangle (it should be about 1/4 inch thick).

Filling

  1. In a small bowl, combine the brown sugar, cinnamon, and salt with a fork.

  2. Pour 3 tablespoons of the melted butter over the dough so that it covers the entire surface.

  3. Spread brown sugar mixture over dough making sure it covers the entire surface.

Rolling, Cutting, and Baking

  1. Roll up tightly starting on the long edge.

  2. Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 9x13 baking pan. Let rise in a warm place until doubled.

  3. Bake at 350°F for 25-30 minutes.

Whipped Cream Cheese Frosting

  1. When rolls are almost done baking, put cream cheese, butter, confectioners sugar, vanilla, and salt in a stand mixer fitted with the paddle attachment.

  2. Mix on low until just combined. Once ingredients are all incorporated turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.

  3. Place cream cheese frosting on rolls right in the pan OR invert rolls onto serving plate and then top with frosting.